Comparison of Quality Characteristic and Antioxidant Potential of Cultivated Pu-erh and Gushu Pu-erh Tea Extracts at Two Temperatures

Abstract

Pu-erh, a type of post-fermented dark tea, has attracted much attention of food scientists because of its health-promoting effects. pH, titratable acidity, color value, antioxidant potential and free amino acid contents of cultivated Pu-erh and Gushu Pu-erh teas extracted at 90 and 100°C were compared in this study. The pH of Gushu Pu-erh tea extract was slightly acidic than cultivated Pu-erh. Gushu Pu-erh contained higher antioxidant potentials and free amino acid content at the both extraction temperatures than the cultivated Pu-erh. The antioxidant potentials and free amino acid content were high in the tea extracted at 100°C. The results of this study showed that Gushu Pu-erh tea extracted at 100°C for 3 min with 30 s of shaking yields high amounts of phenolics and free amino acids.

Keywords

• antioxidant potential
• cultivated pu-erh
• extraction temperature
• gushu pu-erh