Color Of Liquor Research Articles

Enzymatic treatment in black tea manufacturing processing: Impact on bioactive compounds, quality, and bioactivities of black tea

This study investigated the changes of main quality components and the effect of bioactivities of black tea during a manufacturing process that adds to enzymatic treatment. It used black tea harvests in summer and autumn for manufacturing and analyzed the number of main quality components and bioactivities of the black tea produced by treating cellulase during rolling and polyphenol oxidase (PPO) and peroxidase (POD) during fermentation. The results found that the contents of total catechins (TC), total polyphenols (TP), reducing sugars (ReS), and individual catechins in the tea infusions of summer and autumn black tea that were obtained during enzymatic treatments decreased significantly (p < 0.05). However, the content of free amino acid (FAA), the tea quality parameter such as the total liquor color (TLC), the briskness index (BI), and the tea pigments including total theaflavin (TF), thearubigens (TR), TRSI, and TRSII all increased significantly (p < 0.05). Moreover, the biological activity enhanced black tea's antioxidant and metabolic capacity with enzymatic treatments were proved by in vitro experiments. The results of this study contribute to gaining further knowledge on how black tea's quality and potential health benefits are maximized by using exogenous enzyme addition methods in the manufacturing process preparation.

Intelligent green tea fixation with sensor fusion technology

Fixing, shaping, and drying are three major processing procedures after green tea's harvest. Among them, fixing is the first and key step for the formation of green tea's specific appearance and fragrance. With traditional methods, only trained experts with years' experience can produce good green tea products, which is backward in the industrial age. In this study, intelligent green tea fixation is designed to automatically and continuously adjust the processing parameters. Aroma is online measured with an electronic nose and a few sensors' signals are selected to represent the fresh fragrance, enzymatic reaction, charring occurrence, respectively. Image information is captured with machine vision and G, R, B values are carefully processed to reflect the color changes. The original aroma signals and processed image information were fed into an adaptive fuzzy logic controller to automatically control the pot temperature continuously. With a controlled high temperature at the beginning, the enzymatic reaction could be suppressed and more polyphenols and chlorophyll were retained. In the later phase the temperature was decreased to minimize charring, and more aroma and contents were retained. The final product quality was hence greatly improved in terms of appearance, liquor color, fragrance, taste, and residue color. • Green tea aroma was online measured with electronic nose during fixation process. • Images were captured and analyzed during fixation process. • Adaptive fuzzy control was applied to adjust the fixation processing parameters. • Quality was improved with the developed adaptive fuzzy logic control.

Moisture contents and product quality prediction of Pu-erh tea in sun-drying process with image information and environmental parameters.

In this study, moisture contents and product quality of Pu‐erh tea were predicted with deep learning‐based methods. Images were captured continuously in the sun‐drying process. Environmental parameters (EP) of air humidity, air temperature, global radiation, wind speed, and ultraviolet radiation were collected with a portable meteorological station. Sensory scores of aroma, flavor, liquor color, residue, and total scores were given by a trained panel. Convolutional neural network (CNN) and gated recurrent unit (GRU) models were constructed based on image information and EP, which were selected in advance using the neighborhood component analysis (NCA) algorithm. The evolved models based on deep‐learning methods achieved satisfactory results, with RMSE of 0.4332, 0.2669, 0.7508 (also with R 2 of .9997, .9882, .9986, with RPD of 53.5894, 13.1646, 26.3513) for moisture contents prediction in each batch of tea, tea at different sampling periods, the overall samples, respectively; and with RMSE of 0.291, 0.2815, 0.162, 0.1574, 0.3931 (also with R 2 of .9688, .9772, .9752, .9741, .8906, with RPD of 5.6073, 6.5912, 6.352, 6.1428, 4.0045) for final quality prediction of aroma, flavor, liquor color, residue, total score, respectively. By analyzing and comparing the RMSE values, the most significant environmental parameters (EP) were selected. The proposed combinations of different EP can also provide a valuable reference in the development of a new sun‐drying system.

Optimization of the factors affecting BT-2 black tea fermentation by observing their combined effects on the quality parameters of made tea using Response Surface Methodology (RSM)

This research work aimed to optimize the fermentation time, temperature, and relative humidity of the black tea produced from Bangladesh Tea 2 (BT-2) variety by observing their quality parameters. Total theaflavin (TF), thearubigin (TR), the ratio of TF: TR, total liquor color (TLC), high polymeric substances (HPS), and total phenolic content (TPC) were evaluated for quality measurements of BT-2 black tea. Response Surface Methodology (RSM) with Box-Behnken design (BBD) was applied to optimize fermentation time, temperature, and relative humidity as well as evaluate the effects of optimized conditions on the quality of made tea. The results obtained from the response surface optimization affirmed that under the optimum conditions of time (80.14 min), temperature (28.76 °C), and relative humidity (92.30%), the model showed the value of TF (0.69%), TR (5.57%), HPS (8.61%), TLC (3.05%), and TPC (7.95 GAE g/100g tea). Moreover, the optimized model found that the TF:TR value was 1:9.13, which is close to black tea's optimum quality. The values observed in experiments were highly congruent with the predicted value by the regression model. The Analysis of Variance (ANOVA) test revealed that the model was significant for TF, TR, HPS, TLC, TPC, and TF:TR values of prepared BT-2 black tea at different levels (p < 0.001 to p < 0.01). The composite desirability of the model was 0.93, which suggests that the developed model could be utilized effectively to maintain the quality parameters of BT-2 black tea during fermentation.

An adaptive fuzzy logic control of green tea fixation process based on image processing technology

In postharvest processing of green tea, fixing is the first and the most critical step for forming green tea's specific appearance and fragrance. In this study, green tea sample was firstly fixed at constant pot temperatures. The image information was captured to reflect colour changes. By observing the disappearance of the enzymatic activity, the fixation process was divided into the first and the last stage, where different concerns were emphasised on. After fixation, chemical components including enzymatic activity, tea polyphenols, amino acids and chlorophyll were analysed. The MLP, Grid-Search-SVR and GA-SVR models were constructed based on image information to predict chemical compositions. Results demonstrated GA-SVR could achieve superior performance than Grid-Search-SVR and MLP (1.9742>0.9167>0.7797 for average MSE, 0.3829< 0.5969<0.6557 for average R-Square, and 15.7132>8.8603> 8.5081 for average MAPE at first fixation stage; 0.3343>0.2552>0.2460 for MSE, 0.7393<0.8317<0.8658 for R-Square, and 5.2898 > 3.9612>3.8259 for MAPE at last fixation stage). An adaptive fuzzy logic control algorithm was designed to adjust the pot temperature during the fixation process. The pre-processed image information was fed into the controller to control the pot temperature continuously. With the intelligently controlled high temperature in the first stage, the enzymatic reaction could be suppressed and more polyphenols and chlorophyll were retained. In the last fixation stage, the temperature was automatically adjusted to low values to minimise oxidation, and more amino acids were formed. Consequently, the final product quality was significantly improved in terms of appearance, liquor colour, fragrance, taste, and residue colour, with the adaptive fuzzy logic controller.

Association between Irregular Labour Pains and Meconium in Low Risk Pregnancies

Background&#x0D; Meconium stained amniotic fluid (MSAF) is a frequent occurrence seen by health care providers in obstetric and neonatal practice. MSAF is a predictor of adverse perinatal outcome even in low risk pregnancies, so MSAF can be taken as independent marker of fetal distress. MSAF was associated with higher rate of caesarean delivery, meconium aspiration syndrome, hospital admission and perinatal mortality.&#x0D; Objective&#x0D; The objective of this study is to determine the frequency of MSAF in low risk pregnancies presenting with irregular labour pains between 37 to 40 weeks of gestation.&#x0D; Material and Methods&#x0D; This was a Descriptive case series conducted in Gynae / Obs Unit II, Holy Family Hospital, Rawalpindi from December 2020 to May 2021. All patients registered in the labour room of Obs/Gynae Unit-II between 37 to 40 weeks were evaluated for the occurrence of irregular labour pains, with the help of history and clinical examination. Presence of meconium stained amniotic fluid in low risk pregnancies presenting with irregular labour pains was noted. A cutoff value of 12 hours for irregular labour pains was taken and after that elective amniotomy was done to see the colour of liquor and delivery was planned accordingly. Informed written consent was taken from all patients before enrollment in study. All relevant information was recorded on specified proforma.&#x0D; Results&#x0D; Out of 120 low risk pregnant women those presenting with irregular labour pains, meconium was found positive in 77 (64.2%) pregnant women. Out of which majority 45 (37.5%) was 26-30 years old. The mean age of the pregnant women was 28.05 years those fall in the category of low risk pregnancies with irregular labour pains and the standard deviation was 4.354. Among 36 (30.0%) pregnant women who were 19-25 years old, meconium was found positive in 21 (17.5%) pregnant women. Among 45 (37.5%) pregnant women who were 26-30 years old, meconium was found positive in 32 (26.7%) pregnant women. Likewise among 39 (32.5%) pregnant women who were 31-38 years old, meconium was found positive in 24 (20.0%) pregnant women.&#x0D; &#x0D; Conclusion &#x0D; Meconium-stained amniotic fluid was prevalent among majority of the women (64.2%) those presented with irregular labour pains and categorized as low risk. Mean age of the women was 28.05 years. MSAF was found positive among all three age groups but it was more prevalence in age group 26-30 years.

New insights into the effect of fermentation temperature and duration on catechins conversion and formation of tea pigments and theasinensins in black tea.

The phenol oxidative pathway during fermentation remains unclear. To elucidate the effect of fermentation on phenol conversion, we investigated the effects of fermentation temperature and duration on the conversion of catechins and the formation of theasinensins (TSs), theaflavins (TFs), thearubigins (TRs), and theabrownins (TBs). During fermentation, TSs formation increased initially and then decreased. Long fermentation durations were unfavorable for liquor brightness (LB) and resulted in the production of large amounts of TRs and TBs. Low fermentation temperatures (20 °C and 25 °C) favored the maintenance of polyphenol oxidase activity and the continuous formation of TFs, TSs, and TRSI (a TRs fraction), resulting in better LB and liquor color. Higher temperatures (30 °C, 35 °C, and 40 °C) resulted in higher peroxidase activity, higher oxidative depletion rates of catechins, and excessive production of TRSII (a TRs fraction) and TBs. Analysis of the conversion pathway of polyphenolic compounds during fermentation showed that, during early fermentation, large amounts of catechins were oxidized and converted to TFs and theasinensin B. As fermentation progressed, considerable amounts of theaflavin-3'-gallate, theasinensin A, theaflavin-3-gallate, theaflavin-3,3'-digallate, and theasinensin C were produced and then converted to TRSI; in the final stage, TRSII and TBs were converted continuously. Different fermentation temperature and duration combinations directly affected the type and composition of phenolic compounds. The key conditions for controlling phenolic compound conversion and fermentation direction were 60 or 90 min and 25 or 30 °C. Our study provides insights into the regulation of phenolic compound conversion during black tea fermentation. © 2021 Society of Chemical Industry.

Untargeted and targeted metabolomics reveals potential marker compounds of an tea during storage

An tea (AT) is a dark tea with a unique flavor that affects the quality of storage time. However, changes in the sensory quality and chemical composition of AT during storage are unknown. The present study performed sensory evaluation and metabolomic analysis of AT at seven storage time points. The results indicated that the tea liquor color changed from orange to dark red during storage, and the astringency intensity gradually decreased concomitant with the appearance of a stale taste. Seventy differential metabolites were identified by untargeted liquid chromatography coupled with mass spectrometry (LC–MS) including catechins, flavonols and their glycosides, free amino acids, alkaloids, and phenolic acids and their derivatives. Targeted analysis demonstrated that quercetin, quercetin 3-O-glucuronide, quercetin 3-O-rutinoside, glycine, aspartic acid, alanine, serine, arginine, threonine, tyrosine, theanine, GABA and isoleucine were highly correlated with storage time (r < −0.8 or r > 0.8). Furthermore, linear regression analysis confirmed that these 13 substances were good predictors of AT storage time (correlation coefficient of 0.8767). The present study reveals the changes in the components during storage of AT and provides a theoretical basis for quality improvement of stored dark tea.

Fetal Outcome of Term Pregnancy with Non-Reactive Non-Stress Test at Birat Medical College Teaching Hospital

Introduction: Non-stress test (NST) in pregnancy helps to detect fetuses which are at risk of developing hypoxia. In general, reassuring NST indicates good fetal outcome while non-reassuring NST may result in abnormal perinatal outcome.&#x0D; Objectives: The objective of this study is to detect the fetal outcome among term uncomplicated pregnancies with Non-reactive NST in Birat Medical College Teaching Hospital.&#x0D; Methodology: A cross-sectional study conducted for 6 months in the department of Obstetrics and Gynaecology at Birat Medical College Teaching Hospital. Singleton pregnancies with longitudinal lie and cephalic presentation between 37 to 42 weeks Period of gestation were included in the study. All participants were advised for a NST as an institutional protocol for 20 minutes at the time of admission. Participants with Non-reactive NST were counselled and planned for emergency LSCS as per hospital protocol. Participants were followed up for intraoperative findings such as colour of liquor and umbilical cord abnormality and outcome of fetus were assessed for APGAR score and need for NICU. The collected data was entered in Microsoft Excel and analyzed by using SPSS version 22.&#x0D; Results: Out of 115 pregnant women, the mean age and standard deviation of 24.93±4.68 years. Decelerations was found in 35(30.4%), Decreased baseline variability was found in 33(28.7%), Persistent fetal tachycardia was found in 23(20%) and Decreased baseline fetal heart was found in 24(20.9%). Intraoperative meconium-stained liquor was found in 39(33.9%) of patients. All babies born were shown APGAR score &gt; 7 at 5 minutes. 14(12.2%) babies were admitted to the Neonatal intensive care unit (NICU). Correlation of admission NST was not found statistically significant with fetal outcome.&#x0D; Conclusion: LSCS for abnormal NST does not show adverse fetal outcome.

Molecular regulation of anthocyanin discoloration under water stress and high solar irradiance in pluckable shoots of purple tea cultivar.

During water-deficit stress, antioxidant enzymes use anthocyanin molecules as co-substrates to scavenge for reactive oxygen species leading to reduced anthocyanin content and ultimately loss of purple leaf pigmentation in tea. Anthocyanins are an important class of flavonoids responsible for liquor color and market acceptability of processed tea from the anthocyanin-rich purple tea cultivar 'TRFK 306'. However, the color in pluckable shoots fade and turn green during the dry and hot season, before rapidly reverting back to purple when weather is favorably wet and cool/cold. Our study revealed that loss of purple leaf pigmentation correlated well with reduced precipitation, high soil water-deficit, increased intensity and duration of sunlight and temperature. Richly purple pigmented leaves harvested during the cool, wet conditions recorded significantly higher anthocyanin content compared to faded samples harvested during the dry season. Similarly, individual anthocyanins were affected by seasonal changes with malvidin being the most abundant. Comparative transcriptomics of two RNA-seq libraries, dry/discolored and wet/colored seasons, revealed depression of most metabolic processes related to anthocyanin accumulation in dry conditions. Specifically, transcripts encoding pathway regulators, MYB-bHLH-WD40 (MBW) complex, were repressed possibly contributing to the suppression of late biosynthetic genes of the pathway. Further, suppression of anthocyanin transport genes could be linked to reduced accumulation of anthocyanin in the vacuole during the dry season. However, slight increase in expression of some transporter and reactive oxygen species (ROS) antioxidant genes in the discolored leaf suggests non-enzymatic degradation of anthocyanin, ultimately leading to loss of purple color during the dry season. Based on increased expression of ROS antioxidant genes (especially catalase and superoxide dismutase) in the discolored leaf, we speculate that anthocyanins are used as co-substrates by antioxidant enzymes to scavenge for ROS (especially hydrogen peroxide) that escape from organelles, leading to reduced anthocyanins and loss of pigmentation during the dry season.

Analysis of the Biochemical and Volatile Components of Qianlincha and Qiandingcha Prepared from Eurya alata Kobuski and Camellia cuspidate

Due to the accumulation of experiences on treating disease, tea began to develop to pluralism, and not limited to Camellia sinensis. The leaf buds of Eurya alata Kobuski and Camellia cuspidate were used to make Qianlincha (QLC) and Qiandingcha (QDC), which have special taste, aromas, and health benefits. In our study, the biochemical and volatile components of QLC and QDC were systematically analyzed and compared with a normal green tea (GT, C. sinensis). The biochemical and volatile components in the three tea samples were remarkably different. Compared with those in GT, QLC and QDC exhibited higher content of flavonoids and remarkably lower content of amino acids, catechins, and caffeine. High levels of flavonoids may play a crucial role in taste, liquor color, and health function of QLC and QDC. Low levels of amino acids, catechins, and caffeine may impart mouth-drying or velvety-like astringent taste; umami and refreshing taste of QLC and QDC was not as good as that of GT. High levels of linalool, geraniol, nonanal, dimethyl sulfide, and cis-jasmone may impart a clean and strongly floral or fruity aroma characteristic of QLC. High levels of linalool, 3,7-dimethyl-6-octen-3-ol, (-)-terpinen-4-ol, and terpenes may impart a strongly floral aroma characteristic of QDC.

Effect of Leaf Maceration and Withering Duration on Selected Tea Quality Parameters-A Case of Non-aerated Teas from TRFK 306 and TRFK 6/8 Clones

Leaf maceration and withering are processing steps that influence tea quality. The current study involved two tea clones, TRFK 306 and TRFK 6/8. Assessment was done on the effects of these steps on total monomeric anthocyanins (TMA), total soluble solids (TSS) and the tasters’ comments. The tea leaves were processed by orthodox (rolling) and Cut, Tear and Curl (CTC) manufacture methods and withered at an interval of 5 hours. TMA were assayed following Giusti and Wrolstad protocol while TSS was determined by weight differential method. Experienced tea tasters participated in the sensory exercise. Data was subjected to general linear model using SAS package version 9.1.3. Both CTC and orthodox non-withered teas had 93 mg/L residual anthocyanins while long withered teas had lower levels averaging 24 mg/L. TRFK 306 non-withered orthodox and CTC teas had 3.2 mg/ mL and 3.43 mg/mL TSS, respectively, while those withered for 20 hours and processed by both methods had 3.5 mg/mL and 3.23 mg/mL TSS, respectively. TRFK 6/8 none withered orthodox and CTC teas had 4.29 mg/mL and 3.62 mg/mL TSS, respectively while those withered for 20 hours had 3.62 mg/mL and 3.51 mg/mL TSS, respectively. The colour score for non-withered TRFK 306 orthodox and TRFK 6/8 teas was 3.33 and 3.00 respectively, while teas withered for 20 hours from both clones had 4.00 and 3.67 colour scores. It was established that leaf maceration style does not affect TMA and long withering duration reduces the levels of anthocyanins. TRFK 6/8 had more TSS than TRFK 306 irrespective of processing method. Rolling and withering improves the liquor colour of teas.

Effects of novel fermentation method on the biochemical components change and quality formation of Congou black tea

This study aimed to investigate the effects of a novel dynamic fermentation method (DFM) on the biochemical components change and sensory quality formation of Congou black tea. It was found that the most drastic changes in biochemical components took place within 30 min of fermentation. The a value (redness) of liquor color, the reduction degree of catechins, polyphenol oxidase activity, the formation rate and contents of theaflavins and thearubigins, as well the content of amino acids were significantly higher under DFM than the traditional fermentation method. Sensory quality was also superior under DFM with the highest scores for liquor color, aroma, and taste. Partial least squares discrimination analysis (PLS-DA) indicated significant differences between DFM and the other two methods. Moreover, the loadings scatter plot and variables important in the projection (VIP) showed that amino acids, catechins, and tea pigments were the key differential substances among the fermentation methods. These results are expected to provide a theoretical basis and technical guidance for the improvement of black tea quality.

Health care professionals\u2019 adherence to partograph use in Ethiopia: analysis of 2016 national emergency obstetric and newborn care survey

BackgroundThe period around childbirth and the first 24 hours postpartum remains a perilous time for both mother and newborn. Health care providers’ compliance to the World Health Organization modified partogram across the active first stage of labor is a graphic representation of a mother’s condition that is used as a guide in providing quality obstetrics care. However, little evidence is documented on the health providers’ adherence to the use of the partograph in Ethiopia, which limits health care providers’ ability to improve quality care services. Therefore, this study assessed the adherence of partograph use and associated factors in Ethiopia.MethodsData from the Ethiopian 2016 National Emergency Obstetric and Newborn Care survey of 3,804 health facilities that provided maternity services were used. We extracted 2611 partograph charts over a 12 months period prior to the survey to review the proper recording of each component. Data analyses were performed using SPSS version 22.0 software. A logistic regression analyses was used to identify the association of explanatory variables with the outcome variable. A p-value of <0.05 was considered as cut off point to declare the significance association in the multivariable analysis.ResultsOf the total 2611 partographs reviewed, 561(21.5%) of them were fully recorded as per the WHO guideline. Particularly, molding in 50%, color of liquor in 70.5%, fetal heart beat in 93.3%, cervical dilation in 89.6%, descent in 63.2%, uterine contraction in 94.5%, blood pressure in 80.5%, pulse rate in 70.5%, and temperature in 53% were accurately recorded. The odds of adherence to partograph use were 1.4 in rural health facilities when compared to their counterparts (AOR=1.44; 95% CI: 1.15, 1.80, P- 0.002).ConclusionThis study revealed a poor level of adherence in partograph use in Ethiopia. Molding, maternal temperature and decent were the least recorded parameters of the partograph. The odds of completion of partograph were high in rural facilities. Strong supporting supervision and mentoring the health workers to better record and use of partograph are needed mainly in urban health facilities. Moreover in the future, interventional research should be conducted to improve the current rate of adherence.

Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation

Theaflavins (TFs) are the main components responsible for the bright, orange-yellow color of liquor and fresh, brisk, and astringent taste of black tea. TFs are formed from the enzymatic oxidative condensation of catechins. In this study, we aimed to optimize the production of TFs from catechins in an in vitro liquid-state fermentation system. We examined (1) three different enzyme sources (2) two different times for the addition of catechins and (3) three different ratios (1:2, 1.5:1.5, and 2:1) of key catechins [(−)-epigallocatechin (EGC); (−)-epigallocatechin gallate (EGCG)]. The results indicated that the use of polyphenol oxidase (PPO) promoted a rapid and uniform consumption of catechins, resulting in a sustained high-level production of TFs. The batchwise addition of catechins was the best method for sustained and high-efficiency TFs formation. An EGC/EGCG ratio of 1:2 led to the formation of relatively higher amounts of theaflavin-3ʹ-gallate (TF-3ʹ-G) and TF-3,3ʹ-digallate (TF-D-G), which resulted in a significantly higher total TFs content. These results demonstrate that the batchwise addition of catechin substrates with a high EGCG content using PPO as an enzyme source can improve the formation of TFs. Our results provide a theoretical basis for understanding the mechanisms of TFs synthesis.

Total Polyphenol, Rehydration Ratio, and Liquor Color of Different Grade Green Tea

Tea is a non-alcoholic beverage that is widely consumed after water with potential health benefits. In general, tea processing divided into three types, non-enzymatic oxidation process (green tea), semi-oxidation (oolong tea), and with enzymatic oxidation (black tea). The sorting and grading is a stage in controlling the quality of green tea. This study aims to determine the characteristics of different grades of green tea on the total polyphenols, liquor color, and rehydration ratio. The results showed that the pekoe/pecco grade had the highest total polyphenol and rehydration ratio compared to other grades. Pekoe grade has a greenish yellow and brighter liquor color. Application of good agriculture practice (GAP) and plucking of fresh tea leaves should be considered to obtain more grade pekoe in the green tea processing.

Process Optimization of Vacuum-Assisted Solar Drying of Crush, Tear and Curl (CTC) Black Tea

This study was conducted to develop and evaluate the effects of vacuum assisted solar drying on the quality attributes of crush, tear and curl (CTC) black tea. The influence of process parameters on the quality of tea was analyzed by using Design expert 7.1.1 software. The independent parameters namely vacuum level and loading rate were varied as per rotatable central composite design, and the responses were liquor colour (LC), aroma index (AI), drying time (t) and energy consumption (EC). The optimum drying condition was successfully found to be at a vacuum level of 570.71 mmHg and loading rate of 0.96 kg dry solid m−2. The LC redness and yellowness index, AI, t and EC were found to be 20.08, 11.65, 4.44, 140.66 min and 21450.7 kJ respectively in optimized condition. Two individual catechin, namely EGCG (epigallocatechin gallate) and ECG (epigallocatechin); four individual theaflavin like total theaflavins (TF), TF3MG (theaflavin-3-monogallate), TF3’MG (theaflavin-3′-monogallate) and TF3,3’DG (theaflavin-3,3′-digallate) and caffeine were detected in the made tea at the optimized conditions. The predicted optimum drying conditions were in good term with the experimental results obtained. This optimum input parameters obtained from the present study would help to produce quality tea.

Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing

Oolong tea is famous for its characteristic of durably brewing. To explore suitable brewing cuppages and the scientific methods to brew Oolong tea in multiple steeping process. Dahongpao tea (Zhengyan, Banyan and Zhouyan tea) is well known Oolong tea variety, brewed at 14 times and assessed its chemical composition, infusion colour and sensory quality in different brewing intervals. The results showed that Zhengyan tea (A3) had the best quality of steeping among the chosen tea. It could be brewed up to 10 cuppages with 80% sensory score. The chemical composition and tea infusion colour strength were higher in Zhengyan tea. Though, 70% caffeine leached within first three steeping. The Forest regression model revealed that the suitable brewing time ranges between 4 and 10 in the chosen Dahongpao tea variety. This study provides a scientific method and suitable steeping times for the drinking of different Dahongpao tea through dynamic analysis of quantity of chemical composition, infusion colour strength and sensory quality.

Antibacterial and invitro antioxidant potential of Indian mangroves

Herbal tea is medicinally well-known for its biochemical composition and medicinal usages. The present study proved for the first time that tea would be extracted from mangroves , the plants other than commercial tea. Mangroves tea exhibitd good quality in the terms of theaflavin (TF), thearubigins (TR), total liquor colour (TLC) and highly polymerized substantce (HPS). Phytochemical screening of tea revealed the presence of phytochemical compounds such as protein, phenol and flavonoids etc. The antioxidant properties of R hizophora mucronata, R hizophora apiculata, and R hizophora annamalayana showed dose dependent activities and were comparatively much higher in R. mucronata . R. mucronata (86.50 ± 0.35%) showed much higher total antioxidant activity followed by R. apiculata (73.34 ± 0.90%) and R. annamalayana (69.35 ± 0.56%) at 100 μg/mL concentration. The antimicrobial activity was higher in R. mucronata and R. apiculata than R. annamalayana as evident by the presences of phenolic N–H and OH components found in mangroves tea. Therefore mangroves are rich source of tea, biochemical constituent, phytochemical, antioxidant and antibacterial properties . The extract contained polyphenolic and other bioactive compounds can be used for herbal drug formulation and nutraceutical .

Factors influencing mode of delivery in primigravida in rural tertiary care hospital

Introduction: This study was done to determine the factors influencing mode of delivery in primigravida. Materials and Methods: A retrospective study was done involving 586 women who delivered at SAH & RC from 1st March 2018 to 31st August 2018. The data collected was categorised based on maternal age, mode of onset of labour, expected foetal weight, colour of liquor, presence of FHR abnormalities and indications for caesarean delivery. Additionally, effect on neonatal outcome was also studied. Results: Of the 586 pregnancies, 60.75% had vaginal delivery. The significant facilitating factors for vaginal delivery were found to be maternal age of 20-25 years(34.81%), spontaneous onset of labour(44.36%), expected foetal weight of 2.5-3.5kg(54.95%), clear liquor(93.00%) and no FHR abnormality. The caesarean section rate was 39.25%, most common indications being failure to progress (34.78%), MSAF(17.83%), FHR abnormalities(10.87%), CPD(10%), maternal request (7.8%), second stage arrest of labour (6.9%) and severe preeclampsia (3.48%). Of the 588 babies delivered, 6 neonatal deaths occurred(1.02%), of which 5 delivered vaginally(83.33%). 4 were due to birth asphyxia and 1 due to severe preeclampsia. 1 was delivered by caesarean section done for MSAF. 2 babies delivered via caesarean section (for second stage arrest) were diagnosed as hypoxic ischemic encephalopathy at the time of discharge. Comparing the outcomes of vaginal delivery and caesarean section, p value of 0.91(significant value p of delivery. Conclusion: The prediction for a woman to undergo vaginal delivery or caesarean section in primigravida depends on various factors other than obstetric factors such as counselling the woman and her family during labour and socioeconomic status. Keywords: Foetal heart rate, Meconium stained amniotic fluid, Cephalo-pelvic disproportion.