The application of green tea Extract as a source of antioxidants in the processing of dairy products

T. Evstigneeva*, N. Skvortsova and R. Yakovleva

International Research Centre Biotechnologies of the Third Millennium ITMO University, St. Lomonosov 9, 191002, Saint-Petersburg, Russian Federation
*Correspondence: romihka@mail.ru

Abstract:

Regular consumption of foods containing antioxidants reduces the bodily content of free oxygen radicals, which can cause pathological changes and premature organism aging. The aim of this work was the development of the formulations and determination of the parameters for the production of cottage cheese products with polyphenol fraction of green tea extract as a source of plant antioxidants. Parameters to obtain extracts with the high content of extracted substances and high antioxidant activity were determined. Optimal performance was achieved by brewing dry green tea leaves with (70 ± 2) °C water, followed by steeping at the same temperature for 10 minutes with continuous mechanical stirring. Optimal dry tea leaves to water ratio used for tea extracts’ preparation was identified. The level of tea extract in cottage cheese products’ recipes was determined. The flavour fillers which combine the best with green tea extract and taste were identified. The positive effect of tea extract component on shelf life of cottage cheese product was shown.

Key words:

antioxidant activity, cottage cheese products, polyphenols, the parameters to obtain extracts

Effect of flashing amber light on the nutritional quality of green sprouts

A. Urbonavičiūtė¹, G. Samuolienė¹, S. Sakalauskienė¹, A. Brazaitytė¹,J. Jankauskienė¹, P. Duchovskis¹, V. Ruzgas³,A. Stonkus², P. Vitta², A. Žukauskas² and G. Tamulaitis²

¹Lithuanian Institute of Horticulture, 30 Kaunas str., LT–54333, Babtai, Kaunas distr.,Lithuania. Tel. +370–37–555476, fax: +370–37–555176; e-mail: a.urbonaviciute@lsdi.lt
²Institute of Materials Science and Applied Research, Vilnius University,Saulėtekio al. 9–III, LT–10222 Vilnius, Lithuania
³Lithuanian University of Agriculture, Studentų g. 11, LT–53361 Akademija,Kaunas distr., Lithuania

Abstract:

We report on the application of flashing amber (596 nm) light-emitting diodes (LEDs), supplemental to high pressure sodium lamps, for the cultivation of green sprouts, such as wheatgrass, barley grass, and leafy radish. The flashing light was found to significantly affect metabolism, thus conditioning the nutritional quality of the sprouts. In particular, it causes stressful conditions for the plants and within a short growth period can promote the synthesis of antioxidative compounds, such as vitamin C, phenolic compounds and carotenoids. However, the flashing amber light effect is dependent on the plant species.

Key words: