Effect of brewing condition on the quality of Apocynum venetum tea
Mingyue Zhao
School of Food Science, Shihezi University, Shihezi, PR China
Engineering Resesarch Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, PR China
Search for more papers by this authorFengxian Tang
School of Food Science, Shihezi University, Shihezi, PR China
Engineering Resesarch Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, PR China
Search for more papers by this authorWenchao Cai
School of Food Science, Shihezi University, Shihezi, PR China
Engineering Resesarch Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, PR China
Search for more papers by this authorCorresponding Author
Yidong Liu
School of Food Science, Shihezi University, Shihezi, PR China
Engineering Resesarch Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, PR China
Correspondence
Chunhui Shan and Yidong Liu, School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China.
Email: [email protected] and [email protected]
Search for more papers by this authorCorresponding Author
Chunhui Shan
School of Food Science, Shihezi University, Shihezi, PR China
Engineering Resesarch Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, PR China
Correspondence
Chunhui Shan and Yidong Liu, School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China.
Email: [email protected] and [email protected]
Search for more papers by this authorMingyue Zhao
School of Food Science, Shihezi University, Shihezi, PR China
Engineering Resesarch Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, PR China
Search for more papers by this authorFengxian Tang
School of Food Science, Shihezi University, Shihezi, PR China
Engineering Resesarch Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, PR China
Search for more papers by this authorWenchao Cai
School of Food Science, Shihezi University, Shihezi, PR China
Engineering Resesarch Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, PR China
Search for more papers by this authorCorresponding Author
Yidong Liu
School of Food Science, Shihezi University, Shihezi, PR China
Engineering Resesarch Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, PR China
Correspondence
Chunhui Shan and Yidong Liu, School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China.
Email: [email protected] and [email protected]
Search for more papers by this authorCorresponding Author
Chunhui Shan
School of Food Science, Shihezi University, Shihezi, PR China
Engineering Resesarch Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, PR China
Correspondence
Chunhui Shan and Yidong Liu, School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China.
Email: [email protected] and [email protected]
Search for more papers by this authorAbstract
Apocynum venetum tea is increasingly being recognized for its health benefits. Given that brewing conditions affect the flavor and quality of the final brew, optimal brewing conditions need to be determined to produce high-quality A. venetum tea. In this study, different brewing strategies (hot brewing, room temperature brewing, and cold brewing) were used to prepare A. venetum tea. Subsequently, the physicochemical indexes, functional components, antioxidant activity, and aroma compounds of the brews were compared. The brewing conditions affected the soluble solid content of the brews, as well as their pH, color, polyphenol content, flavonoid content, and aroma compounds. Ketones and aldehydes were the most abundant aroma compounds in the teas prepared using the three brewing conditions. Hot brewing tea had the highest content of functional components and antioxidant activity with aromas of grassy alcohols and caramel, sweet, nutty furans and ethers. Room temperature brewing tea was rich in esters with floral and fruity aromas. In contrast, cold brewing tea had a blue-green color; the most abundant compound in this tea was 2,5-dimethylbenzaldehyde, and it had a grassy and floral aroma. These results showed that hot brewing is the most suitable method for Apocynum preparation of A. venetum tea.
Practical applications
Apocynum venetum tea has become an ingredient in natural health teas in recent years. The brewing conditions will affect the flavor and quality of the final brewing. Therefore, it is necessary to determine the best brewing conditions to produce high-quality A. venetum tea, so as to provide theoretical support for the determination of brewing conditions for A. venetum tea.
CONFLICT OF INTEREST
The authors have declared no conflict of interest.
Open Research
DATA AVAILABILITY STATEMENT
All data included in this study are available upon request by contact with the corresponding author.
Supporting Information
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| jfpp17198-sup-0001-Table_S1 F.rtfRTF document, 552.8 KB |
Table S1 |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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