Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India-Reference-Cited by-同舟云学术

Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India

Published:2021 Issue:19 Volume:11 Page:11457-11467
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Deka Himangshu¹²³⁴^ORCID,Sarmah Podma Pollov¹²³⁴^ORCID,Devi Arundhuti⁵⁶⁷⁴^ORCID,Tamuly Pradip¹²³⁴,Karak Tanmoy⁸⁹¹⁰⁴^ORCID

Affiliation:

1. Biochemistry Department

2. Tocklai Tea Research Institute

3. Jorhat 785008

4. India

5. Resource Management and Environment Section

6. Institute of Advanced Study in Science and Technology

7. Guwahati 781035

8. Upper Assam Advisory Centre

9. Tea Research Association

10. Dikom 786101

Abstract

Changes in catechins, caffeine, total polyphenol, theaflavins, and antioxidant activity during CTC processing of black tea from North East India cultivar were studied. Total polyphenol decreased up to 37% with the formation of theaflavins up to 1.8%.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2021/RA/D0RA09529J

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