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Effects of Plant Age, Topography and Processing System on the Biochemical Traits and Quality of Tea

MD SAKIB HOSSAIN
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh

RAYHAN UDDIN
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh

PRANTI BARUA
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh

MD YASIN
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh

MOHAMMAD SHAMEEM AL MAMUN
Bangladesh Tea Research Institute, Srimangal, Moulvibazar, Bangladesh.

MD MOZAMMEL HOQUE*
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh

Abstract/ Executive Summary:

Laboratory experiment was conducted to study the biochemical and quality parameters of tea i.e. Polyphenol, Theaflavin (TF), Thearubigin (TR), Caffeine, Lipid, Total ash, Chlorophyll, Moisture content etc. under different variables designed for age, topography, and processing system imposed on an established tea orchard. Results revealed that plant age and topography do not have any significant effect on most of the studied parameters. In case of plant age, tannin is found to be significantly higher in mature tea plant (39.35 ppm) whereas young plant showed significantly lower total sugar content (28.98 ppm). In case of land elevation, significantly higher tannin (37.41 ppm) and lower carotenoid content (0.74 mg/g) were evident in plants from kunchi topography where flat topography showed significantly higher total sugar (26.62 ppm) in leaves. The handmade tea flavoured with significantly higher amount of polyphenol (58.57 ppm) and caffein (43.30 ppm) but industry made tea showed significantly higher amount of tannin (37.65 ppm), total sugar (15.25 ppm) and TF:TR (1:10).

Keywords: Tea, Biochemical traits, Quality, Plant age, Topography, Processing

Location: At the laboratory of Department of Food Engineering and Tea Technology (FET), Shahjalal University of Science and Technology (SUST), Sylhet

Start Date:

End Date:

Program Area: Crop-Soil-Water Management

Commodity: Tea

Objectives:

Very little information are available about how chemical constituents’ profile and quality parameters change in relation to preparation procedure and plant age. Therefore, the aim was to study effects of land topography, age of tea bushes and tea preparation procedure on physical and biochemical parameters as well as the quality of made tea.

Methodology:

The quality determining experiment was carried out at the laboratory of Department of Food Engineering and Tea Technology (FET), Shahjalal University of Science and Technology (SUST), Sylhet. Tea shoots comprising apical bud and subtending two leaves were harvested from the main farm of BTRI (Bangladesh Tea Research Institute), Moulvibazar, Bangladesh. The experimental sections were categorized according to the bush ages as (i) Young (0 to 5 years), ii) Mature (5 to 40 years) and iii) Old (above 40 years) and topographic position of the plantation viz. (i) Flat (38m from MSL, Mean Sea Level), (ii) Tillah (70 m from MSL) and iii) Kunchi (92 m from MSL). Chlorophyll contents of tea shoots were measured using the method suggested by Wellburn (1994).Total polyphenols were estimated spectrophotometrically using method of Dev-Choudhury and Goswami (1983). Total theaflavins (TF) and thearubigins (TR) were estimated by method of Roberts and Smith (1963) and crude lipids were measured gravimetrically by the method of Ravichandran and Parthiban (2000). Tannin content and caffeine were determined using method of Amorim et al. (2008) and Maidon et al. (2012), respectively. Total ash was determined according to AACC (2000) method. Total sugar was estimated according to Hedge and Hofreiter (1962). The scavenging effect of tea extract on DPPH radical was estimated according to the method of Chan et al. (2007). Water extract was estimated by following the methods reported by the AOAC (2005). The whole experiment was carried out in the replication system. The experimental data were statistically analyzed by IBM SPSS Statistics version 20 statistical software and mean values are adjusted by Duncan’s Multiple Range Test (DMRT) at 5% level of significance.

Source of Information: Bangladesh J. Bot. 50(3): 633-639, 2021 (September)

Article Link (Online Journal): DOI: https://doi.org/10.3329/bjb.v50i3.55843

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

There is a significant effect of plant age, topography and processing system on the biochemical traits and quality of tea. The plant age and topographic position influenced the parameters like tannin content, total sugar and scavenging effect where no significant variation was observed for rest of the parameters. It is evident that color, appearance, flavor and liquoring characteristics jointly constitute the tea quality. So, it can be concluded that considering useful constituents and quality tea leaves can be collected from any of the plantations and more specifically considering the scavenging effect leaves can be collected from the matured plantation. Among the topographical positions, Tillah contain the high amount of polyphenol, caffeine, antioxidant, ash content, chlorophyll b and low amount of reducing sugar, total lipid and tannin content. In processing system, the handmade tea possesses significantly higher amount of polyphenol, caffeine, and antioxidant capacity. But all other qualities were found to be better in industry made tea.

Knowledge Management: Journal