Journal
FOOD CHEMISTRY
Volume 130, Issue 4, Pages 908-914Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.08.008
Keywords
Amino acid; Camellia sinensis; Green tea; Phosphorus deficiency; Polyphenols; Catechins; Theanine
Funding
- Natural Science Foundation of Fujian Province, PR China [2009J01083]
Ask authors/readers for more resources
Self-rooted, 10-month-old, uniform tea [Camellia sinensis (L) O. Kuntze cv. Huangguanyin] plants were supplied with 0, 40, 80, 160, 400 or 1000 mu M phosphorus (P) for 17 weeks to determine how P-deficiency affects the quality of green tea. Leaf P concentration increased with increasing P supply. Whole plant dry weight (DW) increased as P supply increased from 0 to 160 mu M, then remained little changed with further increasing P supply. The P-deficient green tea displayed decreased concentrations of water extract, total polyphenols, flavonoids, total free amino acids, theanine (Thea) and asparagic acid (Asp) + glutamic acid (Glu), increased concentrations of water soluble sugars, valine (Val), gamma-aminobutyric acid (GABA), proline (Pro) and cysteine (Cys), and ratio of total polyphenols to total free amino acids, but unchanged concentrations of total catechins and epigallocatechin gallate (EGCG). In conclusion, the sensory and biochemical qualities of green tea were lowered by P-deficiency. (C) 2011 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available