Biochemical, Antimicrobial Characterization of Dooars Tea (Camellia sinensis) Clone during CTC Manufacturing

Abstract

Industrial manufacturing of CTC tea includes different stages. The polyphenol content catechins are oxidized from stage 1–4 (including withering, cutting/tearing, fermentation/oxidation and drying processes). The catechins are polymerized to tannins with the help of enzyme polyphenol oxidase (PPO), both classes of compounds show differential antioxidant (total flavonoid content, UV absorbing compounds content,  antioxidant enzyme Phenylalanine ammonia lyase activity is changed), antimicrobial and therapeutic potentials, usually reduced in late (dried) stages. But the tannins viz. theaflavin and therubigin ratio is responsible to impart strong flavor and color of finally produced black tea. Flavonoid glycoside-the aroma precursor substrate is utilized by aroma releasing enzyme β-D glucosidase to release aroma causing final volatile components linalool during later stages of tea processing. During industrial processing (fermentation/oxidation) of CTC tea the substrates (polyphenols) are all polymerized/oxidized by the inherent enzymes of leaves, which become deactivated then and impart strong color and flavor in finally produced manufactured tea.

Keywords: Tea manufacturing, catechins, theaflavin, thearubigin, antioxidant, antimicrobial, tea-flavor, tea-color

Cite this Article

Vincent Souvik Gomes, Priyanka Barui, Sudeshna Shyam Choudhury. Biochemical, Antimicrobial Characterization of Dooars Tea (Camellia sinensis) Clone during CTC Manufacturing. Research & Reviews: Journal of Microbiology and Virology. 2015; 5(2): 5–14p.