Effect of particle size on antioxidant activity and catechin content of green tea powders

Abstract : This work evaluated the effect of grinding and sieving process of green tea leaves on particle size distribution and antioxidant activity. Granulometric classes ranging from 20 mu m to 500 mu m were studied. Hydroalcoholic extracts of green tea powders (GTPs) were analysed for total phenolic, total flavonoid, and catechin contents. The fraction of 100-180 mu m ground at 6000 rpm showed the maximum catechin content with 33.5 mg/g dry matter (DM) and, the best antioxidant activity with IC50 values of 0.28 mu g/mL and 0.13 mu g/mL using DPPH and ABTS radical scavenging assays, respectively. However, antioxidant properties and catechin content decreased for particle of sizes less than 50 mu m. Catechin content was higher for those ground at 6000 rpm as compared to at 18,000 rpm. The best grinding conditions and particle size were 6000 rpm and 100-180 mu m.
Type de document :
Article dans une revue
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2016, 53 (4), pp.2025-2032. 〈10.1007/s13197-016-2201-4〉
Liste complète des métadonnées

https://hal.univ-lorraine.fr/hal-01513066
Contributeur : Lcp-A2mc Ul <>
Soumis le : lundi 24 avril 2017 - 15:50:27
Dernière modification le : lundi 19 mars 2018 - 15:08:39

Lien texte intégral

Identifiants

Collections

Citation

Ali Zaiter, Loic Becker, Marie-Celeste Karam, Amadou Dicko. Effect of particle size on antioxidant activity and catechin content of green tea powders. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2016, 53 (4), pp.2025-2032. 〈10.1007/s13197-016-2201-4〉. 〈hal-01513066〉

Partager

Métriques

Consultations de la notice

109