scholarly journals Physicochemical Properties, Oxidative Stability, and Sensory Quality of Lamb Sausage Added with Green Tea Leaves (Camelia sinensis) Powder

2020 ◽  
Vol 43 (1) ◽  
pp. 57-63
Author(s):  
L. Purnamayanti ◽  
Jamhari Jamhari ◽  
C. Hanim ◽  
A. Irawan
Keyword(s):  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Green Tea ◽  
Sensory Quality ◽  
Tea Leaves ◽  
Green Tea Leaves

scholarly journals Key Elements of Technology Package Influencing Annual Tea Production of Small Tea Growers (STGS): Insight from Biswanath District of India

2019 ◽  
Vol 8 (4) ◽  
pp. 9799-9802
Keyword(s):  
Water Supply ◽  
Green Tea ◽  
Small Scale ◽  
Tea Leaves ◽  
Tea Plantation ◽  
Environment And Health ◽  
Green Tea Leaves ◽  
Tea Production ◽  
Artificial Water

Though the tea sector of Assam is primarily dominated by the estate sector comprising of large tea gardens, the relevance of small scale tea plantation can never be denied as nearly 30% of the state’s tea production is contributed by Small Tea Growers (STGs). In fact the quality of green tea leaves produced by the Small Tea Growers (STGs) has outclassed that of the tea leaves produced by the estate sector. Since tea plantation is a technology intensive practice, the growers are bound to adopt certain technology components like artificial fertiliser, artificial pesticide, HYV clone, artificial water supply facility, etc. All these elements constitute a technology package which helps the tea growers to reap greater benefit in tea cultivation. This study is a humble attempt to investigate the marginal impact of each element of the technology package adopted by the Small Tea Growers (STGs) on their annual green tea leave production. Moreover it also tries to figure out the jeopardised effect of the technology package used in tea cultivation on environment and health.

scholarly journals TRANSFERSOMAL GEL CONTAINING GREEN TEA (CAMELLIA SINENSIS L. KUNTZE) LEAVES EXTRACT: INCREASING IN VITRO PENETRATION

2017 ◽  
Vol 10 (8) ◽  
pp. 294
Author(s):  
Effionora Anwar ◽  
Tahmida Diazputri Utami ◽  
Delly Ramadon
Keyword(s):  
Physicochemical Properties ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Spherical Shape ◽  
Entrapment Efficiency ◽  
Sprague Dawley ◽  
Tea Leaves ◽  
Sprague Dawley Rats ◽  
Green Tea Leaves

Objective: The aim of this study was to increase penetration of EGCG from green tea leaves extract (Camellia sinensis L. Kuntz) through the skin by formulating them into a transfersomal gel.Methods: Transfersomes were prepared by thin-layer hydration method, with different concentration of the extract that equivalent to 1% (F1), 1.5% (F2), and 2% (F3) EGCG. Transfersomes formula with good characteristics would be incorporated into a gel formulation. A gel without transfersomes prepared as a control of comparison. Both of gels were evaluated their physicochemical properties. In vitro penetration test using Franz diffusion cell with the skin of female Sprague-Dawley rats was also performed.Results: The results showed that F1 had the best physicochemical properties. F1 had a spherical shape, Dmean volume at 107.82±0.44 nm, polidispersity index at 0.07±0.01, zeta potential at -40.3±0.10 mV, and entrapment efficiency at 63.16±0.65%. Cumulative amount of EGCG penetrated from transfersomal and non-transfersomal gel were were 1302.63±20.67 μg/cm2 and 414.86±4.40 μg/cm2, resepctively (P<0.05). Flux penetration of transfersomal and non-transfersomal gel were was 57.594±0.91 μg/cm2.h and 36.144±1.22 μg/cm2.h, respectively.Conclusion: It can be concluded that transfersomal gel could increase the in vitro penetration of EGCG from green tea leaves extract compared to non-transfersomal one. 

scholarly journals Changes of phenolic compounds of tea leaves during Oolong tea process

2014 ◽  
Vol 17 (1) ◽  
pp. 67-75
Author(s):  
Tram Ngoc Nguyen ◽  
Oanh Ngoc Huynh ◽  
Hien Phuoc Phan
Keyword(s):  
Phenolic Compounds ◽  
Green Tea ◽  
The Other ◽  
Tea Leaves ◽  
Total Polyphenols ◽  
Oolong Tea ◽  
Other Hand ◽  
Green Tea Leaves

It was believed that provided photographs of changes of total polyphenols (TPP), tannin, theaflavins (TF), thearubigins (TR) contents and total colour liquids. Green tea leaves were going through the stages: fresh tea → withering → incubated 1 → aromatic spin 1 → incubated 2 → aromatic spin 2 →fried inactivated enzymes. Tea samples in the stages were provided by Cau Tre tea factory. Tea samples were divided into two groups: the activated and inactivated enzyme groups – microwave was applied to treated the activated enzyme one. Tea samples after the inactivation were conducted. The results showed that TPP and tannin contents generally decreased. Changes of theaflavin contents were contrast to tannin contents. On the other hand, theaflavin and thearubigin are the major polyphenols that determine on the quality of Oolong tea.

Study on the Effect of Cleaning Technology of Fresh Tea Leaves on the Quality of Green Tea

2020 ◽  
Vol 984 ◽  
pp. 160-167 ◽  
Author(s):  
Sheng Xiang Chen ◽  
Jin Long Luo ◽  
Pin Wu Li ◽  
Xun Zhang ◽  
Cheng Wei Ao ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Green Tea ◽  
Pesticide Residues ◽  
Sensory Quality ◽  
Soluble Solids ◽  
Cleaning Process ◽  
Tea Leaves ◽  
Fresh Leaf ◽  
Cleaning Technology

This experiment was conducted to study the new shoot, bud and leaf of Fuding Dabai Tea, which was picked and purchased from Zhongfeng Tea Garden in Ya'an famous mountain area. The sensory quality, contents, pesticide residues and heavy metals of fresh leaves and green tea were studied and compared. The total soluble solids content and turbidity of water samples before and after the cleaning process were determined. The results showed that: (1) the weighted total score of sensory evaluation of finished tea added with fresh leaf cleaning technology was 91.15, which was 2.45 points higher than that of the control (without fresh leaf cleaning), and increased by 2.76%. (2) Fresh leaf cleaning process can significantly reduce the content of tea polyphenols, caffeine and water extract, and the ratio of phenol to ammonia, but has no significant effect on the content of amino acid and soluble sugar. (3) The total soluble solids of Q 2 are 4.3 times as much as Q1, and the turbidity of Q2 is 37.2 times as much as Q1. Cleaning process of fresh leaves can significantly reduce the indexes of agricultural residues and heavy metals. In conclusion, the cleaning process of fresh tea leaves can improve the sensory quality of tea to a certain extent, significantly reduce the content of bitter and astringent substances in tea leaves, effectively clean the surface impurities of fresh tea leaves, reduce pesticide residues and heavy metal content.

scholarly journals Nitrogen Fertilization in Soil Affects Physiological Characteristics and Quality of Green Tea Leaves

HortScience ◽  
2018 ◽  
Vol 53 (5) ◽  
pp. 715-722 ◽  
Author(s):  
Fang Xiao ◽  
Zaiqiang Yang ◽  
Haijing Huang ◽  
Fei Yang ◽  
Liyun Zhu ◽  
...  
Keyword(s):  
Green Tea ◽  
N Fertilization ◽  
Shoot Biomass ◽  
Tea Leaves ◽  
Total N ◽  
Spad Value ◽  
Green Tea Leaves ◽  
Fertilization Level ◽  
Growth Quality

To study the effects of soil nitrogen (N) fertilization on tea growth, quality and yield, a controlled experiment with green tea [Camellia sinensis (L.) O. Ktze] was conducted. Five N fertilization treatments in soil were designed: 0, 0.97, 1.94, 3.88, and 5.82 g/kg/pot, which were subsequently recorded as N0, N1, N2, N3, and N4. The changes to young shoot biomass, total N and carbon (C), Soil and Plant Analyzer Development (SPAD) value, photosynthetic parameters, senescent characteristics, endogenous hormones, and the quality of green tea leaves were investigated. The results showed that with the increase in N fertilization level, the young shoot biomass, total N and C, SPAD value, net photosynthetic rate (PN), transpiration rate (Tr), stomatal conductance (gS), superoxide dismutase activity, indoleacetic acid, gibberellin, zeatin (ZT), caffeine, and amino acids increased at first and then decreased, the maximums appeared at 3.88 g/kg/pot; whereas the intercellular CO2 concentration (Ci), malondialdehvde contents, abscisic acid (ABA), polyphenol contents, and the ratio of polyphenols (PP) to free amino acid decreased at first and then increased, the minimums appeared at 3.88 g/kg/pot. The immediately significant change in all parameters appeared after 1 month of N treatments. The experiment showed that 3.88 g/kg/pot N fertilization level was the best for growth, quality, and yield of tea, which could provide a theoretical basis for short-term N fertilization management in tea tree.

Effects of Soil Selenium Supplementation Level on Selenium Contents of Green Tea Leaves and Milk Vetch

2007 ◽  
Vol 12 (1) ◽  
pp. 35-39 ◽  
Author(s):  
Dae-Jin Kim ◽  
Dae-Soo Chung ◽  
Sung-Chul C. Bai ◽  
Hyeong-Soo Kim ◽  
Yu-Bang Lee
Keyword(s):  
Green Tea ◽  
Selenium Supplementation ◽  
Tea Leaves ◽  
Green Tea Leaves
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