Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India

Abstract

Changes in catechins, caffeine, total polyphenol, theaflavins, and antioxidant activity during CTC processing of black tea from North East India cultivar were studied. Total polyphenol decreased up to 37% with the formation of theaflavins up to 1.8%.

Enzymatic Oxidation of Tea Catechins and Its Mechanism

“…Theanaphthoquinone was generated by the treatment of a mixture of EC and EGC with fresh tea leaf or banana fruit homogenate. It is proposed that theanaphthoquinone is biosynthesized from theaflavin with the aid of PPO [45].…”

Impact of processing method on selected trace elements content of green tea: Does CTC green tea infusion possess risk towards human health?

“…Made tea is processed from the young leaves comprising of young shoot and two leaves of the tea plant ( Camellia sinensis L.). Based on processing conditions teas can be categorized into six varieties such as black, oolong, green, white, pu-erh and yellow tea ( Deka, Sarmah, Devi, Tamuly, & Karak, 2021 ). Among these different types of tea, 75% black tea is consumed by the tea consumers followed by green tea (15%) which is the second most consumed tea in the world ( Zhang et al, 2019 ).…”

Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM)

“…The maceration of tea leaves promotes the oxidation of catechins by oxygen, which is catalyzed by PPO and results in the creation of quinones. These quinones are formed when the B-rings of dihydroxy and trihydroxy catechins are oxidized (Deka et al, 2021). They condense to generate various theaflavins, which imparts orange color in the fusion of black tea.…”