Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea
The effects of variety, region, and season on the theaflavins content of fermented Congou black tea were determined. Fresh tea leaves from 5 varieties, 3 tea-growing regions, and 3 harvesting seasons were treated by withering, rolling, fermenting, and drying. Contents of theaflavins, polyphenol oxid...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/5427302 |
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| author | Yongwen Jiang Jinjie Hua Bei Wang Haibo Yuan Haile Ma |
| author_facet | Yongwen Jiang Jinjie Hua Bei Wang Haibo Yuan Haile Ma |
| author_sort | Yongwen Jiang |
| collection | DOAJ |
| description | The effects of variety, region, and season on the theaflavins content of fermented Congou black tea were determined. Fresh tea leaves from 5 varieties, 3 tea-growing regions, and 3 harvesting seasons were treated by withering, rolling, fermenting, and drying. Contents of theaflavins, polyphenol oxidase (PPO), peroxidase (POD), and individual catechins in each treatment process were determined. The results showed that the varieties of Yinghong 9 and Hongyan 12 produced high concentrations of theaflavin, as much as 0.5% and 0.6%, respectively. The production capacity of theaflavin in different regions had the trend of Yingde > Changsha > Hangzhou. Fresh leaves plucked in spring season produced the strongest theaflavins. In tea leaves, high ratio of PPO to POD activity and high contents of certain individual catechins lead to high yield of theaflavin production during the whole process. |
| format | Article |
| id | doaj-art-65b7f158a5304665b671eb4eb2fdb5a5 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-65b7f158a5304665b671eb4eb2fdb5a52025-08-20T03:34:14ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/54273025427302Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black TeaYongwen Jiang0Jinjie Hua1Bei Wang2Haibo Yuan3Haile Ma4School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, ChinaTea Research Institute, China Academy of Agricultural Sciences, Hangzhou 310008, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, ChinaTea Research Institute, China Academy of Agricultural Sciences, Hangzhou 310008, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, ChinaThe effects of variety, region, and season on the theaflavins content of fermented Congou black tea were determined. Fresh tea leaves from 5 varieties, 3 tea-growing regions, and 3 harvesting seasons were treated by withering, rolling, fermenting, and drying. Contents of theaflavins, polyphenol oxidase (PPO), peroxidase (POD), and individual catechins in each treatment process were determined. The results showed that the varieties of Yinghong 9 and Hongyan 12 produced high concentrations of theaflavin, as much as 0.5% and 0.6%, respectively. The production capacity of theaflavin in different regions had the trend of Yingde > Changsha > Hangzhou. Fresh leaves plucked in spring season produced the strongest theaflavins. In tea leaves, high ratio of PPO to POD activity and high contents of certain individual catechins lead to high yield of theaflavin production during the whole process.http://dx.doi.org/10.1155/2018/5427302 |
| spellingShingle | Yongwen Jiang Jinjie Hua Bei Wang Haibo Yuan Haile Ma Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea Journal of Food Quality |
| title | Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea |
| title_full | Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea |
| title_fullStr | Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea |
| title_full_unstemmed | Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea |
| title_short | Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea |
| title_sort | effects of variety season and region on theaflavins content of fermented chinese congou black tea |
| url | http://dx.doi.org/10.1155/2018/5427302 |
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