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Comparative evaluation of the impact of processing methods in determining the levels of health promoting chemical constituents and quality of green tea
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1.
Department of Biochemistry, North Bengal Regional R & D Centre, Tea Research Association, Nagrakata- 735225, Jalpaiguri, West Bengal, India
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2.
Department of Analytical Services, Tocklai Tea Research Institute, Tea Research Association, Cinnamara, Jorhat – 785008, Assam, India
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3.
TLabs, Tea Research Association, Kolkata-700 016, WB, India
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4.
Department of TP & MA, Tocklai Tea Research Institute, Tea Research Association, Cinnamara, Jorhat-785008, Assam, India
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5.
Chief Scientist and Chief Advisory Officer (West Bengal), North Bengal Regional R & D Centre, Tea Research Association, Nagrakata- 735225, Jalpaiguri, West Bengal, India
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6.
Director, Tocklai Tea Research Institute, Tea Research Association, Cinnamara, Jorhat-785008, Assam, India
# These authors contributed equally: Biplab Adhikary, Bishwapran Kashyap
More Information
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Corresponding author:
biplabenator@gmail.com
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Received Date:
19 January 2024
Accepted Date:
01 April 2024
First-online Date:
08 April 2024
Beverage Plant Research
Article in press
(2024)
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Cite this article
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Abstract
The initial step of green tea manufacture involves enzyme deactivation by heat application. The present study investigated the effects of various fixing and processing methods viz. steam-roasting (S-6), pan-firing(P-8), blanching (B-2), and CTC cuts after steam-roasting (S-CTC), on the bio-chemical profiles and organoleptic quality of green teas processed differently into orthodox and CTC types, from region-specific tea cultivars, suitable for green tea production under agroclimatic condition of Dooars, West Bengal, India. Differences in fixing method and processing style showed notable variation (p ≤ 0.05) in the chemical quality indicators of green tea viz. Total catechin, Polyphenol, Flavonoid and Water Extract content among the differently processed green teas. The most significant finding of the study revealed that when B-2 is employed for deactivation, it resulted in substantial reduction (47%−52%) of caffeine levels without affecting the catechins content and antioxidant potential of green tea samples, when compared to S-6 and P-8 methods. Interestingly, our results demonstrated significantly higher water extract values (42.19% dry weight) in green CTC-teas and lower values in B-2 green tea samples (33.67%), as compared to S-8 and P-8 green teas, which received better taster ratings (≥ 7). These findings have highlighted the role of processing method and impact of fixing technique in determining the contents of health-promoting attributes and taste quality of green teas, thus providing diverse choices to tea producers and consumers to opt for specific green tea products and expedited the need to further explore its commercial application in the nutraceutical and pharmaceutical industry.
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Copyright: © 2024 by the author(s). Published by Maximum Academic Press, Fayetteville, GA. This article is an open access article distributed under Creative Commons Attribution License (CC BY 4.0), visit https://creativecommons.org/licenses/by/4.0/.
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Cite this article
Adhikary B, Kashyap B, Kanrar B, Gogoi RC, Varghese S, et al. 2024. Comparative evaluation of the impact of processing methods in determining the levels of health promoting chemical constituents and quality of green tea. Beverage Plant Research doi: 10.48130/bpr-0024-0016
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Adhikary B, Kashyap B, Kanrar B, Gogoi RC, Varghese S, et al. 2024. Comparative evaluation of the impact of processing methods in determining the levels of health promoting chemical constituents and quality of green tea. Beverage Plant Research doi: 10.48130/bpr-0024-0016
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