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Hindi Journal of Food and Nutritional DisordersISSN: 2324-9323
Hela Jlassi Author
Subjects of specialization
Affiliation
Food microbiology,Food safety,biotechnology
High School of Health Sciences and Technical of Tunis, University of Tunis EL Manar, Tunisia
Biography
Specialization in Food and Nutrition, Food Microbiology, Processing and Preservation, Food Engineering, Food Quality, Safe and has published articles entitled ?Short Cooking Time Increases, but Sucrose or Sweetener Counteracts the Radical Scavenging Activities of Tea Decoction as Compared to Tea Infusion?.
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Research Article Subscription
Short Cooking Time Increases, but Sucrose or Sweetener Counteracts the Radical Scavenging Activities of Tea Decoction as Compared to Tea Infusion
Author(s): Hela Jlassi, Karima Dhaouadi, Marwa Laaribi, Sami Fattouch and Mohamed Hédi Hamdaoui
Short Cooking Time Increases, but Sucrose or Sweetener Counteracts the Radical Scavenging Activities of Tea Decoction as Compared to Tea Infusion
In contrast to tea infusion (TI), green and black tea decoctions (GTD, BTD) are prepared by cooking tealeaves in boiling water for a relatively long period of time and regularly consumed with sugar. Here, we contrasted the effect of cooking times and sucrose or sweetener “sucralose” on the total phenolic compounds (TPC) content and the potential radical scavenging activities (RSA) of GTD, BTD as compared to the usual TI or dry tealeaves extract. Results showed that GTD and BTD prepared for 15-min exhibited the highest TPC and RSA powerful than TI or GTD, BTD prepared for 30-min or 60-min. Conversely, the ad... view more»
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