ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Biochemical Composition of Tea and its Changes under Different Factors

Abstract
Introduction. The present research featured the antioxidant complex of Russian tea varieties. The research objective was to study the formation patterns of the components responsible for the quality characteristics of tea as a raw material and finished product. The paper describes the changes that the biochemical composition of tea undergoes during the growing season and during processing. The study focused on pigments, vitamins, caffeine, and amino acids.
Study objects and methods. The research featured the following varieties of tea grown in the Krasnodar region of Russia: “Kolkhida” (control) and “Sochi”; forms – No. 582, 3823, 855, and 2264. The research was performed on the foundation plantation of collection tea in the village of Uch-Dere (Lazarevsky district of Sochi, Krasnodar region, Russia) and in the laboratory of plant physiology and biochemistry. The study involved traditional and advanced research methods.
Results and discussion. The paper introduces some results of a comprehensive analysis of the biochemical composition of various tea sorts. Shoots No. 2264, 3823, and the “Sochi” variety demonstrated high values of ascorbic acid. Form No. 3823 and the “Sochi” variety proved to have a relatively stable content of ascorbic acid. All experimental plants had the highest caffeine synthesis in July (from 24.633 to 28.614 μg/100 g). Processing destroyed caffeine and reduced its amount. The experimental samples of raw materials had eleven amino acids, the largest number being synthesized in May. Processing triggered both general changes in their quantity and varietal differences in the metabolic reactions of amino acid conversion.
Conclusion. The tea flushes and finished products differed in all biologically active substances, which is associated with both varietal characteristics and the effect of weather conditions during vegetation.
Keywords
Beverages, sprouts, finished product, vegetation, processing, antioxidants, pigments, vitamins, caffeine, amino acids
REFERENCES
  1. Tatarchenko II, Mokhnachev IG, Kasʹyanov GI. Khimiya subtropicheskikh i pishchevkusovykh produktov [Chemistry of subtropical and food products]. Moscow: Akademiya; 2003. 256 p. (In Russ.).
  2. Chakravorty S, Bhattacharya S, Chatzinotas A, Chakraborty W, Bhattacharya D, Gachhui R. Kombucha tea fermentation: Microbial and biochemical dynamics. International Journal of Food Microbiology. 2016;220:63–72. DOI: https://doi.org/10.1016/j.ijfoodmicro.2015.12.015.
  3. Leung LK, Su Y, Chen R, Zhang Z, Huang Y, Chen Z-Y. Theaflavins in black tea and catechins in green tea are equally effective antioxidants. Journal of Nutrition. 2001;131(9):2248–2251. DOI: https://doi.org/10.1093/jn/131.9.2248.
  4. Valiulina DF, Makarova NV. Comparative study of the antioxidant activity of popular tea brands from trade market. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(3)(77):104–110. (In Russ.). DOI: https://doi.org/10.20914/2310-1202-2018-3-104-110.
  5. Wright LP. Biochemical analysis for identification of quality in black tea (Camellia sinensis). Dr. bio. sci. diss. Pretoria: University of Pretoria; 2002. 216 p.
  6. Chowdhury P, Sahuc M-E, Rouillé Y, Rivière C, Bonneau N, Vandeputte A, et al. Theaflavins, polyphenols of black tea, inhibit entry of hepatitis C virus in cell culture. PLoS ONE. 2018;13(11). DOI: https://doi.org/10.1371/journal.pone.0198226.
  7. Ai Z, Zhang B, Chen Y, Yu Z, Chen H, Ni D. Impact of light irradiation on black tea quality during withering. Journal of Food Science and Technology. 2017;54(5):1212–1227. DOI: https://doi.org/10.1007/s13197-017-2558-z.
  8. Vorontsov VE. Biokhimiya chaya [Biochemistry of tea]. Moscow: Pishcheproizdat; 1946. 279 p. (In Russ.).
  9. Shafigulin RV, Bulanova AV, Ro KKh. Kachestvennoe i kolichestvennoe soderzhanie katekhinov v razlichnykh sortakh chaya [Qualitative and quantitative content of catechins in various tea sorts]. Sorption and Chromatography Processes. 2007;7(2):349–352. (In Russ.).
  10. Platonova N, Astanin A, Sedykh S, Samarina L, Belous O. The composition and content of phenolic compounds in tea, grown in humid subtropics of Russia. Potravinarstvo Slovak Journal of Food Sciences. 2019;13(1):32–37. DOI: https://doi.org/10.5219/990.
  11. Kartsova LA, Deev VA, Bessonova EA, Belous OG, Platonova NB. Determination of polyphenol antioxidants in the samples of green tea. The characteristic chromatographic profiles. Analytics and Control. 2019;23(3):377–385. (In Russ.). DOI: https://doi.org/10.15826/analitika.2019.23.3.010.
  12. Belous OG. Amino acids structure of tea in subtropics of Russia. Nauka i studia. 2012;10(55):10–15. 13. Wan X, Li D, Zhang Z, Xia T, Ling T, Chen Q. Research advance on tea biochemistry. Journal of Tea Science. 2015;35(1):1–10. DOI: https://doi.org/10.13305/j.cnki.jts.2015.01.002.
  13. Research advance on tea biochemistry / X. Wan, D. Li, Z. Zhang [et al.] // Journal of Tea Science. – 2015. – Vol. 35, № 1. – P. 1–10. DOI: https://doi.org/10.13305/j.cnki.jts.2015.01.002.
  14. Potapovich AI, Kostyuk VA. Comparative study of antioxidant properties and cytoprotective activity of flavonoids. Biochemistry. 2003;68(5):632–638. (In Russ.).
  15. Romanova NG. Biologicheskaya i biokhimicheskaya otsenka razlichnykh vidov lekarstvennogo rastitelʹnogo syrʹya dlya sozdaniya funktsionalʹnykh napitkov [Biological and biochemical evaluation of various types of medicinal plant materials for development of functional drinks]. Cand. agr. sci. diss. Moscow: Russian State Agrarian University – Moscow Timiryazev Agricultural Academy; 2008. 125 p.
  16. Ivanova AV, Gerasimova EL, Gazizullina ER, Popova KG, Matern AI. Study of the antioxidant activity and total polyphenol concentration of medicinal plants. Journal of Analytical Chemistry. 2017;72(4):415–420. DOI: https://doi.org/10.1134/S1061934817040049.
  17. Zaprometov MN. Fenolʹnye soedineniya: Rasprostranenie, metabolizm i funktsii v rasteniyakh [Phenolic compounds: distribution, metabolism, and function in plants]. Moscow: Nauka; 1993. 271 p. (In Russ.).
  18. Zaprometov MN. Biokhimiya katekhinov. Biosintez prevrashcheniya i prakticheskoe ispolʹzovanie [Biochemistry of catechins. Conversion biosynthesis and its practical use]. Moscow: Nauka; 1964. 296 p. (In Russ.).
  19. Platonova NB, Belous OG. Dynamics of peroxidase enzymatic activity as an element of antioxidant defense in tea plant Camellia sinensis (L.) Kuntze. Subtropical and Ornamental Horticulture. 2019;(68):197–201. (In Russ.). DOI: https://doi.org/10.31360/2225-3068-2019-68-197-201.
  20. Deb S, Jolvis Pou KR. A review of withering in the processing of black tea. Journal of Biosystems Engineering. 2016;41(4):365–372. DOI: https://doi.org/10.5307/JBE.2016.41.4.365.
  21. Pritula ZV, Bekhterev VN, Malyukova LS. Effect of meso-fertilizers (CA, MG) on caffeine content in tea plant in Russian humid subtropics. Subtropical and Ornamental Horticulture. 2015;(54):185–192. (In Russ.).
  22. Belous OG, Ryndin AV. Physiological features of tea plants under various soil-climatic conditions. Vestnik of the Russian agricultural sciences. 2008;(3):49–51. (In Russ.).
  23. Belous, OG. Biologicheskie osobennosti kulʹtury chaya v usloviyakh vlazhnykh subtropikov Rossii [Biological features of tea culture in the humid subtropics of Russia]. Dr. bio. sci. diss. Krasnodar: I.T. Trubilin Kuban State Agrarian University; 2009. 314 p.
  24. Pritula ZV, Malyukova LS, Kozlova NV. Osobennosti vliyaniya kompleksa ehkologicheskikh faktorov nabiokhimicheskie pokazateli kachestva chaya sorta Kolkhida v usloviyakh subtropikov Rossii [Effect of environmental factors on the nabiochemical indicators of the quality of Kolkhida tea variety in the conditions of Russian subtropics]. Subtropical and Ornamental Horticulture. 2009;(42–2):86–103. (In Russ.).
  25. Bushin PM, Pritula ZV, Malyukova LS. Vliyanie mineralʹnykh udobreniy na urozhaynostʹ i kachestvo chaya sorta Kolkhida v usloviyakh subtropikov Rossii [Effect of mineral fertilizers on the yield and quality of Kolkhida tea variety in Russian subtropics]. Byulletenʹ Vserossiyskogo nauchno-issledovatelʹskogo instituta agrokhimii im. D.N. Pryanishnikova [Bulletin of the D.N. Pryanishnikov All-Russian Scientific Research Institute of Agrochemistry]. 2001;(114):68–69. (In Russ.).
  26. Belous OG. Vliyanie mikroehlementov na povyshenie kachestva chaya [Effect of trace elements on improving the tea quality]. Horticulture and Viticulture. 2006;(6):18–20. (In Russ.).
  27. Belous O, Platonova N. Physiological foundations of sustainability Camellia sinensis (L.) O. Kuntze and Corylus pontica C. Koch. in the conditions of humid subtropics of Russia. American Journal of Plant Sciences. 2018;9(9):1771–1780. DOI: https://doi.org/10.4236/ajps.2018.99129.
  28. Shlyk AA. Opredelenie khlorofilla i karotinoidov v ehkstraktakh zelenykh listʹev [Determination of chlorophyll and carotenoids in extracts of green leaves]. In: Pavlinova OA, editor. Biokhimicheskie metody v fiziologii rasteniy [Biochemical methods in plant physiology]. Moscow: Nauka; 1971. pp. 154–170. (In Russ.).
  29. Pochinok KhM. Metody biokhimicheskogo analiza rasteniy [Biochemical analysis of plants]. Kiev: Naukova dumka; 1976. 334 p. (In Russ.).
  30. Voskresenskaya OL, Alyabysheva EA, Polovnikova MG. Bolʹshoy praktikum po bioehkologii [A complete tutorial on bioecology].Yoshkar-Ola: Mari State University; 2006. 107 p. (In Russ.).
  31. Pogson BJ, Rissler HM, Frank HA. The role of carotenoids in energy quenching. In: Wydrzynski TJ. Satoh K, Freeman JA, editors. Photosystem II. The light-driven water: plastoquinone oxidoreductase. Dordrecht: Springer; 2005. pp. 517–537. DOI: https://doi.org/10.1007/1-4020-4254-X_24.
  32. Ladygin VG, Shirshikova GN. The current concepts of functional role of carotenoids in the eukaryotic chloroplasts. Journal of General Biology. 2006;67(3):163–190. (In Russ.).
  33. Koh E, Carmieli R, Mor A, Fluhr R. Singlet oxygen-induced membrane disruption and serpin-protease balance in vacuolar-driven cell death. Plant Physiology. 2016;171(3):1616–1625. DOI: https://doi.org/10.1104/pp.15.02026.
  34. Belous O, Klemeshova K, Malyarovskaya V. Photosynthetic pigments of subtropical plants. In: Cañedo JCG, Lopez-Lizarraga GL, editors. Photosynthesis. From its evolution to future improvements in photosynthetic efficiency using nanomaterials. London: IntechOpen; 2018. pp. 31–52. DOI: https://doi.org/10.5772/intechopen.75193.
  35. Liang J, Yan H, Puligundla P, Gao X, Zhou Y, Wan X. Applications of chitosan nanoparticles to enhance absorption and bioavailability of tea polyphenols: A review. Food Hydrocolloids. 2017;69:286–292. DOI: https://doi.org/10.1016/j.foodhyd.2017.01.041.
  36. Konnov NA, Platonova NB, Belous OG. Comparative analysis of rutin content in tea of different climatic zones. Jubilee scientific conference devoted to the 40th anniversary of the Institute of Ornamental and Medicinal Plants; 2019; Sofia. Sofia, 2019. p. 33.
How to quote?
Platonova NB, Belous OG. Biochemical Composition of Tea and its Changes under Different Factors. Food Processing: Techniques and Technology. 2020;50(3):404–414. (In Russ.). DOI: https://doi.org/10.21603/2074-9414-2020-3-404-414.
About journal

Download
Contents
Abstract
Keywords
References