No CrossRef data available.
Article contents
Variability of morphology, phytochemical traits and essential oil profile of tea (Camellia sinensis (L.) Kuntze) accessions in the southern region of the Caspian Sea
Published online by Cambridge University Press: 30 November 2023
Abstract
Tea (Camellia sinensis (L.) Kuntze) leaves are an important beverage crop due to their high caffeine content. Although the north of Iran is the main region for high-quality tea plants, there is no document on variations of phenotypic traits of different accessions. The present study was to assess the biodiversity of 12 tea accessions originating from four tea main sites in Iran (Langroud, Siahkal, Kobijar and Bazkiaguorab) using multivariate analysis. Two-year-old tea plants were cultivated in a completely randomized design with five replicates in a greenhouse. One year after plant establishment, phenotypic characteristics were studied. The tea accessions showed different responses in chlorophyll and total ash contents. The highest and lowest amount of caffeine in tea accessions was found in Kobijar A7 and Langroud A2, respectively. Epicatechin was obtained in a 6.48–15.44 mg g−1 range, and the maximum variability was found in epigallocatechin gallate (EGCG), differing from 0.94 to 21.03 mg g−1. Langroud A2 and Bazkiaguorab A11 contained the maximum EGCG and the total polyphenolic content in Bazkiaguorab was greater than other accessions. Heat map analysis showed the maximum variability of EGCG, catechin, and GA among the accessions. The main essential oil compounds were 2-pentyl furan followed by hexanal, gamma-terpinene, octane, ortho-cymene, terpinen-4-ol, alpha-copaene and E-caryophyllene. In conclusion, changes in phytochemical traits caused by genetics and origin can significantly alter the quality of tea compounds. The results of this study can be utilized as raw materials in future breeding projects to improve new cultivars with superior characteristics.
- Type
- Research Article
- Information
- Copyright
- Copyright © The Author(s), 2023. Published by Cambridge University Press on behalf of National Institute of Agricultural Botany
References
Arnon, DI (1949) Copper enzymes in isolated chloroplasts. Polyphenoloxidase in Beta vulgaris. Plant Physiology 24, 1–9.CrossRefGoogle ScholarPubMed
Bahmani, K, Darbandi, AI, Ramshini, HA, Moradi, N and Akbari, A (2015) Agro-morphological and phytochemical diversity of various Iranian fennel landraces. Industrial Crops and Products 77, 282–294.CrossRefGoogle Scholar
Chavoshizadeh, S, Pirsa, S and Mohtarami, F (2020) Sesame oil oxidation control by active and smart packaging system using wheat gluten/chlorophyll film to increase shelf life and detecting expiration date. European Journal of Lipid Science and Technology 122, 1900385. https://doi.org/10.1002/ejlt.201900385CrossRefGoogle Scholar
Chen, L, Zhou, ZX, Chen, L and Zhou, ZX (2005) Variations of main quality components of tea genetic resources [Camellia sinensis (L.) O. Kuntze] preserved in the China National Germplasm Tea Repository. Plant Foods for Human Nutrition 60, 31–35.CrossRefGoogle Scholar
Chen, Y, Huang, L, Liang, X, Dai, P, Zhang, Y, Li, B and Sun, C (2020) Enhancement of polyphenolic metabolism as an adaptive response of lettuce (Lactuca sativa) roots to aluminum stress. Environmental Pollution 261, 114230.CrossRefGoogle ScholarPubMed
Cheptot, L, Maritim, T, Korir, R, Kipsura, E, Kamunya, S, Matasyoh, L and Muoki, R (2019) Seasonal variations in catechins and caffeine profiles among tea cultivars grown in Kenya. International Journal of Tea Science 12, 56–61.Google Scholar
Dargah, SM, Rezaei, MB, Jahromi, MG, Jari, SK and Khiavi, SJ (2023) Genetic resources diversity of tea (Camellia sinensis (L.) Kuntze) in the southern region of the Caspian Sea. Plant Genetic Resources 21, 97–106.CrossRefGoogle Scholar
Donlao, N and Ogawa, Y (2019) The influence of processing conditions on catechin, caffeine and chlorophyll contents of green tea (Camelia sinensis) leaves and infusions. LWT 116, 108567.CrossRefGoogle Scholar
Ghanbari, MA, Salehi, H and Moghadam, A (2022) Genetic diversity assessment of Iranian Kentucky bluegrass accessions: I. ISSR markers and their association with habitat suitability within and between different ecoregions. Molecular Biotechnology 64, 1244–1258.CrossRefGoogle ScholarPubMed
Ghanbari, MA, Salehi, H and Jowkar, A (2023) Genetic diversity assessment of Iranian Kentucky bluegrass accessions: II. Nuclear DNA content and its association with morphological and geographical features. Molecular Biotechnology 65, 84–96.CrossRefGoogle ScholarPubMed
Gill, M (1992) Specialty and herbal teas. In Willson, KC and Clifford, MN (eds), Tea. Dordrecht, The Netherlands: Springer, pp. 513–534. https://doi.org/10.1007/978-94-011-2326-6_15CrossRefGoogle Scholar
Horie, H and Kohata, K (2000) Analysis of tea components by high-performance liquid chromatography and high-performance capillary electrophoresis. Journal of Chromatography A 881, 425–438.CrossRefGoogle ScholarPubMed
Hyun, DY, Gi, GY, Sebastin, R, Cho, GT, Kim, SH, Yoo, E, Lee, S, Son, DM and Lee, KJ (2020) Utilization of phytochemical and molecular diversity to develop a target-oriented core collection in tea germplasm. Agronomy 10, 1667.CrossRefGoogle Scholar
Iezzoni, AF and Pritts, MP (1991) Applications of principal component analysis to horticultural research. HortScience 26, 334–338.CrossRefGoogle Scholar
International Standardization Organization (ISO) (1987) Tea determination of total ash. ISO No. 1575.Google Scholar
Jayawardhane, S, Madushanka, K, Mewan, K, Jayasinghe, S, Karunajeewa, N and Edirisinghe, ENU (2016) Determination of quality characteristics in different green tea products available in Sri Lankan supermarkets. In Proceedings of the 6th symposium on plantation crop research, Colombo, Sri Lanka 57-68.Google Scholar
Jin, JQ, Ma, JQ, Ma, CL, Yao, MZ and Chen, L (2014) Determination of catechin content in representative Chinese tea germplasms. Journal of Agricultural and Food Chemistry 62, 9436–9441.CrossRefGoogle ScholarPubMed
Khiavi, SJ, Azadi Gonbad, R and Falakro, K (2020a) Identification of genetic diversity and relationships of some Iranian tea genotypes using SRAP markers. Journal of Horticulture and Postharvest Research 3, 25–34.Google Scholar
Khiavi, SJ, Falakro, K, Safaei Chaeikar, S, Ramzi, S and Kahneh, E (2020b) Usage of morphological and ISSR markers for investigation of tea genotypes. Plant Production Research Journal 26, 131–147, (In Persian).Google Scholar
Koch, W, Kukula-Koch, W, Komsta, Ł, Marzec, Z, Szwerc, W and Głowniak, K (2018) Green tea quality evaluation based on its catechins and metals composition in combination with chemometric analysis. Molecules 23, 1689.CrossRefGoogle ScholarPubMed
Kottawa-Arachchi, JD, Gunasekare, MK and Ranatunga, MA (2019) Biochemical diversity of global tea [Camellia sinensis (L.) O. Kuntze] germplasm and its exploitation: a review. Genetic Resources and Crop Evolution 66, 259–273.CrossRefGoogle Scholar
Li, ZX, Yang, WJ, Ahammed, GJ, Shen, C, Yan, P, Li, X and Han, WY (2016) Developmental changes in carbon and nitrogen metabolism affect tea quality in different leaf position. Plant Physiology and Biochemistry 106, 327–335.CrossRefGoogle ScholarPubMed
Li, J, Wang, J, Yao, Y, Hua, J, Zhou, Q, Jiang, Y and Dong, C (2020) Phytochemical comparison of different tea (Camellia sinensis) cultivars and its association with sensory quality of finished tea. LWT 117, 108595.CrossRefGoogle Scholar
Lin, J, Dai, Y, Guo, YN, Xu, HR and Wang, XC (2012) Volatile profile analysis and quality prediction of Longjing tea (Camellia sinensis) by HS-SPME/GC-MS. Journal of Zhejiang University-SCIENCE B 13, 972–980.CrossRefGoogle ScholarPubMed
Ošťádalová, M, Tremlová, B, Pokorná, J and Král, M (2015) Chlorophyll as an indicator of green tea quality. Acta Veterinaria Brno 83, 103–109.CrossRefGoogle Scholar
Ouchikh, O, Chahed, T, Ksouri, R, Taarit, MB, Faleh, H, Abdelly, C and Marzouk, B (2011) The effects of extraction method on the measured tocopherol level and antioxidant activity of L. nobilis vegetative organs. Journal of Food Composition and Analysis 24, 103–110.CrossRefGoogle Scholar
Pan, H, Wang, F, Rankin, GO, Rojanasakul, Y, Tu, Y and Chen, YC (2017) Inhibitory effect of black tea pigments, theaflavin-3/3'-gallate against cisplatin-resistant ovarian cancer cells by inducing apoptosis and G1 cell cycle arrest. International Journal of Oncology 51, 1508–1520.CrossRefGoogle Scholar
Rajanna, L, Ramakrishnan, M and Simon, L (2011) Evaluation of morphological diversity in south Indian tea clones using statistical methods. Maejo International Journal of Science and Technology 5, 1.Google Scholar
Rehman, S, Bhatti, HN, Iqbal, Z and Rashid, U (2008) Essential oil composition of commercial black tea (Camellia sinensis). International Journal of Food Science & Technology 43, 346–350.CrossRefGoogle Scholar
Robertson, A (1992) The chemistry and biochemistry of black tea production—The non-volatiles. In Willson, KC and Clifford, MN (eds), Tea: Cultivation to Consumption. Dordrecht, The Netherlands: Springer, pp. 555–601. https://doi.org/10.1007/978-94-011-2326-6_17CrossRefGoogle Scholar
Samadi, S and Fard, FR (2020) Phytochemical properties, antioxidant activity and mineral content (Fe, Zn and Cu) in Iranian produced black tea, green tea and roselle calyces. Biocatalysis and Agricultural Biotechnology 23, 101472.CrossRefGoogle Scholar
Sefidkon, F, Abbasi, K and Khaniki, GB (2006) Influence of drying and extraction methods on yield and chemical composition of the essential oil of Satureja hortensis. Food Chemistry 99, 19–23.CrossRefGoogle Scholar
Sharma, R, Rana, A and Kumar, S (2022) Phytochemical investigation and bioactivity studies of flowers obtained from different cultivars of Camellia sinensis plant. Natural Product Research 36, 2166–2170.CrossRefGoogle ScholarPubMed
Shen, W, Li, H, Teng, R, Wang, Y, Wang, W and Zhuang, J (2019) Genomic and transcriptomic analyses of HD-Zip family transcription factors and their responses to abiotic stress in tea plant (Camellia sinensis). Genomics 111, 1142–1151.CrossRefGoogle ScholarPubMed
Tang, GY, Zhao, CN, Xu, XY, Gan, RY, Cao, SY, Liu, Q and Li, HB (2019) Phytochemical composition and antioxidant capacity of 30 Chinese teas. Antioxidants 8, 180.CrossRefGoogle ScholarPubMed
Vastrad, JV, Badanayak, P and Goudar, G (2022) Phenolic compounds in Tea: phytochemical, biological, and therapeutic applications. In Badria, FA (ed.), Phenolic Compounds-Chemistry, Synthesis, Diversity, Non-Conventional Industrial, Pharmaceutical and Therapeutic Applications. London, UK: IntechOpen, p. 452. https://doi.org/10.5772/intechopen.98715Google Scholar
Vozhdehnazari, MS, Hejazi, SM, Sefidkon, F, Jahromi, MG and Mousavi, A (2022) Variability in morphology and essential oil profile for 30 populations of Satureja species with respect to climatic paramours using multivariate analysis: an opportunity for industrial products. Journal of Essential Oil Bearing Plants 25, 994–1011.CrossRefGoogle Scholar
Wang, X, Liu, BY, Zhao, Q, Sun, X, Li, Y, Duan, Z and Li, J (2019) Genomic variance and transcriptional comparisons reveal the mechanisms of leaf color affecting palatability and stressed defense in tea plant. Genes 10, 929.CrossRefGoogle ScholarPubMed
Wen, B, Ren, S, Zhang, Y, Duan, Y, Shen, J, Zhu, X and Fang, W (2020) Effects of geographic locations and topographical factors on secondary metabolites distribution in green tea at a regional scale. Food Control 110, 106979.CrossRefGoogle Scholar
Yadav, KC, Parajuli, A, Khatri, BB and Shiwakoti, LD (2020) Phytochemicals and quality of green and black teas from different clones of tea plant. Journal of Food Quality 6, 1–13.Google Scholar
Yamashita, H, Katai, H, Ohnishi, T, Morita, A, Panda, SK and Ikka, T (2021) Tissue-dependent variation profiles of tea quality-related metabolites in new shoots of tea accessions. Front Nutrition 8, 659807. https://doi.org/10.3389/fnut.2021.659807CrossRefGoogle ScholarPubMed
Yao, L, Caffin, N, D'Arcy, B, Jiang, Y, Shi, J, Singanusong, R, Liu, X, Datta, N, Kakuda, Y and Xu, Y (2005) Seasonal variations of phenolic compounds in Australia-grown tea (Camellia sinensis). Journal of Agricultural and Food Chemistry 53, 6477–6483.CrossRefGoogle ScholarPubMed
Zare Hoseini, R, Mehregan, I, Ghanbari Jahromi, M, Mousavi, A and Salami, SA (2022) Evaluating molecular and morphological diversity of Phlomis olivieri Benth (Lamiaceae) populations in Iran. Biodiversity 23, 81–95.CrossRefGoogle Scholar
Zeng, J, Ping, W, Sanaeifar, A, Xu, X, Luo, W, Sha, J and Li, X (2021) Quantitative visualization of photosynthetic pigments in tea leaves based on Raman spectroscopy and calibration model transfer. Plant Method 17, 1–13.CrossRefGoogle ScholarPubMed
Zhang, W, Zhang, Y, Qiu, H, Guo, Y, Wan, H, Zhang, X and Wen, W (2020) Genome assembly of wild tea tree DASZ reveals pedigree and selection history of tea varieties. Nature Communication 11, 1–12.Google ScholarPubMed
Montahae Dargah et al. supplementary material
File
17.3 KB