tailieunhanh - Changes in phytochemicals during processing of green tea

Considering lack of research on biochemical analysis of green tea manufactured by gradually increasing small tea growers of Assam and to know the changes of the phytochemicals taking place during traditional processing, the present investigation was carried out. The present investigation revealed that the phytochemicals in green tea changed significantly during processing from fresh leaves to final product. Due to processing, the constituents like ash, total chlorophyll content, total phenol, ascorbic acid and antioxidant activity in terms of DPPH scavenging decreased from to , mg/g to mg/g, % to , mg /100 g to mg/100 g and 83% to , respectively. Boiled, rolled and dried green tea samples revealed the highest content of ascorbic acid ( mg/100 g) and antioxidant activity in terms of DPPH scavenging () among four types of final products of green tea. The highest total phenol content () was found in green tea processed through boiling, rolling and pan firing and the highest ( gm/g) chlorophyll content was found in steamed, rolled and pan fired green tea. | 2020 9 1 414-425 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 9 Number 1 2020 Journal homepage http Original Research Article https Changes in Phytochemicals during Processing of Green Tea Madhusmita Neog Priyanka Das and Gautam Kumar Saikia Department ofbiochemistry and Agricultural Chemistry Department of Tea Husbandry and Technology Assam Agricultural University Jorhat -785013 Assam India Corresponding author ABSTRACT Keywords Green tea processing total phenols ascorbic acid chlorophyll antioxidant activity ash Article Info Accepted 15 December 2019 Available Online 20 January 2020 Considering lack of research on biochemical analysis of green tea manufactured by gradually increasing small tea growers of Assam and to know the changes of the phytochemicals taking place during traditional processing the present investigation was carried out. The present investigation revealed that the phytochemicals in green tea changed significantly during processing from fresh leaves to final product. Due to processing the constituents like ash total chlorophyll content total phenol ascorbic acid and antioxidant activity in terms of DPPH scavenging decreased from to mg g to mg g to mg 100 g to mg 100 g and 83 to respectively. Boiled rolled and dried green tea samples revealed the highest content of ascorbic acid mg 100 g and antioxidant activity in terms of DPPH scavenging among four types of final products of green tea. The highest total phenol content was found in green tea processed through boiling rolling and pan firing and the highest gm g chlorophyll content was found in steamed rolled and pan fired green tea. Introduction Assam produces about 51 of the tea produced in India and about 1 6th of the tea produced in the world. India produced around 1267 million .

• Ẩm thực
• Green tea processing
• Total phenols
• Ascorbic acid
• Antioxidant activity
• Phytochemicals during processing
• Green tea
• processing of green tea
• trà xanh
• tài liệu trà xanh
• luận văn trà xanh
• chuyên ngành thực phẩm
• Study of antioxidant properties
• Antioxidant properties
• Black tea and green tea
• Antioxidant levels than black tea
• DPPH scavenging
• Profile of catechins
• Antioxidant activities
• Green tea of Assam
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• Tạp chí Khoa học Công nghệ Nông nghiệp Việt Nam
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• Shooting period
• Turkish tea cultivation
• BMC Genetics
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• Genetic differentiation
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• Including morphological
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• Bioactive profile
• Tea cultivar
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• Stem Cell
• Novel Pathogenesis
• Pathogenesis of Endometriosis
• Tea for Endometriosis
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• Cell lines and culture conditions
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• Ven village’s green tea
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• Qualitative methodology
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• Green mate
• Phenolic profile
• Roasted mate
• Interferon in Endometriosis