Abstract
Contemporary consumers drink significant amounts of tea because of its health–benefits mainly associated to the presence of polyphenols with high antioxidant activity. Therefore, the information how to obtain tea infusion of the highest quality, i.e. with high antioxidant capacity is needed. In this study, the various models for the prediction of total polyphenols and antioxidant activity of green and black tea infusions were developed and compared. Three mathematical equations: Spiro’s, Peleg’s and logarithmic, and two data mining techniques: multivariate adaptive regression splines (MARS) and artificial neural networks (ANNs) were used to build the predictive models. The results obtained show that Spiro’s model could be used for the prediction of green tea quality expressed as total phenolic content or the antioxidant activity (determination coefficients above 0.99), whereas Peleg’s model is more suitable for black tea quality prediction (determination coefficients above 0.99). Data mining techniques (MARS and ANNs) enable to create models fast and of simple application with very good acceptability (determination coefficients above 0.99).
Highlights
Tea has been under scientific attention for many years, because, as one of the most commonly consumed beverages worldwide, it provides significant amount of bioactive compounds in human diet
By analyzing the data obtained it could be concluded that Total polyphenol content (TPC) and the TEAC values of green and black teas were affected by the time and temperature of extraction (p < 0.05)
After 60 min of brewing at 100 °C TPC values reached the highest level of 78.3 mg gallic acid equivalents (GAE)/g for green tea and 55.6 mg GAE/g for black tea
Summary
Tea has been under scientific attention for many years, because, as one of the most commonly consumed beverages worldwide, it provides significant amount of bioactive compounds in human diet. Green tea as non-fermented tea is obtained by an inactivation of the enzymes (polyphenol oxidase and peroxidase) in the fresh tea leaves either by roasting. The antioxidant activity and polyphenol content of tea infusion are well documented and strong correlation between the two parameters has been observed [2]. Since the content of polyphenols has been used as the quality factor of many food products such as fruits and vegetables, the quality of tea infusion could be expressed as phenolic content or the antioxidant activity. Green tea infusion is typically prepared by brewing tea leaves in hot water of 80 °C for 3–5 min [3], whereas black tea at 100 °C during 6–8 min [4].
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