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The major factors influencing the formation of sediments in reconstituted green tea infusion

Author:
Xu, Yong-Quan, Hu, Xiong-Fei, Tang, Ping, Jiang, Yong-Wen, Yuan, Hai-Bo, Du, Qi-Zhen, Yin, Jun-Feng
Source:
Food chemistry 2015 v.172 pp. 831-835
ISSN:
0308-8146
Subject:
caffeine, calcium, decaffeination, green tea, ions, oxalates, polyphenols
Abstract:
The effects of Ca2+, caffeine and polyphenols on the formation of reversible tea sediments (RTS) and irreversible tea sediments (IRS) in green tea infusion were studied. Adding Ca2+ (2mmol/l) was found to increase the formation of RTS by 8% and IRS by 92%, while adding chelating ions of Na2EDTA significantly decreased the amount of RTS by 14.6%, but not the amount of IRS. Under acid conditions, Ca2+ combined with oxalic ions to form indissoluble oxalate that is the principal constituent of IRS, despite the existence of the chelating ions. Decaffeination largely inhibited the formation of RTS (73%) and IRS (60%), even in the presence of Ca2+. The amount of sediment could be reduced by removing polyphenols using polyvinyl-polypyrrolidone. The results suggest that sediment formation in green tea infusions can be inhibited by lowering the concentration of Ca2+, caffeine or polyphenols.
Agid:
5423345