Production, Quality, and Biological Effects of Oolong Tea (<i>Camellia sinensis</i>)

Chen, Yu Long; Duan, Jun; Jiang, Yue; Shi, John; Peng, Liwei; Xue, Sophia Jun; Kakùda, Yukio

doi:10.1080/87559129.2010.518294

Cited by 99 publications

(84 citation statements)

References 58 publications

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“…are dependent on oxygen concentration (Chen, Duan, Jiang, Shi, Peng, & Xue, ; Zhang, Chen, Zhang, & Ma, ). The significant effect of higher air pressure on AI could also be because of formation of major flavoring compounds as a result of oxidation of catechins, amino acids, and sugars (Chen et al, ). Again drying of the oxidized leaves cause certain biochemical changes such as conversion of chlorophyll to pheophytin, lipid degradation, gain, and/or loss of flavoring compounds (Wickremasinghe, Ekanayake, Rajasingham, & De Silva, ), which could also be a reason for increasing trend in AI (measured in vacuum dried sample).…”

Section: Resultsmentioning

confidence: 99%

Orthodox tea (Camellia sinensis L .) oxidation under the influence of compressed air: Process optimization

Panda

Mishra

Datta

2018

J Food Process Preserv

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Oxidation of the hand‐rolled tea leaves (Camellia sinensis) was done by subjecting the leaves to an oxygen‐enriched environment, under the influence of compressed air. Different air pressure (101–303 kPa) and time (0–90 min) combinations were formulated (central composite design) for the experimental runs. A two‐phase analysis was conducted to determine the responses for pre‐drying samples (theaflavin, thearubigins, and total color of the oxidized tea leaves) and post‐drying samples (aroma index, lightness, redness, and yellowness of tea infusion). Oxidation of the rolled tea leaves under an air pressure of 243.51 kPa for 71.15 min was found to be the optimized condition, following response surface methodology. The validatory experiments have been done that provide favorable results with a desirability value of 0.91. Practical applications The findings of the current study could help the tea growers to produce high‐quality orthodox tea with short processing time. The process optimization findings could be instrumental in increasing productivity along with superior tea quality, leading to higher exportability. For the researchers associated with tea processing, this study would give insight into the concept of using compressed air as a potential medium for tea oxidation process.

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Section: Resultsmentioning

confidence: 99%

Orthodox tea (Camellia sinensis L .) oxidation under the influence of compressed air: Process optimization

Panda

Mishra

Datta

2018

J Food Process Preserv

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“…To produce green tea, heating methods that inactivate enzymes using steam are utilized, which prevents fermentation (González, 2003). The oolong tea is produced by a partially fermented Chinese tea that is oxidized in the range from 10 to 70% (Chen et al, 2011) and is made by wilting fresh leaves by sun, then slightly bruising (Weerawatanakorn et al, 2015).…”

Section: Chemical Components Of Black Tea and Green Teamentioning

confidence: 99%

A review on health benefits of kombucha nutritional compounds and metabolites

Leal

Suárez

Jayabalan

et al. 2018

CyTA - Journal of Food

215

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Kombucha is a beverage made by fermenting sugared tea using a symbiotic culture of bacteria and yeasts. Kombucha consumption has been associated with some health effects such as: the reduction of cholesterol levels and blood pressure, reduction of cancer propagation, the improvement of liver, the immune system, and gastrointestinal functions. The beneficial effects of kombucha are attributed to the presence of bioactive compounds that act synergistically. Bacteria contained in kombucha beverage belongs to the genus Acetobacter, Gluconobacter, and the yeasts of the genus Saccharomyces along with glucuronic acid, contribute to health protection. This review focuses on recent findings regarding beneficial effects of kombucha and discusses its chemical compounds, as well as the metabolites resulted by the fermentation process. Besides, some contraindications of kombucha consumption are also reviewed.Revisión de los beneficios para la salud de los compuestos nutricionales y los metabolitos de la kombucha RESUMEN La kombucha es una bebida hecha de té endulzado y fermentado utilizando un cultivo simbiótico de bacterias y levaduras. El consumo del kombucha se ha asociado con algunos efectos benéficos para la salud, entre ellos la reducción de los niveles de colesterol y la presión arterial, la disminución de la propagación del cáncer y el mejoramiento de las funciones hepática, inmunológica y gastrointestinal. Estos efectos benéficos han sido atribuidos a la presencia de compuestos bioactivos en la kombucha, los cuales actúan sinérgicamente. Las bacterias contenidas en esta bebida pertenecen a los géneros Acetobacter y Gluconobacter; a su vez, las levaduras del género Saccharomyces contribuyen, junto con el ácido glucurónico, a la protección de la salud. La presente revisión discute varios hallazgos recientes en torno a los efectos benéficos del kombucha, y examina sus compuestos químicos y los metabolitos que se producen durante el proceso de fermentación. Finalmente, se revisan algunas contraindicaciones relativas al consumo de kombucha. ARTICLE HISTORY

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“…The major catechins in oolong tea are epigallocatechin (EGC), catechin (C), epicatechin (EC), epigallocatechin gallate (EGCG), gallocatechin gallate (GCG), and epicatechin gallate (ECG), the structures of which are shown in Fig. 1 (Chen et al 2010). The determinations of catechins in oolong tea have been previously reported using an external standard method with HPLC on reversed phase chromatographic columns coupled to a UV-absorbance detector (Rahim et al 2014;Wang et al 2012;Zuo et al 2002;Yi et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Determination of Contents of Catechins in Oolong Teas by Quantitative Analysis of Multi-components Via a Single Marker (QAMS) Method

Xie

Liang

et al. 2016

Food Anal. Methods

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The catechins in oolong tea are related to its flavor and health benefits. In this paper, a new strategy for a quantitative analysis of multi-components via a single marker (QAMS) was developed and validated to analyze six catechins (epigallocatechin, catechin, epicatechin, epigallocatechin gallate, gallocatechin gallate, and epicatechin gallate) in oolong tea by HPLC. Catechin was chosen as the internal reference substance. The relative correction factors (RCFs) between catechin and the other five catechins were investigated for the QAMS calculation using five different types of chromatographic columns. Meanwhile, the content of each of the six analytes was also determined by a conventional external standard method. Finally, the angle cosine value revealed that there was no significant difference between the QAMS method and the external standard method. The QAMS method established in this study solved the problem of the availability and high cost of some standard substances and would be useful for providing an efficient and feasible quality assessment method for oolong tea and other botanic samples.

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Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis)

Cited by 99 publications

References 58 publications

Orthodox tea (Camellia sinensis L .) oxidation under the influence of compressed air: Process optimization

Orthodox tea (Camellia sinensis L .) oxidation under the influence of compressed air: Process optimization

A review on health benefits of kombucha nutritional compounds and metabolites

Determination of Contents of Catechins in Oolong Teas by Quantitative Analysis of Multi-components Via a Single Marker (QAMS) Method

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