ArticleFoods (Basel, Switzerland)2021
Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers, 1 of them a synthesis that pooled it.
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Who cites it
15 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Functional sweet tea in China: species, sweet components and anti-metabolic disease effects.Frontiers in nutrition · 2026Pooled it
- Comparative Metabolomics Analysis ofMetabolites · 2026Article
- Tracing origin and cultivation practice of Lithocarpus litseifolius via multi-data fusion and machine learning approaches.NPJ science of food · 2026Article
- Functional instant tea from black tea waste fiber: effects of extraction conditions on bioactive composition andFrontiers in nutrition · 2026Article
- Southern Chilean Native Plants as Novel Sources of Antioxidant and Antibacterial Extracts.Antioxidants (Basel, Switzerland) · 2025Article
- Antioxidant profiling and quality assessment of Lithocarpus polystachyus sweet tea using LC-ECD and LC-MS/MS.Scientific reports · 2025Article
- Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation.Foods (Basel, Switzerland) · 2025Article
- Advances in Spray-Drying and Freeze-Drying Technologies for the Microencapsulation of Instant Tea and Herbal Powders: The Role of Wall Materials.Foods (Basel, Switzerland) · 2025Review
- Optimization of instant sweet osmanthus white tea: formulation, sensory evaluation, and antioxidant properties.Frontiers in nutrition · 2025Article
- Toxicological safety assessment of a water extract ofFrontiers in pharmacology · 2024Article
- Dihydrochalcones in Sweet Tea: Biosynthesis, Distribution and Neuroprotection Function.Molecules (Basel, Switzerland) · 2022Review
- Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji.Foods (Basel, Switzerland) · 2022Article
- Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea.Antioxidants (Basel, Switzerland) · 2022Article
- Prevention of Ulcerative Colitis in Mice by Sweet Tea (Nutrients · 2022Article
- Antioxidant capacity, phytochemical profiles, and phenolic metabolomics of selected edible seeds and their sprouts.Frontiers in nutrition · 2022Article
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Authors and funding
9 authors.
Funding
Abstract
This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods (freeze-drying and spray-drying). The antioxidant capacity, total phenolic content (TPC), total flavonoid content (TFC), and phlorizin and trilobatin contents of obtained instant sweet tea powders were compared. In addition, the single-factor experiments coupled with response surface methodology were used to study the influences of solvent-to-sample ratio, extraction temperature, extraction time, and their interactions on instant sweet tea yield. Results showed that the optimal conditions for extraction were the solvent-to-sample ratio of 19:1 mL/g, extraction temperature of 88 °C, and extraction time of 30 min. The TPC, TFC, antioxidant capacities, and phloridzin and trilobatin contents of instant sweet teas were higher than those of STUT, and the TPC and TFC of freeze-dried instant sweet teas were higher than those of spray-dried instant sweet teas. Significant correlations were found among TPC, TFC, and antioxidant capacities (
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