RT Journal Article
T1 Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: relationship with sensory properties
A1 Pérez-Burillo, Sergio
A1 Gimenez, Rafael
A1 Rufián-Henares, José Ángel
A1 Pastoriza, Silvia
K1 Té - Propiedades
AB White tea is highly consumed due to its sensory properties and health benefits, although most scientific reports don’t include the analysis of both properties. Therefore, the objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds and antioxidant capacity, while realising the best sensory properties. Infusions of eighty commercial teas (sold in bags or leaves) were obtained at different time-temperature ratios, studying bioactive compounds (caffeine and individual catechins), antioxidant capacity and sensory analysis. Brewing at 98ºC for 7 min was the best condition to obtain a high content of antioxidant polyphenols and pleasant sensory properties. Those teas sold in bags give rise to tea brews with almost double antioxidant capacity. In conclusion, it is very important to link sensory and chemical data to obtain optimal sensorial quality and the highest healthy properties in white tea infusions.
PB Elsevier
YR 2018
FD 2018
LK https://hdl.handle.net/10630/32368
UL https://hdl.handle.net/10630/32368
LA eng
NO S. Pérez-Burillo, R. Giménez, J.A. Rufián-Henares, S. Pastoriza, Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties, Food Chemistry, Volume 248, 2018, Pages 111-118, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2017.12.056.
NO This work was supported by project AGL2014-53895-R from the Spanish Ministry of Economy and Competitiveness and by the European Regional Development Fund (FEDER).
DS RIUMA. Repositorio Institucional de la Universidad de Málaga
RD 21 ene 2026