• Mr. Kamal Narayan Baruah Indian Institute of Technology Guwahati
  • Dr. Siddhartha Singha Indian Institute of Technology Guwahati
  • Dr. Ramagopal V. S. Uppaluri Indian Institute of Technology Guwahati


: fresh tea leaves, catechin content.


Conventional characterization of catechin content in fresh tea leaves refers to the quantification of (-)-EGCG, (- )- ECG, (-)- EGC, (-)- EC, and (+)- C for their medicinal benefits.  For the two tea cultivars S3A3 and TV18, being cultivated in NE India, the article targets a detailed catechin profile and a comparative assessment with the best findings in the literature. The investigations affirmed that the chosen tea cultivar leaves possessed higher constitution of galloyl catechins (EGCG & ECG). Also, while EC and C are in low concentrations, EGC concentration has been very high. Henceforth, both S3A3 and TV18 can be customized as promising sources for the development of functional tea beverage products.

Author Biographies

Mr. Kamal Narayan Baruah, Indian Institute of Technology Guwahati

School of Agro & Rural Technology

Dr. Siddhartha Singha, Indian Institute of Technology Guwahati

School of Agro & Rural Technology

Dr. Ramagopal V. S. Uppaluri, Indian Institute of Technology Guwahati

Professor, Department of Chemical Engineering


Astill, C., Birch, M. R., Dacombe, C., Humphrey, P. G., & Martin, P. T. (2001). Factors affecting the caffeine and polyphenol contents of black and green tea infusions. Journal of Agricultural and Food Chemistry, 49(11), 5340–5347.

Bora, P., Ragaee, S., & Marcone, M. (2019). Characterisation of several types of millets as functional food ingredients. International Journal of Food Sciences and Nutrition, 70(6), 714–724.

Gadkari, P. V., & Balaraman, M. (2015). Catechins: Sources, extraction and encapsulation: A review. Food and Bioproducts Processing, 93, 122–138.

Gulati, A., Rajkumar, S., Karthigeyan, S., Sud, R. K., Vijayan, D., Thomas, J., Rajkumar, R., Das, S. C., Tamuly, P., Hazarika, M., & Ahuja, P. S. (2009). Catechin and catechin fractions as biochemical markers to study the diversity of Indian tea (Camellia sinensis (L.) O. Kuntze) germplasm. Chemistry and Biodiversity, 6(7), 1042–1052.

Harbourne, N., Marete, E., Jacquier, J. C., & O’Riordan, D. (2009). Effect of drying methods on the phenolic constituents of meadowsweet (Filipendula ulmaria) and willow (Salix alba). Lwt, 42(9), 1468–1473.

Higdon, J. V., & Frei, B. (2003). Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions. Critical Reviews in Food Science and Nutrition, 43(1), 89–143.

Jayasinghe, S. L., & Kumar, L. (2021). Potential impact of the current and future climate on the yield, quality, and climate suitability for tea [camellia sinensis (L.) O. Kuntze]: A systematic review. Agronomy, 11(4).

Kelly, T., & Owusu-Apenten, R. (2015). Effect of Methotrexate and Tea Polyphenols on the Viability and Oxidative Stress in MDA-MB-231 Breast Cancer Cells. Journal of Applied Life Sciences International, 2(4), 152–159.

Kfoury, N., Scott, E. R., Orians, C. M., Ahmed, S., Cash, S. B., Griffin, T., Matyas, C., Stepp, J. R., Han, W., Xue, D., Long, C., & Robbat, A. (2019). Plant-Climate Interaction Effects: Changes in the Relative Distribution and Concentration of the Volatile Tea Leaf Metabolome in 2014–2016. Frontiers in Plant Science, 10, 1–10.

Lee, L. S., Kim, S. H., Kim, Y. B., & Kim, Y. C. (2014). Quantitative analysis of major constituents in green tea with different plucking periods and their antioxidant activity. Molecules, 19(7), 9173–9186.

Legeay, S., Rodier, M., Fillon, L., Faure, S., & Clere, N. (2015). Epigallocatechin gallate: A review of its beneficial properties to prevent metabolic syndrome. Nutrients, 7(7), 5443–5468.

Liu, L., Nagai, I., Gao, Y., Matsushima, Y., Kawai, Y., & Sayama, K. (2017). Effects of catechins and caffeine on the development of atherosclerosis in mice. Bioscience, Biotechnology and Biochemistry, 81(10), 1948–1955.

Mittal et al. (2004). EGCG down-regulates telomerase in human breast carcinoma MCF-7 cells, leading to suppression of cell viability and induction of apoptosis. International Journal of Oncology, 24, 703–710.

Miura, Y., Chiba, T., Tomita, I., Koizumi, H., Miura, S., Umegaki, K., Hara, Y., Ikeda, M., & Tomita, T. (2001). Tea catechins prevent the development of atherosclerosis in apoprotein E-deficient mice. Journal of Nutrition, 131(1), 27–32.

Nain, C. W., Mignolet, E., Herent, M. F., Quetin-Leclercq, J., Debier, C., Page, M. M., & Larondelle, Y. (2022). The Catechins Profile of Green Tea Extracts Affects the Antioxidant Activity and Degradation of Catechins in DHA-Rich Oil. Antioxidants, 11(9).

Namal Senanayake, S. P. J. (2013). Green tea extract: Chemistry, antioxidant properties and food applications - A review. Journal of Functional Foods, 5(4), 1529–1541.

Ngamsuk, S. Huang, T. Hsu, J. (2020). Antioxidant, Antityrosinase Activity and Physicochemical Properties of Manufactured Chocolates in Taiwan Affected by Roasting Treatments. Journal of Food and Nutrition Research, 8(8), 424–430.

Ogawa, K., Hirose, S., Nagaoka, S., & Yanase, E. (2016). Interaction between Tea Polyphenols and Bile Acid Inhibits Micellar Cholesterol Solubility. Journal of Agricultural and Food Chemistry, 64(1), 204–209.

Ping Xu, Feng Yan, Yueling Zhao, Xiangbo Chen, Shili Sun, Yuefei Wang, L. Y. (2020). Green Tea Polyphenol EGCG Attenuates MDSCs-mediated Immunosuppression through Canonical and Non-Canonical Pathways in a 4T1 Murine Breast Cancer Model Ping. Nutrients, 12, 1042.

Roslan, A. S., Ismail, A., Ando, Y., & Azlan, A. (2020). Effect of drying methods and parameters on the antioxidant properties of tea (Camellia sinensis) leaves. Food Production, Processing and Nutrition, 2(1).

Sabhapondit, S., Karak, T., Bhuyan, L. P., Goswami, B. C., & Hazarika, M. (2012). Diversity of catechin in Northeast Indian Tea cultivars. The Scientific World Journal, 2012, 485193.

Tian, J., Geiss, C., Zarse, K., Madreiter-Sokolowski, C. T., & Ristow, M. (2021). Green tea catechins EGCG and ECG enhance the fitness and lifespan of Caenorhabditis elegans by complex I inhibition. Aging, 13(19), 22629–22648.

Vuong, Q. V., Golding, J. B., Nguyen, M., & Roach, P. D. (2010). Extraction and isolation of catechins from tea. Journal of Separation Science, 33(21), 3415–3428.

Vuong, Q. V., Golding, J. B., Stathopoulos, C. E., Nguyen, M. H., & Roach, P. D. (2011). Optimizing conditions for the extraction of catechins from green tea using hot water. Journal of Separation Science, 34(21), 3099–3106.

Wei, K., Wang, L., Zhou, J., He, W., Zeng, J., Jiang, Y., & Cheng, H. (2011). Catechin contents in tea (Camellia sinensis) as affected by cultivar and environment and their relation to chlorophyll contents. Food Chemistry, 125(1), 44–48.

Zhang, C., Suen, C. L. C., Yang, C., & Quek, S. Y. (2018). Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade. Food Chemistry, 244, 109–119.

Climatological information, station Mazbat, Period 1991-2020. Indian Meteorological Department Ministry of Earth Sciences Government of India. Retrieved April 13, 2023, from