Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures
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Dec 30, 2022
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Cocoa bean shell is a by-product of processing chocolate products that can be used as a tea infusion because it contains bioactive compounds such as polyphenols which act as antioxidants. Roasting plays a very important role in the development of aromas and flavors. The temperature commonly used in roasting is about 100 – 150 ºC. Phenolic content plays a role in the formation of sensory properties of the product due to the presence of interaction with proteins through the Maillard reaction that occurs in the roasting process. This study aims to determine the effect of roasting temperature on the antioxidant activity of tea infusions from cocoa bean shells. The methods used in this study are the folin-ciocalteu method and the DPPH method. Cocoa bean shell tea with a roasting temperature of 100ºC, 20 minutes has the highest total phenols, antioxidant levels, and radical scavenging activity of 21.54 ± 0.37 mg GAE/g; 12.80 ± 0.17 mg AA/g; and 85.18 ± 1.28%. The total amount of phenols has a very strong correlation to antioxidant levels, radical scavenging, the color value of the brew L*, b*, and is inversely proportional to the color value of a*. Cocoa bean shell tea roasting temperature of 140ºC, 18 minutes has the highest IC50 value of 22.76 mg /ml. In addition, the roasting temperature can affect the sensory attribute character of cocoa bean shell tea.
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., G., Firmanto, H., & Nurcholis, M. (2022). Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures. Pelita Perkebunan (a Coffee and Cocoa Research Journal), 38(3), 200-210. https://doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i3.524
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References
Alamilla, P.D.; L.M.L. Gálvez; J.B. Fernández (2017). Physicochemical changes of cocoa beans during roasting process. Journal of Food Quality, 2017. doi: 10.1155/2017/2969324.
Baker, L.T. (2011). Cocoa nibs. Available at: http://www.thelonebaker.com/journal/2011/9/12/cocoa-nibs.html (Accessed: 3 January 2022).
Balentić, J.P.; D. Ačkar; S. Jokić; A. Jozinović; J. Babić; B. Miličević; D. Šubarić & N. Pavlović et al. (2018) ‘Cocoa shell: A by-product with great potential for wide application’, Molecules (Basel, Switzerland), 23(6), pp. 1–14. doi: 10.3390/molecules23061404.
Chaturvedula, V. S. P. & I. Prakash (2011). The aroma, taste, color and bioactive constituents of tea. Journal of Medicinal Plants Research, 5(11), pp. 2110–2124.
Choi, K.O.; D.H. Lee; S.J. Park & D. Im (2020). Correlations between phenolic composition and perceived astringency of wines. Applied Sciences (Switzerland), 10(22), pp. 1–13. doi: 10.3390/app10228020.
Cruz, J.F.R.; J.G. Pineda; J.P. Chaverri; J.M.P. Rojas; A.K. Passari; G.D. Ruiz & B.E.R. Cruz (2020). Phytochemical constituents, antioxidant, cytotoxic, and antimicrobial activities of the ethanolic extract of mexican brown propolis. Antioxidants, 9(1), pp. 1–11. doi: 10.3390/antiox9010070.
Fakhlaei, R.; A. Rozzamri & N. Hussain (2020). Composition, color and, antioxidant properties of cocoa shell at different roasting temperatures. Food Research, 4(3), pp. 585–593. doi: 10.26656/fr.2017.4(3).251.
Fernandes, I.; R. Gregorio; S. Soares & V. Freitas 2017. Wine, Fermented Foods in Health and Disease Prevention. Elsevier Inc. doi: 10.1016/B978-0-12-802309-9.00026-1.
Hartuti, S.; N. Bintoro; J.N.W. Karyadi & Y. Pranoto (2019). Characteristics of dried cocoa beans (Theobroma cacao L.) color using response surface methodology. Planta Tropika: Journal of Agro Science, 7(1), pp. 82–92. doi: 10.18196/pt.2019.097.82-92.
Hinneh, M.; E.E. Abotsi; D.V. deWalle; D.A.T. Sosa; A.D. Winne; J. Simonis; Messens; J.V. Durme; E.O. Afoakwa; L.D. Cooman & K. Dewttinck (2019). Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from “bulk” cocoa beans? (part I: aroma profiling of chocolates). Food Research International. Elsevier, 119(January), pp. 84–98. doi: 10.1016/j.foodres.2019.01.057.
Hong, K.H. (2018). Effects of tannin mordanting on coloring and functionalities of wool fabrics dyed with spent coffee grounds. Fashion and Textiles. Springer Singapore, 5(1). doi: 10.1186/s40691-018-0151-3.
Irondi, E.A.: B.M. Adegoke; E.S. Effion; S.O. Oyewo; E.O. Alamu & A.A. Boligon (2019). Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro. Food Science and Human Wellness. Beijing Academy of Food Sciences., 8(2), pp. 142–148. doi: 10.1016/j.fshw.2019.03.012.
Khasnabis, J.; C. Rai & A. Roy 2015. Determination of tannin content by titrimetric method from different types of tea. Journal of Chemical and Pharmaceutical Research, 7(6), pp. 238–241. Available at: www.jocpr.com.
Kothe, L.; B.F. Zimmermann & R. Galensa (2013). Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting. Food Chemistry. Elsevier Ltd, 141(4), pp. 3656–3663. doi: 10.1016/j.foodchem.2013.06.049.
Kumaresan, M.; M. Kannan; A. Sankari; C.N. Chandrasekhar & D. Vasanthi (2019). Phytochemical screening and antioxidant activity of Jasminum multiflorum (pink Kakada) leaves and flowers. J Pharmacogn Phytochem, 8(3), pp. 1168–1173.
Lemarcq, V.; E. Tuenter; A. Bondarenko; D.V. deWalle; L.D. Vuyst; L. Pieters; E. Sioriki & K. Dewettinck (2020). Roasting-induced changes in cocoa beans with respect to the mood pyramid. Food Chemistry. Elsevier Ltd, 332, p. 127467. doi: 10.1016/j.foodchem.2020.127467.
Li, D.; X. Tang; C. Liu; H. Li; S. Li; S. Sun; X. Zheng; P. Wu; X. Xu; K. Zhang & H. Ma (2020). Jasmine (Jasminum grandiflorum) flower extracts ameliorate tetradecanoylphorbol acetate induced ear edema in mice. Natural Product Communications, 15(4). doi: 10.1177/1934578X20917498.
Lopes, S.M.D.A.; M.V. Martins; V.B. de Sauza & F.L. Tulini (2021). Evaluation of the Nutritional Composition of Cocoa Bean Shell Waste ( Theobroma cacao ) and Application in the Production of a Phenolic-rich Iced Tea. Journal of Culinary Science & Technology. Taylor & Francis, 00(00), pp. 1–11. doi: 10.1080/15428052.2021.2016531.
Lourenço, S.C.; M. Mold & V.D. Alves (2019). Antioxidants of natural plant origins: From sources to food industry applications. (Vitamin C), pp. 14–16.
McClure, A. & I. Grün (2020). Optimization of bitterness in chocolate through roasting with analysis of related chamges in important bitter compounds. University of Missouri.
Olugbami, J.O.; M.A. Gbadegesin & O.A. Odunola (2014) In vitro evaluation of the antioxidant potential, phenolic and flavonoid contents of the stem bark ethanol extract of Anogeissus leiocarpus. African journal of medicine and medical sciences, 43(Suppl 1), pp. 101–109. Available at: http://www.ncbi.nlm.nih.gov/pubmed/26681826%0Ahttp://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=PMC4679201.
Oracz, J. & E. Nebesny (2016). Antioxidant properties of cocoa beans (Theobroma cacao L.): Influence of cultivar and roasting conditions. International Journal of Food Properties. Taylor & Francis, 19(6), pp. 1242–1258. doi: 10.1080/10942912.2015.1071840.
Oracz, J. & E. Nebesny (2019). Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from cocoa beans of different Theobroma cacao L. groups. European Food Research and Technology. Springer Berlin Heidelberg, 245(1), pp. 111–128. doi: 10.1007/s00217-018-3144-y.
Pathare, P.B.; U.L. Opara & F.A. Al-said (2012). Colour measurement and analysis in fresh and processed foods : A review. Food Bioprocess Technol. doi: 10.1007/s11947-012-0867-9.
Peluso, I. & M. Serafini, M. (2017) ‘Antioxidants from black and green tea: from dietary modulation of oxidative stress to pharmacological mechanisms’, British Journal of Pharmacology, 174(11), pp. 1195–1208. doi: 10.1111/bph.13649.
Poveda, O.R.; L.B. Pereira; G. Zeppa & C. Stévigny (2020). Cocoa bean shell a by product with nutritional. Nutrients, 12(1123), pp. 1–29.
Rocha, I.S.; L.R.R. Santana; S.E. Soares & E.dS. Bispo (2017). Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate. Food Science and Technology (Brazil), 37(4), pp. 522–530. doi: 10.1590/1678-457x.16416.
Sacchetti, G.; F. Ioannone; M.D. Gregorio & C.D Mattia (2016). Non enzymatic browning during cocoa roasting as affected by processing time and temperature. Journal of Food Engineering, 169, pp. 44–52. doi: 10.1016/j.jfoodeng.2015.08.018.
Scharbert, S. & T. Hofmann (2005). Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments. Journal of Agricultural and Food Chemistry, 53(13), pp. 5377–5384. doi: 10.1021/jf050294d.
Siow, C.S.; C.W.C. Chan; C.W. Wong & C.W. Ng (2022). Antioxidant and sensory evaluation of cocoa (Theobroma cacao L.) tea formulated with cocoa bean hull of different origins. Future Foods. Elsevier B.V., 5(October 2021), p. 100108. doi: 10.1016/j.fufo.2021.100108.
Stanley, T.H.; C.B.V. Buiten; S.A. Baker; R.J. Elias; R.C. Anantheswaran & J.D. Lambert (2018). Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans. Food Chemistry. Elsevier, 255(July 2017), pp. 414–420. doi: 10.1016/j.foodchem.2018.02.036.
Stark, T.; S. Bareuther & T. Hofmann (2006). Molecular Definition of the Taste of Roasted Cocoa Nibs (Theobroma. Journal of Agricultural and Food Chemistry, 54(15), pp. 5530–5539.
Sudarma, M. (2016). Identifying of the space color CIELab for the balinese papyrus characters. International Journal of Soft Computing, 11(2), pp. 64–69. doi: 10.3923/ijscomp.2016.64.69.
Taeye, C.D.; M. Bodart; G. Caullet & S. Collin (2017). Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers: interesting behavior of Criollo clones Journal of the Science of Food and Agriculture, 97(12). doi: 10.1002/j.
Urbańska, B. & J. Kowalska (2019). Comparison of the total polyphenol content and antioxidant activity of chocolate obtained from roasted and unroasted cocoa beans from different regions of the world. Antioxidants, 8(8). doi: 10.3390/antiox8080283.
Vásquez, Z.S.; D.P.dC. Neto; G.V.M. Pereira; L.P.S. Vandenberghe; P.Z. deOliviera; P.B. Tiburcio; H.L.G. Roger; A.G. Neto & C.R. Soccol (2019). Biotechnological approaches for cocoa waste management: A Review. Waste Management, 90, pp. 72–83. doi: 10.1016/j.wasman.2019.04.030.
Wan, H.; C. Yu; Y. Han; X. Guo; L. Luo; H. Pan; T. Zheng; J. Wang; T. Cheng & Q. Zhang (2019) Determination of Flavonoids and Carotenoids and Their Contributions to Various Colors of Rose Cultivars (Rosa spp.). Frontiers in Plant Science, 10(February), pp. 1–14. doi: 10.3389/fpls.2019.00123.
Yadav, K.C.; A. Parajuli; B.B. Khatri & L.D. Shiwakoti (2020). Phytochemicals and Quality of Green and Black Teas from Different Clones of Tea Plant. Journal of Food Quality, pp. 1–13. doi: 10.1155/2020/8874271.
Zhang, H.; R. Qi & Y. Mine (2019). The impact of oolong and black tea polyphenols on human health. Food Bioscience. Elsevier Ltd. doi: 10.1016/j.fbio.2019.03.009.
Zhao, C.N.; G.Y. Tang; S.Y. Chao; X.Y. Xu; R.Y. Gan; Q. Liu; Q.Q. Mao; A. Shang & H.B. Li (2019). Phenolic profiles and antioxidant activities of 30 tea infusions from green, black, oolong, white, yellow and dark teas. Antioxidants, 8(7), pp. 9–13. doi: 10.3390/antiox8070215.
Zou, G.; Y. Xiao; M. Wang & H. Zhang (2018). Detection of bitterness and astringency of green tea with different taste by electronic nose and tongue. PLoS ONE, 13(12), pp. 1–10. doi: 10.1371/journal.pone.0206517.
Baker, L.T. (2011). Cocoa nibs. Available at: http://www.thelonebaker.com/journal/2011/9/12/cocoa-nibs.html (Accessed: 3 January 2022).
Balentić, J.P.; D. Ačkar; S. Jokić; A. Jozinović; J. Babić; B. Miličević; D. Šubarić & N. Pavlović et al. (2018) ‘Cocoa shell: A by-product with great potential for wide application’, Molecules (Basel, Switzerland), 23(6), pp. 1–14. doi: 10.3390/molecules23061404.
Chaturvedula, V. S. P. & I. Prakash (2011). The aroma, taste, color and bioactive constituents of tea. Journal of Medicinal Plants Research, 5(11), pp. 2110–2124.
Choi, K.O.; D.H. Lee; S.J. Park & D. Im (2020). Correlations between phenolic composition and perceived astringency of wines. Applied Sciences (Switzerland), 10(22), pp. 1–13. doi: 10.3390/app10228020.
Cruz, J.F.R.; J.G. Pineda; J.P. Chaverri; J.M.P. Rojas; A.K. Passari; G.D. Ruiz & B.E.R. Cruz (2020). Phytochemical constituents, antioxidant, cytotoxic, and antimicrobial activities of the ethanolic extract of mexican brown propolis. Antioxidants, 9(1), pp. 1–11. doi: 10.3390/antiox9010070.
Fakhlaei, R.; A. Rozzamri & N. Hussain (2020). Composition, color and, antioxidant properties of cocoa shell at different roasting temperatures. Food Research, 4(3), pp. 585–593. doi: 10.26656/fr.2017.4(3).251.
Fernandes, I.; R. Gregorio; S. Soares & V. Freitas 2017. Wine, Fermented Foods in Health and Disease Prevention. Elsevier Inc. doi: 10.1016/B978-0-12-802309-9.00026-1.
Hartuti, S.; N. Bintoro; J.N.W. Karyadi & Y. Pranoto (2019). Characteristics of dried cocoa beans (Theobroma cacao L.) color using response surface methodology. Planta Tropika: Journal of Agro Science, 7(1), pp. 82–92. doi: 10.18196/pt.2019.097.82-92.
Hinneh, M.; E.E. Abotsi; D.V. deWalle; D.A.T. Sosa; A.D. Winne; J. Simonis; Messens; J.V. Durme; E.O. Afoakwa; L.D. Cooman & K. Dewttinck (2019). Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from “bulk” cocoa beans? (part I: aroma profiling of chocolates). Food Research International. Elsevier, 119(January), pp. 84–98. doi: 10.1016/j.foodres.2019.01.057.
Hong, K.H. (2018). Effects of tannin mordanting on coloring and functionalities of wool fabrics dyed with spent coffee grounds. Fashion and Textiles. Springer Singapore, 5(1). doi: 10.1186/s40691-018-0151-3.
Irondi, E.A.: B.M. Adegoke; E.S. Effion; S.O. Oyewo; E.O. Alamu & A.A. Boligon (2019). Enzymes inhibitory property, antioxidant activity and phenolics profile of raw and roasted red sorghum grains in vitro. Food Science and Human Wellness. Beijing Academy of Food Sciences., 8(2), pp. 142–148. doi: 10.1016/j.fshw.2019.03.012.
Khasnabis, J.; C. Rai & A. Roy 2015. Determination of tannin content by titrimetric method from different types of tea. Journal of Chemical and Pharmaceutical Research, 7(6), pp. 238–241. Available at: www.jocpr.com.
Kothe, L.; B.F. Zimmermann & R. Galensa (2013). Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting. Food Chemistry. Elsevier Ltd, 141(4), pp. 3656–3663. doi: 10.1016/j.foodchem.2013.06.049.
Kumaresan, M.; M. Kannan; A. Sankari; C.N. Chandrasekhar & D. Vasanthi (2019). Phytochemical screening and antioxidant activity of Jasminum multiflorum (pink Kakada) leaves and flowers. J Pharmacogn Phytochem, 8(3), pp. 1168–1173.
Lemarcq, V.; E. Tuenter; A. Bondarenko; D.V. deWalle; L.D. Vuyst; L. Pieters; E. Sioriki & K. Dewettinck (2020). Roasting-induced changes in cocoa beans with respect to the mood pyramid. Food Chemistry. Elsevier Ltd, 332, p. 127467. doi: 10.1016/j.foodchem.2020.127467.
Li, D.; X. Tang; C. Liu; H. Li; S. Li; S. Sun; X. Zheng; P. Wu; X. Xu; K. Zhang & H. Ma (2020). Jasmine (Jasminum grandiflorum) flower extracts ameliorate tetradecanoylphorbol acetate induced ear edema in mice. Natural Product Communications, 15(4). doi: 10.1177/1934578X20917498.
Lopes, S.M.D.A.; M.V. Martins; V.B. de Sauza & F.L. Tulini (2021). Evaluation of the Nutritional Composition of Cocoa Bean Shell Waste ( Theobroma cacao ) and Application in the Production of a Phenolic-rich Iced Tea. Journal of Culinary Science & Technology. Taylor & Francis, 00(00), pp. 1–11. doi: 10.1080/15428052.2021.2016531.
Lourenço, S.C.; M. Mold & V.D. Alves (2019). Antioxidants of natural plant origins: From sources to food industry applications. (Vitamin C), pp. 14–16.
McClure, A. & I. Grün (2020). Optimization of bitterness in chocolate through roasting with analysis of related chamges in important bitter compounds. University of Missouri.
Olugbami, J.O.; M.A. Gbadegesin & O.A. Odunola (2014) In vitro evaluation of the antioxidant potential, phenolic and flavonoid contents of the stem bark ethanol extract of Anogeissus leiocarpus. African journal of medicine and medical sciences, 43(Suppl 1), pp. 101–109. Available at: http://www.ncbi.nlm.nih.gov/pubmed/26681826%0Ahttp://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=PMC4679201.
Oracz, J. & E. Nebesny (2016). Antioxidant properties of cocoa beans (Theobroma cacao L.): Influence of cultivar and roasting conditions. International Journal of Food Properties. Taylor & Francis, 19(6), pp. 1242–1258. doi: 10.1080/10942912.2015.1071840.
Oracz, J. & E. Nebesny (2019). Effect of roasting parameters on the physicochemical characteristics of high-molecular-weight Maillard reaction products isolated from cocoa beans of different Theobroma cacao L. groups. European Food Research and Technology. Springer Berlin Heidelberg, 245(1), pp. 111–128. doi: 10.1007/s00217-018-3144-y.
Pathare, P.B.; U.L. Opara & F.A. Al-said (2012). Colour measurement and analysis in fresh and processed foods : A review. Food Bioprocess Technol. doi: 10.1007/s11947-012-0867-9.
Peluso, I. & M. Serafini, M. (2017) ‘Antioxidants from black and green tea: from dietary modulation of oxidative stress to pharmacological mechanisms’, British Journal of Pharmacology, 174(11), pp. 1195–1208. doi: 10.1111/bph.13649.
Poveda, O.R.; L.B. Pereira; G. Zeppa & C. Stévigny (2020). Cocoa bean shell a by product with nutritional. Nutrients, 12(1123), pp. 1–29.
Rocha, I.S.; L.R.R. Santana; S.E. Soares & E.dS. Bispo (2017). Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate. Food Science and Technology (Brazil), 37(4), pp. 522–530. doi: 10.1590/1678-457x.16416.
Sacchetti, G.; F. Ioannone; M.D. Gregorio & C.D Mattia (2016). Non enzymatic browning during cocoa roasting as affected by processing time and temperature. Journal of Food Engineering, 169, pp. 44–52. doi: 10.1016/j.jfoodeng.2015.08.018.
Scharbert, S. & T. Hofmann (2005). Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments. Journal of Agricultural and Food Chemistry, 53(13), pp. 5377–5384. doi: 10.1021/jf050294d.
Siow, C.S.; C.W.C. Chan; C.W. Wong & C.W. Ng (2022). Antioxidant and sensory evaluation of cocoa (Theobroma cacao L.) tea formulated with cocoa bean hull of different origins. Future Foods. Elsevier B.V., 5(October 2021), p. 100108. doi: 10.1016/j.fufo.2021.100108.
Stanley, T.H.; C.B.V. Buiten; S.A. Baker; R.J. Elias; R.C. Anantheswaran & J.D. Lambert (2018). Impact of roasting on the flavan-3-ol composition, sensory-related chemistry, and in vitro pancreatic lipase inhibitory activity of cocoa beans. Food Chemistry. Elsevier, 255(July 2017), pp. 414–420. doi: 10.1016/j.foodchem.2018.02.036.
Stark, T.; S. Bareuther & T. Hofmann (2006). Molecular Definition of the Taste of Roasted Cocoa Nibs (Theobroma. Journal of Agricultural and Food Chemistry, 54(15), pp. 5530–5539.
Sudarma, M. (2016). Identifying of the space color CIELab for the balinese papyrus characters. International Journal of Soft Computing, 11(2), pp. 64–69. doi: 10.3923/ijscomp.2016.64.69.
Taeye, C.D.; M. Bodart; G. Caullet & S. Collin (2017). Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers: interesting behavior of Criollo clones Journal of the Science of Food and Agriculture, 97(12). doi: 10.1002/j.
Urbańska, B. & J. Kowalska (2019). Comparison of the total polyphenol content and antioxidant activity of chocolate obtained from roasted and unroasted cocoa beans from different regions of the world. Antioxidants, 8(8). doi: 10.3390/antiox8080283.
Vásquez, Z.S.; D.P.dC. Neto; G.V.M. Pereira; L.P.S. Vandenberghe; P.Z. deOliviera; P.B. Tiburcio; H.L.G. Roger; A.G. Neto & C.R. Soccol (2019). Biotechnological approaches for cocoa waste management: A Review. Waste Management, 90, pp. 72–83. doi: 10.1016/j.wasman.2019.04.030.
Wan, H.; C. Yu; Y. Han; X. Guo; L. Luo; H. Pan; T. Zheng; J. Wang; T. Cheng & Q. Zhang (2019) Determination of Flavonoids and Carotenoids and Their Contributions to Various Colors of Rose Cultivars (Rosa spp.). Frontiers in Plant Science, 10(February), pp. 1–14. doi: 10.3389/fpls.2019.00123.
Yadav, K.C.; A. Parajuli; B.B. Khatri & L.D. Shiwakoti (2020). Phytochemicals and Quality of Green and Black Teas from Different Clones of Tea Plant. Journal of Food Quality, pp. 1–13. doi: 10.1155/2020/8874271.
Zhang, H.; R. Qi & Y. Mine (2019). The impact of oolong and black tea polyphenols on human health. Food Bioscience. Elsevier Ltd. doi: 10.1016/j.fbio.2019.03.009.
Zhao, C.N.; G.Y. Tang; S.Y. Chao; X.Y. Xu; R.Y. Gan; Q. Liu; Q.Q. Mao; A. Shang & H.B. Li (2019). Phenolic profiles and antioxidant activities of 30 tea infusions from green, black, oolong, white, yellow and dark teas. Antioxidants, 8(7), pp. 9–13. doi: 10.3390/antiox8070215.
Zou, G.; Y. Xiao; M. Wang & H. Zhang (2018). Detection of bitterness and astringency of green tea with different taste by electronic nose and tongue. PLoS ONE, 13(12), pp. 1–10. doi: 10.1371/journal.pone.0206517.
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