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Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior

Tea is the most consumed drink worldwide due to its pleasant taste and various beneficial effects on human health. This paper assesses the physicochemical analysis of different varieties of tea (leaves, flowers, and instant) after prior drying and fine grinding. The thermal decomposition behavior of...

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Autores principales: Dippong, Thomas, Cadar, Oana, Kovacs, Melinda Haydee, Dan, Monica, Senila, Lacrimioara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453188/
https://www.ncbi.nlm.nih.gov/pubmed/37628061
http://dx.doi.org/10.3390/foods12163063
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author Dippong, Thomas
Cadar, Oana
Kovacs, Melinda Haydee
Dan, Monica
Senila, Lacrimioara
author_facet Dippong, Thomas
Cadar, Oana
Kovacs, Melinda Haydee
Dan, Monica
Senila, Lacrimioara
author_sort Dippong, Thomas
collection PubMed
description Tea is the most consumed drink worldwide due to its pleasant taste and various beneficial effects on human health. This paper assesses the physicochemical analysis of different varieties of tea (leaves, flowers, and instant) after prior drying and fine grinding. The thermal decomposition behavior of the tea components shows that the tea has three stages of decomposition, depending on temperature. The first stage was attributed to the volatilization of water, while the second stage involved the degradation of volatiles, polyphenols, and fatty acids. The degradation of cellulose, hemicellulose, and lignin content occurs at the highest temperature of 400 °C in the third stage. A total of 66 volatile compounds, divided into eight classes, were identified in the tea samples. The volatile compounds were classified into nine odor classes: floral, fruity, green, sweet, chemical, woody, citrus, roasted, and alcohol. In all flower and leaf tea samples, monounsaturated (MUFAs), polyunsaturated (PUFAs), and saturated fatty acids (SFAs) were identified. A high content of omega-6 was quantified in acacia, Saint John’s Wort, rose, and yarrow, while omega-3 was found in mint, Saint John’s Wort, green, blueberry, and lavender samples. The flower and leaf tea samples studied could be a good dietary source of polyphenolic compounds, essential elements. In instant tea samples, a low quantity of polyphenols and major elements were identified. The physicochemical analysis demonstrated that both flower and leaf teas have high-quality properties when compared to instant tea.
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spelling pubmed-104531882023-08-26 Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior Dippong, Thomas Cadar, Oana Kovacs, Melinda Haydee Dan, Monica Senila, Lacrimioara Foods Article Tea is the most consumed drink worldwide due to its pleasant taste and various beneficial effects on human health. This paper assesses the physicochemical analysis of different varieties of tea (leaves, flowers, and instant) after prior drying and fine grinding. The thermal decomposition behavior of the tea components shows that the tea has three stages of decomposition, depending on temperature. The first stage was attributed to the volatilization of water, while the second stage involved the degradation of volatiles, polyphenols, and fatty acids. The degradation of cellulose, hemicellulose, and lignin content occurs at the highest temperature of 400 °C in the third stage. A total of 66 volatile compounds, divided into eight classes, were identified in the tea samples. The volatile compounds were classified into nine odor classes: floral, fruity, green, sweet, chemical, woody, citrus, roasted, and alcohol. In all flower and leaf tea samples, monounsaturated (MUFAs), polyunsaturated (PUFAs), and saturated fatty acids (SFAs) were identified. A high content of omega-6 was quantified in acacia, Saint John’s Wort, rose, and yarrow, while omega-3 was found in mint, Saint John’s Wort, green, blueberry, and lavender samples. The flower and leaf tea samples studied could be a good dietary source of polyphenolic compounds, essential elements. In instant tea samples, a low quantity of polyphenols and major elements were identified. The physicochemical analysis demonstrated that both flower and leaf teas have high-quality properties when compared to instant tea. MDPI 2023-08-15 /pmc/articles/PMC10453188/ /pubmed/37628061 http://dx.doi.org/10.3390/foods12163063 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Dippong, Thomas
Cadar, Oana
Kovacs, Melinda Haydee
Dan, Monica
Senila, Lacrimioara
Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior
title Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior
title_full Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior
title_fullStr Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior
title_full_unstemmed Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior
title_short Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior
title_sort chemical analysis of various tea samples concerning volatile compounds, fatty acids, minerals and assessment of their thermal behavior
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453188/
https://www.ncbi.nlm.nih.gov/pubmed/37628061
http://dx.doi.org/10.3390/foods12163063
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