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Production of instant white tea powder from camellia sinensis var. Assamica tea leaves

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Production process and quality product of white tea instant powder produced fromrnCamellia sinensis var. assamica which is type of tea plant that widely grown inrnIndonesia were assayed and compared to green tea instant powder produced fromrnCamellia sinensis var. assamica this study. Both white tea and green tea instantrnpowder were produced using two method of drying, spray drying and freeze drying.rnDetermination of total polyphenols content, total caffeine content, totalrnepigallocatechin-gallate (EGCG) content, and antioxidant capacity were thernparameters measured in this study. The behavior of tea antioxidant compounds on 2,2-rndiphenyl-1-picrylhydrazyl radical (DPPH) was studied spectrophotometrically.rnFurthermore, the total polyphenols content was determined according to the Folin-rnciocalteus method, and total caffeine and total epigallocatechin-gallate (EGCG)rncontent were examined using high pressure liquid chromatography (HPLC) method.rnThe result showed that the extract obtained from the white tea was possessed higherrnantioxidant activities, total polyphenols, total caffeine, and total EGCG compared torngreen tea. The utilization of freeze drying during the manufacturing of white tea andrngreen tea instant powders was also revealed to preserve the antioxidant capacity ofrnwhite tea and green tea instant powders.

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Availability

B01029

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Available

Detail Information

Series Title

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Call Number

1029

Publisher

: Swiss German University., 2011

Collation

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Language

English

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Classification

NONE

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Edition

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Subject(s)

FT

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