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The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery

Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60–624 Poznań, Poland
Author to whom correspondence should be addressed.
Academic Editor: Wojciech Kolanowski
Appl. Sci. 2021, 11(9), 4123;
Received: 28 March 2021 / Revised: 23 April 2021 / Accepted: 27 April 2021 / Published: 30 April 2021
(This article belongs to the Special Issue Functional Foods and Human Health II)
Chocolate and tea leaves are considered the most valuable sources of highly bioactive polyphenols due to their potential anti-cancer properties and beneficial effects on the cardiovascular and nervous systems. The objective of the present study was the development of a sensory profiling modality that is correlated with the taste of the chocolate enriched with yellow tea phytochemicals. The additive concentration was optimized in white chocolate and the designed product was evaluated using the sensory profiling method. It was shown that the yellow tea extract in chocolate had a significant effect on the taste and color of the product. Addition of 2.0% yellow tea powdered extract increased the value of color acceptance and caused an intensification of the aromas, particularly the leafy taste, compared to the control samples. The next step of the study was to determine the influence of tea addition in white, milk and dark chocolate subjected to 6 months of storage. The designed chocolates were tested for their activity as antioxidants (DPPH, ABTS and ORAC assay) and cholinesterase inhibitors (AChE, BChE assay). It was confirmed that the yellow tea addition affected the activity of prepared chocolates with respect to radical scavenging activity and was highest for dark chocolate with yellow tea where the values were as follows: 4373 mg Tx/100 g (DPPH), 386 mg Tx/100 g (ABTS) and 4363 µM Tx/100 g (ORAC). An increase in the anti-radical activity of chocolate with yellow tea was found after 3 months of storage, but the subsequent 3 months of storage resulted in its reduction. AChE values ranged from 0.118 to 0.730 [µM eserine/g dw] and from 0.095 to 0.480 [µM eserine/g dw] for BChE assay. Total capacity to inhibit AChE and BChE differed depending on the type of chocolate and was negatively influenced by the half-year storage. Summarizing tested values for individual samples were higher, with increasing content of cocoa liquor and yellow tea extract in the product. The results of the research show that the use of yellow tea in confectionery is promising and may appoint a new direction in functional foods. View Full-Text
Keywords: chocolate; Camelia sinensis; yellow tea; antioxidants; cholinesterase; radicals chocolate; Camelia sinensis; yellow tea; antioxidants; cholinesterase; radicals
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MDPI and ACS Style

Gramza-Michałowska, A.; Kulczyński, B.; Skopiec, M.; Kobus-Cisowska, J.; Brzozowska, A. The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery. Appl. Sci. 2021, 11, 4123.

AMA Style

Gramza-Michałowska A, Kulczyński B, Skopiec M, Kobus-Cisowska J, Brzozowska A. The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery. Applied Sciences. 2021; 11(9):4123.

Chicago/Turabian Style

Gramza-Michałowska, Anna, Bartosz Kulczyński, Marta Skopiec, Joanna Kobus-Cisowska, and Anna Brzozowska. 2021. "The Effect of Yellow Tea Leaves Camellia sinensis on the Quality of Stored Chocolate Confectionery" Applied Sciences 11, no. 9: 4123.

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