Effect of fixation methods and various clones of Camellia sinensis var. sinensis (L) properties and antioxidant activity of Indonesian green tea

Abstract

Fixation is essential in green tea processing to inactivate the polyphenol oxidase enzyme. In Indonesia, green tea is made from the Assam variety and produced using the panning method. Few studies are reported on green tea made from Indonesian clones of the Sinensis variety. This study aims to identify chemical characteristics, antioxidant activity, and sensory evaluation of green tea from local clones of the Sinensis variety (GMBS 2, GMBS 4, and GMBS 5) with different fixation methods (panning and steaming). The results show that the caffeine content of green tea products ranged from 2.51-2.59% and 2.67-2.74% for panning and steaming methods. The panning method produced green tea with higher total polyphenol and flavonoid content than the steaming method. Green tea with the panning method has an IC50 value of 14.45; 14.41; and 17.41 mg/L for GMBS 2, GMBS 4, and GMBS 5, respectively. The panning method resulted in a smaller IC50 value than the steaming method for GMBS 2 and GMBS 4 clones. The steaming method produced green tea with a higher taste, aroma, and total score than those the panning method. However, different fixation methods did not significantly affect the appearance, liquor color, and leaf infusion. In conclusion, different fixation methods on GMBS 2, GMB 4, and GMB 5 produced green tea products that met the Indonesian National Standard 3945:2016. Further research is needed to determine the role of the plucking period/season and the characteristics of volatile compounds of green tea from GMBS clones with different fixation methods.

Thermal fixation technologies affect phenolic profile, ginkgolides, bilobalide, product quality, and ginkgolic acids in Ginkgo biloba leaf tea

“…When it is immediately cooled to ambient temperature, it absorbs water from its surroundings due to massive water loss. Tea also contains hygroscopic qualities, which allow it to absorb moisture from the surroundings and increase the moisture content of tea products (Prawira‐Atmaja et al., 2022). Even though it has the highest moisture content, the range still was acceptable for the tea leaf moisture content standard (Boateng & Yang, 2021a).…”

Effect of Brewing Time on the Psychochemical and Antioxidant Activity of Green Tea Bag

“…aktivitas antioksidan sangat berkaitan dengan kadar total polifenol dan flavonoid teh. Tingginya kadar total polifenol dan flavonoid, semakin besar aktivitas penghambatan radikal bebasnya (Prawira-Atmaja et al, 2022). Peningkatan intensitas warna seduhan teh sebanding dengan banyaknya kadar bahan terlarut, yaitu flavonoid yang merupakan kelompok senyawa polifenol (Ulandari et al, 2019).…”