Effect of tea polyphenols on antioxidation and starch digestion characteristics of black powder

Authors

LIU Xin, The College of Food science and biotechnology of Tianjin Agriculture University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China
HE Xinyi, The College of Food science and biotechnology of Tianjin Agriculture University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; Tianjin Agricultural Products Processing
Wang Hongbin, Tianjin Honglu Food Co., Ltd, Tianjin 300384, China
HUANG Zonghai, The College of Food science and biotechnology of Tianjin Agriculture University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; Tianjin Agricultural Products Processing
LIU Xiaodong, The College of Food science and biotechnology of Tianjin Agriculture University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; Tianjin Agricultural Products Processing
ZHEN Runyimg, The College of Food science and biotechnology of Tianjin Agriculture University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; Tianjin Agricultural Products Processing

Abstract

The effects of different tea polyphenols on the antioxidant and digestive properties of black powder were studied. Taking the DPPH scavenging free radical rate, total reducing power, starch hydrolysis curve as the indicators, discussed the effect of tea polyphenols on the antioxidant and digestive properties of black powder. Research indicates: the addition of tea polyphenols significantly changed the index of black powder (P<0.05), enhanced DPPH free radical scavenging ability, total reducing power, total antioxidant, reduced starch hydrolysis rate. When the amount of tea polyphenols added is 0.040%, the DPPH free radical scavenging ability, total reducing power absorbance and total antioxidant ability of black powdered powder increased by 4.6%, 0.58, 8.83 U/g, respectively. The starch hydrolysis rate of black powder was reduced by 24.98%.

Publication Date

5-28-2019

First Page

40

Last Page

43,47

DOI

10.13652/j.issn.1003-5788.2019.05.007

Recommended Citation

Xin, LIU; Xinyi, HE; Hongbin, Wang; Zonghai, HUANG; Xiaodong, LIU; and Runyimg, ZHEN (2019) "Effect of tea polyphenols on antioxidation and starch digestion characteristics of black powder," Food and Machinery: Vol. 35: Iss. 5, Article 7.
DOI: 10.13652/j.issn.1003-5788.2019.05.007
Available at: https://www.ifoodmm.cn/journal/vol35/iss5/7

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