Evaluation of significant pigmets in green teas of different origin
DOI:
https://doi.org/10.5219/344Keywords:
Camellia sinensis L., theaflavin, thearubigin, chlorophyll, UV-vis spectrophotometryAbstract
This work monitors flavonoid pigments (theaflavins and thearubigins), and chlorophyll in green teas from different growing regions (India, China, Russia, Vietnam). These pigments affect the quality of the finished tea infusion and their quantity is affected by the way of tea processing (fermentation). 15 samples of green loose teas were selected for the analysis. The content of these pigments was determined using UV-Vis spectrophotometry, the concentration of flavonoid pigments was measured at a wavelength of 665 nm (theaflavins) and 825 nm (thearubigins). Concentration of flavonoid pigments was determined using the standard conversion coefficients, which are 38.7 for TRs and 1.4 for TFs. Chlorophyll concentration was measured at 642.5 and 660 nm. Chlorophyll concentration was determined by the conversion using international standard conversion coefficients and calculation of linear regressions. The results were statistically processed and evaluated in the program of UNISTAT version 5.6. The total amount of chlorophyll ranged from 0.20 to 1.33 mg/L of tea. Concentrations of theaflavin ranged from 0.15 to 0.66 g/100 g of tea and TRs from 2.00 to 11.15 g/100 g of tea. The results showed that the amount of theaflavins, thearubigins and chlorophyll in green teas varied (P <0,05), especially in teas from lowlands in Vietnam and Krasnodar (Russia). Statistically demonstrable difference (P <0,05) in the content of pigments was also recorded in a group of Indian teas (from lowlands) and, from a group of Chinese teas, a statistical difference (P <0,05) was demonstrated in the content of pigments in the mountain teas. On the basis of the results it can be concluded that the quality of green tea is mainly influenced by the processing method depending on the processing area (the factory), than by their country of origin.
Downloads
Metrics
References
Arcimovičová, J., Valíček, P. 2000. Vůně Čaje. (Aroma of Tea). Benešov: Start. 145 p. ISBN: 80-86231-10-0.
Babich, H., Pinsky, S. M., Muskin, E. T., Zuckerbraun, H. L. 2006. In vitro cytotoxicity of a theaflavin mixture from black tea to malignant, immortalized, and normal cells from the human oral cavity. Toxicology in Vitro, vol. 20, no. 5, p. 677-688. https://doi.org/10.1016/j.tiv.2005.09.017 PMid:16297594 DOI: https://doi.org/10.1016/j.tiv.2005.09.017
Bernegg, A. 1991. Čajový list: výběr z děl věnovaných čaji. (Tea leaf: a selection of works devoted to tea). Brno: Santini. 69 p. ISBN 80-9000952-7-5.
Bhagwat, S., Beecher, G. R., Haytowitz, D. B., Holden, J. M., Dwyer, J., Peterson, J., Balentine, D. A. 2003. Flavonoid composition of tea: Comparison of black and green teas. Agricultural Research Service. p. 1, cit. [2013-12-06] Available at: http://www.vitamor.com/IFT2003_TeaFlav.pdf
Bhuyan, L. P., Hussain, A., Tamuly, P., Gogoi, R. C., Bordoloi, P. K., Hazarika, M. 2009. Chemical characterization of CTC black tea of northeast India: correlation of quality parameters with tea tasters' evaluation. Journal of the Science of Food and Agriculture, vol. 89, no. 9, p. 1498-1507. https://doi.org/10.1002/jsfa.3614 DOI: https://doi.org/10.1002/jsfa.3614
Britton, G., Liaaen-Jensen, S., Pfander, H. 1995. Carotenoids: spectroscopy. Basel: Birkhäser Verlag. p. 13-63. DOI: https://doi.org/10.1007/978-3-0348-9323-7
Brown, J. E., Khodr, H., Hider, R. C., Rice-Evans, C. A., 1998. Structural dependence of flavonoid interactions with Cu2+ ions: implications for their antioxidant properties. Biochemical Journal, vol. 330, no. 3, p.1173-1178. PMid:9494082 DOI: https://doi.org/10.1042/bj3301173
Cartaxana, P., Jesus. V., Brotas, E. 2003. Pheophorbide and pheophytin a-like pigments as useful markers for intertidal microphytobenthos grazing by Hydrobia ulvae. Estuarine, Coastal and Shelf Science, vol. 58, no. 2, p. 293-297. https://doi.org/10.1016/S0272-7714(03)00081-7 DOI: https://doi.org/10.1016/S0272-7714(03)00081-7
Daood, H. G. 2003. Chlorophyl. Encyclopedia of Food Sciences and Nutrition. 2nd Ed. Amsterdam: Elsevier Publ. Comp. p. 1196-1205. https://doi.org/10.1016/B0-12-227055-X/00220-0 DOI: https://doi.org/10.1016/B0-12-227055-X/00220-0
Ghosh, A., Tudu, B., Tamuly, P., Bhattacharyya, N., Bandyopadhyay, R. 2012. Prediction of theaflavin and thearubigin content in black tea using a voltammetric electronic tongue. Chemometrics and Intelligent Laboratory Systems, vol. 116, p. 57-66. https://doi.org/10.1016/j.chemolab.2012.04.010 DOI: https://doi.org/10.1016/j.chemolab.2012.04.010
Harbowy, M., Ballentine D. 1997. Tea Chemistry. Critical Reviews ill Plant Sciences, vol. 16, no. 5, p. 415-480. https://doi.org/10.1080/07352689709701956 DOI: https://doi.org/10.1080/07352689709701956
Halder J., Tamuli, P., Bhaduri, A. N. 1998. Isolation and characterization of polyphenol oxidase from Indian tea leaf (Camellia sinensis). Journal of Nutrition and Biochemistry, vol. 9, no. 2, p. 75-80. https://doi.org/10.1016/S0955-2863(97)00170-8 DOI: https://doi.org/10.1016/S0955-2863(97)00170-8
Heaton, J. W., Marangoni, A. G. 1996. Review: Chlorophyll degradation in processed foods and senescent plant tissues. Trends in Food Science & Technology, vol. 7, no. 1, p. 8-15. https://doi.org/10.1016/0924-2244(96)81352-5 DOI: https://doi.org/10.1016/0924-2244(96)81352-5
AOAC International. 2009. Quality assuarance check list for small laboratories, vol. 16, no. 11, p. 13.
Hörtensteiner, S., Krautler, B. 2011. Chlorophyll breakdown in higher plants. Biochimica et Biophysica Acta, vol. 1807, no. 8, p. 977-988. https://doi.org/10.1016/j.bbabio.2010.12.007 PMid:21167811 DOI: https://doi.org/10.1016/j.bbabio.2010.12.007
Khamessan, A., Kermasha, S. 1995. Biocatalysis of chlorophyllase from Phaeodactylum tricornutm in micellar ternary system containing spans. Journal of Biotechnology, vol. 45, no. 3, p. 253-264. https://doi.org/10.1016/0168-1656(95)00177-8 DOI: https://doi.org/10.1016/0168-1656(95)00177-8
Liu, S., Lu, H., Zhao, Q., He, Y., Niu, J., Debnath, A. K., Wu, S., Jiang, S. 2005. Theaflavin derivatives in black tea and catechin derivatives in green tea inhibit HIV-1 entry by targeting. Biochimica et Biophysica Acta, vol. 1723, no. 1-3, p. 270-281. PMid:15823507 DOI: https://doi.org/10.1016/j.bbagen.2005.02.012
Loranty, A., Rembiałkowska, E., Rosa, E. A. S., Bennett, R. N. 2010. Identification, quantification and availability of carotenoids and chlorophylls in fruit, herb and medicinal teas. Journal of Food Composition and Analysis, vol. 23, no. 5, p. 432-441. https://doi.org/10.1016/j.jfca.2010.01.007 DOI: https://doi.org/10.1016/j.jfca.2010.01.007
Menet, M. C., Sang, S., Yang, C. S., Ho, C. T., Rosen, R. T. 2004. Analysis of Theaflavins and Thearubigins from Black Tea Extract by Maldi-Tof Mass Spectrometry. Journal of agricultural and food chemistry, vol. 52, p. 2455-2461. PMid:15113141 DOI: https://doi.org/10.1021/jf035427e
Mitscher, L., Dolby, V. 2006. Kniha o zeleném čaji: čínský pramen mládí: jak pomocí zeleného čaje předcházet rakovině a zpomalovat stárnutí. (The Green Tea Book: China's Fountain of Youth: how to use green tea to prevent cancer and slow down aging). Praha: ZEMS. 191 p. ISBN: 80-9033059-2.
Obanda, M., Owuor, P. O., Mang'oka, R. 2001. Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature. Food Chemistry, vol. 75, no. 4, p. 395-404. https://doi.org/10.1016/S0308-8146(01)00223-0 DOI: https://doi.org/10.1016/S0308-8146(01)00223-0
Ošťádalová M., Pažout V., Straka I., Bartl P. 2010. Determination of basic pigments-theaflavins and thearubigins in commercial teas. 6thInternational congress on Pigments in Food, Budapest. p. 275-277.
Ošťádalová, M., Pažout, V., Straka, I. 2010. Změny obsahu chlorofylů v průběhu technologické přípravy komerčních čajů. (Changes in chlorophylls content during the technological preparation of commercial teas) Potravinarstvo, vol. 4, special issue, no. 2., p. 552-557. cit. [2014-01-31], Available at: http://www.potravinarstvo.com/dokumenty/mc_februar_2010/pdf/5/Ostadalova.pdf
Owuor, P. 2003. Chemistry tea. Encyclopedia of Food Sciences and Nutrition. United States: Academic Press. p. 5743-5752. https://doi.org/10.1016/B0-12-227055-X/01182-2 DOI: https://doi.org/10.1016/B0-12-227055-X/01182-2
Perkampus, H. 1992. UV-VIS spectroscopy and its application. Berlin: Springer Verlag. 244 p., ISBN: 978-3-642-77479-9 (Print), 978-3-642-77477-5 (Online) https://doi.org/10.1007/978-3-642-77477-5 DOI: https://doi.org/10.1007/978-3-642-77477-5
Sang, S. Lambert, J. D., Ho, C. T., Yang, C. S. 2011. The chemistry and biotransformation of tea constituents. Pharmacological Research, vol. 64, no. 2, p. 87-99. https://doi.org/10.1016/j.phrs.2011.02.007 PMid:21371557 DOI: https://doi.org/10.1016/j.phrs.2011.02.007
Singh, R. J. 2011. Genetic Resources, Chromosome Engineering, and Crop Improvement. Medicinal Crops, vol. 6, p. 562. ISBN (Print): 9781420073843, ISBN (eBook): 9781420073867 DOI: https://doi.org/10.1201/b11177
Taylor, S. 2003. TEA/Types, Production, and Trade. Encyclopedia of Food Sciences and Nutrition. United States: Academic Press. p. 5737-5743. https://doi.org/10.1016/B0-12-227055-X/01181-0 DOI: https://doi.org/10.1016/B0-12-227055-X/01181-0
Ustin, S. L., Gitelson, A. A., Jacquemoud, S., Schaepman, M., Asner, G. P., John, A. 2009. Retrieval of foliar information about plant pigment systems from high resolution spectroscopy. Remote Sensing of Environment, vol. 113, no.1, p. 67-77. https://doi.org/10.1016/j.rse.2008.10.019 DOI: https://doi.org/10.1016/j.rse.2008.10.019
USDA National Nutrient Database for Standard Reference: tea, brewed, prepared witj tap water. [online] cit. [2011-05-11] Available at: http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl
Velíšek, J., Hajšlová, J. 2009. Chemie Potravin 2. (Food Chemistry 2) Tábor: Ossis. 644 s. ISBN 978-80-86659-17-6.
Wang, Y., Ho, CH. 2009. Polyphenolic Chemistry of Tea and Coffee: A Century of Progress. Journal of Agricultural and Food Chemistry, vol. 57, no. 18, p. 8109-8114. https://doi.org/10.1021/jf804025c PMid:19719133 DOI: https://doi.org/10.1021/jf804025c
Wang, C. C., Chang, S. C., Inbaraj, B., S., Chen, B. H. 2010. Isolation of carotenoids, flavonoids and polysaccharides from Lycium barbarum L. and evaluation of antioxidant aktivity. Food Chemistry, vol. 120, no. 1, p. 184-192. https://doi.org/10.1016/j.foodchem.2009.10.005 DOI: https://doi.org/10.1016/j.foodchem.2009.10.005
Wei, K., Wang, L., Zhou, J., He, W., Zeng, J., Jiang, Y., Cheng, H. 2011. Catechin contents in tea (Camellia sinensis) as affected by cultivar and environment and their relation to chlorophyll contents. Food Chemistry, vol. 125, no. 1,
p. 44-48. https://doi.org/10.1016/j.foodchem.2010.08.029 DOI: https://doi.org/10.1016/j.foodchem.2010.08.029
Wright, L. P. 2005. Biochemical analysis for identification of quality in black tea (Camellia sinensis). Dissertation. Pretoria: University in Pretoria. p. 216.
Wolf, F. T. 1959. The Chlorophyll Content of Tea. Torrey Botanical Society, vol. 86, no. 3, p. 184-189. https://doi.org/10.2307/2482518 DOI: https://doi.org/10.2307/2482518
You, H., Yoon, H. E., Yoon, J. H., Ko, H., Kim, Y. C. 2011. Synthesis of pheophorbide-a conjugates with anticancer drugs as potential cancer diagnostic and therapeutic agents. Bioorganic & medicinal chemistry, vol. 19, no. 18, p. 5383-5391. https://doi.org/10.1016/j.bmc.2011.07.058 PMid:21873067 DOI: https://doi.org/10.1016/j.bmc.2011.07.058
Downloads
Published
How to Cite
Issue
Section
License
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.
