FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY

Authors

MAGDALENA MIKA, BARBARA E. BORCZAK, AGNIESZKA WIKIERA

Title

The impact of preparation temperature of white tea extracts on the composition of flavan-3-ols and their interaction with the digestibility of nutrients contained in meat pâté

Abstract

The impact of white tea extraction temperature on the composition of flavan-3-ols was investigated. In the water extracts of white tea, prepared at 60°C, 70°C, 80°C, and 100°C, the contents of flavan-3-ols (EGCG, ECG, EC, GCG, CG, C) were determined. The high temperature of extraction (80°C, 100°C) generated an epimerization reaction, i.e. the conversion of (-) epi-forms (2R, 3R) into (-) forms (2S, 3R). Next, the impact of white tea extracts on the digestibility of proteins, saccharides, and lipids in pork pâté was studied The digestibility of nutrients was investigated using an in vitro method simulating human digestive system. It was found that the addition of extracts prepared at different temperatures to the pork pâté caused the amount of nutritive compounds being released to the dialyzate of the hydrolysis products of the nutrients studied to decrease. The epimerization process intensified additionally the decrease in the digestibility of lipids.

Keywords

white tea, extraction temperature, polyphenols, digestibility, digestion by an in vitro method

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