Waste black tea leaves (Camelia sinensis) as a sustainable source of tannin natural colorant for bio-treated silk dyeing

In this study, the fermentation process of black tea wine was optimized, and the changes in catechins, organic acids, and aroma components during fermentation were investigated. The optimal fermentation conditions for tea wine were determined as follows: the addition of 15% sucrose and 0.75% tea leaves, and a fermentation temperature of 25 ºC. Under the optimal conditions, the alcohol content and sensory evaluation score of tea wine were 8.9 %ABV and 88, respectively. The contents of catechins and organic acids in tea wine were 21.29 mg/L and 3.68 mg/mL, which were 1.32-fold and 10.51-fold higher than those of tea infusion, respectively. L-malic acid was the main organic acid in tea wine, which accounted for 56.3% of the total amount of organic acids. A total number of 34 and 33 kinds of aroma components were detected in tea wine and tea infusion, respectively. The main aroma components of tea wine were esters and alcohols, which accounted for 39.7% and 45.9% of the total amount of aroma components, respectively, while the main aroma components of tea infusion were esters and aldehydes, accounting for 34.6% and 33.2%, respectively.

Download Full-text

PENGARUH UMUR DAUN TEH DAN WAKTU OKSIDASI ENZIMATIS TERHADAP KANDUNGAN TOTAL FLAVONOID PADA TEH HITAM (Camellia sinesis)

Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) ◽

10.23960/jtep-l.v10i1.41-48 ◽

2021 ◽

Vol 10 (1) ◽

pp. 41

Author(s):

Jennifer Larisa Liem ◽

Maria Marina Herawati

Keyword(s):

Black Tea ◽

Total Flavonoid ◽

Enzymatic Oxidation ◽

Average Level ◽

Flavonoid Compound ◽

Total Flavonoids ◽

Tea Leaves ◽

Time Treatment ◽

Oxidation Stage

Flavonoid compound is an important compound of tea products. However, the flavonoid level content in black tea is lowest than other teas. This is due to the processing of black tea which has an enzymatic oxidation stage and the tea age leaves when picking. Young tea leaves contain higher total flavonoids than old tea leaves. With an average level of total flavonoids, the young tea leaves is 27.76% qe w / w, while for the old tea leaves 18.61% qe w / w. However, the enzymatic oxidation time treatment did not affect the total flavonoids because the process only affected the quality of black tea steeping, on it’s colour, aroma, and taste. Keywords: age of tea leaves, black tea, enzymatic oxidation, total flavonoids

Download Full-text

Green Tea Daily Consume Reduced Free Radicals on Moderate Smokers

Nutri-Sains Jurnal Gizi Pangan dan Aplikasinya ◽

10.21580/ns.2018.2.2.3249 ◽

2018 ◽

Vol 2 (2) ◽

pp. 39

Author(s):

Rosyanne Kushargina ◽

Rimbawan Rimbawan ◽

Budi Setiawan

Keyword(s):

Free Radicals ◽

Experimental Design ◽

Antioxidant Capacity ◽

Green Tea ◽

Black Tea ◽

Intervention Period ◽

Tea Leaves ◽

Positive Effects ◽

Tea Infusions ◽

Total Antioxidant

Smoking can enhance free radicals on blood plasma. Many previous studies proved that tea is a source of antioxidants which might reduce free radicals. Green tea is known to have the higher antioxidant capacity compared to black tea. This study aims to analyze the effect of green tea on reduction of free radicals on moderate smokers, using a pre-post experimental design. Green tea infusions were prepared with commercially available dried tea leaves (Green Tea Gamboeng Series) from the Research Centers of Tea and Cinchona Gambung, West Java. Nine moderate smokers (11-21 cig/day) aged 30-45 years were instructed to drink 200 ml green tea three times a day for four weeks. Total Antioxidant Capacity (TAC) of blood serum was measured at baseline and after four weeks intervention period. The level of TAC significantly increased from 1.18 m mol/L to 1.34 m mol/L after four weeks intervention (P=0.000). These results prove that drinking 200 ml of green tea three times a day for four weeks has a significant benefit reducing free radicals of moderate smokers. Moderate smokers are advised to consume green tea continuously to sustain these positive effects.

Download Full-text

Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion

Journal of Agricultural and Food Chemistry ◽

10.1021/jf052495n ◽

2006 ◽

Vol 54 (3) ◽

pp. 916-924 ◽

Cited By ~ 195

Author(s):

Christian Schuh ◽

Peter Schieberle

Keyword(s):

Black Tea ◽

Aroma Compounds ◽

Tea Leaves

Download Full-text

Inhibitory effects of catechins on β-carbolines in tea leaves and chemical model systems

Food & Function ◽

10.1039/c7fo02053h ◽

2018 ◽

Vol 9 (6) ◽

pp. 3126-3133 ◽

Cited By ~ 2

Author(s):

Ye Jiao ◽

Yan Yan ◽

Zhiyong He ◽

Daming Gao ◽

Fang Qin ◽

...

Keyword(s):

Mass Spectrometry ◽

Liquid Chromatography ◽

Black Tea ◽

Heterocyclic Amines ◽

Model Systems ◽

Tandem Mass ◽

Inhibitory Effects ◽

Tea Leaves ◽

Ultrahigh Performance Liquid Chromatography ◽

Green And Black Tea

The profile of 18 heterocyclic amines from seven categories (including β-carbolines) in tea leaves during green and black tea processing procedures, as well as commercial tea products was screened by ultrahigh-performance liquid chromatography with tandem mass spectrometry.

Download Full-text

Green synthesis of palladium nanoparticles mediated by black tea leaves ( Camellia sinensis ) extract: Catalytic activity in the reduction of 4-nitrophenol and Suzuki-Miyaura coupling reaction under ligand-free conditions

Journal of Colloid and Interface Science ◽

10.1016/j.jcis.2016.09.027 ◽

2017 ◽

Vol 485 ◽

pp. 223-231 ◽

Cited By ~ 135

Author(s):

Sadaf Lebaschi ◽

Malak Hekmati ◽

Hojat Veisi

Keyword(s):

Catalytic Activity ◽

Green Synthesis ◽

Camellia Sinensis ◽

Palladium Nanoparticles ◽

Coupling Reaction ◽

Black Tea ◽

Tea Leaves ◽

Ligand Free

Download Full-text

Effects of Variety, Season, and Region on Theaflavins Content of Fermented Chinese Congou Black Tea

Journal of Food Quality ◽

10.1155/2018/5427302 ◽

2018 ◽

Vol 2018 ◽

pp. 1-9 ◽

Cited By ~ 2

Author(s):

Yongwen Jiang ◽

Jinjie Hua ◽

Bei Wang ◽

Haibo Yuan ◽

Haile Ma

Keyword(s):

Polyphenol Oxidase ◽

Treatment Process ◽

Production Capacity ◽

Black Tea ◽

High Ratio ◽

High Yield ◽

Spring Season ◽

Tea Leaves ◽

Whole Process ◽

High Concentrations

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.

Download Full-text