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Studies on fatty acid composition in tea Camellia sinensis
Author(s) -
Bhuyan Lakshi Pd,
Mahanta Pradip Kr
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740460310
Subject(s) - camellia sinensis , theaceae , cultivar , camellia , palmitic acid , fatty acid , oleic acid , linoleic acid , myristic acid , food science , linolenic acid , botany , chemistry , composition (language) , biology , horticulture , biochemistry , linguistics , philosophy
The proportions of fatty acids, viz lauric, myristic, palmitic, oleic, linoleic, and linolenic, in tea leaf, Camellia sinensis (L) O Kuntze, were determined at different stages of manufacture as well as in Mack tea. No significant variations were observed in the fatty acid contents of three major cultivars, Assam, China and Cambod. However, some variations were noticeable in leaf cropped in different months. Manufacturing stages have a pronounced effect on the relative proportions of the various fatty acids. Monthly distribution of total lipid was also followed in tea leaf, and the pattern of variation observed was identical for all the three cultivars.