Compositional changes in chlorophylls and carotenoids during the four flushes of tea in North East India

Hazarika, Manjil; Mahanta, Pradip K.

doi:10.1002/jsfa.2740350309

Cited by 22 publications

(7 citation statements)

References 13 publications

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“…4 Carotenoid is also the structural and functional component of the chloroplast, with a potential positive influence on the aroma quality of black tea. 5 Pigments in tea leaves vary in amount and proportion with tea species, 6,7 ecological environments, 8,9 cultivation measures, 10,11 and tea processing methods. 12−15 In China, green tea processing generally follows the procedures of withering, de-enzyming, rolling, and drying.…”

Section: Introductionmentioning

confidence: 99%

Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments

Zhou

et al. 2019

J. Agric. Food Chem.

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The freshness and color quality of postharvest tea leaves can be markedly prolonged and retained by proper preservation measures. Here, we investigated the dynamic changes of chlorophyll and its derivatives in postharvest tea leaves under different low-temperature treatments using natural withering as a control. Chlorophyll decomposition was found closely related with chlorophyllide, pheophorbide, and pheophytin. Low-temperature withering could slow chlorophyll degradation in postharvest tea leaves via significant inhibition on the enzyme activity and gene expression of Mg-dechelatase, chlorophyllase, and pheophorbide a oxygenase. At the initial stage of withering, a significant increase was observed in the chlorophyll content, expression of chlorophyll-synthesis-related enzymes (such as glutamyl-tRNA synthetase, etc.), and chlorophyll synthase activity in newly picked tea leaves. Moreover, an obvious decrease was found in the content of L-glutamate as the foremost precursor substance of chlorophyll synthesis. Hence, our findings revealed that the chlorophyll synthesis reaction was induced by the light−dehydration−stress in the initial withering of tea leaves. This study provides a theoretical basis for exploring preservation technology in actual green tea production.

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Section: Introductionmentioning

confidence: 99%

Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments

Zhou

et al. 2019

J. Agric. Food Chem.

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“…It has been reported that Assam type cultivars contain higher amount of polyphenols [ 2 ]. China variety cultivars generally possess quercetin and kaemferol-3-glucosides but these are totally absent or present only in traces in Assam variety [ 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

Diversity of Catechin in Northeast Indian Tea Cultivars

Sabhapondit

Karak

Bhuyan

et al. 2012

The Scientific World Journal

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Tea (Camellia sinensis L.) leaf contains a large amount of catechins (a group of very active flavonoids) which contribute to major quality attributes of black tea. Based on morphological characters tea plants were classified as Assam, China, and Cambod varieties. The present study is an attempt for biochemical fingerprinting of the tea varieties based on catechin composition in green leaf of cultivars grown in Northeast India. Assam variety cultivars contained the highest level of catechins followed by Cambod and China. The average catechin contents were 231 ± 7 mg g−1, 202 ± 5 mg g−1, and 157 ± 4 mg g−1 of dry weight of green leaf for Assam, Cambod, and China cultivars, respectively. Among the individual catechins the variations in epigallocatechin gallate (EGCG) and epigallocatechin (EGC) were the most prominent among the varieties. High EGC content was found to be a characteristic of Assam variety which was further corroborated through multivariate analysis.

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“…13 A. Because the tea industry in India was established and developed by the British who have heavy tastes, annual production of more than 950,000 tons of Indian tea is almost entirely black tea to meet the western people’s tastes [ 101 ]. In the Alibaba website (Alibaba.com), 2379 messages about Indian tea, including 78 products of Darjeeling black tea, were found.…”

Section: Top-grade Black Teas Worldwidementioning

confidence: 99%

Tea and tea drinking: China’s outstanding contributions to the mankind

et al. 2022

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Background Tea trees originated in southwest China 60 million or 70 million years ago. Written records show that Chinese ancestors had begun drinking tea over 3000 years ago. Nowadays, with the aging of populations worldwide and more people suffering from non-communicable diseases or poor health, tea beverages have become an inexpensive and fine complementary and alternative medicine (CAM) therapy. At present, there are 3 billion people who like to drink tea in the world, but few of them actually understand tea, especially on its development process and the spiritual and cultural connotations. Methods We searched PubMed, Google Scholar, Web of Science, CNKI, and other relevant platforms with the key word “tea”, and reviewed and analyzed tea-related literatures and pictures in the past 40 years about tea’s history, culture, customs, experimental studies, and markets. Results China is the hometown of tea, tea trees, tea drinking, and tea culture. China has the oldest wild and planted tea trees in the world, fossil of a tea leaf from 35,400,000 years ago, and abundant tea-related literatures and art works. Moreover, tea may be the first Chinese herbal medicine (CHM) used by Chinese people in ancient times. Tea drinking has many benefits to our physical health via its antioxidant, anti-inflammatory, immuno-regulatory, anticancer, cardiovascular-protective, anti-diabetic, and anti-obesity activities. At the moment, COVID-19 is wreaking havoc across the globe and causing severe damages to people’s health and lives. Tea has anti-COVID-19 functions via the enhancement of the innate immune response and inhibition of viral growth. Besides, drinking tea can allow people to acquire a peaceful, relaxed, refreshed and cheerful enjoyment, and even longevity. According to the meridian theory of traditional Chinese medicine, different kinds of tea can activate different meridian systems in the human body. At present, black tea (fermented tea) and green tea (non-fermented tea) are the most popular in the world. Black tea accounts for over 90% of all teas sold in western countries. The world’s top-grade black teas include Qi Men black in China, Darjeeling and Assam black tea in India, and Uva black tea in Sri Lanka. However, all top ten famous green teas in the world are produced in China, and Xi Hu Long Jing tea is the most famous among all green teas. More than 700 different kinds of components and 27 mineral elements can be found in tea. Tea polyphenols and theaflavin/thearubigins are considered to be the major bioactive components of black tea and green tea, respectively. Overly strong or overheated tea liquid should be avoided when drinking tea. Conclusions Today, CAM provides an array of treatment modalities for the health promotion in both developed and developing countries all over the world. Tea drinking, a simple herb-based CAM therapy, has become a popular man-made non-alcoholic beverage widely consumed worldwide, and it can improve the growth of economy as well. Tea can improve our physical and mental health and promote the harmonious development of society through its chemical and cultural elements.

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Compositional changes in chlorophylls and carotenoids during the four flushes of tea in North East India

Cited by 22 publications

References 13 publications

Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments

Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments

Diversity of Catechin in Northeast Indian Tea Cultivars

Tea and tea drinking: China’s outstanding contributions to the mankind

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