Literature DB >> 23790846

Green tea from purple leaf coloured tea clones in Kenya- their quality characteristics.

E C Kilel1, A K Faraj, J K Wanyoko, F N Wachira, V Mwingirwa.   

Abstract

The Kenyan tea industry wishes to diversify its tea products, and in line with this, anthocyanin - rich teas were developed at the Tea Research Foundation of Kenya. These teas have purple-coloured leaves and the green colour is masked. In total, 12 accessions of the purple leaf coloured teas and 2 standard tea varieties were studied. Clones Hanlu and Yabukita are Chinese and Japanese tea varieties, respectively, known for good green tea, and they were used as reference standards. Little if any research had been done to characterize the quality of these purple leaf coloured teas and this study investigated their total polyphenols (TPP), catechins, caffeine, gallic acid and theanine. These are the major green tea quality parameters. Results showed that the new Kenyan tea clones had higher total polyphenols than had the reference standard tea varieties, which had 17.2% and 19.7% while the lowest among the Kenyan clones was 20.8%. On catechin quality index, K-purple and TRFK 91/1 showed high index values of 15.9 and 13.3, respectively, while clones TRFK 83/1 and 73/5 showed low index values of 0.74 and 1.0, respectively. Hanlu had the highest caffeine level with 2.42% while clones TRFK KS 3, TRFK KS 2 and TRFK 83/1 had relatively high caffeine levels among the purple leaf coloured teas, with 2.33%, 2.22% and 2.21%, respectively. Clone TRFK 73/5 had the lowest caffeine content, with 1.16%. Theanine analysis showed that most purple leaf coloured teas had more theanine than had the reference standard clones, except TRFK 83/1 and K-purple, which were lower than the reference standard clones. The implication of the green tea chemical quality parameters is also discussed. It is concluded that all the studied clones/varieties have above the minimum 14% of total polyphenols. Clones K-purple and TRFK 91/1 showed high green tea quality indices with the latter doubling with high levels of theanine; hence its highly recommended for green tea manufacture.
Copyright © 2013 Elsevier Ltd. All rights reserved.

Entities:  

Mesh:

Substances:

Year:  2013        PMID: 23790846     DOI: 10.1016/j.foodchem.2013.03.051

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  7 in total

1.  Comparison of the main compounds in Fuding white tea infusions from various tea types.

Authors:  Junxian Pan; Yulan Jiang; Yangjun Lv; Man Li; Shikang Zhang; Jun Liu; Yuejin Zhu; Haihua Zhang
Journal:  Food Sci Biotechnol       Date:  2018-05-23       Impact factor: 2.391

2.  An Integrated Metabolome and Transcriptome Analysis Reveal the Regulation Mechanisms of Flavonoid Biosynthesis in a Purple Tea Plant Cultivar.

Authors:  SaSa Song; Yu Tao; LongHan Gao; HuiLing Liang; DeSong Tang; Jie Lin; YuChun Wang; Frederick G Gmitter; ChunFang Li
Journal:  Front Plant Sci       Date:  2022-05-19       Impact factor: 6.627

3.  Purple Tea and Its Extract Suppress Diet-induced Fat Accumulation in Mice and Human Subjects by Inhibiting Fat Absorption and Enhancing Hepatic Carnitine Palmitoyltransferase Expression.

Authors:  Hiroshi Shimoda; Shoketsu Hitoe; Seikou Nakamura; Hisashi Matsuda
Journal:  Int J Biomed Sci       Date:  2015-06

4.  Proteomic analysis of tea plants (Camellia sinensis) with purple young shoots during leaf development.

Authors:  Qiongqiong Zhou; Zhidan Chen; Jinwook Lee; Xinghui Li; Weijiang Sun
Journal:  PLoS One       Date:  2017-05-16       Impact factor: 3.240

5.  Metabolic analyses reveal different mechanisms of leaf color change in two purple-leaf tea plant (Camellia sinensis L.) cultivars.

Authors:  Jiazhi Shen; Zhongwei Zou; Xuzhou Zhang; Lin Zhou; Yuhua Wang; Wanping Fang; Xujun Zhu
Journal:  Hortic Res       Date:  2018-02-07       Impact factor: 6.793

6.  Quality characteristics of infusion and health consequences: a comparative study between orthodox and CTC green teas.

Authors:  Himangshu Deka; Tupu Barman; Podma Pollov Sarmah; Arundhuti Devi; Pradip Tamuly; Ranjit Kumar Paul; Tanmoy Karak
Journal:  RSC Adv       Date:  2020-09-03       Impact factor: 4.036

7.  Fortification of alcoholic beverages (12% v/v) with tea (Camellia sinensis) reduces harmful effects of alcohol ingestion and metabolism in mouse model.

Authors:  S O Ochanda; K Rashid; J K Wanyoko; M Ngotho; A K Faraj; C A Onyango; F N Wachira; D N Maranga
Journal:  BMJ Open Gastroenterol       Date:  2016-03-22
  7 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.