Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India. Issue 19 (19th March 2021)

• Record Type: Journal Article
• Authors: Deka, Himangshu; Sarmah, Podma Pollov; Devi, Arundhuti; Tamuly, Pradip; Karak, Tanmoy
• Is Part Of: RSC advances. Volume 11:Issue 19(2021)
• Page Start: 11457
• Page End: 11467
• Publication Date: 2021-03-19
• Subjects: Chemistry -- Periodicals; 540.5
• DOI: 10.1039/d0ra09529j
• Languages: English
• ISSNs: 2046-2069

Abstract

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%. Abstract : Tea ( Camellia sinensis L.) leaves undergo complex chemical transformations during black tea processing. However, the dynamic chemical changes during tea processing have not been explored in popular cultivars of North East India. In this study, changes in catechins, caffeine, total polyphenol (TP) and formation of theaflavins were examined throughout the different stages of CTC (curl, tear and crush) black tea processing based on UPLC metabolomic analysis along with antioxidant activity for eight cultivars viz. S.3A/3, TV1, TV7, TV9, TV17, TV22, TV23 and TV25. The results demonstrated that the most prolific changes were observed after complete maceration of tea leaves. The total catechin, (−)-epigallocatechin gallate and (−)-epicatechin gallate levels decreased by 96, 97 and 89%, respectively as the processing progressed from fresh leaves to black tea. The TP level decreased by 26 to 37% throughout the processing path. The caffeine content increased by 18% during processing. The total theaflavin reached the highest level at 20 min of fermentation and then decreased by 13 to 36% at 40 min. Cultivar TV23 and S.3A/3 had a high content of total theaflavin with 17.9 and 16.9 mg g −1, respectively. The antioxidant activity was observed to be decreased by 31% for the black tea as compared to fresh leaves. It is also observed that the total phenolic content exerted a greater effect on antioxidant activity rather than catechins and theaflavins. This study provides an insightful observation of black tea processing which will immensely help in improving the quality of processed tea.