Chlorophyll as an indicator of green tea quality

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873700" target="_blank" >RIV/62157124:16270/15:43873700 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.2754/avb201483S10S103" target="_blank" >http://dx.doi.org/10.2754/avb201483S10S103</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.2754/avb201483S10S103" target="_blank" >10.2754/avb201483S10S103</a>

Result language
angličtina
Original language name
Chlorophyll as an indicator of green tea quality
Original language description
The objective of this work was to study the changes in chlorophyll contents in green teas stored under different conditions and to suggest the most suitable way and length of green tea storage. A secondary aim was to evaluate the possibility of using thechlorophyll content as an indicator of tea freshness. Samples for analysis were obtained from a range of tea-growing regions. Chlorophyll contents were measured using UV-vis spectrophotometry. Chlorophyll absorbance was measured at 642.5 and 660 nm. Prior to storage, chlorophyll concentration in teas ranged from 1.12 to 1.89 mg per 1 g of tea, which corresponded to data given by other authors. Storage was found to lead to a decline in chlorophyll concentration. From the 6(th) month of storage onwards,a significant decrease (P < 0.05) was observed in all samples, irrespective of storage conditions. Based on the findings of this study, original and metal packaging can be considered the most chlorophyll-friendly. On the other hand, glass
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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