Abstract
Tea is one of the most popular drinks in the world, commonly consumed by consumers from all age groups mainly due to its refreshing taste, attractive aroma, and potentially beneficial impact on health. The composition of a tea drink depends on numerous factors, such as time and brewing temperature, degree of crumbling of tea leaves, and degree of mixing. Diffusion of the polyphenolic compounds, minerals, caffeine or theanine typical of tea infusions have been the subject of studies conducted by numerous authors. Promoting the extraction of amino acids from tea leaves when preparing infusions through the induction of a magnetic field constitutes not only another step towards the optimisation of the extraction process, but is also one of the methods to improve the nutritional value of tea infusions. The purpose of this work was to verify a hypothesis concerning the improvement of the extraction of amino acids from dried tea during the preparation of infusions by applying a permanent or variable magnetic field induced under laboratory conditions. A variable magnetic field applied as a factor assisting extraction resulted in an increased concentration in the total number of amino acids in green and black tea infusions. A statistically significant improvement in the level of free amino acids was observed after application of extraction assisted by a variable magnetic field with induction at 100 mT and a frequency of 50 Hz. Extraction using a variable magnetic field for tea infusions may constitute a good solution to assist traditional water extraction methods for research purposes.
Highlights
Tea is one of the most popular drinks in the world, commonly consumed by consumers from all age groups mainly due to its refreshing taste, attractive aroma, and potentially beneficial impact on health [1]
A variable magnetic field applied in order to assist extraction caused an increase in the total concentration of amino acids in green tea infusions by 8.5%, while the content of essential amino acids increased by 17% on average
A higher content of free amino acids was observed in green tea infusions than in black tea infusions
Summary
Tea is one of the most popular drinks in the world, commonly consumed by consumers from all age groups mainly due to its refreshing taste, attractive aroma, and potentially beneficial impact on health [1]. Processing of tea leaves depends on the type of tea and the quality of the final product [2]. In the case of high-quality tea, most technological processes are carried out manually, and young shoots, undeveloped buds, delicate stems, and the first, small leaves of tea bushes are selected during collection [3]. Black tea is consumed throughout the world, while green tea is consumed mainly in Asia and North Africa; green tea as well as teas with flower petals, herbs, roots, dried fruit or fruit aromas have been purchased with an increasing frequency due to their taste and health benefits [4]. Black tea is obtained through the enzymatic fermentation of catechin polyphenols contained in leaves, and the multi-stage production process is conducted under strictly defined conditions. Oxidation of catechins leads to the occurrence of the main pigments theaflavin and thearubigin, which give tea infusions their typical orange and
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