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| Content Provider | Springer Nature Link |
|---|---|
| Author | Kumar, P. V. Sujith Basheer, Shabana Ravi, R. Thakur, M. S. |
| Copyright Year | 2011 |
| Abstract | Attempts were made to evolve an efficient technique for quality assessment of tea (Camellia sinensis) using a tyrosinase based biosensor to detect polyphenols (PP). Tyrosinase catalyzes the polymerization of PP to form theaflavins (Tf) and thearubigins (Tr) contributing to the colour and astringency of tea, which determine tea quality. Variation in biosensor response of tea infusions gave an indication of differential amount of Tf and Tr. A comparative study of quality attributes of 8 varieties of commercially available brands of tea (A–H) was done using biosensor and results were compared with conventional techniques such as spectrophotometry, high performance liquid chromatography (HPLC), Commission Internationale de I’Eclairage (CIE) system and sensory evaluation. Considerable correlation was observed among the biosensor, sensory and spectrophotometric evaluation of tea samples. Sample A showed high Tf content and also showed a relative high biosensor response whereas sample G showed relatively poor response. Application of biosensors would serve as a basis for the evaluation of market value of tea in the near future. |
| Starting Page | 440 |
| Ending Page | 446 |
| Page Count | 7 |
| File Format | |
| ISSN | 00221155 |
| Journal | Journal of Food Science and Technology |
| Volume Number | 48 |
| Issue Number | 4 |
| e-ISSN | 09758402 |
| Language | English |
| Publisher | Springer-Verlag |
| Publisher Date | 2011-02-22 |
| Publisher Place | India |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Tea Polyphenols Theaflavins Thearubigins Sensory Biosensor Nutrition Chemistry/Food Science Food Science |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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