Genotypic variation in biochemical compounds of the Sri Lankan tea (Camellia sinensis L.) accessions and their relationships to quality and biotic stresses

Punyasiri, P.A.N.; Jeganathan, Brasathe; Kottawa-Arachchi, J. Dananjaya; Ranatunga, M. A. B.; Abeysinghe, I. Sarath B.; Gunasekare, M. T. K.; Bandara, B. M. Ratnayake

doi:10.1080/14620316.2017.1289070

Cited by 15 publications

(9 citation statements)

References 32 publications

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“…The trends highlighted here are similar to those observed for green and black teas in the west of the rift as demonstrated. These results compare well with that reported for flavonols content of beverage of the Sri Lankan tea germplasm [46]. Furthermore, other researchers Peterson et al working on green tea [47] and Luximon-Rammaetal on black tea [48] reported on levels of flavonols that to a greater extend are in agreement with the findings of the study.…”

Section: Quantitative Levels Of Myricetin Quercetin and Kaempferol In Kenyan Teasupporting

confidence: 92%

Variation in Levels of Flavonols Myricetin, Quercetin and Kaempferol—In Kenyan Tea (Camellia sinensis L.) with Processed Tea Types and Geographic Location

King'ori¹,

Ochanda²,

Koech³

2021

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The aim of this study was to determine the levels of myricetin, quercetin, and kaempferol in green and black Kenyan types in relation to geographic location of production. Tea samples were extracted before chromatographic separations with a Shimadzu 20A HPLC coupled with PDA. Flavonol levels were quercetin > kaempferol > myricetin. Teas from east of rift, had quercetin 1.25 -1.83 mg/g and 1.29 -1.71 mg/g for green and black types, respectively. Kaempferol levels were between 1.28 -1.72 mg/g in green and 1.36 -1.76 mg/g in black tea. Myricetin ranged at 0.40 -0.79 mg/g green and 0.12 -0.38 mg/g black tea types. Total flavonols in green tea were highest at 4.28 mg/g while black tea was 3.83 mg/g. These trends agree well with those observed in teas west of the rift. For tea types, myricetin and kaempferol showed a significant difference (P ≤ 0.05) between green and black teas. Total flavonols showed no significant difference. Kenyan teas are a potential dietary source of flavonols myricetin, quercetin, and kaempferol as evidenced by the significant quantities recorded in this study.

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Section: Quantitative Levels Of Myricetin Quercetin and Kaempferol In Kenyan Teasupporting

confidence: 92%

Variation in Levels of Flavonols Myricetin, Quercetin and Kaempferol—In Kenyan Tea (Camellia sinensis L.) with Processed Tea Types and Geographic Location

King'ori¹,

Ochanda²,

Koech³

2021

OJAppS

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“…[25,27,45] Since the fermentation process is sensitive to weather, condition peaks appear at different times. In this study, peaks were detected in comparatively lower time in previous studies, which could be due to differences in tea clones used, climate factors, and processing methods [38,[46][47][48]. ree separate clusters can be identified based on the three peaks, and the classification rate was 83%.…”

Section: Digi-nose Datamentioning

confidence: 61%

“…Custom-developed [38] electronic nose (Digi-Nose), as shown in Figure 1, has been used to monitor the emission of volatile compounds during the fermentation process. e electronic nose system consists of (a) data acquisition hardware, (b) gas sensor chamber, and (c) vacuum pumps.…”

Section: Development Of Digi-nosementioning

confidence: 99%

Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea

Sharmilan

Premarathne

Wanniarachchi

et al. 2022

Journal of Food Quality

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The fermentation stage is vital during the black tea manufacturing process to produce the best-quality tea. The oxidation of tea biochemical compounds results in the appearance of characteristic smell peaks during the fermentation stage. These subtle changes in tea aroma are hard to detect unless one is a trained personnel. Here for the first time, we applied e-nose to monitor the fermentation process of Sri Lankan low-country tea. In this study, detection of smell peaks during fermentation was conducted by a custom-made e-nose (Digi-Nose) with four gas sensors. Singular value decomposition (SVD) is applied to eliminate the noise and dimensionality reduction in the sensor responses observed. The prediction of the time of appearance of smell peaks was conducted with a support-vector machine (SVM). Finally, theaflavin content with time was compared to validate the optimum fermentation times observed with an e-nose.

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“…Lasiocalyx as parents. Parental cultivars were selected based on the floral traits (style length, style column length, style arm length, stigma position, petal length, number of petals and sepals) and diversity of metabolites such as catechins, caffeine, anthocyanin and amino acids profile (Punyasiri et al 2017). The selected accessions (Table 1) were maintained throughout the year at appropriate height in tea germplasm.…”

Section: Controlledmentioning

confidence: 99%

“…An understanding of morphological (Piyasundara et al, 2009), biochemical (Kottawa-Arachchi et al, 2013;2014) and molecular (Mevan et al, 2005;Karunarathna et al, 2018) diversity among the Sri Lankan tea germplasm accessions is important if the best use is to be extracted in plant improvement programs. Meanwhile, the generated information of recent studies on floral diversity and metabolite profiling of tea germplasm revealed that results could be effectively used in choosing accessions of desired traits (Punyasiri et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Recent progress of intra-specific hybridization of tea (Camellia sinensis, (L.) O. Kuntze) in Sri Lanka

2019

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Tea germplasm accessions are the most valuable material for tea breeding. However its utilization in the past was limited due to lack of available information. Recently generated information on genetic structure and metabolite profiles of the germplasm were used in selecting parents for hybridization programmes from 2012 to 2016. The main focus of the programme was to make crosses between three taxa of tea viz. Camellia. sinensis var. assamica (Assam type), C. sinensis var. sinensis (China type) and C. sinensis spp. lasiocalyx (Cambod type). Pollinated buds were closelymonitored and the number of crosses, number of fruits, number of seeds and reproductive parameters were recorded. A total of 3978 crosses (2405 direct crosses and 1573 reciprocal crosses) were made and 974 seeds were obtained from 595 fruits. Percentages of fruit set and seed set varied significantly among different families. Irrespective of the intersubspecies groups, the percentage of seed germination was above 50% and was not significantly-different. Cross compatibility between taxa in terms of percentage of fruit set ranged from 4.6% to 25.6% and varied significantly. Among the inter-subspecies crosses the Assam varieties were found to be the best as female parent. The generated information would be useful for selection of parents and tea improvement programmes in the future.

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Genotypic variation in biochemical compounds of the Sri Lankan tea (Camellia sinensis L.) accessions and their relationships to quality and biotic stresses

Cited by 15 publications

References 32 publications

Variation in Levels of Flavonols Myricetin, Quercetin and Kaempferol—In Kenyan Tea (<i>Camellia sinensis L.</i>) with Processed Tea Types and Geographic Location

Variation in Levels of Flavonols Myricetin, Quercetin and Kaempferol—In Kenyan Tea (<i>Camellia sinensis L.</i>) with Processed Tea Types and Geographic Location

Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea

Recent progress of intra-specific hybridization of tea (<em>Camellia sinensis,</em> (L.) O. Kuntze) in Sri Lanka

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Genotypic variation in biochemical compounds of the Sri Lankan tea (Camellia sinensis L.) accessions and their relationships to quality and biotic stresses

Cited by 15 publications

References 32 publications

Variation in Levels of Flavonols Myricetin, Quercetin and Kaempferol—In Kenyan Tea (&lt;i&gt;Camellia sinensis L.&lt;/i&gt;) with Processed Tea Types and Geographic Location

Variation in Levels of Flavonols Myricetin, Quercetin and Kaempferol—In Kenyan Tea (&lt;i&gt;Camellia sinensis L.&lt;/i&gt;) with Processed Tea Types and Geographic Location

Application of Electronic Nose to Predict the Optimum Fermentation Time for Low-Country Sri Lankan Tea

Recent progress of intra-specific hybridization of tea (<em>Camellia sinensis,</em> (L.) O. Kuntze) in Sri Lanka

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Product

Resources

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Variation in Levels of Flavonols Myricetin, Quercetin and Kaempferol—In Kenyan Tea (<i>Camellia sinensis L.</i>) with Processed Tea Types and Geographic Location

Variation in Levels of Flavonols Myricetin, Quercetin and Kaempferol—In Kenyan Tea (<i>Camellia sinensis L.</i>) with Processed Tea Types and Geographic Location