Content of biologically active substances in tea leaf and Krasnodar tea

A comparative analysis of processed tea and raw tea materials was conducted on raw mutant forms N°855 and N°582, as well as in black tea form N°582 (0.09 mg g^‑1), and showed high value of theaflavins (0.10, 0.11 and 0.09 mg g^‑1, respectively). The highest content of thearubigins was found in forms N°582 and N°3823 (1.33 and 1.17 mg g^‑1). In the production of black tea, a significant levels of ascorbic acid were degraded by an average of 96-97%. In green tea, ascorbic acid levels degraded at a lower level, leaving about 13% of its initial amount in the raw material.
In green tea, the ruthine was on average 3 times higher than in black tea (on average about 38.09 and 12.12 mg%, respectively). Eleven amino acids were identified in the tea samples with the highest percentage accounted for by proline (from 30 to 70%), valine (17-30%) and serine (about 10%).There was variation in the content of biologically active substances depending on genotypic characteristics.

XIII International Controlled and Modified Atmosphere Research Conference – CAMA2021

O. Belous, N. Platonova

tea, fresh sprout, leaf, green tea, black tea, thearubigin, theaflavin, chlorophyll, carotenoids, ascorbic acid, ruthin, amino acids

https://doi.org/10.17660/ActaHortic.2024.1386.40