TAILIEUCHUNG - Changes in phytochemicals during processing of green tea

Considering lack of research on biochemical analysis of green tea manufactured by gradually increasing small tea growers of Assam and to know the changes of the phytochemicals taking place during traditional processing, the present investigation was carried out. The present investigation revealed that the phytochemicals in green tea changed significantly during processing from fresh leaves to final product. Due to processing, the constituents like ash, total chlorophyll content, total phenol, ascorbic acid and antioxidant activity in terms of DPPH scavenging decreased from to , mg/g to mg/g, % to , mg /100 g to mg/100 g and 83% to , respectively. Boiled, rolled and dried green tea samples revealed the highest content of ascorbic acid ( mg/100 g) and antioxidant activity in terms of DPPH scavenging () among four types of final products of green tea. The highest total phenol content () was found in green tea processed through boiling, rolling and pan firing and the highest ( gm/g) chlorophyll content was found in steamed, rolled and pan fired green tea. | 2020 9 1 414-425 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 9 Number 1 2020 Journal homepage http Original Research Article https Changes in Phytochemicals during Processing of Green Tea Madhusmita Neog Priyanka Das and Gautam Kumar Saikia Department ofbiochemistry and Agricultural Chemistry Department of Tea Husbandry and Technology Assam Agricultural University Jorhat -785013 Assam India Corresponding author ABSTRACT Keywords Green tea processing total phenols ascorbic acid chlorophyll antioxidant activity ash Article Info Accepted 15 December 2019 Available Online 20 January 2020 Considering lack of research on biochemical analysis of green tea manufactured by gradually increasing small tea growers of Assam and to know the changes of the phytochemicals taking place during traditional processing the present investigation was carried out. The present investigation revealed that the phytochemicals in green tea changed significantly during processing from fresh leaves to final product. Due to processing the constituents like ash total chlorophyll content total phenol ascorbic acid and antioxidant activity in terms of DPPH scavenging decreased from to mg g to mg g to mg 100 g to mg 100 g and 83 to respectively. Boiled rolled and dried green tea samples revealed the highest content of ascorbic acid mg 100 g and antioxidant activity in terms of DPPH scavenging among four types of final products of green tea. The highest total phenol content was found in green tea processed through boiling rolling and pan firing and the highest gm g chlorophyll content was found in steamed rolled and pan fired green tea. Introduction Assam produces about 51 of the tea produced in India and about 1 6th of the tea produced in the world. India produced around 1267 million .

• Ẩm thực
• Green tea processing
• Total phenols
• Ascorbic acid
• Antioxidant activity
• Phytochemicals during processing
• Green tea
• processing of green tea
• trà xanh
• tài liệu trà xanh
• luận văn trà xanh
• chuyên ngành thực phẩm
• Study of antioxidant properties
• Antioxidant properties
• Black tea and green tea
• Antioxidant levels than black tea
• DPPH scavenging
• Profile of catechins
• Antioxidant activities
• Green tea of Assam
• Journal of Vietnam Agricultural Science and Technology
• Tạp chí Khoa học Công nghệ Nông nghiệp Việt Nam
• Green tea production
• Green tea quality
• Shading level
• Organoleptic tasting quality
• Green tea powder
• Physicochemical properties
• Shooting period
• Turkish tea cultivation
• High amino acid content
• Caffeine biosyntheses
• Bioactive profile
• Tea cultivar
• Model Selection Tests
• Stem Cell
• Novel Pathogenesis
• Pathogenesis of Endometriosis
• Tea for Endometriosis
• Khả năng ức chế ăn mòn
• Inhibitive ability
• Adsorption characteristics
• Thai Nguyen green tea
• Dung dịch HCL 1M
• Chè xanh Thái Nguyên
• Studies using extracts of green tea
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• Langmuir adsorption isotherm
• The corrosion inhibition
• The values of some kinetic and thermodynamic parameters
• The potential effects of green tea
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• Chronic myeloid leukemia bearing
• Cell lines and culture conditions
• Acetobacter xylinum
• Drug delivery
• Drug loading
• Fermented aqueous green tea extract
• Nano cellulose 3D networks
• Green tea extract
• Mitochondrial DNA
• DNA damage
• Induced hepatic mitochondrial DNA
• Albino wistar rats
• BMC Pediatrics
• Camellia sinensis
• World Health Organization
• Antimicrobial action
• Plant drug interactions
• Granulation of cocoa powder incorporated
• Cocoa powder incorporated
• Fluid bed drier
• Polyphenol content
• Rumen protected choline
• Body condition score
• Dry matter intake
• Supplementing rumen protected choline
• Chicken meat sausages
• Rosemary extract
• Refrigeration study
• Refregeration storage
• Rice husk
• Saw dust
• Body weight gain
• Growth performance in hamsters
• Dental caries
• Streptococcus mutans
• MSB agar (Mutans salivarius bacitracin agar)
• Rugosa agar
• Metal chelating ions
• Antibacterial assay
• Phytochemical screening
• Nutritional safety
• Food security
• Green tea leaves
• Polyphenol extraction
• Aqueous ethanol conditions
• BMC Geriatrics
• Sex difference
• Blood pressure
• Health promotion
• Hypertension varied
• Ven village’s green tea
• Market accessibility
• Agricultural products
• Qualitative methodology
• Market information access
• Green and roasted mate
• Green mate
• Phenolic profile
• Roasted mate
• Interferon in Endometriosis
• Overactive Bladder
• Overactive Bladder Syndrome
• Surgical Options
• Preoperative Factors