ArticleJournal of food science and technology2015
Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- In Vitro Bioactivity, Polyphenols, Antioxidant Properties, and Sensory Quality of Al-Qassim Berry-Enhanced Matcha Tea as a Function of Extraction Temperature.Foods (Basel, Switzerland) · 2026Article
- Synergistic enhancement of matcha tea with strawberry (Qassim region) aqueous extracts: influence of extraction temperature on phytochemicals, vitamin C, and bioactivities.Frontiers in nutrition · 2026Article
- Elemental and Radiological Characterisation of Arbutus unedo L. Leaves and Tea: Impact of Preparation Method on Nutritional Risk/Benefit.Biological trace element research · 2025Article
- Evaluation of the Brewing Characteristics, Digestion Profiles, and Neuroprotective Effects of Two Typical Se-Enriched Green Teas.Foods (Basel, Switzerland) · 2022Article
- Adjunctive Effect of Green Tea Mouthwash Prepared at Different Steeping Temperatures on Gingivitis: A Triple-Blind Randomized Controlled Clinical Trial.Dentistry journal · 2021Article
- Kombucha Tea-A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY).Antioxidants (Basel, Switzerland) · 2021Review
- Comprehensive Investigation of the Effects of Brewing Conditions in Sample Preparation of Green Tea Infusions.Molecules (Basel, Switzerland) · 2019Article
- Comparison of the main compounds in Fuding white tea infusions from various tea types.Food science and biotechnology · 2018Article
- Green Tea Catechins: Their Use in Treating and Preventing Infectious Diseases.BioMed research international · 2018Review
- Effect of brewing conditions on antioxidant properties of rosehip tea beverage: study by response surface methodology.Journal of food science and technology · 2017Article
- Swelling and infusion of tea in tea bags.Journal of food science and technology · 2017Article
- Voltammetric determination of polyphenolic content as rosmarinic acid equivalent in tea samples using pencil graphite electrodes.Journal of food science and technology · 2016Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cold water steeping is reported to maximise tea health benefits, but requires long infusion time. In this work, the employment of a brief hot infusion step followed by ice addition was evaluated. The comparison of this innovative method with hot and cold steeping was investigated on green, black and oolong teas. Catechins, xanthines and gallic acid content, antioxidant power, total phenolics and colour analysis were evaluated. Hot infusion shown rapid extractive power, but relevant compound degradation. On the contrary, cold infusion extracted higher level of healthy molecules with slow kinetic. The innovative method achieved in short time similar properties of cold infusion in terms of antioxidant power. As for bioactive compounds, such as gallic acid and epigallocatechin gallate, highest values, about double than in hot infusion, were recorded for green and black teas. This steeping method may represent an alternative approach for industrial beverage preparation.
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