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Date Published:
28/04/2026
Online Published:
27/03/2026
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ORIGINAL RESEARCH
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VU TH, PHAM TV. EFFECTS OF ROASTING AND BREWING CONDITIONS ON TOTAL POLYPHENOLS, ANTHOCYANINS, AND SENSORY QUALITY OF BLACK RICE TEA. Tạp chí Dinh dưỡng và Thực phẩm. 2026;22(2E):15-26. doi:10.56283/1859-0381/1021
EFFECTS OF ROASTING AND BREWING CONDITIONS ON TOTAL POLYPHENOLS, ANTHOCYANINS, AND SENSORY QUALITY OF BLACK RICE TEA
Main Article Content
Abstract
Aims: To evaluate the variation in total polyphenol content (TPC), total anthocyanin content (TAC), and sensory quality of black rice tea under different roasting and brewing conditions, and to determine suitable processing parameters for production.
Methods: The study was conducted using a single-factor experimental design. The effects of roasting time (8-14 min at 200°C), brewing time (5–20 min), and water temperature (80–100°C) on TPC, TAC, and sensory characteristics were sequentially investigated. The brewing ratio was 5 g of raw material per 100 mL of water.
Results: Roasting for 12 min yielded the highest TPC and TAC values, reaching 32.55 mg GAE/100 mL and 2.49 mg/100 mL, respectively. During brewing, both parameters peaked at 15 min (31.12 mg GAE/100 mL and 3.62 mg/100 mL) and subsequently declined with prolonged extraction. A water temperature of 100°C provided optimal extraction efficiency. The combination of 12 min roasting and brewing at 100°C for 15 min resulted in the highest bioactive compound content and sensory quality.
Conclusion: Roasting and brewing parameters significantly influence the bioactive composition and sensory attributes of black rice tea. The optimal processing condition was identified as roasting for 12 min followed by brewing at 100°C for 15 min.
Keywords
Black rice tea, total polyphenols, total anthocyanins, roasting time, brewing conditions.
Article Details
References
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29. Machado APDF, Sumere BR, Mekaru C, Martinez J, Bezerra RMN, Rostagno MA. Extraction of polyphenols and antioxidants from pomegranate peel using ultrasound: Influence of temperature, frequency and operation mode. International Journal of Food Science and Technology. 2019;54(9):2792–801. doi:10.14233/ajchem.2015.19051.
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31. Luu HS, Nguyen TT, Ta TL, Ngo XB, Dinh TKH. Study on the processing of tea bags from leaves of Myxopyrum smilacifolium (Wall.) Blume harvested in Thai Nguyen province. Tan Trao University Journal of Science. 2021;(22):64–70. [in Vietnamese] doi:10.34238/tnu-jst.7479.
2. Carbone R, Caracciolo F, Di Vita G, D'Amico M, Spina D. Consumer trends in the herbal tea market: a systematic literature review. Food Rev Int. 2025;41(9):2634-52. doi:10.1080/87559129.2025.2493224.
3. Poswal FS, Russell G, Mackonochie M, MacLennan E, Adukwu EC, Rolfe V.
Herbal teas and their health benefits: A scoping review. Plant Foods Hum Nutr. 2019;74(3):266–76. doi:10.1007/s11130-019-00750-w.
4. Goufo P, Trindade H. Factors influencing antioxidant compounds in rice. Critical Reviews in Food Science and Nutrition. 2015;57(5):893–922. doi: 10.1080/10408398.2014.922046 .
5. Zhang MW, Zhang RF, Zhang FX, Li RH. Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties. Journal of Agricultural and Food Chemistry. 2010;58(13):7580–7. doi: 10.1021/jf1007665.
6. Yu J, Zheng X, Zhu D, Xu Q, Xu F, Chen M, Meng L, Shao Y. Changes of polyphenols and their antioxidant activities in non-pigmented, red and black rice during in vitro digestion. Food Chemistry: X. 2024;24:101821. doi:10.1016/j.fochx.2024.101821.
7. Das M, Dash U, Mahanand SS, Nayak PK, Kesavan RK. Black rice: A comprehensive review on its bioactive compounds, potential health benefits and food application. Food Chemistry Advances. 2023;3:100462. doi:10.1016/j.focha.2023.100462.
8. Obadi M, Xu B. Effect of processing methods and storage on the bioactive compounds of black rice (Oryza sativa L.): A review. Food & Function. 2023;14:9100–22. doi:10.1039/D3FO02977H.
9. Yu Y, Shiau SY, Pan WC, Yang YL. Extraction of bioactive phenolics from various anthocyanin-rich plant materials and comparison of their heat stability. Molecules. 2024;29(22):5256. doi:10.3390/molecules29225256.
10. Thilavech T, Suantawee T, Chusak C, Suklaew PO, Adisakwattana S. Black rice (Oryza sativa L.) and its anthocyanins: Mechanisms, food applications, and clinical insights for postprandial glycemic and lipid regulation. Food Production, Processing and Nutrition. 2025;7:15. doi:10.1186/s43014-024-00288-8.
11. Kim HJ, Han JA, Lim ST, Cho DH. Effects of germination and roasting on physicochemical and sensory characteristics of brown rice for tea infusion. Food Chemistry. 2021;350:129240. doi:10.1016/j.foodchem.2021.129240.
12. Shi Y, Wang L, Fang Y, Wang H, Tao H, Pei F A comprehensive analysis of aroma compounds and microstructure changes in brown rice during roasting process. Lebensmittel-Wissenschaft & Technologie. 2018;98:613–21. doi:10.1016/j.lwt.2018.09.018.
13. He M, Guo T, Li D, Xie C, Wang P, Yang R. Effects of roasting on physicochemical characteristics and flavor substances of germinated brown rice. Food Science and Biotechnology. 2024;34(1):125–35. doi:10.1007/s10068-024-01655-4.
14. Cheng Y, Xue F, Yang Y. Hot water extraction of antioxidants from tea leaves-Optimization of brewing conditions for preparing antioxidant-rich tea drinks. Molecules. 2023;28(7):3030. doi: 10.3390/molecules28073030.
15. Winiarska-Mieczan A, Baranowska-Wójcik E. The effect of brewing time on the antioxidant activity of tea infusions. Applied Sciences. 2024;14(5):2014. doi:10.3390/app14052014.
16. Kowalska J, Marzec A, Domian E, Galus S, Ciurzyńska A, Brzezińska R, Kowalska H. Influence of tea brewing parameters on the antioxidant potential of infusions and extracts depending on the degree of processing of the leaves of Camellia sinensis. Molecules. 2021;26(16):4773. doi:10.3390/molecules26164773.
17. Fonseca-Hernández D, Lugo-Cervantes EDC, Escobedo-Reyes A., Mojica L. Black bean (Phaseolus vulgaris L.) polyphenolic extract exerts antioxidant and antiaging potential. Molecules. 2021;26(21):6716. doi:10.3390/molecules26216716.
18. Giusti MM. and Wrolstad R.E. Characterization and measurement of anthocyanins by UV-visible spectroscopy. Current Protocols in Food Analytical Chemistry. 2001. doi:10.1002/0471142913.faf0102s00.
19. AOAC International. Official Methods of Analysis. 18th ed. AOAC Official Method 2005.02: Total monomeric anthocyanins by the pH differential method. Gaithersburg, MD, USA. 2005.
20. Vietnamese Standard. TCVN 3215:1979 – Food products – Sensory analysis and scoring method. Science and Technology. 1979.
21. Vietnamese Standard. TCVN 7975:2008 – Herbal tea in tea bags. Science and Technology. 2008.
22. Oancea S. A review of the current knowledge of thermal stability of anthocyanins and approaches to their stabilization to heat. Antioxidants. 2021;10(9):1337. doi:10.3390/antiox10091337.
23. Jing CL, Dong XF, Tong JM. Optimization of ultrasonic-assisted extraction of flavonoid compounds and antioxidants from alfalfa using response surface method. Molecules. 2015;20(9):15550-71. doi:10.3390/molecules200915550.
24. Szalóki-Dorkó L, Végvári G, Ladányi M, Ficzek G, Stéger-Máté M. Degradation of anthocyanin content in sour cherry juice during heat treatment. Food Technology and Biotechnology. 2015;53(3):354–60. doi: 10.17113/ftb.53.03.15.3931.
25. Bhadange YA, Carpenter J, Saharan VK. A comprehensive review on advanced extraction techniques for retrieving bioactive components from natural sources. ACS Omega. 2024;9:31274–97. doi: 10.1021/acsomega.4c02718.
26. Garofalo SF, Demichelis F, Peletti V, Picco L, Tommasi T, Fino D. Comparative study of polyphenol extraction using physical techniques and water as a solvent: A sustainable approach for the valorization of apple pomace. Environmental Science and Pollution Research. 2025;32:27915–28. doi:10.1007/s11356-024-34637-4.
27. Boateng ID. Recent advances in combined avant-garde technologies (thermal–thermal, non-thermal–non-thermal, and thermal–non-thermal matrix) to extract polyphenols from agro byproducts. Journal of Food and Drug Analysis. 2023;31(4):552–82. doi: 10.38212/2224-6614.3479.
28. Wang B, Chen P, Zhang H, Chen Y, Chen L. Optimization of polyphenols extraction by deep eutectic solvent from broccoli stem and characterization of their composition and antioxidative effects. Scientific Reports. 2025;15:16066. doi: 10.1038/s41598-025-00632-z.
29. Machado APDF, Sumere BR, Mekaru C, Martinez J, Bezerra RMN, Rostagno MA. Extraction of polyphenols and antioxidants from pomegranate peel using ultrasound: Influence of temperature, frequency and operation mode. International Journal of Food Science and Technology. 2019;54(9):2792–801. doi:10.14233/ajchem.2015.19051.
30. Huynh TLA, Tran THL, Ngo MT, Nguyen THH, Hoang TNN. Factors affecting the extraction of anthocyanin from Morus alba L. and Oryza rufipogon by the differential pH method. HUIT Journal of Science. 2025;25(S2-ICA):279–87. doi:10.62985/j.huit_ojs.vol25.noS2_ICA.233
31. Luu HS, Nguyen TT, Ta TL, Ngo XB, Dinh TKH. Study on the processing of tea bags from leaves of Myxopyrum smilacifolium (Wall.) Blume harvested in Thai Nguyen province. Tan Trao University Journal of Science. 2021;(22):64–70. [in Vietnamese] doi:10.34238/tnu-jst.7479.