Articles - Green Reports

Abstract

A complete biochemical evaluation of raw materials (3-leaf sprouts) and finished (black, green) tea was performed. The content of the vitamin C by cultivars and forms was from 100 to 148 mg. 100g^-1. We determined increase ascorbic acids (AA) from May to August. The plants with a relatively stable content of vitamin C in sprouts are more valuable. Our research show, that during processing raw materials (fresh sprouts) to finished tea, there are significant losses of AA (up to 90%). Studies have shown that depending on the season of tea leaf collection, the content of Ruthin in green tea ranges from 36 mg. 100g^-1 to 41 mg. 100g^-1, and in black tea-in the range of 17 mg.100g^-1 - 20 mg.100g^-1, which is lower than in green tea. The content of Ruthin in black and green tea was similar content of ascorbic acid. On average Ruthin in green tea is 3 times more than in black tea. The variation of vitamins in both sprouts and ready-made tea has been established, which is due to both varietal characteristics and the influence of weather conditions of vegetation. Varieties and forms with a high content of ascorbic acid and Ruthin were determined, which increases the nutritional value of the finished beverage. It is important to research the rules about accumulation and distribution of biological substances in tea plants, which will provide scientific ideas about how to control contents and will increase biological active substances in new tea cultivar.