Hlahla LN Mini-Dissertation.pdf - University of Limpopo Institutional ...

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APPENDICES Appendix A.1 Effect of different fermentation temperatures on the quality of bush viii Page tea 31 A.1.1 Analysis of variance for polyphenols 31 A.1.2 Mean comparison of polyphenols 31 A.1.3 Analysis of variance for tannins 31 A.1.4 Mean comparison of tannins 32 A.1.5 Analysis of variance for antioxidants 32 A.1.6 Mean comparison of antioxidants 32 Appendix A.2 Effect of different fermentation times/periods on the quality of bush tea 33 A.2.1 Analysis of variance for polyphenols 33 A.2.2 Mean comparison of polyphenols 33 A.2.3 Analysis of variance for tannins 34 A.2.4 Mean comparison of tannins 34 A.2.5 Analysis of variance for antioxidants 34 A.2.6 Mean comparison of antioxidants 34
ABSTRACT A study was conducted to determine the effect of fermentation temperature and duration on chemical composition of bush tea (Athrixia phylicoides DC.). Bush tea was fermented in incubators at different temperatures and for different lengths of time for quality improvement. Treatments for fermentation temperature consisted of control (24°C; room temperature), 30°C, 34°C, 38°C and 42°C where the tea leaves were fermented for 30 minutes. Treatments for fermentation time consisted of control (0), 60, 90, and 120 minutes at an incubator temperature of 22-26°C. A completely randomized design (CRD) was used with three replicates for both evaluations. The chemical analysis (polyphenols, tannins and antioxidants) were done using Waterman and Mole (1994) method. The results of this study demonstrated that fermentation temperature significantly increases polyphenols at 30, 34, and 38°C whereas tannin content showed a great reduction at 38 and 42°C. Increasing fermentation time achieved a significant increase in both polyphenols (60 and 90 minutes) and tannin contents (90 and 120 minutes). However, changes in either fermentation temperature or time did not give any significant influence on antioxidant content of bush tea. ix
Page 1 and 2: EFFECT OF FERMENTATION TEMPERATURE
Page 3 and 4: CHAPTER 4: EFFECT OF FERMENTATION T
Page 5 and 6: ACKNOWLEDGEMENTS Firstly, I thank G
Page 7: LIST OF FIGURES vii Page Figure 1.
Page 11 and 12: potential indicators for medicinal
Page 13 and 14: 2.1 Fermentation CHAPTER 2 LITERATU
Page 15 and 16: Processing: It consists of four ste
Page 17 and 18: Polyphenols are everywhere, some gi
Page 19 and 20: CHAPTER 3 EFFECT OF FERMENTATION TE
Page 21 and 22: For the blank - 8 ml of HCl was add
Page 23 and 24: The high level of polyphenols in bu
Page 25 and 26: CHAPTER 4 EFFECT OF FERMENTATION TI
Page 27 and 28: Tannin assay: The procedures of tan
Page 29 and 30: Table 2. Effect of different fermen
Page 31 and 32: CHAPTER 5 SUMMARY AND CONCLUSSIONS
Page 33 and 34: LITERATURE CITED BOKUCHAVA, M.A., a
Page 35 and 36: HIRASAWA, M., TAKADA, T., MAKIMURA,
Page 37 and 38: MUDAU, F.N., SOUNDY, P., Du TOIT, E
Page 39 and 40: WATERMAN, P., and S. MOLE. 1994. An
Page 41 and 42: A.1.4 LSD (T) comparison of means o
Page 43: A.2.4 LSD (T) comparison of means o

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