Comparative assessment of tea quality by various analytical and sensory methods with emphasis on tea polyphenols

Kumar, Parveen; Basheer, Shabana; Ravi, R.; Thakur, M. S.

doi:10.1007/s13197-010-0178-y

Cited by 47 publications

(35 citation statements)

References 15 publications

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“…The two most important chemical groups with respect to the liquor characteristics of a black tea infusion are theaflavins and thearubigins formed during the fermentation process (more precisely an enzymatic oxidation) from polyphenolic precursors and therefore the quantitative and qualitative composition of polyphenols (catechins) is most important for black tea processing (Ruan et al 1999;Kumar et al 2011). In addition, numerous volatile compounds primarily formed during processing from precursors like primary (fatty acids Okal et al 2012, amino acids and proteins, Kottur et al 2010) and secondary metabolites, are also important quality traits when producing black tea.…”

Section: Vegetablesmentioning

confidence: 99%

The significance of magnesium for crop quality

2013

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Background The quality of agricultural and horticultural products and its modulation by fertilization has increasingly received attention. However, whereas the importance of magnesium (Mg) as an essential plant nutrient is well established, the impact of Mg nutrition on quality parameters has only been rarely addressed. Scope This review aims at evaluating the available knowledge on the influence of Mg on produce quality. A short discussion on the term quality as used in this review is followed by an overview of the various functions of Mg in plant metabolism in relation to quality aspects. Finally, the available literature on Mg-associated effects on crop quality is critically surveyed. The question whether Mg application beyond yield optimum further improves crop quality is specifically addressed. Conclusion Increasing Mg supply on Mg-deficient sites tends to increase the quality of agricultural crops, particularly when the formation of quality traits is dependent on Mg-driven photosynthesis and assimilate translocation within the plant. In fruits and vegetables, ratios of Mg to other nutrients like Ca and K were shown to be a more reliable indicator of the quality response than the Mg status alone. Moreover, it is concluded that Mg doses beyond those required for maximum yield rarely induce a further improvement of produce quality.

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Section: Vegetablesmentioning

confidence: 99%

The significance of magnesium for crop quality

2013

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“…15) for the determination of total polyphenol content in tea infusions. Both lab and industry trials were satisfactory for tea polyphenols detection and tea biosensor technology (Sujith Kumar et al 2011). …”

Section: Tea Biosensormentioning

confidence: 96%

Biosensors in food processing

2012

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Optical based sensing systems that measure luminescence, fluorescence, reflectance and absorbance, etc., are some of the areas of applications of optical immunosensors. Immunological methods rely on specific binding of an antibody (monoclonal, polyclonal or engineered) to an antigen. Detection of specific microorganisms and microbial toxins requires immobilization of specific antibodies onto a given transducer that can produce signal upon attachment of typical microbe/microbial toxins. Inherent features of immunosensors such as specificity, sensitivity, speed, ease and on-site analysis can be made use for various applications. Safety of food and environment has been a major concern of food technologists and health scientists in recent years. There exists a strong need for rapid and sensitive detection of different components of foods and beverages along with the food borne and water borne pathogens, toxins and pesticide residues with high specificity. Biosensors present attractive, efficient alternative techniques by providing quick and reliable performances. There is a very good potential for application of biosensors for monitoring food quality and safety in food and bioprocessing industries in India.

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“…7) for the determination of total polyphenol content in tea infusions. Both lab and industry trials were satisfactory for tea polyphenols detection and tea biosensor technology (Sujith Kumar et al, 2011).…”

Section: Tea Biosensormentioning

confidence: 99%