Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound

Kowalski, Radosław; Wyrostek, Jakub; Kałwa, Klaudia; Kowalska, Grażyna; Pankiewicz, Urszula; Sujka, Monika; Włodarczyk-Stasiak, Marzena; Mazurek, Artur

doi:10.1590/0103-8478cr20190056

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FOOD TECHNOLOGY • Cienc. Rural 49 (11) • 2019 • https://doi.org/10.1590/0103-8478cr20190056 copy

Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound

Avaliação sensorial e química de infusões de chás preparados com o emprego do ultrassom

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

The aim of the study was to evaluate sensory and phytochemical (polyphenols, flavonoids and caffeine) estimation of black and green tea brews obtained in an alternative way through brewing with the assistance of ultrasound. Brews produced with the application of sonication for 2 minutes and 1 minute were the most preferred by the sensory evaluation team. Evaluation of the brews in terms of component descriptors, i.e. fragrance, flavour and colour, was varied and depended on the kinds of tea and on the applied experimental factors. It was demonstrated that ultrasound have a significant effect on the extraction of active substances, i.e. polyphenols, flavonoids and caffeine, from black and green tea. The application of sonication caused a significant increase in the concentration of flavonoids (by ca. 29% and 73%), polyphenols (by ca. 34% and 41%) and caffeine (by ca. 51% and 60%) in the tea brews.

Key words:
tea brews; sonication; sensory; phytochemical analysis

Authorship

Radosław Kowalski ^*E-mail: radoslaw.kowalski@up.lublin.pl. *Corresponding author.

Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland University of Life Sciences in LublinPolandLublin, PolandDepartment of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, 8 Skromna Street, 20-704 Lublin, Poland

https://orcid.org/0000-0003-3063-8710

Jakub Wyrostek

https://orcid.org/0000-0002-0504-2862

Klaudia Kałwa

Grażyna Kowalska

Department of Tourism and Recreation, University of Life Sciences in Lublin, Lublin, Poland.University of Life Sciences in LublinPolandLublin, PolandDepartment of Tourism and Recreation, University of Life Sciences in Lublin, Lublin, Poland.

https://orcid.org/0000-0002-1872-2381

Urszula Pankiewicz

https://orcid.org/0000-0003-1477-5598

Monika Sujka

https://orcid.org/0000-0001-9306-3913

Marzena Włodarczyk-Stasiak

https://orcid.org/0000-0001-5155-3631

Artur Mazurek

https://orcid.org/0000-0001-7848-6301

E-mail: radoslaw.kowalski@up.lublin.pl. ^*Corresponding author.

DECLARATION OF CONFLICTS OF INTEREST

The authors declare no conflict of interests. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

Radosław Kowalski, Jakub Wyrostek and Grażyna Kowalska conceived and designed experiments. Jakub Wyrostek, Grażyna Kowalska, Urszula Pankiewicz and Klaudia Kałwa performed the experiments, Monika Sujka, Artur Mazurek and Marzena Włodarczyk-Stasiak carried out the lab analyses. Radosław Kowalski and Jakub Wyrostek performed statistical analyses of experimental data. Radosław Kowalski, Jakub Wyrostek and Grażyna Kowalska prepared the draft of the manuscript. All authors critically revised the manuscript and approved of the final version.

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables

Figures (3)
Tables (3)

Thumbnail

Figure 1
Results of sensory evaluation of tea brews using the hedonic scale Sample code- designations as in Table 1.

Thumbnail

Figure 2
Sensory assessment in terms of flavour, fragrance and colour using the ranking test expressed on a percentage scale, where the highest rating of the characteristic corresponded to the value of 100%. Sample code- designations as in Table 1.

Thumbnail

Figure 3
Changes in the concentration of active substances in tea brews Sample code- designations as in Table 1.

Thumbnail

Table 1
Compilation of analysed samples of tea brews.

Thumbnail

Table 2
Results of sensory assessment of tea brews using the preference method.

Thumbnail

Table 3
Concentration of flavonoids, polyphenols and caffeine in the analyzed tea brews obtained in the traditional manner and with sonication.

Figure 1 Results of sensory evaluation of tea brews using the hedonic scale Sample code- designations as in Table 1.

Figure 2 Sensory assessment in terms of flavour, fragrance and colour using the ranking test expressed on a percentage scale, where the highest rating of the characteristic corresponded to the value of 100%. Sample code- designations as in Table 1.

Figure 3 Changes in the concentration of active substances in tea brews Sample code- designations as in Table 1.

Table 1 Compilation of analysed samples of tea brews.

Sample code black tea	Sample code green tea	Brewing time (min)	The use of sonication
B_N	G_N	6.0	-
B_U0.5	G_U0.5	0.5	+
B_U1.0	G_U1.0	1.0	+
B_U2.0	G_U2.0	2.0	+
B_U4.0	G_U4.0	4.0	+
B_U6.0	G_U6.0	6.0	+

Table 2 Results of sensory assessment of tea brews using the preference method.

Sample code^*	The number of answers	Sample code^*	The number of answers
G_N	1	B_N	1
G_U0.5	0	B_U0.5	2
G_U1.0	3	B_U1.0	3
G_U2.0	9	B_U2.0	6
G_U4.0	0	B_U4.0	0
G_U6.0	0	B_U6.0	1

^*designations as in Table 1.

Table 3 Concentration of flavonoids, polyphenols and caffeine in the analyzed tea brews obtained in the traditional manner and with sonication.

Sample code^*	-----------------------------------------------Concentration [mg/100 mL]---------------------------------------------
	flavonoids	polyphenols	caffeine
----------------------------------------------------------------------------green tea-----------------------------------------------------------------------------
G_N	6.64±0.27ef	54.79±2.16f	20.37±0.85f
G_U0.5	6.18±0.26f	36.10±1.20i	19.96±0.77f
G_U1.0	9.41±0.38d	38.03±1.11hi	20.58±0.80f
G_U2.0	10.11±0.42cd	56.16±2.14ef	27.52±1.17e
G_U4.0	11.03±0.47bc	62.84±3.16d	31.91±1.12d
G_U6.0	11.49±0.56ab	77.51±3.15ab	32.50±1.10d
-------------------------------------------------------------------------black tea--------------------------------------------------------------------------------
B_N	1.55±0.10i	54.38±2.30f	33.58±1.12d
B_U0.5	1.09±0.09k	29.64±1.34j	33.43±1.11d
B_U1.0	1.32±0.07j	40.61±2.21gh	38.26±1.12c
B_U2.0	1.55±0.09i	41.90±2.14g	45.82±2.15b
B_U4.0	1.78±0.09hi	67.36±3.10cd	49.93±2.19ab
B_U6.0	2.00±0.13gh	73.07±3.16bc	50.55±2.14a

^*designations as in Table 1.
Values designated with the same letters (a, b, c . . . ) within column do not significantly differ at 5% error (Duncan’s test).

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Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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Sensory and chemical evaluation of tea brews prepared with the assistance of ultrasound

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[1] E-mail: radoslaw.kowalski@up.lublin.pl. ^*Corresponding author.