Skip to main content
NCBI home page
Food Science and Biotechnology logoLink to Food Science and Biotechnology
. 2016 Dec 31;25(6):1523–1527. doi: 10.1007/s10068-016-0236-y

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

Lan-Sook Lee 1, Young-Chan Kim 1, Jong-Dae Park 1, Young-Boong Kim 1, Sang-Hee Kim 1,✉
PMCID: PMC6049246  PMID: 30263440

Abstract

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).

Keywords: black tea, fermentation, gallic acid, catechins, theaflavins

References

  • 1.Haslam E. Thoughts on thearubigins. Phytochemistry. 2003;64:61–73. doi: 10.1016/S0031-9422(03)00355-8. [DOI] [PubMed] [Google Scholar]
  • 2.Hayat K, Iqbal H, Malik U, Bilal U, Mushtaq S. Tea and its consunption: Benefits and risks. Crit. Rev. Food Sci. 2015;55:939–954. doi: 10.1080/10408398.2012.678949. [DOI] [PubMed] [Google Scholar]
  • 3.Sari F, Velioglu YS. Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages. Eur. Food Res. Technol. 2013;23:229–236. doi: 10.1007/s00217-013-1984-z. [DOI] [Google Scholar]
  • 4.Davies AP, Goodsall C, Cai Y, Davis AL, Lewis JR, Wilkins J, Wan X, Clifford MN, Powell C, Parry A, Thiru A, Safford R, Nursten HE. Black tea dimeric and oligomeric pigments-structures and formation. Vol. 66, pp. 697-724. In: Gross G, Hemingway RW, Yoshida T, editors. Plant Polyphenols 2. New York, NY, USA: Kluwer Academic / Plenum Publishers; 1999. [Google Scholar]
  • 5.Wright LP, Mphangwe NIK, Nyirenda HE, Apostolides Z. Analysis of the theaflavin composition in black tea (Camellia sinensis) for predicting the quality of tea produced in Central and Southern Africa. J. Sci. Food Agr. 2002;82:517–525. doi: 10.1002/jsfa.1074. [DOI] [Google Scholar]
  • 6.Jabeen S, Alam S, Saleem M, Ahmad W, Bibi R, Hamid FS, Shah HU. Arab. J. Chem. 2015. Withering timings affect the total free amino acids and mineral contents of tea leaves during black tea manufacturing. [Google Scholar]
  • 7.Obanda M, Owuor PO, Mang’oka R. Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature. Food Chem. 2001;75:395–404. doi: 10.1016/S0308-8146(01)00223-0. [DOI] [Google Scholar]
  • 8.Muthumani T, Kumar RS. Influence of fermentation time on the development of compounds responsible for quality in black tea. Food Chem. 2007;101:98–102. doi: 10.1016/j.foodchem.2006.01.008. [DOI] [Google Scholar]
  • 9.Ozdemir F, Gokalp HY, Nas S. Effects of rolling method on physical characteristics of rolled tea leaves. SLJ Tea Sci. 1992;61:51–58. [Google Scholar]
  • 10.Singleton VL, Rossi JA. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents. Am. J. Enol. Viticult. 1965;16:144–158. [Google Scholar]
  • 11.Lee BL, Ong CN. Comparative analysis of tea catechins and theaflavins by highperformance liquid chromatography and capillary electrophoresis. J. Chromatogr. A. 2000;881:439–447. doi: 10.1016/S0021-9673(00)00215-6. [DOI] [PubMed] [Google Scholar]
  • 12.Fan FY, Shi M, Nie Y, Zhao Y, Ye JH, Liang YR. Differential behaviors of tea catechins under thermal processing: Formation of non-enzymatic oligomers. Food Chem. 2016;196:347–354. doi: 10.1016/j.foodchem.2015.09.056. [DOI] [PubMed] [Google Scholar]
  • 13.Tomlins KI, Mashingaidze A. Influence of withering, including leaf handling, on the manufacturing and quality of black teas—a review. Food Chem. 1997;60:573–580. doi: 10.1016/S0308-8146(97)00035-6. [DOI] [Google Scholar]
  • 14.Kumar RSS, Murugesan S, Kottur G, Gyamfi D. Black tea: The plant, processing/manufacturing and production. In: Preedy VR, editor. Tea in Health and Disease Prevention. London, UK: Academic Press; 2013. pp. 41–58. [Google Scholar]
  • 15.Yoshioka H, Sugiura K, Kawahara R, Fujita T, Makino M, Kamiya M, Tsuyumu S. Formation of radicals and chemiluminescence during the autoxidation of tea catechins. Agr. Biol. Chem. Tokyo. 1991;55:2717–2723. [Google Scholar]
  • 16.Kim Y, Goodner KL, Park JD, Choi J, Talcott ST. Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation. Food Chem. 2011;129:1331–1342. doi: 10.1016/j.foodchem.2011.05.012. [DOI] [Google Scholar]
  • 17.Hayashi N, Ujihara T. A water-soluble acyclic phane receptor recognizing 2,3-trans-gallate-type catechins. J. Org. Chem. 2008;73:4848–4854. doi: 10.1021/jo800406e. [DOI] [PubMed] [Google Scholar]
  • 18.Hilton PJ. In vitro oxidation of flavanols from tea leaf. Phytochemistry. 1972;11:1243–1248. doi: 10.1016/S0031-9422(00)90070-0. [DOI] [Google Scholar]
  • 19.Robertson A. Effects of physical and chemical conditions on the in vitro oxidation of tea leaf catechins. Phytochemistry. 1983;22:889–896. doi: 10.1016/0031-9422(83)85017-1. [DOI] [Google Scholar]
  • 20.Robertson A. Effects of catechin concentration on the formation of black tea polyphenols during in vitro oxidation. Phytochemistry. 1983;22:897–903. doi: 10.1016/0031-9422(83)85018-3. [DOI] [Google Scholar]
  • 21.Li Y, Shibahara A, Matsuo Y, Tanaka T, Kouno I. Reaction of the black tea pigment theaflavin during enzymatic oxidation of tea catechins. J. Nat. Prod. 2009;73:33–39. doi: 10.1021/np900618v. [DOI] [PubMed] [Google Scholar]
  • 22.Stodt UW, Blauth N, Niemann S, Stark J, Pawar V, Jayaraman S, Koek J, Engelhardt UH. Investigation of processes in black tea manufacture through model fermentation (oxidation) experiments. J. Agr. Food Chem. 2014;62:7854–7861. doi: 10.1021/jf501591j. [DOI] [PubMed] [Google Scholar]
  • 23.Bajaj KL, Anan T, Tsushida T, Ikegaya K. Effects of (–)-epicatechin on oxidation of theaflavins by polyphenol oxidase from tea leaves. Agr. Biol. Chem. Tokyo. 1987;51:1767–1772. [Google Scholar]
  • 24.Opie SC, Clifford MN, Robertson A. The role of (–)-epicatechin and polyphenol oxidase in the coupled oxidative breakdown of theaflavins. J. Sci. Food Agr. 1993;63:435–438. doi: 10.1002/jsfa.2740630409. [DOI] [Google Scholar]
  • 25.Tanaka T, Mine C, Inoue K, Matsuda M, Kouno I. Synthesis of theaflavin from epicatechin and epigallocatechin by plant homogenates and role of epicatechin quinone in the synthesis and degradation of theaflavin. J. Agr. Food Chem. 2002;50:2142–2148. doi: 10.1021/jf011301a. [DOI] [PubMed] [Google Scholar]

Articles from Food Science and Biotechnology are provided here courtesy of Springer

RESOURCES