Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages

European Food Research and Technology

Volumn 237, Issue 2, 2013, Pages 229-236

  Sari, Ferda ^a,b   Velioglu, Y Sedat ^a  

^a ANKARA UNIVERSITY   (Turkey)

^b CUMHURIYET UNIVERSITY   (Turkey)

Author keywords

Caffeine; Processing; Rolling method; Tea; Theanine

Indexed keywords

CAFFEINE; PROCESSING;

CAFFEINE CONTENTS; DRYING STEP; PROCESSING STAGE; PROCESSING STEPS; ROLLING METHODS; ROLLING PROCESS; TEA PROCESSING; THEANINE;

TEA;

CAMELLIA SINENSIS;

EID: 84880801104     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-1984-z     Document Type: Article

References (33)

1. Khokhar S, Magnusdottir SGM (2002) Total phenol, catechin, and caffeine contents of teas commonly consumed in the United Kingdom. J Agric Food Chem 50: 565-570.
2. Thippeswamy R, Mallikarjun G, Rao DH, Martin A, Gowda LR (2006) Determination of theanine in commercial tea by liquid chromatography with fluorescence and diode array ultraviolet detection. J Agric Food Chem 54: 7014-7019.
3. Juneja LR, Chu D, Okubo T, Nagato Y, Yokogoshi H (1999) L-theanine-a unique amino acid of green tea and its relaxation effect in humans. Trends Food Sci Tech 10: 199-204.
4. Ekborg-Ott KH, Taylor A, Armstrong DW (1997) Varietal differences in the total and enantiomeric composition of theanine in tea. J Agric Food Chem 45: 353-363.
5. Kvasnička F, Krátká J (2006) Isotachophoretic determination of theanine. Cent Eur J Chem 4: 216-222.
6. Mejia EG, Ramirez-Mares MV, Puangpraphant S (2009) Bioactive components of tea: cancer, inflammation and behavior. Brain Behav Immun 23: 721-731.
7. Balentine DA, Wiseman S, Bouwen LCM (1997) The chemistry of tea flavonoids. Crit Rev Food Sci Nutr 38: 693-704.
8. Zhao W, Yang RJ, Wang M, Lu RR (2009) Effects of pulsed electric fields on bioactive components, colour and flavour of green tea infusions. Int J Food Sci Tech 44: 312-321.
9. Vuong QV, Bowyer MC, Roach PD (2011) l-Theanine: properties, synthesis and isolation from tea. J Sci Food Agric 91: 1931-1939.
10. Li GL, Kang JJ, Yao XY, Xin YQ, Wang Q, Ye Y, Luo L, Yin ZM (2011) The component of green tea, l- theanine protects human hepatic L02 cells from hydrogen peroxide-induced apoptosis. Eur Food Res Technol 233: 427-435.
11. Fernández PL, López A, Pablos F, González AG, Martín MJ (2003) The use of catechins and purine alkaloids as descriptors for the differentiation of tea beverages. Microchim Acta 142: 79-84.
12. Tomlins KI, Mashingaidze A (1997) Influence of withering, including leaf handling, on the manufacturing and quality of black teas-a review. Food Chem 60: 573-580.
13. Özdemir F, Gökalp HY, Nas S (1992) Effects of rolling method on physical characteristics of rolled tea leaves. Sri Lanka J Tea Sci 61: 51-58.
14. Turkmen N, Velioglu YS (2007) Determination of alkaloids and phenolic compounds in black tea processed by two different methods in different plucking seasons. J Sci Food Agric 87: 1408-1416.
15. Sari F, Velioglu YS (2011) Effects of particle size, extraction time and temperature, and derivatization time on determination of theanine in tea. J Food Comput Anal 24: 1130-1135.
16. Roberts GR, Sanderson GW (1966) Changes undergo by free amino-acids during the manufacture of black tea. J Sci Food Agric 17: 182-188.
17. Caffin N, D'Arcy B, Yao L, Rintoul G (2004) Developing an index of quality for Australian tea. Australian Gov. RIRDC Publ. Nr. 04/033, Australia.
18. Muthumani T, Senthil-Kumar RS (2007) Influence of fermentation time on the development of compounds responsible for quality in black tea. Food Chem 101: 98-102.
19. Astill C, Birch MR, Dacombe C, Humphrey PG, Martin PT (2001) Factors affecting the caffeine and polyphenol contents of black and green tea infusions. J Agric Food Chem 49: 5340-5347.
20. Bhattacharyya N, Seth S, Tudu B, Tamuly P, Jana A, Ghosh D, Bandyopadhyay R, Bhuyan M, Sabhapandit S (2007) Monitoring of black tea fermentation process using electronic nose. J Food Eng 80: 1146-1156.
21. Ying Y, Ho JW, Chen ZY, Wang J (2005) Analysis of theanine in tea leaves by HPLC with fluorescence detection. J Liq Chromatogr RT 28: 727-737.
22. Obanda M, Owuor PO, Mang'oka R (2001) Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature. Food Chem 75: 395-404.
23. Schulz H, Engelhardt UH, Wegent A, Drews HH, Lapczynski S (1999) Application of near-infrared reflectance spectroscopy to the simultaneous prediction of alkaloids and phenolic substances in green tea leaves. J Agric Food Chem 47: 5064-5067.
24. Wang H, You X, Chen Z (2002) In: Zhen Y (ed) Tea-Bioactivity and therapeutic potential, CRC Press, Boca Raton, FL.
25. Özdemir F, Topuz A, Erbaş M (1999) Mineral contents of different classes of black tea produced by Orthodox and Caykur methods. Turk J Agric For 23: 809-815.
26. Yang XR, Ye CX, Xu JK, Jiang YM (2007) Simultaneous analysis of purine alkaloids and catechins in Camellia sinensis, Camellia ptilophylla and Camellia assamica var. Kucha by HPLC. Food Chem 100: 1132-1136.
27. Erol NT, Sari F, Velioglu YS (2009) Polyphenols, alkaloids and antioxidant activity of different grades Turkish black tea. Gida 35: 161-168.
28. Özdemir F, Gökalp HY, Nas S (1993) Effects of shooting period, times within shooting periods and processing systems on the extract, caffeine and crude fiber contents of black tea. Z Lebensm Unters For 197: 358-362.
29. Zuo Y, Chen H, Deng Y (2002) Simultaneous determination of catechins, caffeine and gallic acids in green, oolong, black and pu-erh teas using HPLC with a photodiode array detector. Talanta 57: 307-316.
30. Sharma V, Gulati A, Ravindranath SD, Kumar V (2005) A simple and convenient method for analysis of tea biochemicals by reverse phase HPLC. J Food Comput Anal 18: 583-594.
31. Khanchi AR, Mahani MK, Hajihosseini M, Maragheh MG, Chaloosi M, Bani F (2007) Simultaneous spectrophotometric determination of caffeine and theobromine in Iranian tea by artificial neural networks and its comparison with PLS. Food Chem 103: 1062-1068.
32. Suteerapataranon S, Butsoongnern J, Punturat P, Jorpalit W, Thanomsilp C (2009) Caffeine in Chiang Rai tea infusions: effects of tea variety, type, leaf form, and infusion conditions. Food Chem 114: 1335-1338.
33. Wang Y, Yang X, Li K, Li C, Li L, Li J, Huang H, He Y, Ye C, Song X (2010) Simultaneous determination of theanine, gallic acid, purine alkaloids, catechins, and theaflavins in black tea using HPLC. Int J Food Sci Tech 45: 1263-1269.