Analysis and modeling of major polyphenols during oxidation in production of black tea

• Published in: Journal of food processing and preservation 2019-12, Vol.43 (12), p.n/a
• Main Authors: Das, Shrilekha, Samanta, Tanmoy, Datta, A. K.
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.14283

Analysis of four different catechins, four theaflavins (TF), and thearubigin (TR) in oxidizing macerated CTC (crush–tear–curl) and rolled orthodox leaves of TV25 clone was done. Tea leaves were oxidized at different air temperatures (20, 25, 30, and 35°C) and thickness of oxidizing leaf bed (2 and 5 cm). Rate of depletion of catechins was modeled using Michaelis–Menten equation. Depletion of dihydroxylated catechins (EC, ECG) was found to be more affected by change in air temperature than trihydroxylated catechins (EGC, EGCG). Amount of maximum total TF at different temperatures was in the range of 1.19%–1.3% for CTC‐macerated leaves and 0.33%–0.43% for rolled orthodox leaves. Quadratic and linear regression equations, developed to model the change in TF and TR contents, respectively, were good fit. Bed thickness does not have any significant effect on TF content in both CTC and orthodox leaves as revealed from ANOVA. Practical applications Oxidation or fermentation of macerated leaves is a crucial step in black tea processing that needs to be carefully monitored. Tea processing facilities maintain only air humidity level during fermentation. Air temperature is also an important factor affecting the degradation of catechins and formation of different pigment compounds. Optimum amount of unoxidized catechins and oxidized compounds TF and TR affects the quality of final product. Modeling of catechin, TF, and TR contents in oxidizing leaves will help to manipulate processing conditions such as air temperature, duration, and bed thickness to produce good quality black tea.