ANTIOXIDANT PROPERTIES IN GREEN TEA AS INFLUENCED BY PROCESSING TECHNIQUES

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dc.contributor.advisorBhuyan, Rana P.
dc.contributor.authorBHARADWAJ, PARAMITA
dc.date.accessioned2020-12-18T11:04:16Z
dc.date.available2020-12-18T11:04:16Z
dc.date.issued2017-07
dc.description.abstractTea (Camellia sinensis) is primarily processed as black tea or green tea. Tea is one of the most widely consumed beverages worldwide due to the associated health benefits. In the recent past, consumer preference has been shifting towards green tea. The techniques of manufacturing green tea are relatively uncomplicated. Small tea growers in Assam have started manufacturing green tea from tea leaves plucked from their small holdings. However the techniques of manufacture vary among the processing units. Variations also exist in the manufactured tea depending on geographical conditions and planting materials used. A study was carried out at Assam Agricultural University, Jorhat, to ascertain the variation in antioxidant properties as influenced by processing techniques. Green tea samples were collected from green tea manufacturers with different techniques of manufacture, during different flushes of tea, in April, May, August and October. The experiment was laid out in factorial completely randomized design with six treatments considering the processing techniques and the four different months of manufacture. The data revealed that the moisture content was highest in green tea manufactured during the month of August with 6.76% in treatment T6 (pan roasting) and low in green tea manufactured during October with 3.30% in treatment T3 (dipped in boiling water 1 minute). The mean highest moisture content was found to be in the range of 4.47% in green tea manufactured in April to 6.51% in green tea manufactured in August. All the manufactured green tea samples were bright greenish yellow in colour with good cup characteristics. Biochemical analysis of the samples revealed that green tea manufactured by the treatment T1 (steamed for 30 seconds) was the best among all the treatments and had highest antioxidant properties. Mean total polyphenol content was found to be in the range of 11.61 mg catechol equivalent g-1 to 15.42 mg catechol equivalent g-1, with highest polyphenol observed in the treatment T1 (steamed for 30 seconds) in green tea manufactured during August (20.38 mg catechol equivalent g-1). Mean total flavonoid content was highest in treatment T1 (steamed for 30 seconds) with 22.62 mg quercetin equivalent g-1 and the lowest in treatment T6 (pan roasting) with 18.23 mg quercetin equivalent g-1.Total flavonoid content was highest in treatment T1 (steamed for 30 seconds) with 23.91 mg quercetin equivalent g-1 in green tea manufactured during August and was lowest in treatment T2 (dipped in boiling water for 10 seconds) with 13.66 mg quercetin equivalent g-1 in green tea manufactured during April. The Total Antioxidant Activity was measured with the help of DPPH and it was expressed in percentage inhibition. Total antioxidant activity was highest in treatment T1 (steamed for 30 seconds) in green tea manufactured during August (85.03%) and lowest in treatment T6 (pan roasting) in green tea manufactured during April (61.33%). The mean highest antioxidant activity (78.76%) was recorded in treatment T1 (steamed for 30 seconds) and mean lowest antioxidant activity (73.37%) was recorded in treatment T3 (dipped in boiling water for 1 minute). The inhibition percentage was higher in green tea manufactured during August for all treatments.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810156940
dc.language.isoEnglishen_US
dc.publisherAAU, Jorhaten_US
dc.subHorticultureen_US
dc.themeANTIOXIDANT PROPERTIES IN GREEN TEA AS INFLUENCED BY PROCESSING TECHNIQUESen_US
dc.these.typeM.Scen_US
dc.titleANTIOXIDANT PROPERTIES IN GREEN TEA AS INFLUENCED BY PROCESSING TECHNIQUESen_US
dc.typeThesisen_US
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