A predictive approach to the antioxidant capacity assessment of green and black tea infusions
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ORIGINAL PAPER
A predictive approach to the antioxidant capacity assessment of green and black tea infusions Małgorzata Muzolf‑Panek1 · Anna Kaczmarek1 · Anna Gliszczyńska‑Świgło2 Received: 18 May 2020 / Accepted: 26 October 2020 © The Author(s) 2020
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). Keywords Green tea · Black tea · Total polyphenol content · Antioxidant activity · Quality prediction models · Data mining techniques
Introduction 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. Tea is produced from the leaves of Camellia sinensis and is usually classified into three types: unfermented, semi–fermented and fermented tea based on the extent of fermentation. 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 * Małgorzata Muzolf‑Panek malgorzata.muzolf‑[email protected] Anna Kaczmarek [email protected] Anna Gliszczyńska‑Świgło anna.gliszczynska‑[email protected] 1
Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, 31, 60‑624, Poland
Institute of Quality Science, Poznań University of Economics and Business, Poznań, Poland
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or steaming tea shoots. Thus, it contains a great number of polyphenolic compounds, mainly catechins, and alkaloids, including caffeine. Catechins account for about 30% of the dry weight of green tea leaves and most of the health benefits of green tea is referred to the high antioxidant activity of these flavonoids [1]. The fermentation of tea leaves induces enzymatic oxidation of tea catechins and their condensation to theaflavins and further polymerization of the latter to thearubigins. Both groups of compounds (theaflavins and thearubig
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