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dc.contributor.authorPimpinan Somsongzh_TW
dc.contributor.authorChalat Santivarangknazh_TW
dc.contributor.authorPimsiri Tiyayonzh_TW
dc.contributor.authorChi-Ming Hsiehzh_TW
dc.contributor.authorWarangkana Srichamnongzh_TW
dc.description.abstractFermented tea is traditionally consumed in many Asian countries. In Thailand, the product is made by anaerobic submerged fermentation of semi-mature tea leaves before being made into a ball form. This study aims to investigate the composition of health-associated bioactive compounds in fermented tea balls made from Camellia sinensis var. assamica, which is naturally grown in the forests of northern Thailand. The processing involves steaming semi-mature tea leaves followed by anaerobic fermentation in 2% NaCl solution (1:5 w/v of tea leaves solution). Levels of catechin (C), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG), gallocatechin (GC), flavonols (myricetin, quercetin, and kaempferol), phenolic acids (caffeic acid, chlorogenic acid, coumaric acid, and sinapic acid), total phenolic content, and in vitro antioxidant activity were evaluated in fresh tea leaves, steamed tea leaves, and fermented tea leaves over a period of 60 days’ monitoring. The results indicated that fermented tea balls still contain significant amounts of tea polyphenols, although their processing may result in some loss of most bioactive compounds. The antioxidant activity measured by Ferric Reducing Antioxidant Power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and Oxygen Radical Absorbance Capacity (ORAC) assays also declined as the fermentation time was extended. However, phenolic acids, including caffeic acid and sinapic acid, contrastingly increased during prolonged fermentation by 74.35% and 171.43% from fresh leaves, respectively.zh_TW
dc.subjectAssam teazh_TW
dc.subjectCamellia sinensiszh_TW
dc.titleAssessing Polyphenol Components and Antioxidant Activity during Fermented Assam Tea Ball Processingzh_TW
dc.typejournal articlezh_TW
item.openairetypejournal article-
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Appears in Collections:國農企學程
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