Changes in major polyphenolic compounds of tea (Camellia sinensis) leaves during the production of black tea

The objective of this study was to quantify the polyphenolic compounds present in tea samples during black tea processing, and to determine the correlation between the contents of individual catechins and theaflavins. Nine monomeric and four dimeric compounds were identified and quantified by HPLC....

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Bibliographic Details
Published in:Food science and biotechnology 2016, 25(6), , pp.1523-1527
Main Authors: Lee, Lan-Sook, Kim, Young-Chan, Park, Jong-Dae, Kim, Young-Boong, Kim, Sang-Hee
Format: Article
Language:English
Subjects:
Black tea
Camellia sinensis
Catechin
Chemistry
Chemistry and Materials Science
Correlation
Dimers
Food Science
Gallic acid
Liquid chromatography
Nutrition
Tea
식품과학
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Summary:The objective of this study was to quantify the polyphenolic compounds present in tea samples during black tea processing, and to determine the correlation between the contents of individual catechins and theaflavins. Nine monomeric and four dimeric compounds were identified and quantified by HPLC. During black tea processing, the catechins content decreased, whereas the gallic acid content increased. The decrease in the catechins-in particular, the cis -catechins-was due to the formation of dimeric theaflavins. In the present study, we found a significant negative correlation between the changes in the catechins and theaflavins contents during black tea processing. Theaflavin-3-gallate showed the strongest correlations with the cis -catechins ((−)-epigallocatechin: r =0.713; (−)-epicatechin: r =0.755; (−)-epigallocatechin gallate: r =0.681; and (−)-epicatechin gallate: r =0.771).
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-016-0236-y