Volume 22, Issue 159 (2025)
FSCT 2025, 22(159): 288-300 |
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samizadegan N, Tayefe M, Fadayi Eshkiki F, NASROLLAH ZADEH A, Doaie S. The impact of processing, time, and harvesting location on the antioxidant activity and chemical compounds of tea. FSCT 2025; 22 (159) :288-300
URL: http://fsct.modares.ac.ir/article-7-75806-en.html
URL: http://fsct.modares.ac.ir/article-7-75806-en.html
Negin Samizadegan1 
, Mandana Tayefe 2, Fadayi Fadayi Eshkiki1 , AZIN NASROLLAH ZADEH3 , Sahar Doaie4
, Mandana Tayefe 2, Fadayi Fadayi Eshkiki1 , AZIN NASROLLAH ZADEH3 , Sahar Doaie4
1- Graduated in Food Science and and Technology, Lahijan Branch, Islamic Azad University, Lahijan, Iran
2- Assistant Professor, Department of Food Science and Technology, Lahijan Branch, Islamic Azad University ,m.tayefe@yahoo.com
3- Assistant Professor, Department of Food Science and Technology, Lahijan Branch, Islamic Azad University
4- Assistant Professor, Department of Food Science and Technology, Lahijan Branch, Islamic Azad University,
2- Assistant Professor, Department of Food Science and Technology, Lahijan Branch, Islamic Azad University ,
3- Assistant Professor, Department of Food Science and Technology, Lahijan Branch, Islamic Azad University
4- Assistant Professor, Department of Food Science and Technology, Lahijan Branch, Islamic Azad University,
Abstract: (61 Views)
Tea, after water, is one of the most consumed beverages in the world due to its chemical compounds such as polyphenols, antioxidant compounds, and caffeine, which are beneficial. Factors such as tea leaf processing, harvest time, and cultivation region can affect the composition of tea leaves. This research was conducted in a factorial design and as a completely randomized design, with independent variables including raw green tea leaves, processed green tea, and black tea, and dependent variables in this design include measuring the amount of polyphenols, antioxidant activity, and The amount of caffeine and soil properties have been carried out in two harvest seasons: spring (May) and summer (July) and two cultivation zones in the east of Guilan (Lahijan) and west of Guilan (Fouman). According to the results, the interaction effects were, the moisture content of spring green tea in Fouman region (78.83%) was at its highest and summer green tea in Fouman region (6.22%) had the lowest value. The highest amount of solid matter was reported in summer green tea from the Fuman region (93.76%), while the lowest amount was found in spring green tea leaves from Fuman (21.20%) Additionally, the highest caffeine content was observed in spring green tea from Fuman (2.65%), and the lowest amount was in summer green tea leaves from Lahijan (1.87%) The highest and lowest levels of antioxidant compounds were also seen in both spring and summer green tea leaves from Lahijan, as well as in summer black tea from Fuman (57.27%). Furthermore, the highest amount of polyphenols was observed in the spring green tea from Fouman (12.37%), while the lowest amount was found in the summer green tea from Fouman (12.29%).
Article Type: Original Research |
Subject:
Antioxidants
Received: 2024/06/25 | Accepted: 2024/12/1 | Published: 2025/04/21
Received: 2024/06/25 | Accepted: 2024/12/1 | Published: 2025/04/21
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