{"title":"茶、姜及其混合物抗氧化性能的评价","authors":"A. Giwa, V. Enujiugha","doi":"10.1080/15428052.2021.1972889","DOIUrl":null,"url":null,"abstract":"ABSTRACT This study sought to produce a functional drink using green tea and ginger extracts. The mixing ratios used for the Tea- Ginger blends are: Tea 100% (T1), Ginger 100% (G1), TeaGinger 50%: 50% (T1G1), TeaGinger 33.33%: 66.67% (T1G2) and TeaGinger 66.67: 33.33 (T2G1). The assays carried out include Total Phenols Content (TPC), Total Flavonoids Content (TFC), Condensed Tannins Content (CTC), FRAP Assay, ABTS Radical scavenging assay, %DPPH Radical scavenging assay and Plasma Protein Carbonyl Concentration (PC). Results obtained shows that G1 exhibited the lowest antioxidant property for %ABTS, and FRAP. T1 and T1G2 exhibited the highest antioxidant property for %DPPH and PC, while G1 and T2G1 exhibited the lowest effect for %DPPH, and G1 & T2G1 exhibited the lowest effect for PC. T1 exhibited the lowest antioxidant effect for CTC, while the other samples exhibited high antioxidant effect for CTC. G1 and T2G1 exhibited lowest antioxidant effect for TPC, while T1G2 and T1 exhibited the highest effect. T1 exhibited the highest effect for TFC, while G1, T1G1 and T2G1 exhibited the lowest effect. This study contributes to a better understanding of how a combination of potentially anti-oxidative food materials like tea and ginger might influence the potency of the product.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":0.9000,"publicationDate":"2021-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Evaluation of Antioxidant Properties of Tea, Ginger, and Their Blends\",\"authors\":\"A. Giwa, V. Enujiugha\",\"doi\":\"10.1080/15428052.2021.1972889\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT This study sought to produce a functional drink using green tea and ginger extracts. The mixing ratios used for the Tea- Ginger blends are: Tea 100% (T1), Ginger 100% (G1), TeaGinger 50%: 50% (T1G1), TeaGinger 33.33%: 66.67% (T1G2) and TeaGinger 66.67: 33.33 (T2G1). The assays carried out include Total Phenols Content (TPC), Total Flavonoids Content (TFC), Condensed Tannins Content (CTC), FRAP Assay, ABTS Radical scavenging assay, %DPPH Radical scavenging assay and Plasma Protein Carbonyl Concentration (PC). Results obtained shows that G1 exhibited the lowest antioxidant property for %ABTS, and FRAP. T1 and T1G2 exhibited the highest antioxidant property for %DPPH and PC, while G1 and T2G1 exhibited the lowest effect for %DPPH, and G1 & T2G1 exhibited the lowest effect for PC. T1 exhibited the lowest antioxidant effect for CTC, while the other samples exhibited high antioxidant effect for CTC. G1 and T2G1 exhibited lowest antioxidant effect for TPC, while T1G2 and T1 exhibited the highest effect. T1 exhibited the highest effect for TFC, while G1, T1G1 and T2G1 exhibited the lowest effect. This study contributes to a better understanding of how a combination of potentially anti-oxidative food materials like tea and ginger might influence the potency of the product.\",\"PeriodicalId\":46034,\"journal\":{\"name\":\"Journal of Culinary Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.9000,\"publicationDate\":\"2021-09-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Culinary Science & Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/15428052.2021.1972889\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Culinary Science & Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/15428052.2021.1972889","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Evaluation of Antioxidant Properties of Tea, Ginger, and Their Blends
ABSTRACT This study sought to produce a functional drink using green tea and ginger extracts. The mixing ratios used for the Tea- Ginger blends are: Tea 100% (T1), Ginger 100% (G1), TeaGinger 50%: 50% (T1G1), TeaGinger 33.33%: 66.67% (T1G2) and TeaGinger 66.67: 33.33 (T2G1). The assays carried out include Total Phenols Content (TPC), Total Flavonoids Content (TFC), Condensed Tannins Content (CTC), FRAP Assay, ABTS Radical scavenging assay, %DPPH Radical scavenging assay and Plasma Protein Carbonyl Concentration (PC). Results obtained shows that G1 exhibited the lowest antioxidant property for %ABTS, and FRAP. T1 and T1G2 exhibited the highest antioxidant property for %DPPH and PC, while G1 and T2G1 exhibited the lowest effect for %DPPH, and G1 & T2G1 exhibited the lowest effect for PC. T1 exhibited the lowest antioxidant effect for CTC, while the other samples exhibited high antioxidant effect for CTC. G1 and T2G1 exhibited lowest antioxidant effect for TPC, while T1G2 and T1 exhibited the highest effect. T1 exhibited the highest effect for TFC, while G1, T1G1 and T2G1 exhibited the lowest effect. This study contributes to a better understanding of how a combination of potentially anti-oxidative food materials like tea and ginger might influence the potency of the product.
期刊介绍：
The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations
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