Please use this identifier to cite or link to this item: http://ir.nbu.ac.in/handle/123456789/4400
Title: Variation of antioxidant properties and phytochemical constituents of tea cultivated under various agronomic conditions at Terai region of North Bengal
Other Titles: NBU Journal of Plant Sciences, Vol.2, (March 2008) p 58-66
Authors: Misra, T.K.
Saha, A.
Nanda, A.K.
Mandal, P.
Keywords: Tea cultivars
Free-radical scavenging activity
phytochemical composition
Agro-climatic conditions
Issue Date: Mar-2008
Publisher: University of North Bengal
Abstract: The studies were conducted during 2007-2008 in three cultivars of tea (Camellia sinensis) namely, TV26, TV29 and Dangri Manipuri Jat, at tea estates of Terai, North Bengal. Commercial standard plucked tea leaves were assayed to determine antioxidants activity and related phytochemical constituents. DPPH was used to determine the antioxidant properties of bud+leaf (B+L), bud+two leaves (B+2L), bud+three leaves (B+3L) and matured leaves (L). Subsequently, total phenolics, flavonols and hydrolysable tannins were estimated using standard methods. The result showed that free-radicals scavenging potentiality and chemical composition varies significantly at different growing conditions and leaf maturation. Statistical analysis showed significant relation between antioxidant and some phytochemical composition of dry tea leaves, among which phenolics (R2 =0.904, P< 0.001), tannins (R2= 0.567, P< 0.05) and flavonols (R2= 0.314, P< 0.05) bear significant correlation. Soil physicochemical parameters like pH (R2=0.537, P< 0.05), nitrogen (R2=0.618, P< 0.01), K2O (R2=0.106, insignificant), P2O5 (R=0.730, P< 0.01), S (R2=0.157, insignificant) and soil moisture (R2=0.745, P< 0.01) influence free-radical scavenging activity in tea leaves. Antioxidant quality of tea varies with maturation stages of leaves and the pattern is specific for a selected varietes. From our observation it may be concluded that antioxidant quality is dependent on some fertility parameters of soil and maturation of leaf. These results suggests that appropriate agronomic practices and proper choice of plucking may help to preserve the tea antioxidant quality.
URI: http://ir.nbu.ac.in/handle/123456789/4400
ISSN: 0974-6927
Appears in Collections:NBU Journal of Plant Sciences, Vol.2, (March 2008)

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