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DETERMINATION OF SOME PHYSICAL AND CHEMICAL PROPERTIES OF WHITE, GREEN AND BLACK TEAS (CAMELLIA SINENSIS)

Year 2017, Volume: 42 Issue: 5, 494 - 504, 14.06.2017

Abstract




Tea is an evergreen plant that enjoys rainy and
warm climates, and classified in the Theaceae
family.  Tea, which is one of the most
widely beverage in the world, receives interest due to the flavor and aroma
besides that beneficial health effects. It is categorized into three major
types; not fermented (green and white tea), partially fermented (oolong tea)
and fermented (black tea). The objective of this study is to determine physical
properties as water activity and color; chemical properties as antioxidant
activity, content of ash, total phenolics, total flavonoids, caffeine and some
phenolic compounds. Green tea stands out in terms of bioactive compounds
according to white and black tea. The reason can be explained by nonoxidation
of phenolic compounds due to inactivation of enzymes after rolling of leaves
during the production of green tea.




References

  • 1. AOAC (1990). Official methods of analysis. Association of Official Analysis Chemists. Washington DC, USA.
  • 2. AOAC (2000). Official methods of analysis. Association of Official Analysis Chemists. Virginia, USA.
  • 3. Ashihara, H., Crozier, A. (2001). Caffeine: a well-known but little mentioned compound in plant science. Trends Plant Sci, 6(9): 407-413.
  • 4. Bakker, J., Bridle, P., Timberlake, C.F. (1986). Tristimulus measurements (CIELAB 76) of port wine colour. Vitis, 25: 67-78.
  • 5. Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Lebensm. Wissi Tech., 28: 25-30.
  • 6. Caffin, N., Darcy, B., Yao, L., Rintoul, G. (2004). Developing an index of quality for Australian tea. Australian Government, Rural Industries Research and Development Corporation, 192 p. ISBN 0 642 58743 4.
  • 7. Carloni, P., Tiano, L., Padella, L., Bacchetti, T., Customu, C., Kay, A., Damiani, E. (2013). Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food Res Int, 53: 900-908.
  • 8. Çelik, F. (2006). Tea (Camellia Sinensis); Composition, the preventive effects on health and consumption: Review. J Med Sci, 26: 642-648.
  • 9. Damiani, E., Bacchetti, T., Padella, L., Tiano, L., Carloni, P. (2014). Antioxidant activity of different white teas: Comparison of hot and cold tea infusions. J Food Comp Anal, 33: 59-66.
  • 10. Del Rio, D., Stewart, A.J., Mullen, W., Burns, J., Lean, M.E.J., Brighenti, F., Crozier, A. (2004). HPLC-MSn Analysis of phenolic compounds and pürine alkaloids in green and black tea. J. Agric. Food Chem, 52: 2807-2815.
  • Dias, T.R., Tomas, G., Teixeira, N.F., Alves, M.G., Oliveira, P.F., Silva, B.M. (2013). White tea (Camellia Sinensis (L.)): Antioxidant properties and beneficial health effects. IJFS,2(2): 1-15.
  • FAOSTAT (2017). http://www.fao.org/faostat/en/#data/QC (Accessed: 17 January 2017)
  • Gramza, A., Korczak, J. (2005). Tea constituents (Camellia sinensis L.) as antioxidants in lipid systems. Trends Food Sci Tech, 16: 351-358.
  • Hanay, N. (2011). Effects of different extraction time and temperature on infusion amount of phenolics and alkaloids. Akdeniz University, Institute of Science and Technology, Department of Food Engineering, Master’s Thesis, Antalya, Turkey, 118 p.
  • Haslam, E. (2003). Thoughts on thearubigins. Phytochemistry, 64: 61-73.
  • Horzic, D., Komes, D., Belscak, A., Ganic, K.K., Ivekovic, D., Karlovic, D. (2009). The composition of polyphenols and methylxanthines in teas and herbal infusions. Food Chem, 115: 441-448.
  • Jeszka-Skowron, M., Krawczyk, M., Zgola-Grzeskowiak, A. (2015). Determination of antioxidant activity, rutin, quercetin, phenolic acids and trace elements in tea infusions: Influence of citric acid addition on extraction of metals. J Food Comp Anal, 40: 70-77.
  • Karadeniz, F., Burdurlu, H.S., Koca, N., Soyer, Y. (2005). Antioxidant activity of selected fruits and vegetables grown in Turkey. Turk J Agric For, 29: 297-303.
  • Karori, S.M., Wachira, F.N., Wanyoko, J.K., Ngure, R.M. (2007). Antioxidant capacity of different types of tea products. Afr J Biotechnol, Vol. 6(19), 2287-2296.
  • Khanchi, A.R., Mahani, M.K., Hajihosseini, M., Maragheh, M.G., Chaloosi, M., Bani, F. (2007). Simultaneous spectrophotometric determination of caffeine and theobromine in Iranian tea by artificial neural networks and its comparison with PLS. Food Chem, 103: 1062-1068.
  • Kim, Y., Goodner, K.L., Park, J.D., Choi, J., Talcott, S.T. (2011). Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation. Food Chem, 129: 1331-1342.
  • Kodama, D.H., Gonçalves, A.E.S.S., Lajolo, F.M., Genovese, M.I. (2010). Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations. Cienc Tecnol Aliment, 30(4): 1077-1082.
  • Lin, Y.S., Tsai, Y.J., Tsay, J.S., Lin, J.K. (2003). Factors affecting the levels of tea polyphenols and caffeine in tea leaves. J Agric Food Chem, 51: 1864-1873.
  • Mahmood, T., Akhtar, N., Khan, B.A. (2010). The morphology, characteristics, and medicinal properties of Camellia sinensis tea. J Med Plants Res, 4(19): 2028-2033.
  • McKay, D.L., Blumberg, J.B. (2002). The role of tea in human health: An update. J Am Coll Nutr, 21(1): 1-13.
  • Mehra, A., Baker, C.L. (2007). Leaching and bioavailability of aluminium, copper and manganese from tea (Camellia sinensis). Food Chem, 100: 1456-1463.
  • Namita, P., Mukesh, R., Vijay, K.J. (2012). Camellia Sinensis (Green Tea): A review. Global J Pharmacol, 6(2): 52-59.
  • Poon, G.K. (1998). Analysis of catechins in tea extracts by liquid chromatography– electrospray ionization mass spectrometry. J Chromatogr, 794: 63-74.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical caption decolorization assay. Free Radical Biol Med, 26: 1231-1237.
  • Rusak, G., Komes, D., Likic, S., Horzic, D., Kovac, M. (2008). Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chem, 110: 852-858.
  • Sarı, F. (2010). Variations in theanine content during tea processing. Ankara University, Graduate School of Natural and Applied, Department of Food Engineering, Ph D. Thesis, Ankara, Turkey, 99 p.
  • Shahidi, F., Chavan, U.D., Naczk, M., Amarowicz, R. (2001). Nutrient distribution and phenolic antioxidants in air-classified fractions of beach pea (Lathyrus maritimus L.). J Agric Food Chem, 49: 926-933.
  • Sharangi, A.B. (2009). Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) – A review. Food Res Int, 42: 529-535.
  • Smith, A. (2002). Effects of caffeine on human behavior. Food Chem Toxicol, 40(9): 1243-1255.
  • Unachukwu, U.J., Ahmed, S., Kavalier, A., Lyles, J.T., Kennelly, E.J. (2010). White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles. J Food Sci, 75(6): 541-548.
  • Wang, H., Provan, G.J., Helliwell, K. (2000). Tea flavonoids: their functions, utilisation and analysis. Trends Food Sci Tech, 11: 152-160.
  • Wanyika, H.N., Gatebe, E.G., Gitu, L.M., Ngumba, E.K., Maritim, C.W. (2010). Determination of caffeine content of tea and instant coffee brands found in the Kenya market. Afr J Food Sci, 4(6): 353-358.
  • Yao, L., Jiang, Y., Datta, N., Singanusong, R., Liu, X., Duan, J., Raymont, K., Lisle, A., Xu, Y. (2004). HPLC analyses of flavanols and phenolic acids in the fresh young shoots of tea (Camellia sinensis) grown in Australia. Food Chem, 84: 253-263.
  • Yi, T., Zhu, L., Peng, W.L., He, X.C., Chen, H.L., Li, J., Yu, T., Liang, Z.T., Zhao, Z.Z., Chen, H.B. (2015). Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis. LWT-Food Sci Technol, 62: 194-201.
  • Zhang, Y., Li, Q., Xing, H., Lu, X., Zhao, L., Qu, K., Bi, K. (2013). Evaluation of antioxidant activity of ten compounds in different tea samples by means of an on-line HPLC–DPPH assay. Food Res Int, 53: 847-856.
  • Zuo, Y., Chen, H., Deng, Y. (2002). Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector. Talanta, 57: 307-316.

BEYAZ, YEŞİL VE SİYAH ÇAYLARIN (CAMELLIA SINENSIS) BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ

Year 2017, Volume: 42 Issue: 5, 494 - 504, 14.06.2017

Abstract




 Çay; her zaman yeşil olan, yağmurlu ve ılık
iklimleri seven Theaceae familyasında
bulunan bir bitkidir. Dünya’da en yaygın tüketilen içeceklerden biri olan çay,
sağlık üzerine pozitif etkisinin yanında lezzet ve aromasından dolayı ilgi çekmektedir.
Çay; fermente olmayan (yeşil ve beyaz), kısmen fermente olan (oolong) ve
fermantasyona uğrayan çay (siyah) olmak üzere 3 gruba ayrılmaktadır. Bu çalışmadaki
amaç; beyaz, yeşil ve siyah çayda su aktivitesi ve renk gibi fiziksel; kül,
toplam fenolik, toplam flavonoid madde miktarı, antioksidan aktivite ile kafein
ve bazı fenolik bileşik içeriği gibi kimyasal özelliklerin belirlenmesidir.
Yeşil çay, beyaz ve siyah çaya göre biyoaktif bileşenler açısından ön plana
çıkmaktadır. Bunun sebebi ise yeşil çay üretiminde yapraklar kıvrıldıktan sonra
enzim inaktivasyonun sağlanması ve fenolik bileşiklerin okside olmaması
şeklinde açıklanmaktadır.




References

  • 1. AOAC (1990). Official methods of analysis. Association of Official Analysis Chemists. Washington DC, USA.
  • 2. AOAC (2000). Official methods of analysis. Association of Official Analysis Chemists. Virginia, USA.
  • 3. Ashihara, H., Crozier, A. (2001). Caffeine: a well-known but little mentioned compound in plant science. Trends Plant Sci, 6(9): 407-413.
  • 4. Bakker, J., Bridle, P., Timberlake, C.F. (1986). Tristimulus measurements (CIELAB 76) of port wine colour. Vitis, 25: 67-78.
  • 5. Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Lebensm. Wissi Tech., 28: 25-30.
  • 6. Caffin, N., Darcy, B., Yao, L., Rintoul, G. (2004). Developing an index of quality for Australian tea. Australian Government, Rural Industries Research and Development Corporation, 192 p. ISBN 0 642 58743 4.
  • 7. Carloni, P., Tiano, L., Padella, L., Bacchetti, T., Customu, C., Kay, A., Damiani, E. (2013). Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food Res Int, 53: 900-908.
  • 8. Çelik, F. (2006). Tea (Camellia Sinensis); Composition, the preventive effects on health and consumption: Review. J Med Sci, 26: 642-648.
  • 9. Damiani, E., Bacchetti, T., Padella, L., Tiano, L., Carloni, P. (2014). Antioxidant activity of different white teas: Comparison of hot and cold tea infusions. J Food Comp Anal, 33: 59-66.
  • 10. Del Rio, D., Stewart, A.J., Mullen, W., Burns, J., Lean, M.E.J., Brighenti, F., Crozier, A. (2004). HPLC-MSn Analysis of phenolic compounds and pürine alkaloids in green and black tea. J. Agric. Food Chem, 52: 2807-2815.
  • Dias, T.R., Tomas, G., Teixeira, N.F., Alves, M.G., Oliveira, P.F., Silva, B.M. (2013). White tea (Camellia Sinensis (L.)): Antioxidant properties and beneficial health effects. IJFS,2(2): 1-15.
  • FAOSTAT (2017). http://www.fao.org/faostat/en/#data/QC (Accessed: 17 January 2017)
  • Gramza, A., Korczak, J. (2005). Tea constituents (Camellia sinensis L.) as antioxidants in lipid systems. Trends Food Sci Tech, 16: 351-358.
  • Hanay, N. (2011). Effects of different extraction time and temperature on infusion amount of phenolics and alkaloids. Akdeniz University, Institute of Science and Technology, Department of Food Engineering, Master’s Thesis, Antalya, Turkey, 118 p.
  • Haslam, E. (2003). Thoughts on thearubigins. Phytochemistry, 64: 61-73.
  • Horzic, D., Komes, D., Belscak, A., Ganic, K.K., Ivekovic, D., Karlovic, D. (2009). The composition of polyphenols and methylxanthines in teas and herbal infusions. Food Chem, 115: 441-448.
  • Jeszka-Skowron, M., Krawczyk, M., Zgola-Grzeskowiak, A. (2015). Determination of antioxidant activity, rutin, quercetin, phenolic acids and trace elements in tea infusions: Influence of citric acid addition on extraction of metals. J Food Comp Anal, 40: 70-77.
  • Karadeniz, F., Burdurlu, H.S., Koca, N., Soyer, Y. (2005). Antioxidant activity of selected fruits and vegetables grown in Turkey. Turk J Agric For, 29: 297-303.
  • Karori, S.M., Wachira, F.N., Wanyoko, J.K., Ngure, R.M. (2007). Antioxidant capacity of different types of tea products. Afr J Biotechnol, Vol. 6(19), 2287-2296.
  • Khanchi, A.R., Mahani, M.K., Hajihosseini, M., Maragheh, M.G., Chaloosi, M., Bani, F. (2007). Simultaneous spectrophotometric determination of caffeine and theobromine in Iranian tea by artificial neural networks and its comparison with PLS. Food Chem, 103: 1062-1068.
  • Kim, Y., Goodner, K.L., Park, J.D., Choi, J., Talcott, S.T. (2011). Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation. Food Chem, 129: 1331-1342.
  • Kodama, D.H., Gonçalves, A.E.S.S., Lajolo, F.M., Genovese, M.I. (2010). Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations. Cienc Tecnol Aliment, 30(4): 1077-1082.
  • Lin, Y.S., Tsai, Y.J., Tsay, J.S., Lin, J.K. (2003). Factors affecting the levels of tea polyphenols and caffeine in tea leaves. J Agric Food Chem, 51: 1864-1873.
  • Mahmood, T., Akhtar, N., Khan, B.A. (2010). The morphology, characteristics, and medicinal properties of Camellia sinensis tea. J Med Plants Res, 4(19): 2028-2033.
  • McKay, D.L., Blumberg, J.B. (2002). The role of tea in human health: An update. J Am Coll Nutr, 21(1): 1-13.
  • Mehra, A., Baker, C.L. (2007). Leaching and bioavailability of aluminium, copper and manganese from tea (Camellia sinensis). Food Chem, 100: 1456-1463.
  • Namita, P., Mukesh, R., Vijay, K.J. (2012). Camellia Sinensis (Green Tea): A review. Global J Pharmacol, 6(2): 52-59.
  • Poon, G.K. (1998). Analysis of catechins in tea extracts by liquid chromatography– electrospray ionization mass spectrometry. J Chromatogr, 794: 63-74.
  • Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical caption decolorization assay. Free Radical Biol Med, 26: 1231-1237.
  • Rusak, G., Komes, D., Likic, S., Horzic, D., Kovac, M. (2008). Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chem, 110: 852-858.
  • Sarı, F. (2010). Variations in theanine content during tea processing. Ankara University, Graduate School of Natural and Applied, Department of Food Engineering, Ph D. Thesis, Ankara, Turkey, 99 p.
  • Shahidi, F., Chavan, U.D., Naczk, M., Amarowicz, R. (2001). Nutrient distribution and phenolic antioxidants in air-classified fractions of beach pea (Lathyrus maritimus L.). J Agric Food Chem, 49: 926-933.
  • Sharangi, A.B. (2009). Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) – A review. Food Res Int, 42: 529-535.
  • Smith, A. (2002). Effects of caffeine on human behavior. Food Chem Toxicol, 40(9): 1243-1255.
  • Unachukwu, U.J., Ahmed, S., Kavalier, A., Lyles, J.T., Kennelly, E.J. (2010). White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles. J Food Sci, 75(6): 541-548.
  • Wang, H., Provan, G.J., Helliwell, K. (2000). Tea flavonoids: their functions, utilisation and analysis. Trends Food Sci Tech, 11: 152-160.
  • Wanyika, H.N., Gatebe, E.G., Gitu, L.M., Ngumba, E.K., Maritim, C.W. (2010). Determination of caffeine content of tea and instant coffee brands found in the Kenya market. Afr J Food Sci, 4(6): 353-358.
  • Yao, L., Jiang, Y., Datta, N., Singanusong, R., Liu, X., Duan, J., Raymont, K., Lisle, A., Xu, Y. (2004). HPLC analyses of flavanols and phenolic acids in the fresh young shoots of tea (Camellia sinensis) grown in Australia. Food Chem, 84: 253-263.
  • Yi, T., Zhu, L., Peng, W.L., He, X.C., Chen, H.L., Li, J., Yu, T., Liang, Z.T., Zhao, Z.Z., Chen, H.B. (2015). Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis. LWT-Food Sci Technol, 62: 194-201.
  • Zhang, Y., Li, Q., Xing, H., Lu, X., Zhao, L., Qu, K., Bi, K. (2013). Evaluation of antioxidant activity of ten compounds in different tea samples by means of an on-line HPLC–DPPH assay. Food Res Int, 53: 847-856.
  • Zuo, Y., Chen, H., Deng, Y. (2002). Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector. Talanta, 57: 307-316.
There are 41 citations in total.

Details

Other ID GD17024
Journal Section Articles
Authors

Derya Atalay

Hande Selen Erge

Publication Date June 14, 2017
Published in Issue Year 2017 Volume: 42 Issue: 5

Cite

APA Atalay, D., & Erge, H. S. (2017). BEYAZ, YEŞİL VE SİYAH ÇAYLARIN (CAMELLIA SINENSIS) BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ. Gıda, 42(5), 494-504.
AMA Atalay D, Erge HS. BEYAZ, YEŞİL VE SİYAH ÇAYLARIN (CAMELLIA SINENSIS) BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. October 2017;42(5):494-504.
Chicago Atalay, Derya, and Hande Selen Erge. “BEYAZ, YEŞİL VE SİYAH ÇAYLARIN (CAMELLIA SINENSIS) BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda 42, no. 5 (October 2017): 494-504.
EndNote Atalay D, Erge HS (October 1, 2017) BEYAZ, YEŞİL VE SİYAH ÇAYLARIN (CAMELLIA SINENSIS) BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ. Gıda 42 5 494–504.
IEEE D. Atalay and H. S. Erge, “BEYAZ, YEŞİL VE SİYAH ÇAYLARIN (CAMELLIA SINENSIS) BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ”, The Journal of Food, vol. 42, no. 5, pp. 494–504, 2017.
ISNAD Atalay, Derya - Erge, Hande Selen. “BEYAZ, YEŞİL VE SİYAH ÇAYLARIN (CAMELLIA SINENSIS) BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda 42/5 (October 2017), 494-504.
JAMA Atalay D, Erge HS. BEYAZ, YEŞİL VE SİYAH ÇAYLARIN (CAMELLIA SINENSIS) BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. 2017;42:494–504.
MLA Atalay, Derya and Hande Selen Erge. “BEYAZ, YEŞİL VE SİYAH ÇAYLARIN (CAMELLIA SINENSIS) BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ”. Gıda, vol. 42, no. 5, 2017, pp. 494-0.
Vancouver Atalay D, Erge HS. BEYAZ, YEŞİL VE SİYAH ÇAYLARIN (CAMELLIA SINENSIS) BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLERİNİN BELİRLENMESİ. The Journal of Food. 2017;42(5):494-50.

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