Hostname: page-component-586b7cd67f-tf8b9 Total loading time: 0 Render date: 2024-12-05T02:59:48.506Z Has data issue: false hasContentIssue false
  • English
  • Français

VARIATIONS IN THE PRECURSORS OF PLAIN BLACK TEA QUALITY PARAMETERS DUE TO LOCATION OF PRODUCTION AND NITROGEN FERTILIZER RATES IN EASTERN AFRICAN CLONAL TEA LEAVES

Published online by Cambridge University Press:  20 May 2015

BOWA O. KWACH ,
P. OKINDA OWUOR ,
DAVID M. KAMAU ,
SOLOMON W. MSOMBA  and
MARY A. UWIMANA
BOWA O. KWACH
Affiliation:
Department of Chemistry, Maseno University, Maseno 333-40105, Kenya
P. OKINDA OWUOR*
Affiliation:
Department of Chemistry, Maseno University, Maseno 333-40105, Kenya
DAVID M. KAMAU
Affiliation:
Tea Research Foundation of Kenya, Kericho 820-20200, Kenya
SOLOMON W. MSOMBA
Affiliation:
Tea Research Institute of Tanzania, P.O. Box 2177, Dar-es-Salaam, Tanzania
MARY A. UWIMANA
Affiliation:
National Agricultural Export Development Board (NAEB), P.O. Box 104, Kigali, Rwanda
*
‡Corresponding author. Email: [email protected] or [email protected]
Get access Rights & Permissions [Opens in a new window]

Summary

Theaflavins contribute to astringency and brightness while thearubigins contribute to colour and mouth feel of black tea. Green leaf flavan-3-ols influence levels and distribution of theaflavins and thearubigins in black tea and are black tea quality precursor compounds. Caffeine also contributes to tea quality. Although location of production and nitrogenous fertilizer rates influence black tea quality, it is not known if the variations arise from the levels and distribution of the precursor compounds in green leaf or other factors. The variations and distribution of the flavan-3-ols and caffeine in young green leaves of clone TRFK 6/8 due to nitrogen fertiliser rates in seven locations within Eastern Africa were evaluated. Green leaf comprising two leaves and a bud were harvested from each plot, and subjected to HPLC analysis for caffeine, total polyphenol, dihydroxyflavan-3-ols, trihydroxyflavan-3-ols, ratios of trihydroxyflavan-3-ols to dihydroxyflavan-3-ols and total catechins levels. Results were subjected to statistical analysis using split plot design, with locations as main treatments and nitrogen rates as the sub-treatment. Caffeine and flavan-3-ols levels changed (p ≤ 0.05) with location of production, demonstrating that even with use of same cultivar and similar agronomic management quality of tea from one location cannot be replicated in another location. Caffeine levels increased (p ≤ 0.05) with rise in nitrogen fertilizer rate in all locations, but the extent depended on location. Total polyphenols and individual flavan-3-ols showed an inverse quadratic response, except EGCG that linearly decreased (p ≤ 0.05) in some locations, due to increasing rates of nitrogen fertilizer. Similar responses in the black tea quality parameters had been observed in previous studies. The black tea quality results were therefore directly influenced by the green leaf precursor compound patterns. Region specific nitrogenous fertilizer rates need development to ensure high tea quality.

Type
Research Article
Information
Experimental Agriculture , Volume 52 , Issue 2 , April 2016 , pp. 266 - 278
Check for updates
Copyright
Copyright © Cambridge University Press 2015 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Akhlas, M., Ahmad, T., Siyar, H. F. and Khanum, R. (2003). Qualitative assessment of fresh tea produced in Pakistan growing under different agroecological conditions and fertilizer treatments. Pakistan Journal of Botany 35 (5):779–790.Google Scholar
Ashihihara, H. and Crozier, A. (2001). Caffeine: A well known but little mentioned compound in plant science. Trends in Plant Science 9:407–413.CrossRefGoogle Scholar
Bajaj, K. L., Anan, T., Tsushida, T. and Ikegaya, K. (1987). Effects of (-)-Epicatechin on oxidation of theaflavins by polyphenol oxidase from tea leaves. Agriculture and Biological Chemistry 51:1767–1772.Google Scholar
Biswas, A. K., Biswas, A. K. and Sarkar, A. R. (1971). Biological and chemical factors affecting valuations of North East India plain teas. II: Statistical evaluation of the biological constituents and their effects on briskness, quality and cash evaluation of black teas. Journal of the Science of Food and Agriculture 22:96–200.Google Scholar
Biswas, A. K., Biswas, A. K. and Sarkar, A. R. (1973). Biological and chemical factors affecting the valuation of North East India plain teas. III: Statistical evaluation of the biochemical constituents and their effects on colour, brightness and strength of black teas. Journal of the Science of Food and Agriculture 24:1457–1477.CrossRefGoogle Scholar
Bokuchava, M. A. and Skobeleva, N. I. (1969). The chemistry and biochemistry of tea and tea manufacture. Advances in Food Research 17:215–292.CrossRefGoogle ScholarPubMed
Bonheure, D. and Willson, K. C. (1992). Mineral nutrition and fertilizers. In Tea: Cultivation to Consumption, 269–329 (Eds Willson, K. C. and Clifford, M. N.). London: Chapman and Hall.CrossRefGoogle Scholar
Cherotich, L., Kamunya, S. M., Alakonya, A., Msomba, S. W., Uwimana, M. A., Wanyoko, J. K. and Owuor, P. O. (2013). Variation in catechin composition of popularly cultivated tea clones in East Africa (Kenya). American Journal of Plant Science 4:628–640.CrossRefGoogle Scholar
Davis, A. L., Lewis, J. R., Cai, Y., Powell, C., Davis, A. P., Wilkins, J. P. G., Pudney, P. and Clifford, M. N. (1997). A polyphenolic pigment from black tea. Phytochemistry 46:1397–1402.CrossRefGoogle Scholar
Dev Choudhury, M. N., Rahman, F. and Barbora, B. C. (1991). Caffeine content in teas of North East India - a review. Two and A Bud 38 (1/2):3–8.Google Scholar
Ellis, R. T. and Cloughley, J. B. (1981). The importance of theaflavin (TF) in tea liquors. International Tea Journal 2:7–8.Google Scholar
Erturk, Y., Ercisli, S., Sengul, M., Eser, Z., Haznedar, A. and Turan, M. (2010). Seasonal variation of total phenolic, antioxidant activity and minerals in fresh tea shoots (Camellia sinensis var. sinensis). Pakistan Journal of Pharmaceutical Science 23 (1):69–74.Google ScholarPubMed
Harbowy, M. E. and Balentine, D. A. (1997). Tea chemistry. Critical Reviews in Plant Science 16 (5):415–480.CrossRefGoogle Scholar
Hilton, P. J., Palmer-Jones, R. and Ellis, R. T. (1973). Effects of season and nitrogen fertilizer upon the flavanol composition and tea making quality of fresh shoots of tea (Camellia sinensis L.) in Central Africa. Journal of the Science of Food and Agriculture 24:819–826.CrossRefGoogle Scholar
ISO-14502-1 (2005). Determination of substances characteristic of green and plain black tea. Part 1: Content of Total Polyphenols in Tea. Colorimetric Method using Folin-Ciocalteau Reagent. London: International Organization for Standardization.Google Scholar
ISO-14502-2 (2005). Determination of substances characteristic of green and plain black tea. Part 2: Determination of Catechins in Green Tea-Method using High Performance Liquid Chromatography. London: International Organization for Standardization.Google Scholar
Jhoo, J.-W. (2007). Antioxidant and anti-cancer activities of green and black tea polyphenols. In Antioxidant Measurement and Applications, American Chemical Society Symposium Series, Vol. 956, 215–225 (Eds Shahidi, F. and Ho, C.-T.). Washington, DC: American Chemical Society.CrossRefGoogle Scholar
Kwach, B. O., Kamau, D. M., Msomba, S. W., Muhoza, C. and Owuor, P. O. (2014). Effects of location of production, nitrogenous fertilizer rates and plucking intervals on clone TRFK 6/8 tea in East Africa: II. Mature leaf nutrients. International Journal of Tea Science 10 (3&4):25–40.Google Scholar
Kwach, B. O., Owuor, P. O., Kamau, D. M., Wanyoko, J. K. and Kamunya, S. M. (2013). Influence of location of production, season and genotype on caffeine and flavan-3-ols in young green leaves of tea (Camellia sinensis) leaves in Kenya. Journal of Agricultural Science and Technology B3 (8):557–574.Google Scholar
Madanhire, J. (1995). Catechin variations in tea clones and the effect on liquor composition and quality. In Proceedings of the First Regional Tea Seminar, Blantyre, Malawi: Montford Press.Google Scholar
Magoma, G., Wachira, F. N., Obanda, M., Imbuga, M. and Agong’, S. G. (2000). The use of catechins as biochemical markers in biodiversity studies of tea (Camellia sinensis). Genetic Resources and Crop Evolution 47:107–114.CrossRefGoogle Scholar
Mahanta, P. K., Baruah, S., Owuor, P. O. and Murai, T. (1988). Flavour volatiles of Assam black teas manufactured from different plucking standards and orthodox teas manufactured from different altitudes of Darjeeling. Journal of the Science of Food and Agriculture 45:317–324.CrossRefGoogle Scholar
McDowell, I., Feakes, J. and Gay, C. (1991). Phenolic composition of plain black tea liquors as a means of predicting price and country of origin. Journal of the Science of Food and Agriculture 55:627–641.CrossRefGoogle Scholar
Msomba, S. W., Kamau, D. M., Uwimana, M. A., Muhoza, C. and Owuor, P. O. (2014). Effects of location of production, nitrogenous fertilizer rates and plucking intervals on clone TRFK 6/8 tea in East Africa: I. Yields. International Journal of Tea Science 10 (3&4):14–24.Google Scholar
Othieno, C. O., Stephens, W. and Carr, M. K. V. (1992). Yield variability at the Tea Research Foundation of Kenya. Agriculture and Forestry Meteorology 61:237–252.CrossRefGoogle Scholar
Owuor, P. O., Kamau, D. M. and Jondiko, E. O. (2009). Response of clonal tea to location of production and plucking intervals. Food Chemistry 115:290–296.CrossRefGoogle Scholar
Owuor, P. O., Kamau, D. M., Jondiko, E. O. (2010a). The influence of geographical area of production and nitrogenous fertiliser on yields and quality parameters of clonal tea. Journal of Agriculture, Food and Environment 8 (2):682–690.Google Scholar
Owuor, P. O., Kamau, D. M., Kamunya, S. M., Msomba, S. W., Jondiko, E. O. and Uwimana, M. A. (2013). The response of clone BBK 35 tea to nitrogen fertilizer rates and harvesting intervals in the Lake Victoria Basin of Kenya. Journal of Agriculture, Food and Environment 11 (3&4):757–763.Google Scholar
Owuor, P. O. and Lang’at, J. K. A. (1988). Changes in chemical composition of black tea due to pruning. Tropical Science 28:127–132.Google Scholar
Owuor, P. O. and Obanda, M. (1997). The effects of some agronomic and processing practices and clones on the relative composition of the individual theaflavins in black Tea. Food Science and Technology, International, Tokyo 3:344–347.CrossRefGoogle Scholar
Owuor, P. O. and Obanda, M. (2007). The use of green tea (Camellia sinensis (L)) leaf flavan-3-ols composition in predicting plain black tea quality potential. Food Chemistry 100:873–884.CrossRefGoogle Scholar
Owuor, P. O., Obanda, M., Nyirenda, H. E. and Mandala, W. L. (2008). Influence of region of production on clonal black tea chemical characteristics. Food Chemistry 108:263–271.CrossRefGoogle Scholar
Owuor, P. O., Obanda, M., Nyirenda, H. E., Mphangwe, N. I. K., Wright, L. P. and Z., A. (2006). The relationship between some chemical parameters and sensory evaluations for plain black tea (Camellia sinensis) produced in Kenya and comparison with similar teas from Malawi and South Africa. Food Chemistry 97:644–653.CrossRefGoogle Scholar
Owuor, P. O., Obanda, M. A., Othieno, C. O., Horita, H., Tsushida, T. and Murai, T. (1987a). Changes in chemical composition and quality of black tea due to plucking standards. Agriculture and Biological Chemistry 51:3383–3384.Google Scholar
Owuor, P. O. and Odhiambo, H. O. (1994). Response of some black tea quality parameters to nitrogen fertilizer rates and plucking frequencies. Journal of the Science of Food and Agriculture 66:555–561.CrossRefGoogle Scholar
Owuor, P. O., Othieno, C. O., Horita, H., Tsushida, T. and Murai, T. (1987b). Effects of nitrogenous fertilisers on the chemical composition of black tea. Agriculture and Biological Chemistry 51:2665–2670.Google Scholar
Owuor, P. O., Reeves, S. G. and Wanyoko, J. K. (1986). Correlation of theaflavins content and valuation of Kenya black teas. Journal of the Science of Food and Agriculture 37:507–513.CrossRefGoogle Scholar
Owuor, P. O., Wachira, F. N. and Ng’etich, W. K. (2010b). Influence of region of production on relative clonal plain tea quality parameters in Kenya. Food Chemistry 119:1168–1174.CrossRefGoogle Scholar
Roberts, E. A. H. (1962). Economic importance of flavonoid substances: Tea fermentation. In The Chemistry of Flavonoid Compounds, 409–512 (Ed Geissman, T. A.). Oxford: Pergamon Press.Google Scholar
Roberts, G. R. and Fernando, R. S. S. (1981). Some observations on the correlation of polyphenol content to the quality of tea clones. Tea Quarterly 50:30–31.Google Scholar
Sanderson, G. W., Ranadive, A. S., Eisenberg, L. S., Farrel, F. J., Simon, R., Manley, C. H. and Coggon, P. (1976). Contributions of polyphenolic compounds to the taste of tea. In American Chemical Society Symposium Series no 26, Phenolic, Sulphur and Nitrogen Compounds in Food Flavours, 14–46: American Chemical Society.Google Scholar
Spiller, G. A. (1998). Caffeine. London: CRC Press.Google Scholar
Tanton, T. W. (1982). Environmental factors affecting yield of tea (Camellia sinensis L.): Effects of air temperature. Experimental Agriculture 18:47–52.CrossRefGoogle Scholar
Venkatesan, S. and Ganapathy, M. N. K. (2004). Impact of nitrogen and potassium fertilizer application on quality of CTC teas. Food Chemistry 84:325–328.CrossRefGoogle Scholar
Venkatesan, S., Murugesan, S., Ganapathy, M. N. K. and Verma, D. P. (2004). Long-term impact of nitrogen and potassium fertilizers on yield, soil nutrients and biochemical parameters of tea. Journal of the Science of Food and Agriculture 84:1939–1944.CrossRefGoogle Scholar
Wright, L. P., Mphangwe, N. I. K., Nyirenda, H. E. and Apostolides, Z. (2000). Analysis of caffeine and flavan-3-ol composition in the fresh leaf of Camellia sinensis for predicting the quality of the black tea produced in central and Southern Africa. Journal of the Science of Food and Agriculture 80:1823–1830.3.0.CO;2-E>CrossRefGoogle Scholar
Wright, L. P., Mphangwe, N. I. K., Nyirenda, H. E. and Apostolides, Z. (2002). Analysis of the theaflavin composition in plain black tea (Camellia sinensis) for predicting the quality of tea produced in central and Southern Africa. Journal of the Science of Food and Agriculture 82:517–525.CrossRefGoogle Scholar
Yao, L., Caffin, N., D’Arcy, B., Jiang, Y., Shi, J., Singanusong, R. and Xu, Y. (2005). Seasonal variations of phenolic compounds in Australia-grown tea (Camellia sinensis). Journal of Agricultural and Food Chemistry 53 (16):6477–6483.CrossRefGoogle ScholarPubMed