Abstract
The hot beverage commonly known as tea results from the infusion of dried leaves of the plant Camellia sinensis (L.) O. Kuntze. Ranking second only to water for its consumption worldwide, it has always been appreciated since antiquity for its aroma, taste characteristics, and beneficial effects on human health. There are many different processed tea types, including green tea, a non-fermented tea which, due to oxidation prevention maintains the structure of the bioactive compounds, especially polyphenols; these bioactive compounds show a number of benefits for the human health. The main producers of tea are China and India, followed by Kenya, Sri Lanka, Turkey, and Vietnam, however recently new countries are entering the market, with quality niche productions, among which also Italy. The present research aimed to assess the bioactive compounds (polyphenols) and the antioxidant activity of two green teas (the “Camellia d’Oro” tea—TCO, and the “Compagnia del Lago” tea—TCL) produced in Italy, in the Lake Maggiore district, where nurserymen have recently started to cultivate C. sinensis. In this area the cultivation of acidophilic plants as ornamentals has been known since around 1820. Due to the crisis of the floricultural sector, producers have been trying to diversify their product in order to increase their competitiveness, starting to cultivate Italian tea. Their antioxidant activity was assessed, finding a similar or higher antioxidant capacity than in other green teas, as reported in literature. TCO showed a higher antioxidant activity (42,758.86 mmol Fe2+ kg−1; 532.37 µmol TE g−1 DW; 881.08 µmol TE g−1 DW) and phenolic content (14,918.91 mg GAE 100 g−1 DW) than TCL (25,796.61 mmol Fe2+ kg−1; 302.35 µmol TE g−1 DW; 623.44 µmol TE g−1 DW; 8540.42 mg GAE 100 g−1 DW). Through HPLC, a total of thirteen phenolic compounds were identified quantitatively, including catechins, benzoic acids, cinnamic acids, and flavonols, in TCO while only 9 in TCL, and mainly in lower amounts. Albeit with differences, both teas were found to be of quality proving that Italy could have the possibility to grow profitably C. sinensis.
Highlights
The hot beverage resulting from the infusion of dried leaves of the plant Camellia sinensis (L.) O
There are no studies related to the quality of tea produced in Italy, the aim of the present research was to assess the main bioactive compounds, and beneficial properties of two green teas produced in this new productive context
The phenolic content in both teas proved to be significantly correlated to their antioxidant activity (Figure 3), for the three methods used (FRAP, DPPH, ABTS)
Summary
The hot beverage resulting from the infusion of dried leaves of the plant Camellia sinensis (L.) O. Tea is one of the most popular nonalcoholic beverages consumed across the world, second only to water [3,4,5,6,7,8,9], so much appreciated since antiquity for its aroma, taste characteristics, and beneficial health effects [1], consumed as an herbal infuse and for its medicinal properties [5,6]. World tea consumption increased to 5.5 million tons by 2016, mostly due to a rapid growth in per capita income levels in China, India, and other emerging economies [10]. World tea production reached 5.73 million tons in 2016 [10], with China constituting of 42.6% of world tea production [10], accounting for USD 4 billion [12]. The second largest producer, recorded a production of 1.27 million tons in 2016
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