Tea infusions are valuable sources of polyphenolic compounds that contribute to their nutritional and functional qualities. This study examined the impact of three brewing methods: Gaiwan (GW), Pure Brew (PB) and French Press (FP) - on the extraction of bioactive compounds, antioxidant activity and color parameters in green tea, dark tea and fruit infusions. Quantitative analysis of flavan-3-ols, flavonols, anthocyanins and phenolic acids was performed by high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-ESI-MS/ MS), while spectrophotometric and colorimetric assays were used to determine total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity and physicochemical parameters. Then, GW yielded the highest concentrations of catechin (14.19 ± 1.04 mg⋅kg 1) and epicatechin (18.18 ± 1.50 mg⋅kg 1) in green tea, corresponding to superior antioxidant potential. FP promoted the extraction of phenolic acids and anthocyanins, notably in fruit infusions (delphinidin-3,5-diglucoside: 73.71 ± 24.57 mg⋅kg 1), whereas dark tea brewed with GW retained the highest rutin content (1457.41 ± 72.87 mg⋅kg 1). Correlation analysis revealed strong associations between TPC, total dissolved solids (TDS%), and color parameters (L*, a*, b*), confirming the interdependence of chemical composition and physical properties. These findings confirm that brewing technique strongly influences the extraction efficiency and functional quality of tea beverages. The GW method is recommended for maximizing catechin and antioxidant recovery in green teas, while the FP enhances phenolic acid and anthocyanin extraction in fruit infusions. Understanding these interactions provides a scientific basis for optimizing brewing conditions to improve both the health-promoting and sensory properties of tea infusions.
Impact of different brewing methods on bioactive compounds, antioxidant activity and color in green, dark teas and fruit infusion teas by using HPLC-MS/MS triple quadrupole and spectrophotometric assays
Francesca Pompei;Agnese Santanatoglia;Gianni Sagratini;Sauro Vittori;Giovanni Caprioli
2026-01-01
Abstract
Tea infusions are valuable sources of polyphenolic compounds that contribute to their nutritional and functional qualities. This study examined the impact of three brewing methods: Gaiwan (GW), Pure Brew (PB) and French Press (FP) - on the extraction of bioactive compounds, antioxidant activity and color parameters in green tea, dark tea and fruit infusions. Quantitative analysis of flavan-3-ols, flavonols, anthocyanins and phenolic acids was performed by high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-ESI-MS/ MS), while spectrophotometric and colorimetric assays were used to determine total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity and physicochemical parameters. Then, GW yielded the highest concentrations of catechin (14.19 ± 1.04 mg⋅kg 1) and epicatechin (18.18 ± 1.50 mg⋅kg 1) in green tea, corresponding to superior antioxidant potential. FP promoted the extraction of phenolic acids and anthocyanins, notably in fruit infusions (delphinidin-3,5-diglucoside: 73.71 ± 24.57 mg⋅kg 1), whereas dark tea brewed with GW retained the highest rutin content (1457.41 ± 72.87 mg⋅kg 1). Correlation analysis revealed strong associations between TPC, total dissolved solids (TDS%), and color parameters (L*, a*, b*), confirming the interdependence of chemical composition and physical properties. These findings confirm that brewing technique strongly influences the extraction efficiency and functional quality of tea beverages. The GW method is recommended for maximizing catechin and antioxidant recovery in green teas, while the FP enhances phenolic acid and anthocyanin extraction in fruit infusions. Understanding these interactions provides a scientific basis for optimizing brewing conditions to improve both the health-promoting and sensory properties of tea infusions.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
