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An attempt has been made to evaluate introduction of microwave steaming in white tea processing against conventional processing technique. Microwave steaming saved ample time in production of white tea. Comparative analysis of biochemical constituents of final produce revealed that the total polyphenol and catechins were significantly higher in modified method of white tea processing than that of conventional technique. Tested tea clones exhibited variations in terms of polyphenols, catechins and its derivatives. Data revealed that no tea clone follow identical pattern with regard to compositional distribution of catechin fractions. Results obtained in the present endeavour substantiate that the tea clones, CR-6017 and TTL-2 represents high grown quality tea clones that can be utilised for white tea processing followed by UPASI clones.
Keywords:
white tea processing, polyphenols, catechin fractions, catechin index
Cite Article:
"A Unique Method Of White Tea Preparation With Clonal Teas And Evaluation Of Its Phenolic Bio-constituents", International Journal for Research Trends and Innovation (www.ijrti.org), ISSN:2455-2631, Vol.7, Issue 8, page no.1762 - 1766, August-2022, Available :http://www.ijrti.org/papers/IJRTI2208272.pdf
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ISSN:
2456-3315 | IMPACT FACTOR: 8.14 Calculated By Google Scholar| ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.14 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator