International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 2 (2018)

The positive effect of UV radiation on biochemical and microbiological characteristics of different altitude grown Darjeeling tea clones

Author(s): Sudeshna Shyam Choudhury, Rumjhum Mukherjee, Rajanya Ghosh, Modhura Mondal, Sohini Majumdar
Abstract: Fresh tea leaves (two leaves and a bud) were collected from different altitudes of Darjeeling viz. Dilaram tea estate, (5843ft msl), Maldiram (5600ft msl), Giddhapahar (4354ft msl), Upper Jungpana (4347 ft msl) and Ahaldara (4006 ft msl) which were exposed under different natural ambient UV radiation. The altitudinal heights are directly proportional to the UV irradiance measured by UV meter. Total antioxidant and UV absorbing compounds are highly correlating with higher UV exposure to high altitude grown tea. The enzymatic antioxidant Superoxide Dismutase activity is almost similar in case of high altitude and low altitude grown tea clones. The higher extent of natural UV dose upregulates the non-enzymatic antioxidant activities as flavonoids, specially flavonoid glycosides. This flavonoid glycosides, specially Rutin serves as aroma precursor as well as better antimicrobial components. The increased extent of such active component in different altitude grown tea clones were qualitatively and quantitatively detected by Thin Layer Chromatography and UV spectrophotometric scan respectively.
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