Access the full text.
Sign up today, get DeepDyve free for 14 days.
M. Yoshikawa, S. Sugimoto, Yasuyo Kato, Seikou Nakamura, Tao Wang, Chihiro Yamashita, H. Matsuda (2009)
Acylated Oleanane‐Type Triterpene Saponins with Acceleration of Gastrointestinal Transit and Inhibitory Effect on Pancreatic Lipase from Flower Buds of Chinese Tea Plant (Camellia sinensis)Chemistry & Biodiversity, 6
L. Valadez-Carmona, Carla Plazola-Jacinto, Marcela Hernández-Ortega, María Hernández-Navarro, F. Villarreal, H. Necoechea-Mondragón, A. Ortiz-Moreno, G. Ceballos-Reyes (2017)
Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.)Innovative Food Science and Emerging Technologies, 41
M. Afzal, bullet Safer, bullet Menon (2015)
Green tea polyphenols and their potential role in health and diseaseInflammopharmacology, 23
D. Hatibaruah, D. Baruah, S. Sanyal (2013)
MICROWAVE DRYING CHARACTERISTICS OF ASSAM CTC TEA (CAMELLIA ASSAMICA)Journal of Food Processing and Preservation, 37
Yijun Wang, Zhipeng Kan, H. Thompson, Tiejun Ling, Chi-Tang Ho, Daxiang Li, Xiaochun Wan (2018)
Impact of Six Typical Processing Methods on the Chemical Composition of Tea Leaves Using a Single Camellia sinensis Cultivar, Longjing 43.Journal of agricultural and food chemistry, 67 19
A. Podsędek, Iwona Majewska, Małgorzata Redzynia, D. Sosnowska, M. Koziołkiewicz (2014)
In vitro inhibitory effect on digestive enzymes and antioxidant potential of commonly consumed fruits.Journal of agricultural and food chemistry, 62 20
Ziyin Yang, Y. Tu, S. Baldermann, Fang Dong, Yi Xu, N. Watanabe (2009)
Isolation and identification of compounds from the ethanolic extract of flowers of the tea (Camellia sinensis) plant and their contribution to the antioxidant capacityLwt - Food Science and Technology, 42
Ziyin Yang, Yi Xu, Guoliang Jie, P. He, Y. Tu (2007)
Study on the antioxidant activity of tea flowers (Camellia sinensis).Asia Pacific journal of clinical nutrition, 16 Suppl 1
A. Gulati, R. Rawat, Brajinder Singh, S. Ravindranath (2003)
Application of microwave energy in the manufacture of enhanced-quality green tea.Journal of agricultural and food chemistry, 51 16
Xuetao Chen, Xia Li, Xinhui Mao, Hanhan Huang, Tingting Wang, Zhuo Qu, Jing Miao, Wenyuan Gao (2017)
Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours.Food chemistry, 224
Qing-Han Gao, Chun-Sen Wu, Min Wang, Bian-Na Xu, Li-Juan Du (2013)
Effect of drying of jujubes ( Ziziphus jujuba Mill.) on the contents of sugars, organic acids, α-tocopherol, β-carotene, and phenolic compounds.Journal of agricultural and food chemistry, 60 38
D. Popovich, Chun Hu, T. Durance, D. Kitts (2006)
Retention of Ginsenosides in Dried Ginseng Root: Comparison of Drying MethodsJournal of Food Science, 70
A. Wojdyło, A. Figiel, P. Legua, K. Lech, Á. Carbonell-Barrachina, F. Hernández (2016)
Chemical composition, antioxidant capacity, and sensory quality of dried jujube fruits as affected by cultivar and drying method.Food chemistry, 207
Ying Wang, Jiachen Sun, Dan Ma, Xia Li, Xiaoxiao Gao, Jing Miao, Wenyuan Gao (2019)
Improving the contents of the active components and bioactivities of Chrysanthemum morifolium Ramat.: The effects of drying methodsFood Bioscience
A. Tapas, D. Sakarkar, R. Kakde (2008)
Flavonoids as Nutraceuticals: A ReviewTropical Journal of Pharmaceutical Research, 7
Elsa Uribe, R. Lemus-Mondaca, A. Vega‐Gálvez, M. Zamorano, Issis Quispe-Fuentes, Alexis Pastén, Karina Scala (2014)
Influence of process temperature on drying kinetics, physicochemical properties and antioxidant capacity of the olive-waste cake.Food chemistry, 147
Fengfeng Qu, Xiaojing Zhu, Zeyi Ai, Yu-jie Ai, Fangfang Qiu, D. Ni (2019)
Effect of different drying methods on the sensory quality and chemical components of black teaLWT
T. Morikawa, K. Ninomiya, Sohachiro Miyake, Y. Miki, Masaki Okamoto, M. Yoshikawa, O. Muraoka (2013)
Flavonol glycosides with lipid accumulation inhibitory activity and simultaneous quantitative analysis of 15 polyphenols and caffeine in the flower buds of Camellia sinensis from different regions by LCMS.Food chemistry, 140 1-2
S. Scharbert, Nadine Holzmann, T. Hofmann (2004)
Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse.Journal of agricultural and food chemistry, 52 11
Tzong-Der Way, Hui-Yi Lin, K. Hua, Jang-Chang Lee, Wen-Hsin Li, Maw-rong Lee, Chung-Hsiang Shuang, Jen-kun Lin (2009)
Beneficial effects of different tea flowers against human breast cancer MCF-7 cellsFood Chemistry, 114
Li-Juan Du, Qing-Han Gao, Xiaoyan Ji, Yu-Jie Ma, Fang-Yi Xu, Min Wang (2013)
Comparison of flavonoids, phenolic acids, and antioxidant activity of explosion-puffed and sun-dried jujubes (Ziziphus jujuba Mill.).Journal of agricultural and food chemistry, 61 48
Yung-Sheng Lin, Sang-Shung Wu, Jen-kun Lin (2003)
Determination of tea polyphenols and caffeine in tea flowers (Camellia sinensis) and their hydroxyl radical scavenging and nitric oxide suppressing effects.Journal of agricultural and food chemistry, 51 4
Fang Dong, Ying Zhou, Lanting Zeng, N. Watanabe, X. Su, Ziyin Yang (2017)
Optimization of the Production of 1-Phenylethanol Using Enzymes from Flowers of Tea (Camellia sinensis) PlantsMolecules : A Journal of Synthetic Chemistry and Natural Product Chemistry, 22
M. Yoshikawa, T. Morikawa, Kaori Yamamoto, Yasuyo Kato, Akifumi Nagatomo, H. Matsuda (2005)
Floratheasaponins A-C, acylated oleanane-type triterpene oligoglycosides with anti-hyperlipidemic activities from flowers of the tea plant (Camellia sinensis).Journal of natural products, 68 9
Yiyong Chen, Ying Zhou, Lanting Zeng, Fang Dong, Y. Tu, Ziyin Yang (2018)
Occurrence of Functional Molecules in the Flowers of Tea (Camellia sinensis) Plants: Evidence for a Second ResourceMolecules : A Journal of Synthetic Chemistry and Natural Product Chemistry, 23
L. Roland, Michaela Grau, J. Matena, M. Teske, M. Gieseke, A. Kampmann, M. Beyerbach, H. Escobar, H. Haferkamp, N. Gellrich, I. Nolte (2015)
Poly-ε-caprolactone Coated and Functionalized Porous Titanium and Magnesium Implants for Enhancing Angiogenesis in Critically Sized Bone DefectsInternational Journal of Molecular Sciences, 17
N. Therdthai, Weibiao Zhou (2009)
Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen).Journal of Food Engineering, 91
Y. Xin-sheng (2006)
Oxygen radical absorbance capacity assay and its applicationChinese Pharmacological Bulletin
Niichiro Kitagawa, T. Morikawa, Chiaki Motai, K. Ninomiya, S. Okugawa, Ayaka Nishida, M. Yoshikawa, O. Muraoka (2016)
The Antiproliferative Effect of Chakasaponins I and II, Floratheasaponin A, and Epigallocatechin 3-O-Gallate Isolated from Camellia sinensis on Human Digestive Tract Carcinoma Cell LinesInternational Journal of Molecular Sciences, 17
Rabeta, M. Vithyia (2013)
Effect of different drying methods on the antioxidant properties of Vitex negundo Linn. tea.international food research journal, 20
Serdar Aral, A. Beşe (2016)
Convective drying of hawthorn fruit (Crataegus spp.): Effect of experimental parameters on drying kinetics, color, shrinkage, and rehydration capacity.Food chemistry, 210
Linzuo Shi, Yingjie Gu, Dan Wu, Xiaoqing Wu, D. Grierson, Y. Tu, Yuanyuan Wu (2018)
Hot air drying of tea flowers: effect of experimental temperatures on drying kinetics, bioactive compounds and quality attributesInternational Journal of Food Science & Technology, 54
Xiangri Shen, Linzuo Shi, Haibo Pan, Bo Li, Yuanyuan Wu, Y. Tu (2017)
Identification of triterpenoid saponins in flowers of four Camellia Sinensis cultivars from Zhejiang province: Differences between cultivars, developmental stages, and tissuesIndustrial Crops and Products, 95
Drying tea flowers into a high-quality product is important to its commodity value. In the present work, a combination of microwave-assisted drying and air drying (MAD-AD) was applied in the processing of fresh tea flowers and its effects on flavor quality, active nutraceutical compounds, and antioxidant capacities were studied. The results showed that compared to air drying and freeze drying tea flowers, the MAD-AD tea flowers had higher amounts of active compounds such as catechins, flavonol glycosides, and triterpenoid saponins, and possessed high antioxidant activities. Moreover, this drying method improved the tea flowers’ color and preserved a more floral fragrance. This combined method could be of interest as an industrial method for drying tea flowers with the benefit of reduced processing time, more reserved active compounds and high quality of products.
Food Quality and Safety – Oxford University Press
Published: Apr 12, 2021
Keywords: Microwave-assisted drying; tea flowers; active compounds; quality attributes; antioxidant
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.