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The Impact of Different Withering Process Conditions on the Bioactivity and Quality of Black Tea from Azorean Camellia sinensis

2023-11-09Periodical Open access
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dc.contributor.authorPaiva, Lisete
dc.contributor.authorDias, Ana
dc.contributor.authorMarcone, Massimo
dc.contributor.authorBaptista, José
dc.date.accessioned2024-03-13T10:33:38Z
dc.date.available2024-03-13T10:33:38Z
dc.date.issued2023-11-09
dc.date.updated2024-03-04T13:18:07Z
dc.description.abstractABSTRACT: The objective of this study was to investigate the variability of natural bioactive com pounds, such as catechin, theaflavin, total phenolic content (TPC), and total flavonoid content (TFC), of Azorean black tea (Camellia sinensis L., O. Kuntze) as well as its antioxidant activities according to different withering times. The TPC, TFC, free radical scavenging activity (FRSA), ferric reducing antioxidant power (FRAP), and ferrous-ion-chelating (FIC) activities were determined by colorimetric methods, and catechin and theaflavin contents were analyzed by high-pressure liquid chromatogra phy (HPLC). The FRSA shows similar results for the withering range of 6 to 16 h (hours). For FRAP, the best results were observed at 16 h, and for FIC, the highest value was at 20 h. The TPC and TFC showed the highest value at 9 h and the lowest at 20 h. For the total theaflavins, the highest results were obtained after 12 h of withering, and the lowest values were obtained at 16 and 20 h. According to the different withering times, the highest value of total catechin levels was at 12 h, while the lowest value was observed at 20 h. Regarding caffeine content, all samples presented similar results, with the exception of the 12 h time point. In conclusion, the best withering times were observed in the range of 9 to 16 h, showing decreased values at 20 h, with the exception of FIC.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationPaiva, L. S., Dias, A. P., Marcone, M. F., & Baptista, J. A. B. (2023). The Impact os Different Withering Process Conditions on the Bioactivity and Quality of Black Tea from Azorean Camellia sinensis. Beverages, 9, 1-15. DOI: https://doi.org/10.3390/ beverages9040094pt_PT
dc.identifier.doihttps://doi.org/10.3390/ beverages9040094pt_PT
dc.identifier.eissn2306-5710
dc.identifier.slugcv-prod-3958874
dc.identifier.urihttp://hdl.handle.net/10400.3/6972
dc.language.isoengpt_PT
dc.publisherMDPIpt_PT
dc.subjectTea Antioxidantspt_PT
dc.subjectTotal Phenolics And Flavonoidspt_PT
dc.subjectCatechin Profilespt_PT
dc.titleThe Impact of Different Withering Process Conditions on the Bioactivity and Quality of Black Tea from Azorean Camellia sinensispt_PT
dc.typeperiodical
dspace.entity.typePublication
oaire.citation.endPage15pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleBeveragespt_PT
oaire.citation.volume9pt_PT
person.familyNamePaiva
person.familyNameCouto Marques Dias
person.familyNameBaptista
person.givenNameLisete
person.givenNameAna Beatriz
person.givenNameJosé
person.identifier417913
person.identifier.ciencia-idF015-95D2-365B
person.identifier.ciencia-idBA1B-3990-BAD3
person.identifier.orcid0000-0001-5281-2148
person.identifier.orcid0000-0003-3035-7134
person.identifier.ridAGN-4771-2022
person.identifier.scopus-author-id37102328200
rcaap.cv.cienciaidF015-95D2-365B | Lisete Sousa Paiva
rcaap.rightsopenAccesspt_PT
rcaap.typecontributionToPeriodicalpt_PT
relation.isAuthorOfPublicatione9a12d8f-9dc0-408c-a601-b83f56cd9831
relation.isAuthorOfPublicationa6f364e7-1c9c-4a87-bd06-b8183dfbeda0
relation.isAuthorOfPublicationb72fac75-b4a3-4f0c-bdff-9c2ac8bd4794
relation.isAuthorOfPublication.latestForDiscoverye9a12d8f-9dc0-408c-a601-b83f56cd9831

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