Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India
Himangshu Deka, Podma Pollov Sarmah, Arundhuti Devi, Pradip Tamuly, Tanmoy Karak
Abstract
, 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.
Topics & Concepts
CaffeinePolyphenolBlack teaAntioxidantFood scienceChemistryTraditional medicineBiochemistryBiologyMedicineEndocrinologyTea Polyphenols and EffectsHeavy Metals in PlantsPhytochemicals and Antioxidant Activities