Effect of adding
green tea extracts
as antioxidant on
sensory values of
some food
products
By
St\ Aml El-sayed
Atia Abd-eldayem
St\ Aya Ashraf
Hamed Ghoneim
St\ Abdulrhman
Ahmed Ramadan
St\ Zyad Alaa
Saad Duma
Tea, derived from Camellia sinensis L.,
is one of theINTERODUCTION
most widely consumed
beverages in the world. Tea can be
categorized into three main types,
depending on the level of oxidation, as
green tea, oolong tea and black tea .
Green tea is an evergreens plant that
grows primarily in tropical and
temperate regions of Asia which mainly
include China, India, Sri Lanka and
Japan. Epidemiological and animal
studies suggest that tea is protective
against certain cancers, cardiovascular
diseases, and neurodegenerative
diseases
Green tea is produced by in activating the heat-labile
enzyme polyphenol oxidase in the fresh leaves by
either applying heat or steam, which prevents the
enzymatic oxidation of catechins, the most abundant
flavonoid compounds present in green tea extracts
The main goal of
this research
•Knowing the effect of adding
green tea extracts as an
antioxidant on the sensory values
of some food products, as green
tea contains a high percentage of
natural antioxidants, and when
adding green tea extract to some
products, it does not affect the
sensory value of the product and
gives it a high nutritional value
and prolongs its life, especially in
fat-bearing foods such as donuts.
• Fresh green tea leaves grown in Egyptian sandy
soil, Department of soil sciences, Faculty of
Agriculture, Menoufia University, which contain a
high percentage of vitamins, antioxidants and
natural flavor compounds.
METHODS Preparing of fresh
green tea leaves.
Analysis of chemical
composition of green
tea.
Preparing of green
tea extracts
evaluation the
antioxidant activity of
green tea extracts.
Applications of green
tea extract on some
products such as
donuts and iced tea
Results
the composition of the same type of tea may vary significantly
depending on the place where it was grown (i.e., soil, climate, height,
precipitation, etc.), production technology, storage conditions, etc.
Table (1): Chemical composition of the green tea 🍵.
Chemical composition
Carbohyd Ash Crude )%( Fat Protein Moisture
Simples
)%( rate content )%( fiber )%( )%(
)%(
55,13±e 9,19±b 9,87±g 4,31±c 16,65±b 6,42±e S1
56,8±b 9,77±a 7,54±f 4,27±d 14,8±e 6,82±d S2
54,22±c 9,18±c 7,48±e 6,12±b 15,7±d 7,31±c S3
54,09±d 8,3±e 8,73±d 3,96±e 16,2±c 8,71±b S4
53,56±e 8,96±d 7,47±c 2,93±g 21,4±a 5,69±f S5
73,01±a 7,11±g 8,8±b 3,3±f 3,7±g 4,26±g S6
52,82±f 7.79±f 6,99±a 10,12±a 13±f 9,27±a S7
4,26
Means 4,84
of triplicates 7,48
± S.D. in the 1,07
same column 1,85
with different 1,19
letters are significantly LSD
(p≤0.05)
different.
CONCENTRATIONS
(Table 2: SAMPLE CODES
A.A
Measurement S1
88,O7c
of antioxidant
S2
88,5e
activity at
S3
90,63b
concentration
S4
92,43a
S5
(20 mg / 1
88,79c
S6
ml).
88,43c
S7
90,3b
LSD
1,17
Conclusion
The use of natural antioxidants
and plant-derived extracts is
receiving increasing attention
due to concerns about the
potential adverse health effects
caused by the use of synthetic
antioxidants. We therefore
recommend the use of green tea
extract, a natural source of
antioxidants, not only to enhance
the flavor but also to extend the
shelf life of various food products.
Green tea extract is particularly
suitable for products with high
lipid oxidation, and it has not
affected the organoleptic
qualities of the donut's product
through its initial experiments.
References
•
Research published as a
reference article for the
project In the magazine
ISBN 978-617-8293-27-7
These are
copies of
certificates to
attend the
ACKNOWLEDGMENT
First and foremost, thanks to God and His grace that we were able to complete such a
great work that ended in this way. We would like to express from the depths of our hearts
and sincere gratitude and appreciation to Professor Dr. Ayman Allam, Professor of Food
Science and Technology at the Faculty of Agriculture, Menoufia University, for his fruitful,
unlimited and talented efforts to accomplish this work, excellent supervision, great
encouragement, valuable guidance, and useful advice to us.
We would like to express from the depths of our feelings and sense of appreciation and
the utmost respect to the academic supervisor, Dr. Iman Abdel Sattar Wahba, Assistant
Professor in the Department of Food Science and Technology at the Faculty of Agriculture,
Menoufia University, for helping us in studying and writing this scientific thesis, and for
providing constant supervision, encouragement, and continuous assistance throughout
the period of this project.
We need to thank everyone who helped and supported us in the success of the work,
especially our doctors and colleagues in the Lands Department, by giving us the
opportunity to complete the work on the tea product they produced, and they were
credited with achieving our goals.
Finally, we would like to express our love and thanks to our family and classmates for
their love, participation, and encouragement for us over these years of difficult times.
Thanks
