Assessing Polyphenol Components and Antioxidant Activity during Fermented Assam Tea Ball Processing

Pimpinan Somsong, Chalat Santivarangkna, Pimsiri Tiyayon, Chi-Ming Hsieh and Warangkana Srichamnong
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Pimpinan Somsong: School of Agricultural Resources, Chulalongkorn University, Bangkok 10330, Thailand
Chalat Santivarangkna: Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand
Pimsiri Tiyayon: School of Agricultural Resources, Chulalongkorn University, Bangkok 10330, Thailand
Chi-Ming Hsieh: International Bachelor Program of Agribusiness, National Chung Hsing University, Taichung 402, Taiwan
Warangkana Srichamnong: Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand

Sustainability, 2020, vol. 12, issue 14, 1-13

Abstract: Fermented tea is traditionally consumed in many Asian countries. In Thailand, the product is made by anaerobic submerged fermentation of semi-mature tea leaves before being made into a ball form. This study aims to investigate the composition of health-associated bioactive compounds in fermented tea balls made from Camellia sinensis var. assamica, which is naturally grown in the forests of northern Thailand. The processing involves steaming semi-mature tea leaves followed by anaerobic fermentation in 2% NaCl solution (1:5 w / v of tea leaves solution). Levels of catechin (C), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG), gallocatechin (GC), flavonols (myricetin, quercetin, and kaempferol), phenolic acids (caffeic acid, chlorogenic acid, coumaric acid, and sinapic acid), total phenolic content, and in vitro antioxidant activity were evaluated in fresh tea leaves, steamed tea leaves, and fermented tea leaves over a period of 60 days’ monitoring. The results indicated that fermented tea balls still contain significant amounts of tea polyphenols, although their processing may result in some loss of most bioactive compounds. The antioxidant activity measured by Ferric Reducing Antioxidant Power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and Oxygen Radical Absorbance Capacity (ORAC) assays also declined as the fermentation time was extended. However, phenolic acids, including caffeic acid and sinapic acid, contrastingly increased during prolonged fermentation by 74.35% and 171.43% from fresh leaves, respectively.

Keywords: Assam tea; Camellia sinensis; fermentation; polyphenols; flavonoids; catechins (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
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