The influence of storage conditions on the stability of selected health-promoting properties of tea
Aneta Ocieczek, Tomasz Pukszta, Katarzyna Żyłka, Nadiia Kirieieva
LWT
Abstract
Tea has health-promoting properties because some it ingredients (epicatechin, epigallocatechin, epicatechin-3-gallate and epigallocatechin-3-gallate) can quench the reaction with oxygen. They result from the properties of the raw material and changes occurring during the technological process and under the influence of the dried material's storage conditions, e.g., during transport. The current study compared the storage stability of selected black and green tea properties produced from the same raw material. The relationship between hygroscopicity and the stability of the health-promoting properties of tea samples during their storage in the environment with different humidity levels was determined. All experimental analyzes were performed using dried tea samples because the impact of sto