Affiliation:
1. Department of Bioengineering , Xinzhou Teachers University , 10 He-ping Road , Xinzhou , Shanxi 034000 , China
2. Ones Sun Health Industry Limited Company , Guangzhou , Guangdong 510642 , China
Abstract
Abstract
Effects of microwave power on the sensory properties (taste and aroma), chemical composition (catechins, caffeine, crude protein, and amino acid), active composition (flavones, triterpene, polysaccharide, and ergosterol) and antioxidant properties (superoxide free radical and hydroxyl radical scavenging abilities, reducing power) of Ganoderma lucidum fermented sea-buckthorn tea were investigated. G. lucidum fermented sea-buckthorn tea was dehydrated using microwaves at three power settings: 125, 250, and 500. After microwave treatment, a statistically significant difference in the chemical composition, active composition and antioxidant capacity (p < 0.05) of teas dried at different power settings was found. These results indicate that 250 W microwave treatments could effectively release and activate active components, improving the antioxidant activity of fermented tea.
Funder
Technological Innovation Programs of Higher Education Institutions in Shanxi
National Natural Science Foundation of China
Science and Technology Project in Xinzhou
Subject
Engineering (miscellaneous),Food Science,Biotechnology
Cited by
5 articles.
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