1 publication

• Published Subscription 21 Jun 2015

  Biochemical, Antimicrobial Characterization of Dooars Tea (Camellia sinensis) Clone during CTC Manufacturing

  By Vincent Souvik Gomes, Priyanka Barui, Sudeshna Shyam Choudhury

  Abstract: Industrial manufacturing of CTC tea includes different stages. The polyphenol content catechins are oxidized from stage 1–4 (including withering, cutting/tearing, fermentation/oxidation and drying processes). The catechins are polymerized to tannins with the help of enzyme polyphenol oxidase (PPO), both classes of compounds show differential antioxidant (total flavonoid content, UV absorbing compounds content, antioxidant enzyme Phenylalanine ammonia lyase activity is changed), antimicrobial and therapeutic potentials, usually reduced in late (dried) stages. …

  Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 5, Issue 2, 2015 · pp. 5–14 Read article →