Stability and chemical changes of phenolic compounds during Oolong tea processing


Citation

Theppakorn T., . Stability and chemical changes of phenolic compounds during Oolong tea processing. pp. 564-574. ISSN 2231-7546

Abstract

A study was conducted to investigate the impact of lightly fermented Oolong tea processing on the alteration of constituents particularly phenolic compounds. Harvested tea shoots were immediately processed under strict processing control. Tea infusions brewed with each process unit operation were analyzed for total polyphenols caffeine (CF) gallic acid (G) and catechin profiles. During processing the contents of total polyphenols and CF significantly remained constant while G significantly increased. The content of total catechins was slightly decreased approximately 10 during the manufacture of Oolong tea from fresh tea shoots. Among the process unit operations indoor withering pan-firing and drying steps had impact on catechin concentrations. This result should be considered for tea manufacturing in order to maximize potential health benefits from catechins in Oolong tea.


Download File

Full text available from:

Abstract

A study was conducted to investigate the impact of lightly fermented Oolong tea processing on the alteration of constituents particularly phenolic compounds. Harvested tea shoots were immediately processed under strict processing control. Tea infusions brewed with each process unit operation were analyzed for total polyphenols caffeine (CF) gallic acid (G) and catechin profiles. During processing the contents of total polyphenols and CF significantly remained constant while G significantly increased. The content of total catechins was slightly decreased approximately 10 during the manufacture of Oolong tea from fresh tea shoots. Among the process unit operations indoor withering pan-firing and drying steps had impact on catechin concentrations. This result should be considered for tea manufacturing in order to maximize potential health benefits from catechins in Oolong tea.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Tea
AGROVOC Term: Phenolic compounds
AGROVOC Term: Degradation
AGROVOC Term: Catechin
AGROVOC Term: Polyphenols
AGROVOC Term: Gallic acid
AGROVOC Term: Thailand
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:27
URI: http://webagris.upm.edu.my/id/eprint/22541

Actions (login required)

View Item View Item
Agris UPM is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.