Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India.

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 8

SUBMITTER: Deka H 

PROVIDER: S-EPMC8695946 | biostudies-literature | 2021 Mar

REPOSITORIES: biostudies-literature