Biochemical and quality parameters of BTRI released tea clones

Authors

  • M Yasin Department of Food Engineering & Tea Technology, Shahjalal University of Science & Technology, Sylhet, Bangladesh
  • R Ara Department of Food Engineering & Tea Technology, Shahjalal University of Science & Technology, Sylhet, Bangladesh
  • MSA Mamun Entomology Division, Bangladesh Tea Research Institute, Srimangal, Moulvibazar, Bangladesh
  • MM Hoque Department of Food Engineering & Tea Technology, Shahjalal University of Science & Technology, Sylhet, Bangladesh

DOI:

https://doi.org/10.3329/bjb.v49i3.49330

Keywords:

Tea, BT clones, Biochemical, Quality parameters, Antioxidants

Abstract

The quantity of antioxidant, flavanols, flavonoids, polyphenols, and catechins biochemical compounds varies among the clones and varieties. Biochemical parameters of green leaves and made tea were analyzed with standard methods using UV-visible spectrophotometer. Different biochemical and quality parameters varied markedly (p < 0.05) among the test clones. Moisture per cent (3.0 and 2.73), polyphenol (78.52 and 84.44 ppm), caffeine (68.28 and 70.3 ppm), antioxidant activity (96.4 and 97.39), theaflavin and thearubigin (ratio of TF and TR conc.; 9.99 and 9.99) contents were optimum in BT2 and BT4 clones.

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Published

2020-09-20

How to Cite

Yasin, M., Ara, R., Mamun, M., & Hoque, M. (2020). Biochemical and quality parameters of BTRI released tea clones. Bangladesh Journal of Botany, 49(3), 445–450. https://doi.org/10.3329/bjb.v49i3.49330

Issue

Vol. 49 No. 3 (2020)

Section

Articles

License

© Bangladesh Botanical Society

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