Journal of Food and Nutritional DisordersISSN: 2324-9323

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Research Article, J Food Nutr Disor Vol: 5 Issue: 6

Short Cooking Time Increases, but Sucrose or Sweetener Counteracts the Radical Scavenging Activities of Tea Decoction as Compared to Tea Infusion

Hela Jlassi1, Karima Dhaouadi2, Marwa Laaribi1, Sami Fattouch2 and Mohamed Hédi Hamdaoui1*
1Research Unit on the Antioxidant compounds, Oxidative stress, Trace elements and metabolic diseases. High School of Health Sciences and Technical of Tunis, University of Tunis EL Manar, Tunisia
2Laboratory of Protein Engineering and Bioactive Molecules, National Institute of Applied Sciences and Technology, University of Carthage, Tunis, Tunisia
Corresponding author : Dr. Mohamed Hédi Hamdaoui
Research Unit on the Antioxidant compounds, Oxidative stress, Trace elements and metabolic diseases.High School of Health Sciences and Technical of Tunis, University of Tunis EL Manar,Tunisia
Tel: + 216 98692210
E-mail:
[email protected]
Received: August 05, 2016 Accepted: September 06, 2016 Published: September 06, 2016
Citation: Jlassi H, Dhaouadi K, Laaribi M, Fattouch S, Hamdaoui MH (2016) Short Cooking Time Increases, but Sucrose or Sweetener Counteracts the Radical Scavenging Activities of Tea Decoction as Compared to Tea Infusion. J Food Nutr Disor 5:6. doi:10.4172/2324-9323.1000211

Abstract

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 addition of sucrose or sucralose had reduced TPC concentration and significantly counteracted the RSA potential of tea extracts. Therefore, 15-min GTD or BTD without sugar showed to be more suitable to preserve the beneficial antioxidant properties of tea after cooking process.

Keywords: Green and black tea decoction; Tea infusion; Cooking periods of time; Sucrose; Sweetener; Total phenolic compounds; Radical scavenging activities

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