Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages

Takahiro Noda; Koji Ishiguro; Tatsuro Suzuki; Toshikazu Morishita

doi:10.3390/plants10122662

Roasted Tartary Buckwheat Bran as a Material for Producing Rutin-Rich Tea Beverages

Plants ◽

10.3390/plants10122662 ◽

2021 ◽

Vol 10 (12) ◽

pp. 2662

Author(s):

Takahiro Noda ◽

Koji Ishiguro ◽

Tatsuro Suzuki ◽

Toshikazu Morishita

Keyword(s):

Hot Water ◽

Tartary Buckwheat ◽

Infusion Test ◽

Tea Infusion

Tartary buckwheat bran, a byproduct of buckwheat milling, is commonly treated as waste. The present study examined the rutin content during successive infusions of roasted Tartary buckwheat bran and grain to develop a functional Tartary buckwheat tea. Samples (6 g) of roasted Tartary buckwheat bran and grain were rinsed with 300 mL of hot water (>95 °C) for 0.5 min. For the first infusion test, the tea infusion sample of roasted Tartary buckwheat bran contained a distinctly higher amount of rutin (389 mg/L) than that of the roasted Tartary buckwheat grain (68 mg/L). Overall, rutin was more effectively extracted from roasted Tartary buckwheat bran, as compared to roasted Tartary buckwheat grain.

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Scented Tartary Buckwheat Tea: Aroma Components and Antioxidant Activity

Molecules ◽

10.3390/molecules24234368 ◽

2019 ◽

Vol 24 (23) ◽

pp. 4368 ◽

Cited By ~ 2

Author(s):

Qinglian Xu ◽

Li Wang ◽

Wenxiu Li ◽

Yage Xing ◽

Ping Zhang ◽

...

Keyword(s):

Antioxidant Activity ◽

Aroma Compounds ◽

Hot Water ◽

Tartary Buckwheat ◽

Total Phenolic ◽

Flavonoid Content ◽

Tea Infusion ◽

Jasmine Tea ◽

Tea Infusions ◽

Aroma Components

In this study, the aroma compounds of Huantai tartary buckwheat tea (TBH), three laboratory-produced scented tartary buckwheat teas, as well as the antioxidant activity of tea infusion was investigated. In total, 103 aroma components were isolated and identified from all samples. Tartary buckwheat rose tea (TBR) contained 57 aroma components and tartary buckwheat jasmine tea (TBJ) had 53, both of which were higher than those in others. In addition, the total flavonoid content (TFC) and the total phenolic content (TPC) of scented tartary buckwheat tea were much higher than those of TBH. After the tartary buckwheat tea (TBT) was soaked in hot water twice, the antioxidant activity of all samples decreased, and the antioxidant activity of TBR and TBJ infusions was more stable than those of others. Further, the antioxidant activity of the first tea infusion (FTI) of the TBT was higher than that of the second tea infusion (STI). Overall, considering the diverse aroma compounds of scented tartary buckwheat tea and higher antioxidant activity of tea infusions, the combination of scented tea and tartary buckwheat is a feasible approach to develop tartary buckwheat scented tea.

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Amino Acid Species and Leaching Characters in Tea (Camellia sinensis) Using Ion Chromatography with Integrated Amperometric Detection

International Journal of Food Engineering ◽

10.2202/1556-3758.2129 ◽

2011 ◽

Vol 7 (5) ◽

Author(s):

Gai Zhang

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Ion Chromatography ◽

Amperometric Detection ◽

Hot Water ◽

Extraction Temperature ◽

Tea Leaves ◽

Tea Infusion ◽

Tea Infusions ◽

The Stability

Tea is one of the most popular nonalcoholic beverages consumed in the world and contains a lot of amino acids. By simulating the infusion process of tea according to Chinese customs, amino acid species in tea infusions from three kinds of Chinese tea leaves were determined by ion chromatography with integrated amperometric detection. Furthermore, the relationship between leaching characters of amino acids and time, temperature and number of tea extractions was investigated. Leaching of amino acids was strongly affected by extraction time and temperature. The leaching ability for amino acids by hot water was high, with most of the amino acids left in the tea infusion. The results showed that the major species of amino acids in the tea infusion were arginine, glycine and histidine. According to Chinese customs for infusing tea, concentrations of amino acids in tea infusions were determined at different infusion times, extraction temperatures and extraction numbers. The results showed that a longer infusing time does not mean higher content in tea infusions due to the poor stability of some amino acids. Increasing the extraction temperature benefited leaching efficiency. Furthermore, the stability of some amino acids may become poor. After the tea leaves were infused three times, the concentration of amino acids in the tea infusion was very low.

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