A Study Concerning the Black Sea Region Teas : Quality Parameters and the Possibility of Conversion to the New Products by R&D

Yıl 2020, Cilt: 3 Sayı: 2, 44 - 58, 30.12.2020

Gülsüm Merve Boyracı

https://doi.org/10.35206/jan.742930

Öz

The tea plant is one of the most consumed as beverages in the world’s oldest and widely which ranks second after water among non-alcoholic beverages. Our country is 7th in terms of agricultural areas allocated to tea plant (Camellia sinensis, (L)), and it is 5th in dry tea production in the World. Consuming so much tea has led scientists to investigate the effects of tea on health. These studies have shown that bioactive components in the tea have antimutagenic, anticarcinogenic, antibacterial, antiallergic and antioxidant properties. Tea is an important agricultural product in the Eastern Black Sea Region and employs approximately 22500 families. However, in our country, tea is consumed only as a beverage and as a small amount of by-products. The rich bioactive content of tea is too much to be underestimated. Also, considering the production of tea in our country, it is seen that it does not create enough added value and it does not one of the non-tea product's market.
For this reason, the aim of this study is to introduce the quality of the regional teas and to evaluate the processability of the non-tea products other than drinking tea which is in the first place in the world and provide important employment for our people.

Anahtar Kelimeler

: Tea, Tea quality, Eastern Black Sea Region, Value added

Kaynakça

• Abeywickrama, K. R. W., Ratnasooriya, W. D., & Amarakoon, A. M. T. (2011). Oral hypoglycaemic, antihyperglycaemic and antidiabetic activities of Sri Lankan Broken Orange Pekoe Fannings (BOPF) grade black tea (Camellia sinensis L.) in rats. Journal of ethnopharmacology, 135(2), 278-286. Abidi, S., Gilani, U., & Zehra, R. (2020). Extraction and analysis of caffeine from various brands of tea leaves marketed in Pakistan. Journal of Pharmacognosy and Phytochemistry, 9(1), 09-10. Alam, K. M., Chowdhury, S., Akhter, R., & Uddin, M. S. (2018). Qualitative and quantitative evaluation for caffeine, phenolic compounds and nutrient elements in six marketed brands of Kazi and Kazi tea produced in Bangladesh. Journal of Pharmacognosy and Phytochemistry, 7(3), 2460-2467. Alasalvar, C., Pelvan, E., Özdemir, K. S., Kocadağlı, T., Mogol, B. A., Paslı, A. A., ... & Gökmen, V. (2013). Compositional, nutritional, and functional characteristics of instant teas produced from low-and high-quality black teas. Journal of agricultural and food chemistry, 61(31), 7529-7536. Alikılıç, D. (2016). Çay’ın Karadeniz Bölgesi İçin Önemi Ve Tarihi Seyri, Karadeniz İncelemeleri Dergisi, 11, 21, 269-280. Anonymous. (2017). Retrieved May 23, 2020 from http://www.caykur.gov.tr/Pages/Yayinlar/YayinDetay.aspx?ItemType=5& ItemId=401. Anonymous. (2019). Çaykur İstatistik Bülten. Retrieved May 23, 2020 from http://www.caykur.gov.tr/CMS/Design/Sources/Dosya/Yayinlar/201.pdf. 10 Aralık 2019 Anonymous. (2020a) Retrieved May 23, 2020 from https://www.fermentemutfagim.com/organik-kombucha-cayi?gclid=CjwKCAjwk6P2BRAIEiwAfVJ0rA0oGxLAYwiAsAi07F20a6KFO-RrUGDtVm6BSPMhQe2IkNXZDuAyGRoCQUYQAvD_BwE Anonymous. (2020b). Retrieved May 25, 2020 from https://www.lipton.com/us/en/our-teas/decaf-black-tea.html. Anonymous. (2020c). Retrieved May 25, 2020 from https://www.amazon.com/gp/offeristing. Anonymous. (2020d). Retrieved May 25, 2020 from https://www.sigmaaldrich.com/catalog/product/sial/c0750?lang=en&region=TR. Balci, F., & Ozdemir, F. (2016). Influence of shooting period and extraction conditions on bioactive compounds in Turkish green tea. Food Science and Technology, 36(4), 737-743. Baruah, P. (2017). Wild Teas of Assam and North East India. Journal of Tea Science Research, 7(7). Benzie I.,F., F. & Szeto Y., T. (1999). Total antioxidant capacity of teas by the ferric reducing antioxidant power assay. J Agric Food Chem, 47, 633-636. Bhuyan, L. P., Borah, P., Sabhapondit, S., Gogoi, R., & Bhattacharyya, P. (2015). Spatial variability of theaflavins and thearubigins fractions and their impact on black tea quality. Journal of food science and technology, 52(12), 7984-7993. Bonnely, S., Davis, A.L., Lewis, J.R., &Astill, C. (2003). A Model Oxidation System To Study Oxidised Phenolic Compounds Present In Black Tea, Food Chemistry, 83, 485-492. 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 Research International, 53, 900–908. Chacko, S. M., Thambi, P. T., Kuttan, R., & Nishigaki, I. (2010). Beneficial effects of green tea: a literature review. Chinese medicine, 5(1), 13. Chaudhury, S., Roy, P., & Dasgupta, S. (2017). Green tea flavanols protect human γB-crystallin from oxidative photodamage. Biochimie, 137, 46-55. Çimen, K., 2014. Türkiye’ de Çay Yetiştiriciliği ve Çay Sanayii, Master's thesis, Istanbul Technical University]. Erol, N. T., Sarı, F., & Velioglu, Y. S. (2010). Polyphenols, alkaloids and antioxidant activity of different grades Turkish black tea. Gida, 35(3), 161-168. Eröz, S. S., & Bozok, D. (2018). Çay Turizmi ve Rize İli Potansiyeli. Third Sector Social Economic Review, 53(3), 1159. Eröz, S. S., & Bozok, D. (2018). Çay Turizmi ve Rize İli Potansiyeli. Third Sector Social Economic Review, 53(3), 1159. Fanaro, G. B., Duarte, R. C., Santillo, A. G., Silva, M. P., Purgatto, E. & Villavicencio, A. L. C. H. (2012). Evaluation of γ-radiation on oolong tea odor volatiles. Radiat. Phys. Chem. 81(8):1152–1156. FAO. (2018). Food and Agriculture Organization of the United Nations. Rome, Italy. http://www.fao.org/faostat/en/#data/QC/visualize Gadkari, P., V., & Balaraman, M. (2015). Catechins: Sources, extraction and encapsulation: A review. Food and Bioproducts Processing, 93, 122-138. Gondoin, A., Grussu, D., Stewart, D., McDougall, G., J. 2010. White and green tea polyphenols inhibit pancreatic lipase in vitro. Food Research International, 43, 5, 1537-1544. Haslam, E., 2003. Thoughts on Thearubigins, Phytochemistry, 64, 61-73. Imran, A., Arshad, M. U., Arshad, M. S., Imran, M., Saeed, F., & Sohaib, M. (2018). Lipid peroxidation diminishing perspective of isolated theaflavins and thearubigins from black tea in arginine induced renal malfunctional rats. Lipids in health and disease, 17(1), 157. Kacar, B. (2010). Çay Bitkisi Biyokimyası Gübrelenmesi İşleme Teknolojisi. Nobel Yayınları, 356 s, Ankara. Kelebek, H. (2016). LC-DAD–ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature. Food chemistry, 204, 227-238. Komes, D., Horzic, D., Belscak, A., Kovacevic Ganic, K., & Bljak, A. (2009). Determination of caffeine content in tea and maté tea by using different methods. Czech J. Food Sci, 27, 213-216. Lee, M. K., Kim, H. W., Lee, S. H., Kim, Y. J., Asamenew, G., Choi, J., ... & Kim, J. B. (2019). Characterization of catechins, theaflavins, and flavonols by leaf processing step in green and black teas (Camellia sinensis) using UPLC-DAD-QToF/MS. European Food Research and Technology, 245(5), 997-1010 Lorenzo, J. M., & Munekata, P. E. S. (2016). Phenolic compounds of green tea: Health benefits and technological application in food. Asian Pacific journal of tropical biomedicine, 6(8), 709-719. Meegahakumbura, M.K., Wambulwa, M.C., Thapa, K.K., Li, M.M., Möller, M., Xu, J.C., Yang, J.B., Liu, B.Y., Ranjitkar, S., Liu, J., Li, D.Z. & Gao, L.M. (2016). Indications for Three Independent Domestication Events for the Tea Plant (Camellia sinensis (L.) O. Kuntze) and New Insights into the Origin of Tea Germplasm in China and India Revealed by Nuclear Microsatellites. PLoS ONE.. doi:10.1371/journal.pone.0155369 Ministry of Agriculture and Forestry, 2019. Global tea consumption and production driven by robust demand in China and India” Retrieved December 25, 2019 from http://www.fao.org/news/story/en/item/1136255/icode/ Ministry of Agriculture and Forestry. (2015). World Tea Production and Trade. Current and Future Development. Retrieved December 25, 2019 from http://www.fao.org/3/a-i4480e.pdf. Ministry of Agriculture and Forestry. (2019). Tarım Ürünleri Piyasaları, ÇAY. Retrieved December 25, 2019 from https://arastirma.tarimorman.gov.tr/tepge/Belgeler/PDF. Son erişim tarihi: 24 Şubat 2019. Monajjemi, M., Khosravi, M., Honarparvar, B., & Mollaamin, F. (2011). Substituent and solvent effects on the structural bioactivity and anticancer characteristic of catechin as a bioactive constituent of green tea. International Journal of Quantum Chemistry, 111(12), 2771-2777. Muniandy, P., Shori, A. B., & Baba, A. S. (2016). Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storag, Food Packaging and Shelf Life, 8, 1-8. 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, 75, 4, 395-404. Ofluaolu, P. (2019). Determination of quality characteristics and green tea production from tea leaves grown in different region in Turkey, Orhan, N., Ekin, H. N., Şüküroğlu, M. K., & Aslan, M. (2019). In vitro antidiabetic effect, quantitative studies and UPLC-TOF-MS analysis of black tea samples from Turkish market. Marmara Pharmaceutical Journal, 23(3). Owuor, P. O., Obanda, M., Nyirenda, H. E., & Mandala, W. L. (2008). Influence of region of production on clonal black tea chemical characteristics. Food Chemistry, 108(1), 263-271. ÖZDEMİR, F., NADEEM, H. Ş., AKDOĞAN, A., DİNÇER, C., & Topuz, A. (2018). Effect of altitude, shooting period, and tea grade on the catechins, caffeine, theaflavin, and thearubigin of Turkish black tea. Turkish Journal of Agriculture and Forestry, 42(5), 334-340. Pereira-Caro, G., Moreno-Rojas, J. M., Brindani, N., Del Rio, D., Lean, M. E., Hara, Y., & Crozier, A. (2017). Bioavailability of black tea theaflavins: Absorption, metabolism, and colonic catabolism. Journal of agricultural and food chemistry, 65(26), 5365-5374. Pradhan, D., Biswasroy, P., Kapil, K., & Jatin, R. (2017). Qualitative and quantitative analysis of caffeine in some commercial brands of tea consumed in India. Journal of Ayurvedic and Herbal Medicine, 3(4), 200-204. Reygaert, W. C. (2017). An update on the health benefits of green tea. Beverages, 3(1), 6. Saglam, N., & Turkyilmaz, K. (2007). Ticari olarak piyasada satilan türk ve yabanci kökenli çaylarin bazi fenolik madde ve kafein içeriklerinin belirlenmesi, http://www.caykur.gov.tr/CMS/Design/Sources/UnitePCKYSDokumanlari/78_77.pdf. Şahin, H., & Özdemir, F., 2006. Yeşil çayın sağlık üzerine etkisi. Türkiye, 9, 24-26. Salman, S., & Özdemir, F., 2018. Beyaz Çay: Üretimi, Bileşimi ve Sağlık Üzerine Etkileri. Akademik Gıda, 16, 2, 218-223 Salman, S., Torun, M., Özdemir, F., 2015. Aynı bitkiden lezzeti farklı çaylar. Drinktech Dergisi, 90, 74-78. Sang, S., Lambert, J. D., Ho, C. T., & Yang, C. S. (2011). The chemistry and biotransformation of tea constituents. Pharmacological research, 64(2), 87-99. Tarhan, K. (2017). Use of different substrate resources in the production of kombucha tea. [Master's thesis, Mediterranean University]. Us, A. A. (2016). Yeşil çaylardan farkli yöntemlerle kateşin ve kafein ekstraksiyonu ve bunlarin saflaştirilmasi için uygun adsorbanlarin belirlenmesi [Master's thesis, Yildiz Technical University] van der Hooft, J. J., Akermi, M., Ünlü, F. Y., Mihaleva, V., Roldan, V. G., Bino, R. J., ... & Vervoort, J. (2012). Structural annotation and elucidation of conjugated phenolic compounds in black, green, and white tea extracts. Journal of agricultural and food chemistry, 60(36), 8841-8850. Vatan, Ö., Hasdemir, İ.M., İnci, İ., Bilgi, M. & Aydın, A. (2000). Kafeinin Su ve Etil Asetat /Kloroform Karışımı arasındaki Dağılma Katsayılarının Ortam Asitliğine Bağlı Olarak Değişimi. DEÜ Mühendislik Fakültesi Fen ve Mühendislik Dergisi, 2, 3, 1-6. Villanueva-Bermejo, D., Reglero G. & Fornari, T.(2017). Recent Advances in the Processing of Green Tea Biomolecules Using Ethyl Lactate. a Review. Trends in Food Science and Technology 62, 1-12. Wang, H., Helliwell, K., & You, X. (2000). Isocratic elution system for the determination of catechins, caffeine and gallic acid in green tea using HPLC. Food Chemistry, 68(1), 115-121. Wang, H., Provan, G. J., & Helliwell, K. (2003). HPLC determination of catechins in tea leaves and tea extracts using relative response factors. Food chemistry, 81(2), 307-312. 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 Kenyan market. Afr. J. Food Sci., 4, 6, 353 – 358. Wright, L.P., Mphangwe, N.I.K., Nyirenda, H.E., and Apostolides, Z. (2002). Analysis Of The Theaflavin Composition In Black Tea (Camellia Sinensis) For Predicting The Quality Of Tea Produced In Central And Southern Africa, Journal of the Science of Food and Agriculture, 82, 517-525. Yao, L. H., Jiang, Y. M., Caffin, N., D’arcy, B., Datta, N., Liu, X., ... & Xu, Y. (2006). Phenolic compounds in tea from Australian supermarkets. Food Chemistry, 96(4), 614-620. Yao, L.H., Jiang, Y.M., Caffin, N., D’Arcy, B., Datta, N., Liu, X., Singanusong, R. & Xu, Y. (2006). Compositional analysis of teas from Australian supermarkets, Food Chemistry, 94, 115-122. Yashin, A., Yashin, Y., & Nemzer, B. (2011). Determination of antioxidant activity in tea extracts, and their total antioxidant content. Am J Biomed Sci, 3(4), 322-335. Yoshida, Y., Kiso, M. ve Goto, T., 1999. Efficiency of the Extraction of Catechins from Green tea, Food Chemistry, 67, 429-433. Zaiter, A., Becker, L., Karam, M. C., & Dicko, A. (2016). “Effect of particle size on antioxidant activity and catechin content of green tea powders, Journal of food science and technology, 53, 4, 2025-2032. Zhang, Y., Zhao, T., Deng, J., Zhou, X., Wu, Z., Su, Q., ... & Yang, Y. (2019). Positive effects of the tea catechin (-)-epigallocatechin-3-gallate on gut bacteria and fitness of Ectropis obliqua Prout (Lepidoptera: Geometridae). Scientific reports, 9(1), 1-9. Zhao, Y., Chen, P., Lin, L., Harnly, J. M., Yu, L. L., & Li, Z. (2011). Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS. Food Chemistry, 126(3), 1269-1277.