Scientists from the Nagoya Institute of Technological know-how have uncovered that the glazing on ceramic tea sets appreciably influences the preservation of catechin flavonoids in tea.
Glazes on tea sets substantially cut down the total of catechins, altering the taste, aroma, and health and fitness advantages of tea.
Released as a medicinal drink around 2700 B.C., tea has developed to be the 1 of the most well known beverages all over the world. A single of the critical motives for its level of popularity is its wealthy material of flavonoids and polyphenols, which contribute to the antioxidant home, flavor, and aroma of tea, featuring a variety of likely health and fitness added benefits. These compounds are extracted from tea leaves in the course of brewing and can be motivated by numerous components, these kinds of as drinking water temperature, brewing time, and the resources utilized in tea planning vessels.
Latest Analysis Findings
A short while ago, scientists from Nagoya Institute of Technology (NITech) in Japan have discovered, for the initially time, that the choice of glazing on ceramic tea sets used to put together tea plays a essential position in the retention of catechin flavonoids. In their examine posted lately in the journal
Glazes on tea sets significantly lessen the amount of money of catechins in tea by oxidizing them, altering the flavor, aroma, and health and fitness advantages of tea. Credit rating: Dr. Takashi Shirai from NITech, Japan
Qualities and Composition of Glazes
When glaze coatings principally consist of feldspar minerals, these as silicon, aluminum, sodium, and calcium oxides, they also incorporate distinctive metallic oxide
Methodology and Observations
To take a look at the outcome of the glaze on tea catechins, the researchers brewed a green tea remedy working with ion-exchanged water at 80°C (176°F) for 3 minutes. The tea leaves had been divided, and the supernatant (liquid lying over reliable residue) was blended with glaze powders coated on ceramic tiles. The glaze-tea mixture was then permitted to respond for 6 several hours, adopted by the elimination of the glaze powder by centrifugation and filtration.
The researchers observed that the pristine tea alternative had a distinct dazzling yellow color, but just after six several hours of degradation, it turned into a yellowish-brown colour. In contrast, the tea solutions degraded by different glazes exhibited darker black or brown colors. In other terms, the extent of color adjust depended substantially on the kind of glaze.
Sample pieces of glaze-coated tile (b) tea alternatives before and right after mixing with glazes (top) and degraded tea alternatives with and without existence of glazes (base). Credit: Takashi Shirai from NITech, Japan
Moreover, a selective reduction in the sum of altered catechins in tea was also noticed by the scientists. The tea options combined with Oribe, Namako, and Irabo glazes showed substantially decreased concentrations of epicatechin, epicatechin gallate, epigallocatechin, and epigallocatechin gallate, even though the Toumei glaze selectively degraded epigallocatechin gallate. The reduction in catechin focus and the ensuing colour change can be attributed to the oxidation process of catechins, which sorts brownish thearubigins and reddish-orange theaflavin and its oxide pigments.
Scientific Rationalization and Implications
“During the degradation system, Cu-, Co-, Fe-, and Ti-oxides in glaze powders can act as a Lewis DOI: 10.1038/s41598-023-37480-8
The authors acknowledge Mizuno Kagaku Kogyo Co., Ltd for providing the glaze merchandise.
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