Effect of adding cinnamon and using spray drying method on antioxidant properties of instant green tea

Over the past few years, anti-cancer properties, pharmaceutical and specific health effects of instant green tea attracted consumers’ attention. This paper seeks to assess the antioxidant properties of cinnamon instant green tea dried using the spray drying method. Firstly, we prepared a liquid extract (1:10) from green tea and then, the obtained extract was dried using a spray dryer apparatus to produce instant tea. In the next stage, three different percentages of dried cinnamon extract powder were added to the manufactured instant tea in separate containers. In continuous, sensory properties, acidity, pH, total polyphenols content and antioxidant activity of obtained cinnamon instant tea were evaluated. Eventually, the results exhibited that adding cinnamon to instant tea powder significantly increased the amount of polyphenolic compounds and antioxidant activity. Also, the acidity and pH of the tea extract and instant tea powder treatments had a significant difference, statistically (p< 0.05). However, the instant tea treatments containing 3 and 5% of cinnamon had no significant difference. Although when the cinnamon extract was added there was no significant difference, the sensory properties of flavored instant tea improved considerably.