Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(1): 414-425
DOI: https://doi.org/10.20546/ijcmas.2020.901.045


Changes in Phytochemicals during Processing of Green Tea
Madhusmita Neog, Priyanka Das* and Gautam Kumar Saikia
Department of Biochemistry and Agricultural Chemistry, Department of Tea Husbandry and Technology, Assam Agricultural University, Jorhat -785013, Assam, India
*Corresponding author
Abstract:

Considering lack of research on biochemical analysis of green tea manufactured by gradually increasing small tea growers of Assam and to know the changes of the phytochemicals taking place during traditional processing, the present investigation was carried out. The present investigation revealed that the phytochemicals in green tea changed significantly during processing from fresh leaves to final product. Due to processing, the constituents like ash, total chlorophyll content, total phenol, ascorbic acid and antioxidant activity in terms of DPPH scavenging decreased from 5.90% to 4.19%, 1.82 mg/g to 0.67 mg/g, 48.70 % to 20.72%, 45.90 mg /100 g to 9.31 mg/100 g and 83% to 76.02%, respectively. Boiled, rolled and dried green tea samples revealed the highest content of ascorbic acid (14.63 mg/100 g) and antioxidant activity in terms of DPPH scavenging (84.17%) among four types of final products of green tea. The highest total phenol content (24.55%) was found in green tea processed through boiling, rolling and pan firing and the highest (0.85 gm/g) chlorophyll content was found in steamed, rolled and pan fired green tea.


Keywords: Green tea processing, total phenols, ascorbic acid, chlorophyll, antioxidant activity, ash
Download this article as Download

How to cite this article:

Madhusmita Neog, Priyanka Das and Gautam Kumar Saikia. 2020. Changes in Phytochemicals during Processing of Green Tea.Int.J.Curr.Microbiol.App.Sci. 9(1): 414-425. doi: https://doi.org/10.20546/ijcmas.2020.901.045