Abstract
Introduction. The present research featured the antioxidant complex of Russian tea varieties. The research objective was to study the formation patterns of the components responsible for the quality characteristics of tea as a raw material and finished product. The paper describes the changes that the biochemical composition of tea undergoes during the growing season and during processing. The study focused on pigments, vitamins, caffeine, and amino acids.
 Study objects and methods. The research featured the following varieties of tea grown in the Krasnodar region of Russia: “Kolkhida” (control) and “Sochi”; forms – No. 582, 3823, 855, and 2264. The research was performed on the foundation plantation of collection tea in the village of Uch-Dere (Lazarevsky district of Sochi, Krasnodar region, Russia) and in the laboratory of plant physiology and biochemistry. The study involved traditional and advanced research methods.
 Results and discussion. The paper introduces some results of a comprehensive analysis of the biochemical composition of various tea sorts. Shoots No. 2264, 3823, and the “Sochi” variety demonstrated high values of ascorbic acid. Form No. 3823 and the “Sochi” variety proved to have a relatively stable content of ascorbic acid. All experimental plants had the highest caffeine synthesis in July (from 24.633 to 28.614 μg/100 g). Processing destroyed caffeine and reduced its amount. The experimental samples of raw materials had eleven amino acids, the largest number being synthesized in May. Processing triggered both general changes in their quantity and varietal differences in the metabolic reactions of amino acid conversion.
 Conclusion. The tea flushes and finished products differed in all biologically active substances, which is associated with both varietal characteristics and the effect of weather conditions during vegetation.
Highlights
The present research featured the antioxidant complex of Russian tea varieties
Conflict of interest The authors declare that there is no conflict of interest regarding the publication of this article
Platonova // American Journal of Plant Sciences
Summary
ФГБУН «Федеральный исследовательский центр «Субтропический научный центр Российской академии наук», 354002, Россия, г. Цель исследований заключается в изучении закономерностей формирования компонентов, формирующих качественные характеристики чая (как сырья, так и готового продукта). В данной статье рассмотрены изменения биохимического состава чая (пигментов, витаминов, кофеина и аминокислот) как в процессе вегетации, так и при переработки сырья в готовый продукт. Исследования проводили в полевых и лабораторных условиях: на плантации коллекционно-маточных насаждений чая и лаборатории физиологии и биохимии растений. При переработке чайного сырья в готовый чай происходит деструкция кофеина и его количество снижается. Работа выполнена на базе ФГБУН «Федеральный исследовательский центр «Субтропический научный центр Российской академии наук» (ФИЦ СНЦ РАН) в рамках плана НИР 0683-2014-0009-04 «Изучить закономерности формирования компонентов антиоксидантной системы чая, произрастающего на плантациях Краснодарского края». Б. Биохимический состав чая и его изменения под влиянием различных факторов / Н.
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
