PROSPECTS FOR THE USE OF SECONDARY GREEN TEA PROCESSING PRODUCTS TO CREATE ENRICHING FOOD INGREDIENTS
Keywords:
functional products, green tea, secondary raw materials, antioxidant activity, enriched food systems.Abstract
Nutrition of the population is one of the important factors determining the health and preservation of the gene pool of the nation. In recent years, the health status of the population has been characterized by negative trends in terms of excess fat intake with insufficient intake of polyunsaturated fatty acids, deficiency of high-grade protein, most vitamins, minerals. In this regard, the need to make adjustments to the production technology and recipes of food is becoming more and more obvious. The basis of our research was the study of the potential of secondary raw materials of green tea as a functional food ingredient, and the assessment of the possibility of their use in food fortification technology. The objects of the study were ground powder of pre-brewed and subsequently dried tea leaves and extract from pre-brewed and subsequently dried tea leaves. The results of the research showed that the extract from the secondary tea raw materials contains extractive substances 2.5 times, and tannins 1.5 times higher than in the crushed powder of the secondary tea raw materials, which is probably due to different approaches to sample preparation of the studied samples. The content of polyphenols in the extract is 2.4 % higher than in the dry powder, and the content of flavonoids in the crushed powder of secondary tea raw materials is 6.2 % higher than in the extract from it. The antioxidant activity of the secondary raw materials of tea is represented by very high values, comparing which it can be noted that the AOA of the extract is 21.5 % higher in comparison with sample 1 – tea powder. This indicates the fact that the AOA of secondary raw materials of tea is largely due to polyphenols. Thus, the results of the conducted studies have shown that the secondary resources of tea raw materials contain a significant amount of biologically active substances and can be considered as a promising food ingredient of functional orientation.
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