Effect of heating time on the quality and antioxidant activity of Jerusalem artichoke tea

This study aimed to evaluate the physicochemical characteristics, bioactive compound component content, and antioxidant activity of Jerusalem artichoke tea. The was dried at 70°C for 5 h, then roasted in oven 2, 4, 6 min, respectively. control group had a moisture content 11.92%, whereas sample heated 2-6 min rapidly declining content. Oven-heated samples higher levels crude protein fat than samples. Longer heating periods reduced pH while increasing sugar turbidity brightness tea decreased as time increased, redness, yellowness, browning index increased. Compared group, total polyphenols flavonoids eluted increased 1.04 4.34 times 1.09 2.70 times, respectively, with artichoke. elution substances also duration. Therefore, results revealed that are highest when approximately after removing any excess moisture.