Polyphenolic compounds and antioxidant activity of CTC black tea of North-East India

Bhuyan, Lakshi Prasad; Sabhapondit, Santanu; Baruah, Binoti Devi; Bordoloi, C.; Gogoi, Ramen; Bhattacharyya, Pradip

doi:10.1016/j.foodchem.2013.06.086

Cited by 37 publications

(27 citation statements)

References 25 publications

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“…These three regions of Brahmaputra valley are situated in similar geographical and climatic zones. Because of similarity in their soil status, distribution of TF is also similar (Bhuyan et al 2013). The increasing or decreasing trends of four TFs of the regions were not similar.…”

Section: Resultsmentioning

confidence: 99%

“…Upper Assam, North Bank and South bank are situated in geographically and climatically similar regions. Apart from these two factors, similar soil conditions are also responsible for better tea quality (Bhuyan et al 2013). Comparable theaflavins and thearubigin and their fractions of the Terai region and Barak valley are due to their similar climatic conditions although they are far apart from each other.…”

Section: Resultsmentioning

confidence: 99%

“…The sill and the sum of partial sill and nugget, showed the maximum variance between data pairs that reflected the variations of regionalized variables in the study area. The ratio of nugget and sill is commonly used to express the spatial autocorrelation of regional variables, which also indicates the predominant factors among all natural soil conditions, weather, geographical locations and anthropogenic factors (Bhuyan et al 2013). The ratio of nugget and sill expressed in percentages can be regarded as a criterion for classifying the spatial dependence of tea quality parameters.…”

Section: Resultsmentioning

confidence: 99%

“…Significant relationship between theaflavins and tasters' quality was established for Kenyan tea (Owuor et al 2006). The relationship of theaflavins and thearubigins with tasters' quality was reported for black tea from the geographical regions of Northeast India (Bhuyan et al 2009(Bhuyan et al , 2013. For assessing tea quality, the use of TF fractions is more appropriate than the use of total TF content.…”

Section: Introductionmentioning

confidence: 99%

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Spatial variability of theaflavins and thearubigins fractions and their impact on black tea quality

et al. 2015

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The spatial distribution of theaflavin and thearubigin fractions and their impact on black tea quality were investigated using multivariate and geostatistics techniques. Black tea samples were collected from tea gardens of six geographical regions of Assam and West Bengal, India. Total theaflavin (TF) and its four fractions of upper Assam, south bank and North Bank teas were higher than the other regions. Simple theaflavin showed highest significant correlation with tasters' quality. Low molecular weight thearubigins of south bank and North Bank were significantly higher than other regions. Total thearubigin (TR) and its fractions revealed significant positive correlation with tasters' organoleptic valuations. Tea tasters' parameters were significantly and positively correlated with each other. The semivariogram for quality parameters were best represented by gaussian models. The nugget/sill ratio indicated a strong/ moderate spatial dependence of the studied parameters. Spatial variation of tea quality parameters may be used for quality assessment in the tea growing areas of India.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Spatial variability of theaflavins and thearubigins fractions and their impact on black tea quality

et al. 2015

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“…It was consumed in China 5000 years ago for its ability to stimulate, detoxify, improve the immune system, improve blood and urine flow, and reduce joint pain (Dufresne and Farnworth, 2000). The main polyphenolic components of black tea, TF, TR, and un-oxidized catechins, are responsible for its antioxidant activities (Bhuyan et al, 2013). These antioxidative properties are due to the ability of these components to scavenge free radicals, inhibit the generation of free radicals, and chelate transition metal ions (Luczaj and Skrzydlewska, 2005).…”

Section: Health Benefits Of Black Teamentioning

confidence: 99%

Fermentation: The Key Step in the Processing of Black Tea

Pou¹

2016

Journal of Biosystems Engineering

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Background: The same plant, Camellia sinensis, is used to produce all types of tea, and the differences among the various types arise from the different processing steps that are used. Based on the degree of fermentation, tea can be classified as black, green, white, or oolong tea. Of these, black tea is the most or fully fermented tea. The oxidized polyphenolic compounds such as theaflavins (TF) and thearubigins (TR) formed during fermentation are responsible for the color, taste, flavor, and aroma of black tea. Results: Research indicates that an optimum ratio of TF and TR (1:10) is required to ensure a quality cup of tea. The concentrations of TF and TR as well as desirable quality characteristics increase as fermentation time increases, reaching optimum levels and then degrading if the fermentation time is prolonged. It is also necessary to control the environment for oxidation. There are no established environment conditions that must be maintained during the fermentation of the ruptured tea leaves. However, in most cases, the process is performed at a temperature of 24-29°C for 2-4 h or 55-110 min for orthodox tea or crush, tear, and curl (CTC) black tea, respectively, under a high relative humidity of 95-98% with an adequate amount of oxygen. Conclusion: The polyphenolic compounds in black tea such as TF and TR as well as un-oxidized catechins are responsible for the health benefits of tea consumption. Tea is rich in natural antioxidant activities and is reported to have great potential for the management of various types of cancers, oral health problems, heart disease and stroke, and diabetes and to have other health benefits such as the ability to detoxify, improve urine and blood flow, stimulate, and improve the immune system.

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Dietary Lipid Intake only Partially Influences Variance in Serum Phospholipid Fatty Acid Composition in Adolescents: Impact of Other Dietary Factors

Vyncke

Huybrechts

Winckel

et al. 2014

Lipids

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The present study aimed to assess the correlation between food and fatty acid (FA) intake and the serum phospholipid (PL) FA status in European adolescents and explored the percentage of variation in serum PL FA that could be attributed to dietary habits. Participants included 528 adolescents recruited in the HELENA Study. Dietary intake was assessed by two, self-administered, non-consecutive 24-h recalls. PL FA concentrations were measured in fasting venous serum samples. Reduced rank regressions were applied to examine the combined effect of food intakes. Results indicated that the variance in serum PL FA in adolescents, that could be explained by diet varied from 7.0% for MUFA to 14.2% for n-3FA. The variance in the long-chain n-3FA was mainly explained by fish intake but also by coffee and tea consumption. In conclusion this study indicated that dietary intake influences the serum PL FA status to a limited amount but that also other factors interfere. However, dietary intake is important as it is among those factors that could be modified. Furthermore, the results suggest that the overall dietary habits should be considered instead of only the consumption of single foods or nutrients, as the medium of the food or concomitant intake of foods and nutrients might interact and as such influence absorption or metabolism.

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Polyphenolic compounds and antioxidant activity of CTC black tea of North-East India

Cited by 37 publications

References 25 publications

Spatial variability of theaflavins and thearubigins fractions and their impact on black tea quality

Spatial variability of theaflavins and thearubigins fractions and their impact on black tea quality

Fermentation: The Key Step in the Processing of Black Tea

Dietary Lipid Intake only Partially Influences Variance in Serum Phospholipid Fatty Acid Composition in Adolescents: Impact of Other Dietary Factors

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