Title of article
Physicochemical properties of Turkish green tea powder: effects of shooting period, shading, and clone
Author/Authors
TOPUZ, Ayhan Akdeniz University - Department of Food Engineering, Turkey , DİNÇER, Cüneyt Akdeniz University - Department of Food Engineering, Turkey , TORUN, Mehmet Akdeniz University - Department of Food Engineering, Turkey , TONTUL, İsmail Necmettin Erbakan University - Department of Food Engineering, Turkey , TONTUL, İsmail Akdeniz University - Department of Food Engineering, Turkey , ŞAHİN-NADEEM, Hilal Akdeniz University - Department of Food Engineering, Turkey , HAZNEDAR, Ayhan Atatürk Tea Garden Cultures Research Institute, Turkey , ÖZDEMİR, Feramuz Akdeniz University - Department of Food Engineering, Turkey
From page
233
To page
241
Abstract
This study aimed to determine the physicochemical properties of the green tea powders produced from 2 different Turkish tea [Camellia sinensis (L.) O.Kuntze] clones (Derepazarı 7 and Fener) grown under different shade levels and harvested during 2 consecutive shooting periods. Moisture, ash, crude fiber, and total phenolic contents of the green tea powders were determined based on the experimental factors. Products were also evaluated for their water activity, bulk density, particle size, color, extraction yield, and antioxidant activity. The shooting period, specific to Turkish tea cultivation, showed remarkable effects on the main quality parameters of the green tea powders. It is noteworthy that the phenolic content and antioxidant activity of the products did not change significantly with treatments. The green tea powder produced from Derepazarı 7 clone, grown under dark shade and harvested in the first shooting period, was superior among the tested parameters
Keywords
Antioxidant , green tea powder , phenolics , physicochemical properties , shading level , shooting period
Journal title
Turkish Journal of Agriculture and Forestry
Journal title
Turkish Journal of Agriculture and Forestry
Record number
2534870
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