Azerbaijan Tea (*Camellia sinensis* L.): Chemical Components, Pharmacology and the Dynamics of the Amino Acids

*Mikayil Akbar Maharramov, Muhendis Mammadhuseyn Jahangirov and Sevinc Ismail Maharramova*

## **Abstract**

The carried out researches show that tea (*Camellia sinensis* L*.*) is the most unique and complex plant for its chemical component. The ingredients in the component of tea have a physiological activity and could be used in the treatment and prophylactics of a number of diseases. The obtained results prove that the new aspects of the utilization of tea could be used in the prophylactics of a number of pathological processes. Taking into consideration the extraordinary biological activity of amino acids in the component of tea and its effects on human body, the amino acids and their dynamics in the component of green tea leaves which was grown and processed in Lankaran-Astara region have been studied. It has been basis of total quantity determined that tea extractives contain 16 amino acids, including irreplaceable amino acids. Theanine contains the basis of the total quantity of amino acids. The highest of theanine was observed in the tea varieties of Azerbaijan-4 (16.90 ± 0.46) and the least quantity in Azerchay brand (9.96 ± 0.35). Theanine quantity is 41.3% of the total amino acids in the content of the tea-Azerbaijan-1 grade, and contains 38.8% of amino acids in Kolkhida variety.

**Keywords:** tea leaf, chemical component, health, amino acid, theanine, caffeine

### **1. Introduction**

Tea growing is the agricultural and food industry field which is engaged in planting of tea plantations, cultivation of tea planting materials, the production, and processing of green tea leaves. Tea is a perennial evergreen subtropical plant, which is consumed as a tea drink after processing leaves, buds, and elegant trunks [1].

Although the history of the tea plant goes back to an ancient periods, the history of this plant dates back to the late nineteenth century in Azerbaijan. As a result of investigations, the possibility of the development of tea growing in various regions

of Azerbaijan, especially Lankaran geographical region had been mentioned in the works of scientists such as I. N. Klingen (1888), K. Begichev (1893), and S. N. Timofeyev (1897). Still in 1875, a prominent biologist I. V. Voyeykov in his work, emphasized about the development of tea growing in Sukhumi, Georgia, Zugdudi, Alazan Valley, Karabakh, and Lankaran, which was published in Trans Caucasus [2].

At the same time, it should be noted that the first tea bushes were planted in Lankaran by some ambitious villagers, including M. O. Novoselov, who had been removed from Russia. At this time, much more planted tea bushes were brought from neighboring Georgia. M.O. Novoselov had planted the first small tea plantation near 12 km from Lankaran in 1896 [3].

The first experiments for tea cultivation by industrial method were carried out in the Hirkan experimental field in Lankaran support station of the All-Union Institute of new plants and Applied Botany, initiated and organized by Academician N. Vavilov in 1928. According to the obtained positive results, the first tea state-farm (former "Kirov" state farm) was established in 1932. In 1933, the second "Avrora" tea state-farm was established in the large tracts of forest in the southern part of Lankaran, and since 1934, it had been expanded to the collective farms of Astara, Lankaran, Masalli districts, and since 1936 to the collective farms of Zakatala and Balakan regions. Already in 1936 over 500 hectares of tea plantations were established in the republic. In 1937, the first tea processing plant was constructed and put into operation in Lankaran, and 44 tons of green tea leaves were processed at this factory in the same year.

In 1975, the total area of tea plantations were 8500 hectares, the harvest of green tea leaves was 13100 tons, the productivity was 26.7 centner for per hectares, and the total area of tea plantations in 1988 was 13.4 thousand hectares, tea leaf harvest was increased to 34500 tons and the productivity was 48.5 centner for per hectares. Although the introduction variant of the Kolkhida tea was widely spread in tea plantations, but "Azerbaijan - 2" and "Azerbaijan - 4" tea varieties begun to spread in tea plantations for its high yield, drought, and relatively frost resistant [3].

Already in the 90s of the XX century, production of green tea leaves in Azerbaijan exceeded 34000 tons, the number of primary tea processing plants was 14, and the number of tea-making factories was 2. Top quality "Bouquet of Azerbaijan," "Extra" and others tea varieties were produced in these factories.

According to the plans of the former USSR and the Government of the Republic of Azerbaijan, the total area of the tea plantation in the regions of Azerbaijan was considered up to 16000 hectares in 1995 and 21000 hectares in 2005 [4]. Unfortunately, since the end of the twentieth century, the area of tea plantations, as well as the production and processing of green tea leaves, fell sharply in the territory of the Republic of Azerbaijan. As can be seen from the statistical data, the peak of tea development in the Republic of Azerbaijan dates back to 1980–1990 (1988) [5].

Since 1990, the area of tea growing plantations, tea leaf harvesting, and the productivity of tea fields had been declined year by year. Although the lowest extent for tea plantations area was 600 hectares in 2010, but the lowest extent of green tea leaf harvesting was 320 tons in 2008 [5].

As a result of targeted measures undertaken by the government and local executive powers, since 2000, the total area of agricultural crops in the republic had increased again and reached 1583.9 thousand hectares in 2010 and 1738.0 thousand hectares in 2018. The tea planting area had been increased year by year and reached up to 1136.0 thousand hectares in 2018, of which 0.7 thousand hectares were in the harvesting age. The total tea leaves harvesting in the same

**69**

these components [17].

*Azerbaijan Tea (*Camellia sinensis *L.): Chemical Components, Pharmacology and the Dynamics…*

Such alteration will have a significant positive impact on the production of green

The State Program on Tea growing Development in the Republic of Azerbaijan for 2018–2027 [7] plays an important role in emerging the positive dynamics in tea growing development. According to the State Program, the tea plantation areas in the Republic will be increased up to 3.0 thousand hectares and production of green tea leaves will be increased up to 8500 tons by 2027, which will increase the selfsufficiency level of the population from 40.2% up to 73.6% by 2015 and will allow to reduce the import dependence level from 87.6 to 52.6% and to reduce the import

year was 870 tons, but the productivity was 11.1 centner/hectares. Increase, in both cultivation area and production of green tea leaves was completely shared on

tea leaves, its productivity, cost, profitability, and other economic indicators.

**2. The chemical components of tea and its effects on human body**

chemical component, which is formed during its processing [8].

more than coffee, but the affect is more mild [10].

Tea (*Camellia sinensis* L.) is the most unique and complex plant for its chemical composition. The number of chemical components, included in the structure of tea had been reached 300 and separated by the beginning of the twenty-first century. Some of them have not been identified yet, and their biochemistry role has not yet been studied. It should be noted that the chemical component of freshly harvested green leaves and tea is not the same. Ready-made dry tea has a more compound

The modern interest in the chemical component of the tea is due to the fact that many of the ingredients in the tea have physiological activity and can be used in the treatment and prevention of many diseases. The main three group phytochemicals are separated in the tea leaves: alkaloids, flavonoids, and tanned substances of

Alkaloids are highly heterocyclic nitrogen components and have high functional activity. These include three major groups of components – caffeine, Theo bromine and theophylline. It is interesting that the amount of caffeine in the tea is much

It is due to the fact that the caffeine in the component of tea is connected with tannins and produces theine or tannate. Theine causes acne in the tea and has a tonic effect on the body, improves mental capacity, stimulates the cardiovascular and central nervous system, and increases activity [11]. Different sorts of tea contain varying amounts of caffeine in the average amounts of 1–4%, but in dark tea sorts, it is up to 5% [12]. According to its association with tannin, caffeine is expelled from the body much faster than alkaloids, thus eliminating the risk of poisoning in people who consume too much tea. High-grade teas contain more caffeine than green tea. At the same time, there is such an information that theine is formed during the growth and development of the plant and accumulates in the young grass of the high-grade green teas [13]. However, there is information that caffeine does not determine the color of the tea [14]. For example, the amount of caffeine in the Ceylon tea is lower than that of the weaker Chinese teas. In addition to theine, there are small amounts of other alkaloids such as vasopressin and diuretic properties, which contain up to 0.5% of the weight of dry tea leaves: theobromine and theophylline [15]. It is transferred into guanine toxic properties due to the long-term remaining of the brewed tea [16]. Natural flavonols are campesterol, quercetin, and myricetin. Tea is the main source of

*DOI: http://dx.doi.org/10.5772/intechopen.92190*

Lankaran economic region [5, 6].

of tea by 2000.0 tons.

purine group [9].

*Azerbaijan Tea (*Camellia sinensis *L.): Chemical Components, Pharmacology and the Dynamics… DOI: http://dx.doi.org/10.5772/intechopen.92190*

year was 870 tons, but the productivity was 11.1 centner/hectares. Increase, in both cultivation area and production of green tea leaves was completely shared on Lankaran economic region [5, 6].

Such alteration will have a significant positive impact on the production of green tea leaves, its productivity, cost, profitability, and other economic indicators.

The State Program on Tea growing Development in the Republic of Azerbaijan for 2018–2027 [7] plays an important role in emerging the positive dynamics in tea growing development. According to the State Program, the tea plantation areas in the Republic will be increased up to 3.0 thousand hectares and production of green tea leaves will be increased up to 8500 tons by 2027, which will increase the selfsufficiency level of the population from 40.2% up to 73.6% by 2015 and will allow to reduce the import dependence level from 87.6 to 52.6% and to reduce the import of tea by 2000.0 tons.

### **2. The chemical components of tea and its effects on human body**

Tea (*Camellia sinensis* L.) is the most unique and complex plant for its chemical composition. The number of chemical components, included in the structure of tea had been reached 300 and separated by the beginning of the twenty-first century. Some of them have not been identified yet, and their biochemistry role has not yet been studied. It should be noted that the chemical component of freshly harvested green leaves and tea is not the same. Ready-made dry tea has a more compound chemical component, which is formed during its processing [8].

The modern interest in the chemical component of the tea is due to the fact that many of the ingredients in the tea have physiological activity and can be used in the treatment and prevention of many diseases. The main three group phytochemicals are separated in the tea leaves: alkaloids, flavonoids, and tanned substances of purine group [9].

Alkaloids are highly heterocyclic nitrogen components and have high functional activity. These include three major groups of components – caffeine, Theo bromine and theophylline. It is interesting that the amount of caffeine in the tea is much more than coffee, but the affect is more mild [10].

It is due to the fact that the caffeine in the component of tea is connected with tannins and produces theine or tannate. Theine causes acne in the tea and has a tonic effect on the body, improves mental capacity, stimulates the cardiovascular and central nervous system, and increases activity [11]. Different sorts of tea contain varying amounts of caffeine in the average amounts of 1–4%, but in dark tea sorts, it is up to 5% [12]. According to its association with tannin, caffeine is expelled from the body much faster than alkaloids, thus eliminating the risk of poisoning in people who consume too much tea. High-grade teas contain more caffeine than green tea. At the same time, there is such an information that theine is formed during the growth and development of the plant and accumulates in the young grass of the high-grade green teas [13]. However, there is information that caffeine does not determine the color of the tea [14]. For example, the amount of caffeine in the Ceylon tea is lower than that of the weaker Chinese teas. In addition to theine, there are small amounts of other alkaloids such as vasopressin and diuretic properties, which contain up to 0.5% of the weight of dry tea leaves: theobromine and theophylline [15]. It is transferred into guanine toxic properties due to the long-term remaining of the brewed tea [16]. Natural flavonols are campesterol, quercetin, and myricetin. Tea is the main source of these components [17].

*Tea - Chemistry and Pharmacology*

tion near 12 km from Lankaran in 1896 [3].

Caucasus [2].

factory in the same year.

back to 1980–1990 (1988) [5].

leaf harvesting was 320 tons in 2008 [5].

of Azerbaijan, especially Lankaran geographical region had been mentioned in the works of scientists such as I. N. Klingen (1888), K. Begichev (1893), and S. N. Timofeyev (1897). Still in 1875, a prominent biologist I. V. Voyeykov in his work, emphasized about the development of tea growing in Sukhumi, Georgia, Zugdudi, Alazan Valley, Karabakh, and Lankaran, which was published in Trans

At the same time, it should be noted that the first tea bushes were planted in Lankaran by some ambitious villagers, including M. O. Novoselov, who had been removed from Russia. At this time, much more planted tea bushes were brought from neighboring Georgia. M.O. Novoselov had planted the first small tea planta-

The first experiments for tea cultivation by industrial method were carried out in the Hirkan experimental field in Lankaran support station of the All-Union Institute of new plants and Applied Botany, initiated and organized by Academician N. Vavilov in 1928. According to the obtained positive results, the first tea state-farm (former "Kirov" state farm) was established in 1932. In 1933, the second "Avrora" tea state-farm was established in the large tracts of forest in the southern part of Lankaran, and since 1934, it had been expanded to the collective farms of Astara, Lankaran, Masalli districts, and since 1936 to the collective farms of Zakatala and Balakan regions. Already in 1936 over 500 hectares of tea plantations were established in the republic. In 1937, the first tea processing plant was constructed and put into operation in Lankaran, and 44 tons of green tea leaves were processed at this

In 1975, the total area of tea plantations were 8500 hectares, the harvest of green tea leaves was 13100 tons, the productivity was 26.7 centner for per hectares, and the total area of tea plantations in 1988 was 13.4 thousand hectares, tea leaf harvest was increased to 34500 tons and the productivity was 48.5 centner for per hectares. Although the introduction variant of the Kolkhida tea was widely spread in tea plantations, but "Azerbaijan - 2" and "Azerbaijan - 4" tea varieties begun to spread in tea plantations for its high yield, drought, and relatively frost resistant [3]. Already in the 90s of the XX century, production of green tea leaves in Azerbaijan exceeded 34000 tons, the number of primary tea processing plants was 14, and the number of tea-making factories was 2. Top quality "Bouquet of Azerbaijan," "Extra" and others tea varieties were produced in these factories. According to the plans of the former USSR and the Government of the Republic of Azerbaijan, the total area of the tea plantation in the regions of Azerbaijan was considered up to 16000 hectares in 1995 and 21000 hectares in 2005 [4]. Unfortunately, since the end of the twentieth century, the area of tea plantations, as well as the production and processing of green tea leaves, fell sharply in the territory of the Republic of Azerbaijan. As can be seen from the statistical data, the peak of tea development in the Republic of Azerbaijan dates

Since 1990, the area of tea growing plantations, tea leaf harvesting, and the productivity of tea fields had been declined year by year. Although the lowest extent for tea plantations area was 600 hectares in 2010, but the lowest extent of green tea

As a result of targeted measures undertaken by the government and local executive powers, since 2000, the total area of agricultural crops in the republic had increased again and reached 1583.9 thousand hectares in 2010 and 1738.0 thousand hectares in 2018. The tea planting area had been increased year by year and reached up to 1136.0 thousand hectares in 2018, of which 0.7 thousand hectares were in the harvesting age. The total tea leaves harvesting in the same

**68**

Flavonoids are mainly represented by catechins in the tea, which determine the quality and useful properties of tea drinks, especially green tea [10]. 20–30% of catechins falls to the share of dry substances of tea, and if the higher content of polyphenols are much more in the dry tea, then the quality of the flavor, the color, the aroma, and the smoothing properties of the drink is better [18]. There have been existed eight catechins in the component of the tea leaves, which are more predominant than gallocatexin, epigallocatexin, and epigallocatechingallate [19]. Tea leaf catechins reduce the capillary sensitivity and permeability, normalize tissue respiration, prevent atherosclerosis, participate in complex protein metabolism, in particular, it affects telomerase, which regulates cell division [20].

The epigallocatechingallate in green tea increases the activity of the main enzymes of osteogenesis, enhances bone tissue mineralization, and blocks osteoclast activity [21]. It is effective during the period of sepsis and rheumatoid arthritis [22]. Moreover, tea catechins are powerful antioxidants in neutralizing the effects of free radicals [23]. They contribute to the binding and expulsion of various toxic substances and have a bacterial and bacteriostatic effect [10]. Catechins also impede the development of Alzheimer's and Parkinson's diseases. The wide range of pharmacological features such as immunostimulation, cardio-, radio-, hepato-, geroprotective, antithrombotic, antiallergic, antitumor, and antiviral properties are available in the component of tea and belong to tea bioflavonoids in modern condition [24–26]. Green tea preserves the chemical composition of fresh tea leaves, which also contain catechins, giving an irritating taste and a bright golden color to the black tea. The stereoisomers of the catechin group in the amount of 0.32 g/g [18, 27]. Black tea contains smaller amounts of monomeric catechins as their polymerization occurs during the fermentation process and during oligomeric theaflavins (yellow-pink color) and tearubigines (red-brown color), which determine the quality of the tea [28]. Theaflavins is the first oxidizing product of catechins amount of theaflavins varies in the range of 0.29–1.25%. The small amount of theaflavins indicates that the fermentation is not complete and that the tea is stored for a long time [29]. Thearubigins are the products of the conversion of theaflavins, and while making tea, it gives a full, rich flavor with a reddish color, anti-inflammatory, and anti-tanning effect.

Teabraunins are the products of thearubigins oxidation, give a dark brown color to the tea, and negatively affect the quality of tea. For assessment the quality of black tea, the ratio of theaflavins in the content of thearubigins should be used. The amount of theaflavins in fresh black tea should be more than 1.0%, and the amount of thearubigins should be up to 10% and their proportion should be >0.1 [28].

Tea is one of the richest plants with full of antioxidants, and it is a part of the drinks as one of the most common sources of polyphenols [23, 30]. The experimental researches on animals and grown human cells have shown the role of polyphenols in the prophylactics of cardiovascular diseases, cancer, neurodegenerative diseases, diabetes, and osteoporosis. As an antioxidant, polyphenols can protect the components of cells from oxidative damage and thus reduce the risk of various degenerative diseases associated with oxidative stress. In comparison with other antioxidants, studies on the effects on human health have been carried out later. This late interest in polyphenols is explained mainly by the complexity of their chemical structures [30].

The catechins give main effect on the antioxidant activity of green tea, and the black tea is shown by theaflavins and thearubigins. The antioxidant activity of black and green tea reduces the level of atherogenic form of lipoproteins and increases the level of antiatherogenic fraction and thus effectively prevents the development of atherosclerosis [20].

**71**

**compound of tea**

*Azerbaijan Tea (*Camellia sinensis *L.): Chemical Components, Pharmacology and the Dynamics…*

Soluble condensed tannins are a mixture of polyphenols and their derivatives, which account for 15–30%. They impede the development of oncological processes, reduce arterial pressure, and have antimicrobial, antioxidant, and disinfectant effects [31]. White and green teas are rich with soluble condensed tannins [27]. One of the main representatives of soluble condensed is tannins or teotanin. Its amount is twice as large as green tea compared to black tea. Tanned substances oxidation products – quinones are formed during the processing of tea, oxidize other substances of

Tea saponins are assorted saponins belonging to olean-triterpene. Unlike tea polyphenols, saponins have been poorly studied. As these substances are learned, their number grows. At present, saponins such as A1- A9, E1-E9, C1-C4, and H1 have been identified. Saponins, being high-molecular organic compounds, contain carbohydrate components and have a surface-active nature. The saponin molecule consists of glucose, rhamnose, fructose which is called sapogenin, etc. residuals and the carbohydrate portion represented by the aglicone. Triterpene saponins contain 10 or more glucose residuals that form two hydrocarbon chains. These chains can be linear and branched. Experimental experiments have shown that a mixture of E1 and E2 saponins isolated from oolong (white) tea and delays pancreatic lipase in vitro. Teasaponin, which is called tea saponins, has antioxidant and anti-microbial effects. Recently, it has been established that phytochemicals have anti-allergic, hypotensive, hypolipidemic, anticancerogenic, and anti-inflammatory effects. The obtained data indicate new aspects of the use of tea in the prevention of a number of pathological processes [32]. The tea contains an average of 25% protein and amino acid [9]. Green tea is rich in protein, but its' high content does not adversely affect the quality of the

tea leaves, and produce aromatic products involved in the aroma of tea.

tea, but it reduces the quality of the black tea and worsens its taste [27].

tea, this drink can be used as a source of fluoride [27].

sometimes further refuse to investigate these issues in the future.

compounds determining the taste and aroma of tea [8, 27].

The most important amino acid in the tea is theanine, which creates sweet, delicious taste of green tea and is an indicator of the tea quality. The tea contains almost all the essential vitamins [23]. Tea contains vitamins B, especially provitamin A-carotene, which maintains the functional state of the eyelid, nose, throat, and respiratory tract, as well as the normal functioning of the inner secretions, nervous system, and skin and hair. At the same time, tea contains ascorbic acid, which has antimicrobial properties, stimulates the immune system, protects the body, and affects the synthesis of proteins and the bleeding process in connective tissues. Green tea contains 2–3 times more vitamin C than lemons and tangerine. A, K, D, and E vitamins have been found in the extraction oil of tea leaves which are soluble in fat [33]. Although tea contains a relatively small amount – about 0.8%, the fragrance of tea is related to ether oils. There are various macro- and micronutrients in tea and the amount contains about 4–7%. These are mainly, iron, magnesium, manganese, sodium, silicon, calcium, potassium, phosphorus, as well as iodine, fluorine, copper, gold, and other micronutrients. All these have been presented in colloidal form, soluble in water, and dissolved in tea (especially fluorine and iodine). Due to the rich content of fluorine compounds in the

Although numerous studies are currently devoted to the study of the chemical composition and biological activity of the tea, it must be pointed out that many issues related to the study of tea biochemistry have not yet been investigated and

**3. The modern condition of the study of the amino acid and theanine** 

It is mentioned that protein and amino acids are one of the main chemical

*DOI: http://dx.doi.org/10.5772/intechopen.92190*

#### *Azerbaijan Tea (*Camellia sinensis *L.): Chemical Components, Pharmacology and the Dynamics… DOI: http://dx.doi.org/10.5772/intechopen.92190*

Soluble condensed tannins are a mixture of polyphenols and their derivatives, which account for 15–30%. They impede the development of oncological processes, reduce arterial pressure, and have antimicrobial, antioxidant, and disinfectant effects [31]. White and green teas are rich with soluble condensed tannins [27]. One of the main representatives of soluble condensed is tannins or teotanin. Its amount is twice as large as green tea compared to black tea. Tanned substances oxidation products – quinones are formed during the processing of tea, oxidize other substances of tea leaves, and produce aromatic products involved in the aroma of tea.

Tea saponins are assorted saponins belonging to olean-triterpene. Unlike tea polyphenols, saponins have been poorly studied. As these substances are learned, their number grows. At present, saponins such as A1- A9, E1-E9, C1-C4, and H1 have been identified. Saponins, being high-molecular organic compounds, contain carbohydrate components and have a surface-active nature. The saponin molecule consists of glucose, rhamnose, fructose which is called sapogenin, etc. residuals and the carbohydrate portion represented by the aglicone. Triterpene saponins contain 10 or more glucose residuals that form two hydrocarbon chains. These chains can be linear and branched. Experimental experiments have shown that a mixture of E1 and E2 saponins isolated from oolong (white) tea and delays pancreatic lipase in vitro. Teasaponin, which is called tea saponins, has antioxidant and anti-microbial effects. Recently, it has been established that phytochemicals have anti-allergic, hypotensive, hypolipidemic, anticancerogenic, and anti-inflammatory effects. The obtained data indicate new aspects of the use of tea in the prevention of a number of pathological processes [32]. The tea contains an average of 25% protein and amino acid [9]. Green tea is rich in protein, but its' high content does not adversely affect the quality of the tea, but it reduces the quality of the black tea and worsens its taste [27].

The most important amino acid in the tea is theanine, which creates sweet, delicious taste of green tea and is an indicator of the tea quality. The tea contains almost all the essential vitamins [23]. Tea contains vitamins B, especially provitamin A-carotene, which maintains the functional state of the eyelid, nose, throat, and respiratory tract, as well as the normal functioning of the inner secretions, nervous system, and skin and hair. At the same time, tea contains ascorbic acid, which has antimicrobial properties, stimulates the immune system, protects the body, and affects the synthesis of proteins and the bleeding process in connective tissues. Green tea contains 2–3 times more vitamin C than lemons and tangerine. A, K, D, and E vitamins have been found in the extraction oil of tea leaves which are soluble in fat [33]. Although tea contains a relatively small amount – about 0.8%, the fragrance of tea is related to ether oils. There are various macro- and micronutrients in tea and the amount contains about 4–7%. These are mainly, iron, magnesium, manganese, sodium, silicon, calcium, potassium, phosphorus, as well as iodine, fluorine, copper, gold, and other micronutrients. All these have been presented in colloidal form, soluble in water, and dissolved in tea (especially fluorine and iodine). Due to the rich content of fluorine compounds in the tea, this drink can be used as a source of fluoride [27].

Although numerous studies are currently devoted to the study of the chemical composition and biological activity of the tea, it must be pointed out that many issues related to the study of tea biochemistry have not yet been investigated and sometimes further refuse to investigate these issues in the future.

### **3. The modern condition of the study of the amino acid and theanine compound of tea**

It is mentioned that protein and amino acids are one of the main chemical compounds determining the taste and aroma of tea [8, 27].

*Tea - Chemistry and Pharmacology*

anti-inflammatory, and anti-tanning effect.

division [20].

Flavonoids are mainly represented by catechins in the tea, which determine the quality and useful properties of tea drinks, especially green tea [10]. 20–30% of catechins falls to the share of dry substances of tea, and if the higher content of polyphenols are much more in the dry tea, then the quality of the flavor, the color, the aroma, and the smoothing properties of the drink is better [18]. There have been existed eight catechins in the component of the tea leaves, which are more predominant than gallocatexin, epigallocatexin, and epigallocatechingallate [19]. Tea leaf catechins reduce the capillary sensitivity and permeability, normalize tissue respiration, prevent atherosclerosis, participate in complex protein metabolism, in particular, it affects telomerase, which regulates cell

The epigallocatechingallate in green tea increases the activity of the main enzymes of osteogenesis, enhances bone tissue mineralization, and blocks osteoclast activity [21]. It is effective during the period of sepsis and rheumatoid arthritis [22]. Moreover, tea catechins are powerful antioxidants in neutralizing the effects of free radicals [23]. They contribute to the binding and expulsion of various toxic substances and have a bacterial and bacteriostatic effect [10]. Catechins also impede the development of Alzheimer's and Parkinson's diseases. The wide range of pharmacological features such as immunostimulation, cardio-, radio-, hepato-, geroprotective, antithrombotic, antiallergic, antitumor, and antiviral properties are available in the component of tea and belong to tea bioflavonoids in modern condition [24–26]. Green tea preserves the chemical composition of fresh tea leaves, which also contain catechins, giving an irritating taste and a bright golden color to the black tea. The stereoisomers of the catechin group in the amount of 0.32 g/g [18, 27]. Black tea contains smaller amounts of monomeric catechins as their polymerization occurs during the fermentation process and during oligomeric theaflavins (yellow-pink color) and tearubigines (red-brown color), which determine the quality of the tea [28]. Theaflavins is the first oxidizing product of catechins amount of theaflavins varies in the range of 0.29–1.25%. The small amount of theaflavins indicates that the fermentation is not complete and that the tea is stored for a long time [29]. Thearubigins are the products of the conversion of theaflavins, and while making tea, it gives a full, rich flavor with a reddish color,

Teabraunins are the products of thearubigins oxidation, give a dark brown color

The catechins give main effect on the antioxidant activity of green tea, and the black tea is shown by theaflavins and thearubigins. The antioxidant activity of black and green tea reduces the level of atherogenic form of lipoproteins and increases the level of antiatherogenic fraction and thus effectively prevents the development of

to the tea, and negatively affect the quality of tea. For assessment the quality of black tea, the ratio of theaflavins in the content of thearubigins should be used. The amount of theaflavins in fresh black tea should be more than 1.0%, and the amount of thearubigins should be up to 10% and their proportion should be >0.1 [28]. Tea is one of the richest plants with full of antioxidants, and it is a part of the drinks as one of the most common sources of polyphenols [23, 30]. The experimental researches on animals and grown human cells have shown the role of polyphenols in the prophylactics of cardiovascular diseases, cancer, neurodegenerative diseases, diabetes, and osteoporosis. As an antioxidant, polyphenols can protect the components of cells from oxidative damage and thus reduce the risk of various degenerative diseases associated with oxidative stress. In comparison with other antioxidants, studies on the effects on human health have been carried out later. This late interest in polyphenols is explained mainly by the complexity of their

**70**

chemical structures [30].

atherosclerosis [20].

It is known that proteins have an optical activity, that is, they can manipulate the polarization of light. This property is connected with the optical activity of amino acids with the symmetric molecules they contain, since they contain four different substitutions (excluding glycine) carbon atoms (called "asymmetric") [34].

Optical active substances, optical antipodes pairs – are found like isomers, their physical and chemical properties are the same, with the exception of their ability to rotate the polarized beam. The direction of polarization is indicated by the sign "+" (right rotation) and "−" (left rotation). Optical activity is measured by the help of polarimeters device. The measured rotation angle is recalculated for special rotation [∝]. [∝] – Rotation angle of 1 g of optical active substance in 1 ml of liquid or 1 dm (10 cm) in solution. Amino acids differ in forms D- and L-. The amine group located in the left corresponds to the L-configuration and the D-configuration on the amino acid projection formula [34].

The natural amino acids (about 150) contained in proteins and are differed much more among proteinogenics (20 amino acids). All proteinogenic amino acids are represented by L-forms.

The content of protein and amino acids in tea is about 25% [9]. Green tea is rich with protein, and at the time do not compromise the quality of the tea, but also reduce the quality of the black tea and impede its taste [27].

According to a number of sources, there are 26 types of amino acids in the tea, and these amino acids is about 50% [35, 36], and according to some data [37], even 60–70% are only theanine. The overall flavor and aroma of green tea (i.e., flavoring, 5 taste elements) are shown to be specific to amino acids, especially theanine [38].

The highest content of amino acids in green tea leaves, i.e., 45.9%, is in theanine. Glutamic acid (12.7%), asparagine (10.8%), arginine (9.2%), and others are in the following places.

At the same time, it is shown in the part of 2 the tea leaf contains several amino acids (γ-ethylamine-L-glutamine acid), which are found in tea leaves, along with many other valuable chemical compounds. It has been determined that theanine has a psychological, physiological, and pharmacological effect on humans and recently there is more attention to this combination [39]. Even in a number of developed countries, the level of tea on tea bags is shown, which is the manifestation of increased attention to the substance. There are sufficient experimental results on the positive effects of theanine on human health, including the elimination of problems caused by excessive caffeine intake. That is why research concerning theanine is expanding [40].

#### **4. Chemical structure of theanine**

Theanine is one of the essential amino acids found in the tea, which determines the sweet and tasty taste of green tea drinks and is the indicator of tea quality [8]. Theanine (γ-ethylamine-L-glutamic acid) is a specific amino acid of green tea (*Camellia japonica* and *Camellia sinensis*) and has a positive effect on the human body in recent years [9, 27].

Theanine was first isolated from the green tea leaf by Sakato in 1949 [41]. The obtained substance is a crystalline mass, with a melting temperature of 217°C, which is not soluble in ethyl alcohol and diethyl ether, but is well soluble in water [42, 43]. Glutamic acid, known as γ-ethylamine or 5-N-ethylglutamine, is found solely in tea and in some kinds of mushrooms (fungus), (*Xerocomus badius*) [44, 45]. According to its chemical structure, it is similar to glutamine.

Chemical formula of theanine: C7H14N2O3, molar mass: 174.2 g/mol. The chemical structure of theanine is shown in **Figure 1**.

**73**

**Figure 2.**

*Azerbaijan Tea (*Camellia sinensis *L.): Chemical Components, Pharmacology and the Dynamics…*

Most of the amino acids in the green tea leaf are insignificant (in some cases only the traces of a number of amino acids are observed), but are approximately 50% of all amino acids of the theanine [45, 46]. Theanine contains for about 1–2% of the dry matter in tea leaves [45, 47]. It was revealed that tea contained an average of 1.37% theanine [46] has a high correlation between the quality of this compound and the quality of green tea [48]. The structure of theanine is similar to the glutamine and γ-glutamyl dipeptides found in plants. Glutamic acid and ethylamine are

*DOI: http://dx.doi.org/10.5772/intechopen.92190*

**Figure 1.**

the primary substances of theanine biosynthesis [39, 46].

polyphenols under the influence of sunlight [45].

*Chemical structure of theanine (γ-ethylamine-l-glutamic acid).*

for the biosynthesis of flavanols in tea leaves [46, 48].

*Formation of theanine from pyroglutamic acid and ethanol [46].*

and the highest amount was 2.38% in the tea "Yannan Kara" [46].

in tea have been shown in **Figure 3**.

The main lines of the synthesis of theanine are shown in **Figure 2**.

Theanine is synthesized in the roots of tea bushes and is accumulated in the leaves through the trunk. The accumulated theanine in tea leaves is converted to

Ethylamine is at the root of many plants and is synthesized by the way of decarboxylation of enzymes [41]. During the theanine biosynthesis, L-glutamic acid, ethylamine ligase or theanine, known as L-glutamate-ethylamine ligase is formed in the roots of tea plants by the help of enzyme synthetase [46]. The obtained theanine is gathered on the tips of the growing tea leaves and plays as a key role of nitrogen for the carbon skeletal components. Theanine is also an important starter substance

The role of plant organs in the process of synthesis and metabolism of theanine

The theanine content of tea, produced in different countries has been studied in one of the carried out research works. According to the results of this research work, the lowest amount of theanine was found in the tea "Taiwan oolong" – 0.6%,

Theanine has two isomers, such as L- and D-theanine [42]. Depending on the assortment of the tea, the amount of L-theanine varies between 0.6 and

2.38 g/100 g in teas. Approximately 1.85% of total tea contains D-theanine, and the amount of D-theanine is inversely proportional to the quality of the tea [42]. Black teas with the lowest content of D- theanine, such as Ceylon Pekoe (0.21%) and Darjeeling FOP (0.45%), are considered to be of the highest quality [46].

It is known that the two main factors have a decisive role in the collection of tea-temperature and relative humidity [3, 4]. Due to the oxidation of lipids and oxidative reactions under high temperatures and humidity, amino acids, especially theanine, sugars and other flavonoids are reduced, causing bitterness and loss of

*Azerbaijan Tea (*Camellia sinensis *L.): Chemical Components, Pharmacology and the Dynamics… DOI: http://dx.doi.org/10.5772/intechopen.92190*

**Figure 1.** *Chemical structure of theanine (γ-ethylamine-l-glutamic acid).*

*Tea - Chemistry and Pharmacology*

the amino acid projection formula [34].

reduce the quality of the black tea and impede its taste [27].

are represented by L-forms.

following places.

is expanding [40].

**4. Chemical structure of theanine**

to its chemical structure, it is similar to glutamine.

structure of theanine is shown in **Figure 1**.

body in recent years [9, 27].

It is known that proteins have an optical activity, that is, they can manipulate the polarization of light. This property is connected with the optical activity of amino acids with the symmetric molecules they contain, since they contain four different substitutions (excluding glycine) carbon atoms (called "asymmetric") [34].

Optical active substances, optical antipodes pairs – are found like isomers, their physical and chemical properties are the same, with the exception of their ability to rotate the polarized beam. The direction of polarization is indicated by the sign "+" (right rotation) and "−" (left rotation). Optical activity is measured by the help of polarimeters device. The measured rotation angle is recalculated for special rotation [∝]. [∝] – Rotation angle of 1 g of optical active substance in 1 ml of liquid or 1 dm (10 cm) in solution. Amino acids differ in forms D- and L-. The amine group located in the left corresponds to the L-configuration and the D-configuration on

The natural amino acids (about 150) contained in proteins and are differed much more among proteinogenics (20 amino acids). All proteinogenic amino acids

The content of protein and amino acids in tea is about 25% [9]. Green tea is rich with protein, and at the time do not compromise the quality of the tea, but also

According to a number of sources, there are 26 types of amino acids in the tea, and these amino acids is about 50% [35, 36], and according to some data [37], even 60–70% are only theanine. The overall flavor and aroma of green tea (i.e., flavoring, 5 taste elements) are shown to be specific to amino acids, especially theanine [38]. The highest content of amino acids in green tea leaves, i.e., 45.9%, is in theanine. Glutamic acid (12.7%), asparagine (10.8%), arginine (9.2%), and others are in the

At the same time, it is shown in the part of 2 the tea leaf contains several amino acids (γ-ethylamine-L-glutamine acid), which are found in tea leaves, along with many other valuable chemical compounds. It has been determined that theanine has a psychological, physiological, and pharmacological effect on humans and recently there is more attention to this combination [39]. Even in a number of developed countries, the level of tea on tea bags is shown, which is the manifestation of increased attention to the substance. There are sufficient experimental results on the positive effects of theanine on human health, including the elimination of problems caused by excessive caffeine intake. That is why research concerning theanine

Theanine is one of the essential amino acids found in the tea, which determines the sweet and tasty taste of green tea drinks and is the indicator of tea quality [8]. Theanine (γ-ethylamine-L-glutamic acid) is a specific amino acid of green tea (*Camellia japonica* and *Camellia sinensis*) and has a positive effect on the human

Theanine was first isolated from the green tea leaf by Sakato in 1949 [41]. The obtained substance is a crystalline mass, with a melting temperature of 217°C, which is not soluble in ethyl alcohol and diethyl ether, but is well soluble in water [42, 43]. Glutamic acid, known as γ-ethylamine or 5-N-ethylglutamine, is found solely in tea and in some kinds of mushrooms (fungus), (*Xerocomus badius*) [44, 45]. According

Chemical formula of theanine: C7H14N2O3, molar mass: 174.2 g/mol. The chemical

**72**

Most of the amino acids in the green tea leaf are insignificant (in some cases only the traces of a number of amino acids are observed), but are approximately 50% of all amino acids of the theanine [45, 46]. Theanine contains for about 1–2% of the dry matter in tea leaves [45, 47]. It was revealed that tea contained an average of 1.37% theanine [46] has a high correlation between the quality of this compound and the quality of green tea [48]. The structure of theanine is similar to the glutamine and γ-glutamyl dipeptides found in plants. Glutamic acid and ethylamine are the primary substances of theanine biosynthesis [39, 46].

The main lines of the synthesis of theanine are shown in **Figure 2**.

Theanine is synthesized in the roots of tea bushes and is accumulated in the leaves through the trunk. The accumulated theanine in tea leaves is converted to polyphenols under the influence of sunlight [45].

Ethylamine is at the root of many plants and is synthesized by the way of decarboxylation of enzymes [41]. During the theanine biosynthesis, L-glutamic acid, ethylamine ligase or theanine, known as L-glutamate-ethylamine ligase is formed in the roots of tea plants by the help of enzyme synthetase [46]. The obtained theanine is gathered on the tips of the growing tea leaves and plays as a key role of nitrogen for the carbon skeletal components. Theanine is also an important starter substance for the biosynthesis of flavanols in tea leaves [46, 48].

The role of plant organs in the process of synthesis and metabolism of theanine in tea have been shown in **Figure 3**.

The theanine content of tea, produced in different countries has been studied in one of the carried out research works. According to the results of this research work, the lowest amount of theanine was found in the tea "Taiwan oolong" – 0.6%, and the highest amount was 2.38% in the tea "Yannan Kara" [46].

Theanine has two isomers, such as L- and D-theanine [42]. Depending on the assortment of the tea, the amount of L-theanine varies between 0.6 and 2.38 g/100 g in teas. Approximately 1.85% of total tea contains D-theanine, and the amount of D-theanine is inversely proportional to the quality of the tea [42]. Black teas with the lowest content of D- theanine, such as Ceylon Pekoe (0.21%) and Darjeeling FOP (0.45%), are considered to be of the highest quality [46].

It is known that the two main factors have a decisive role in the collection of tea-temperature and relative humidity [3, 4]. Due to the oxidation of lipids and oxidative reactions under high temperatures and humidity, amino acids, especially theanine, sugars and other flavonoids are reduced, causing bitterness and loss of

**Figure 2.** *Formation of theanine from pyroglutamic acid and ethanol [46].*

**Figure 3.** *Synthesis and metabolism of theanine in tea.*

tea. The increase in the ratio of D-theanine to L-theanine indicates that the tea is collected at high temperatures. For this reason, the ratio of theanine isomers can be used as an indicator for long shelf life or as a means of determining tea rates [46].

Green tea has characteristic bitterness, curled, and a general taste and aroma. The common taste is amino acids, especially theanine. The amount of theanine is high in the production of green tea due to un application of withering and fermentation processes [38, 45].

In the production of black tea, amino acids combine with O-quinones, an oxidation form of catechins, which subsequently undergo Strecker breakdown, resulting in a new fragrance component. These have a significant impact on the flavor of the tea. The effect of theanine on the black tea is very small as it is broken down into glutamic acid and ethylene in the process of solubility and fermentation. Other amino acids are grown during the process of tea leaves dehydration because they are the hydrolysis products of tea proteins. There is no typical fragrance for blackgreen or oolong teas. On the contrary, fragrances and flavonols are made up of many volatile compounds and amino acids. Free L-theanine and glutamic acid make the overall flavor of green tea. The D- and L-isomers of theanine and the rosemic (equally entomeric) mixture are sweet and do not create a strong bitter taste [46].

Existing literature review shows that the vast majority of recent studies on theanine in the world have focused on the effect of theanine on human health and on the study of the amount of various types of tea [48]. At the same time, it was found out that there were no researches on the study of theanine in our country. The amino acid of green tea leaves grown in Azerbaijan and amino acid of the finished product, including theanine content, haven't been studied.

In our opinion, such a situation is relatively new, the availability of theanine only in tea plants and in small quantities, the complexity and difficulty of the research methods, the high cost of the devices and reagents used in the research period and

**75**

*Azerbaijan Tea (*Camellia sinensis *L.): Chemical Components, Pharmacology and the Dynamics…*

there was also recession and stagnation in tea industry in the 90s of XX century in

As a result of carried out research in the territory of Azerbaijan, especially the amount of theanine in green tea leaves grown in Lankaran-Astara economic region and the quantity of finished products and production processes of various technological parameters have been considered advisable to study the impact of changes in the amount of theanine. At the same time, the importance of the study of the amount of theanine in a number of tea varieties imported by the Republic of

**5. Amino acid composition of tea raw materials and the influence** 

Taking into consideration the extraordinary biological activity of amino acids in the tea and its impact on human body, we studied the amino acids and their dynamics of green tea leaves and their processing products grown in the Lankaran-Astara region. At the same time, the content of amino acids of several tea brands imported to the consumer market of the Republic and widely used by the population was studied for comparison. Such research is conducted for the first time in our Republic. As a research object, the tea raw materials grown by farms of Lankaran region and imported to the "Lankaran Tea processing Ltd." for processing in May–September 2014–2019. The samples have been prepared from Kolkhida, Azerbaijan-1, Azerbaijan-2, and Azerbaijan-4 varieties of tea and were zoned and

The method for determining the amino acid content of tea leaves and tea

The amino acid composition of freshly harvested and introduced green tea

Sixteen amino acids, including eight irreplaceable amino acids, have been identified in the tea extract. Irreplaceable tryptophan and methionine amino acids were not found in the tea leaves extractions. As can be seen from the table, the major part of the total amount of amino acids is theanine. The amount of theanine in the Azerbaijan-1 variety is 41.3% of total amino acids and 38.8% in the Kolkhida variety. The amino acids are involved in the formation of the tea aroma, the particular value of amino acids in the process of making black velvety tea, that is, solubility, curling, fermentation, and drying of tea leaves, is of particular interest. For the determination of the amino acid content of tea leaves and tea extract, acid hydrolysis was conducted

up to their free amino acids and their quality and quantity were determined.

Experiments in production and laboratory conditions from 2014 to 2019 show that the two types of green tea leaves are dissolved, the amount of all amino acids, except serine, threonine, and glutamine, increases by 25.0–1.40%. This increase is due to hydrolysis of protein substances and partial evaporation of moisture, includ-

It is must be noted that quinine, which results from the enzymatic oxidation of catechins, forms aldehydes in interactions with amino acids (especially active at high temperatures) [48]. The latter is directly or indirectly involved in the formation of a characteristic tea aroma in the form of conversion products. Aldehydes, carbon dioxide, and ammonia are separated at high temperatures by the interaction of amino acids and absorbent substances. For example, as a result of the interaction of the body with the valve, isooil aldehyde, alanine – acetaldehyde, and leucine – isoleutic aldehyde is interact. At the same time, some aldehydes interact

Azerbaijan and used by the population have been compared.

**of technological parameters to their variation**

leaves of Azerbaijan-1 and Kolkhida are shown in **Table 1**.

*DOI: http://dx.doi.org/10.5772/intechopen.92190*

our Republic [48].

introduced in the Republic.

extracts is interpreted in [48].

ing chemically related water.

*Azerbaijan Tea (*Camellia sinensis *L.): Chemical Components, Pharmacology and the Dynamics… DOI: http://dx.doi.org/10.5772/intechopen.92190*

there was also recession and stagnation in tea industry in the 90s of XX century in our Republic [48].

As a result of carried out research in the territory of Azerbaijan, especially the amount of theanine in green tea leaves grown in Lankaran-Astara economic region and the quantity of finished products and production processes of various technological parameters have been considered advisable to study the impact of changes in the amount of theanine. At the same time, the importance of the study of the amount of theanine in a number of tea varieties imported by the Republic of Azerbaijan and used by the population have been compared.

### **5. Amino acid composition of tea raw materials and the influence of technological parameters to their variation**

Taking into consideration the extraordinary biological activity of amino acids in the tea and its impact on human body, we studied the amino acids and their dynamics of green tea leaves and their processing products grown in the Lankaran-Astara region. At the same time, the content of amino acids of several tea brands imported to the consumer market of the Republic and widely used by the population was studied for comparison. Such research is conducted for the first time in our Republic.

As a research object, the tea raw materials grown by farms of Lankaran region and imported to the "Lankaran Tea processing Ltd." for processing in May–September 2014–2019. The samples have been prepared from Kolkhida, Azerbaijan-1, Azerbaijan-2, and Azerbaijan-4 varieties of tea and were zoned and introduced in the Republic.

The method for determining the amino acid content of tea leaves and tea extracts is interpreted in [48].

The amino acid composition of freshly harvested and introduced green tea leaves of Azerbaijan-1 and Kolkhida are shown in **Table 1**.

Sixteen amino acids, including eight irreplaceable amino acids, have been identified in the tea extract. Irreplaceable tryptophan and methionine amino acids were not found in the tea leaves extractions. As can be seen from the table, the major part of the total amount of amino acids is theanine. The amount of theanine in the Azerbaijan-1 variety is 41.3% of total amino acids and 38.8% in the Kolkhida variety.

The amino acids are involved in the formation of the tea aroma, the particular value of amino acids in the process of making black velvety tea, that is, solubility, curling, fermentation, and drying of tea leaves, is of particular interest. For the determination of the amino acid content of tea leaves and tea extract, acid hydrolysis was conducted up to their free amino acids and their quality and quantity were determined.

Experiments in production and laboratory conditions from 2014 to 2019 show that the two types of green tea leaves are dissolved, the amount of all amino acids, except serine, threonine, and glutamine, increases by 25.0–1.40%. This increase is due to hydrolysis of protein substances and partial evaporation of moisture, including chemically related water.

It is must be noted that quinine, which results from the enzymatic oxidation of catechins, forms aldehydes in interactions with amino acids (especially active at high temperatures) [48]. The latter is directly or indirectly involved in the formation of a characteristic tea aroma in the form of conversion products. Aldehydes, carbon dioxide, and ammonia are separated at high temperatures by the interaction of amino acids and absorbent substances. For example, as a result of the interaction of the body with the valve, isooil aldehyde, alanine – acetaldehyde, and leucine – isoleutic aldehyde is interact. At the same time, some aldehydes interact

*Tea - Chemistry and Pharmacology*

fermentation processes [38, 45].

*Synthesis and metabolism of theanine in tea.*

**Figure 3.**

product, including theanine content, haven't been studied.

tea. The increase in the ratio of D-theanine to L-theanine indicates that the tea is collected at high temperatures. For this reason, the ratio of theanine isomers can be used as an indicator for long shelf life or as a means of determining tea rates [46]. Green tea has characteristic bitterness, curled, and a general taste and aroma. The common taste is amino acids, especially theanine. The amount of theanine is high in the production of green tea due to un application of withering and

In the production of black tea, amino acids combine with O-quinones, an oxidation form of catechins, which subsequently undergo Strecker breakdown, resulting in a new fragrance component. These have a significant impact on the flavor of the tea. The effect of theanine on the black tea is very small as it is broken down into glutamic acid and ethylene in the process of solubility and fermentation. Other amino acids are grown during the process of tea leaves dehydration because they are the hydrolysis products of tea proteins. There is no typical fragrance for blackgreen or oolong teas. On the contrary, fragrances and flavonols are made up of many volatile compounds and amino acids. Free L-theanine and glutamic acid make the overall flavor of green tea. The D- and L-isomers of theanine and the rosemic (equally entomeric) mixture are sweet and do not create a strong bitter taste [46]. Existing literature review shows that the vast majority of recent studies on theanine in the world have focused on the effect of theanine on human health and on the study of the amount of various types of tea [48]. At the same time, it was found out that there were no researches on the study of theanine in our country. The amino acid of green tea leaves grown in Azerbaijan and amino acid of the finished

In our opinion, such a situation is relatively new, the availability of theanine only in tea plants and in small quantities, the complexity and difficulty of the research methods, the high cost of the devices and reagents used in the research period and

**74**

#### *Tea - Chemistry and Pharmacology*


#### **Table 1.**

*Medium amino acid (AT) composition in tea leaves, mg/l.*

with tannins at high temperatures. Thus, furfural and vinegar aldehyde form a dark product with tea tan, thus reducing the amount of catechins.

At the same time, it is important to take into account that the amount of amino acids decreases slightly during the fermentation process, which is mainly completed in the batch process. It should also be noted that during the fermentation, oxidative deamination of amino acids occurs [48]. As a result, the amount of amino acids should be abruptly reduced. However, the results of our analysis show that this is not observed. In our view, during the fermentation, partial hydrolysis of protein substances continues, resulting in the formation of a number of amino acids. Therefore, the reduction of amino acids during fermentation as a result of oxidative deamination is not acute. During heat processing, as expected, the amount of amino acids decreases more intensively. As it is mentioned above, the presence of amino acids in the formation of tea aromas has been proven [4]. However, the amount of amino acids gradually decreases during fermentation and intensively during drying.

Determination of the L-theanine was performed with the help of a highly efficient fluid chromatograph (CAD) according to the method described in [40, 46, 47] (with some of our corrections). At this time, the standard L-theanine was used to compare the chromatogram of tea leaf grown in the Lankaran-Astara region. Determination of the theanine was implemented based on both production regimes (solubility, curling, fermentation, and drying) and extraction conditions (particle size, duration, and temperature).

Extraction was performed as follows: 0.25 g tea sample was drawn in a test bottle, 50 ml of distilled water was added, and the samples were extracted in a water bath at 80° C for 25 min. At the end of extraction, tea samples were cooled on the water line for 5 min.

The cooled samples were transferred to centrifugation and stirred for 1 min at a rotation rate of 3500 cycles/min. The samples were first decanted (precipitated)

**77**

**Figure 4.**

*Azerbaijan Tea (*Camellia sinensis *L.): Chemical Components, Pharmacology and the Dynamics…*

and then transferred to a test bottle by passing a large paper filter and a membrane filter with a hole diameter of 0.22 μm. The extract was stored at 24°C until analysis. It is noted that if most amino acids are present in the tea in small quantities or as traces, the theanine is at least 50% of all amino acids, indicating that there is a direct

As noted, the bulk of the total amount of amino acids in the tea leaves is the chromatogram shown in **Figure 4.** As seen from the chromatogram, the wavelengths of 340 and 450 nm are better observed at excitation (excitation) and radiation (emission), respectively. Although earlier experiments in some studies [40, 45] were performed at wavelengths of 330 and 418 nm; however, in our experiments [48], peaks were identified. Despite this, there is some increase in wavelength peaks after 25–30 minutes of testing in the study of chromatograms. Further research into the nature of wavelengths has not clarified this issue. We consider that such slight deviations are due to errors made during experiments and to contamination in the

First of all, experiments were conducted on the tea Kolkhida at wavelengths of 330 and 418 nm. However, the results of subsequent experiments have shown that

As noted, standard L-theanine substances were used to compare chromatograms of tea leaf extract of Kolkhida variety. The chromatogram of Kolkhida variety of the tea leaf extract is added to the standard substances L-theanine and is identical with

Taking into account the role of theanine in the quality of the ready tea products, we have studied the theanine amount of the tea grown in Lankaran-Astara region of the Republic of Azerbaijan, as well as imported into the consumer market of the

The study of the variation of the tea composition of L-theanine depending on the brand, type, and country of origin of the tea showed that local teas Azerbaijan-1, Azerbaijan-2, Azerbaijan-4, Farmanchay and Lankaran bouquets, and Ceylon Pekoe (Sri-Lanka) from imported tea. Teas such as Lanka, Yunnan (China), and Sencha (Japan) have the highest content of L-theanine. Relatively low amount of theanine is found in Kolkhida, Azercay, and Lankaranchay tea varieties, as well as imported Ceylon Broken (Sri Lanka), Assam FOP and Darjeeling FOP

correlation between tea quality and the amount of theanine [45, 46].

test equipment and containers (reagent and chemical residuals).

Republic, depending on its brand, grade, type, country of origin.

wavelengths of 340 and 450 nm show a much higher peak.

the chromatogram given in [40].

(India), and Georgian FOP tea (Georgia).

*Chromatogram of fresh green leaves of Azerbaijan-1 tea variety [48].*

*DOI: http://dx.doi.org/10.5772/intechopen.92190*

#### *Azerbaijan Tea (*Camellia sinensis *L.): Chemical Components, Pharmacology and the Dynamics… DOI: http://dx.doi.org/10.5772/intechopen.92190*

and then transferred to a test bottle by passing a large paper filter and a membrane filter with a hole diameter of 0.22 μm. The extract was stored at 24°C until analysis.

It is noted that if most amino acids are present in the tea in small quantities or as traces, the theanine is at least 50% of all amino acids, indicating that there is a direct correlation between tea quality and the amount of theanine [45, 46].

As noted, the bulk of the total amount of amino acids in the tea leaves is the chromatogram shown in **Figure 4.** As seen from the chromatogram, the wavelengths of 340 and 450 nm are better observed at excitation (excitation) and radiation (emission), respectively. Although earlier experiments in some studies [40, 45] were performed at wavelengths of 330 and 418 nm; however, in our experiments [48], peaks were identified. Despite this, there is some increase in wavelength peaks after 25–30 minutes of testing in the study of chromatograms. Further research into the nature of wavelengths has not clarified this issue. We consider that such slight deviations are due to errors made during experiments and to contamination in the test equipment and containers (reagent and chemical residuals).

First of all, experiments were conducted on the tea Kolkhida at wavelengths of 330 and 418 nm. However, the results of subsequent experiments have shown that wavelengths of 340 and 450 nm show a much higher peak.

As noted, standard L-theanine substances were used to compare chromatograms of tea leaf extract of Kolkhida variety. The chromatogram of Kolkhida variety of the tea leaf extract is added to the standard substances L-theanine and is identical with the chromatogram given in [40].

Taking into account the role of theanine in the quality of the ready tea products, we have studied the theanine amount of the tea grown in Lankaran-Astara region of the Republic of Azerbaijan, as well as imported into the consumer market of the Republic, depending on its brand, grade, type, country of origin.

The study of the variation of the tea composition of L-theanine depending on the brand, type, and country of origin of the tea showed that local teas Azerbaijan-1, Azerbaijan-2, Azerbaijan-4, Farmanchay and Lankaran bouquets, and Ceylon Pekoe (Sri-Lanka) from imported tea. Teas such as Lanka, Yunnan (China), and Sencha (Japan) have the highest content of L-theanine. Relatively low amount of theanine is found in Kolkhida, Azercay, and Lankaranchay tea varieties, as well as imported Ceylon Broken (Sri Lanka), Assam FOP and Darjeeling FOP (India), and Georgian FOP tea (Georgia).

**Figure 4.**

*Chromatogram of fresh green leaves of Azerbaijan-1 tea variety [48].*

*Tea - Chemistry and Pharmacology*

with tannins at high temperatures. Thus, furfural and vinegar aldehyde form a dark

**Amino acids Before processing After processing**

Theanine 1018.4 ± 1.32 887.1 ± 0.96 804.3 ± 1.26 706.2 ± 1.14 Glutamic acid 279.6 ± 0.88 288.5 ± 1.37 283.2 ± 1.18 295.8 ± 2.05 Asparaginic acid 347.3 ± 2.26 310.9 ± 1.84 309.3 ± 2.35 279.4 ± 0.96 Arginine 190.5 ± 1.98 173.6 ± 0.85 176.3 ± 0.68 162.3 ± 2.40 Glutamine 167.8 ± 3.12 169.7 ± 1.11 183.8 ± 2.02 179.5 ± 3.26 Serin 97.6 ± 0.87 108.3 ± 1.67 81.4 ± 2.43 84.5 ± 0.98 Treonin 52.5 ± 2.28 50.2 ± 1.44 43.1 ± 0.67 44.7 ± 2.19 Alanine 44.9 ± 0.66 41.8 ± 2.18 59.3 ± 1.49 60.7 ± 0.83 Aspargin 56.2 ± 2.45 59.3 ± 1.87 94.5 ± 1.88 98.7 ± 3.10 Lysine + Histidine 42.9 ± 1.67 39.8 ± 2.23 46.9 ± 0.93 45.2 ± 2.42 Phenylalanine 28.6 ± 0.62 30.3 ± 3.06 64.7 ± 1.41 61.8 ± 1.92 Tyrosine 39.3 ± 1.87 41.2 ± 2.35 69.1 ± 2.08 72.0 ± 2.41 Lysine + Isolysine 31.4 ± 2.06 29.7 ± 1.78 62.5 ± 2.32 60.9 ± 1.98 Valin 68.5 ± 3.08 56.8 ± 1.68 123.7 ± 2.48 126.2 ± 3.16 Total of AA 2465.5 ± 1.80 2287.2 ± 1.74 2402.1 ± 1.56 2277.9 ± 2.03

**Azerbaijan-1 Kolkhida Azerbaijan-1 Kolkhida**

At the same time, it is important to take into account that the amount of amino acids decreases slightly during the fermentation process, which is mainly completed in the batch process. It should also be noted that during the fermentation, oxidative deamination of amino acids occurs [48]. As a result, the amount of amino acids should be abruptly reduced. However, the results of our analysis show that this is not observed. In our view, during the fermentation, partial hydrolysis of protein substances continues, resulting in the formation of a number of amino acids. Therefore, the reduction of amino acids during fermentation as a result of oxidative deamination is not acute. During heat processing, as expected, the amount of amino acids decreases more intensively. As it is mentioned above, the presence of amino acids in the formation of tea aromas has been proven [4]. However, the amount of amino acids gradually decreases during fermentation and intensively during drying. Determination of the L-theanine was performed with the help of a highly efficient fluid chromatograph (CAD) according to the method described in [40, 46, 47] (with some of our corrections). At this time, the standard L-theanine was used to compare the chromatogram of tea leaf grown in the Lankaran-Astara region. Determination of the theanine was implemented based on both production regimes (solubility, curling, fermentation, and drying) and extraction conditions (particle size, duration, and

Extraction was performed as follows: 0.25 g tea sample was drawn in a test bottle, 50 ml of distilled water was added, and the samples were extracted in a water bath at 80° C for 25 min. At the end of extraction, tea samples were cooled on the

The cooled samples were transferred to centrifugation and stirred for 1 min at a rotation rate of 3500 cycles/min. The samples were first decanted (precipitated)

product with tea tan, thus reducing the amount of catechins.

*Medium amino acid (AT) composition in tea leaves, mg/l.*

**76**

temperature).

**Table 1.**

water line for 5 min.


**Table 2.**

**79**

**Table 3.**

*Azerbaijan Tea (*Camellia sinensis *L.): Chemical Components, Pharmacology and the Dynamics…*

of the processed tea leaves ranges from 19.72 ± 0.26 to 22.07 ± 0.37 mg/100 ml. The largest losses are observed in the Azerbaijan-4 tea (22.07 ± 0.37 mg/100 ml), and the least losses are in the Azerbaijan-1 tea (19.72 ± 0.26 mg/100 ml). During processing of Azerbaijan-4 varieties the loss of L-theanine compared to the initial raw material while fading is 11.27%, while curling is 1.56%, during fermenta

tion is 2.04% but during drying is 7.20%. Experiments also show that the loss of L-theanine in tea leaf curling is 6–8% on average, and 18–21% at crunching and

In addition to the above, we investigated the effect of tea leaf particle size, extraction temperature, and duration and theanine impact on the extraction process. Similar work has also been done by the other authors [38, 46, 47]. As a result of our work, it was found that the amount of tea leaf particles, the tempera

ture and the duration of the extraction are influenced by the extraction process.

– 80–85°C and extraction time – 20–25 minutes. Our results are close to the data of

At the same time, along with the analysis of the tea content of the leaves, we investigated whether the amount of caffeine in the leaves, the impact of techno

logical processes on the content of theanine and caffeine, and whether there was any dependence between the amount of tea and the amount of caffeine in the leaves. The content of theanine and caffeine in fresh tea leaves (shoots) is given

observed in the Azerbaijan-4 tea varieties (16.90 ± 0.46) and the least in the Azerchay brand (9.96 ± 0.35). Carried out experiments have shown that the con

> **The amount of theanine100 mg/ml**

*The results of changes in the amount of L-theanine in tea leaves (shoots) during processing.*

tent of theanine in tea leaves varies considerably. Taking into consideration the high content of theanine on young leaves, the use of fresh and young herbs for the production of high quality tea is required. The highest amount of caffeine in tea leaves grown in Lankaran-Astara region of the Republic is in the component of

Azerbaijan-1 16.47 ± 0.51 29.08 ± 0.42 1.76 Azerbaijan-2 12.63 ± 0.18 24.34 ± 0.27 1.93 Azerbaijan-4 16.90 ± 0.46 30.16 ± 0.56 1.78 Kolkhida 11.72 ± 0.23 22.85 ± 0.31 1.95 Azerchay 9.96 ± 0.35 27.08 ± 0.23 2.72 Farmanchay 12.88 ± 0.74 23.52 ± 0.64 1.86 Lankaran 10.75 ± 0.29 25.47 ± 0.18 2.42 Lankaran bouquets 14.93 ± 0.62 28.29 ± 0.36 1.94

Our studies show that at all stages of tea leaf processing there is a decrease in the amount of theanine and an increase in the amount of glutamic acid, with significant loss of the tea at the fading (up to 50% of total losses) and drying stages (up to 34% of total losses). These results have also conformity with the studies of other authors [40, 46]. Apparently, as a result of the breakdown of theanine – its component, and glutamic acid have been formed. The results of the variation in the amount of

> **2** .

μm, extraction temperature





**Caffeine theanine**

**2** that the total loss of L-theanine depending on the grade

**3**, the amount of theanine was most commonly

**The amount of, caffeine, mg/g dry weight (mg/100 ml)**

*DOI: http://dx.doi.org/10.5772/intechopen.92190*

As it is shown in **Table**

the above mentioned authors.

As can be seen from **Table**

in **Table**

**3** .

**Tea brand (variety)**

L-theanine in tea leaves during processing are shown in **Table**

curling, i.e., the loss of pruning is almost three times higher.

The optimal ones: tea leaf particles size – 200–450

*Variation of L-theanine in the amount of tea leaves during processing.*

#### *Azerbaijan Tea (*Camellia sinensis *L.): Chemical Components, Pharmacology and the Dynamics… DOI: http://dx.doi.org/10.5772/intechopen.92190*

Our studies show that at all stages of tea leaf processing there is a decrease in the amount of theanine and an increase in the amount of glutamic acid, with significant loss of the tea at the fading (up to 50% of total losses) and drying stages (up to 34% of total losses). These results have also conformity with the studies of other authors [40, 46]. Apparently, as a result of the breakdown of theanine – its component, and glutamic acid have been formed. The results of the variation in the amount of L-theanine in tea leaves during processing are shown in **Table 2**.

As it is shown in **Table 2** that the total loss of L-theanine depending on the grade of the processed tea leaves ranges from 19.72 ± 0.26 to 22.07 ± 0.37 mg/100 ml. The largest losses are observed in the Azerbaijan-4 tea (22.07 ± 0.37 mg/100 ml), and the least losses are in the Azerbaijan-1 tea (19.72 ± 0.26 mg/100 ml). During processing of Azerbaijan-4 varieties the loss of L-theanine compared to the initial raw material while fading is 11.27%, while curling is 1.56%, during fermentation is 2.04% but during drying is 7.20%. Experiments also show that the loss of L-theanine in tea leaf curling is 6–8% on average, and 18–21% at crunching and curling, i.e., the loss of pruning is almost three times higher.

In addition to the above, we investigated the effect of tea leaf particle size, extraction temperature, and duration and theanine impact on the extraction process. Similar work has also been done by the other authors [38, 46, 47]. As a result of our work, it was found that the amount of tea leaf particles, the temperature and the duration of the extraction are influenced by the extraction process. The optimal ones: tea leaf particles size – 200–450 μm, extraction temperature – 80–85°C and extraction time – 20–25 minutes. Our results are close to the data of the above mentioned authors.

At the same time, along with the analysis of the tea content of the leaves, we investigated whether the amount of caffeine in the leaves, the impact of technological processes on the content of theanine and caffeine, and whether there was any dependence between the amount of tea and the amount of caffeine in the leaves. The content of theanine and caffeine in fresh tea leaves (shoots) is given in **Table 3**.

As can be seen from **Table 3**, the amount of theanine was most commonly observed in the Azerbaijan-4 tea varieties (16.90 ± 0.46) and the least in the Azerchay brand (9.96 ± 0.35). Carried out experiments have shown that the content of theanine in tea leaves varies considerably. Taking into consideration the high content of theanine on young leaves, the use of fresh and young herbs for the production of high quality tea is required. The highest amount of caffeine in tea leaves grown in Lankaran-Astara region of the Republic is in the component of


#### **Table 3.**

*The results of changes in the amount of L-theanine in tea leaves (shoots) during processing.*

*Tea - Chemistry and Pharmacology*

**78**

**Types of tea** Azerbaijan-1 Azerbaijan-2 Azerbaijan-4

Kolkhida

**Table 2.** *Variation of L-theanine in the amount of tea leaves during processing.*

15.42 ± 0.34 13.12 ± 0.28 16.68 ± 0.46 12.21 ± 0.32

**L-theanine initial value, mg/100**

 **ml** **Fading period**

13.96 ± 0.48 11.81 ± 0.35 14.80 ± 0.21 10.93 ± 0.47

14.54 ± 0.38 10.76 ± 0.33

10.54 ± 0.25

9.65 ± 0.18

14.20 ± 0.19

13.00 ± 0.42

**Curling** 13.72 ± 0.16 11.63 ± 0.18

11.37 ± 0.24

10.50 ± 0.38

13.41 ± 0.31

**Fermentation**

**Drying**

12.38 ± 0.27

19.72 ± 0.26

19.97 ± 0.52

22.07 ± 0.37

20.96 ± 0.25

**Changes in the amount of L-theanine mg/100**

 **ml**

**L-theanine total loss, %**

Azerbaijan-4 varieties (30.16 ± 0.56 mg/g (mg/l)) and the smallest in the Kolkhida variety (22.85 ± 0.31 mg/g dry weight).

Our carried out researches have shown that there is a significant difference in the amount of caffeine presented in different types of tea leaves. At the same time, there seems to be a correlation between the tea leaves and the caffeine content of tea leaves, which will be more detailed after the mathematical processing of the obtained results.

## **6. Results**

The results of the analysis of amino acid content of green tea leaf extract grown in the Republic of Azerbaijan showed that 16 amino acids, including irreplaceable amino acids, were found in the extract of tea leaves. Theanine forms the basis of the total amount of amino acids. Tea content in Azerbaijan-1 grade is 41.3% of total amino acids and 38.8% in Kolkhida sorts. In the dehydration of both types of green tea leaves, the amount of all amino acids increase (averagely 25.0 ± 1.40%), except serine, threonine and glutamine. This increase is due to the hydrolysis of protein substances and the partial separation of moisture, including chemically related water. However, the amount of amino acids gradually decreases during curling, fermentation, and drying, which is more intense during drying. Tea depletion occurs at all stages of tea leaf processing and the amount of glutamic acid increases, with significant loss of theanine occurring in the dehydration (up to 50% of total losses) and drying (up to 34% of total losses). Obviously, as a result of the breakdown of the theanine content, glutamic acid is formed.

It has been found that L-theanine loss during tea leaf rolling is on average 6–8% while at the same time for crunching (cutting) – 18–21%, i.e., the loss of pre-rolling increases approximately 3 times.

The highest amount of theanine was observed in the Azerbaijan-4 varieties (16.90 ± 0.46) and the lowest in the Azercay brand (9.96 ± 0.35). Experiments have shown that the content of theanine in tea leaves varies considerably. Given the high content of theanine on new leaves, it is advisable to use fresh and new herbs for the production of high quality tea.

At the same time, carried out studies have shown that the highest amount of caffeine in tea leaves grown in the Lankaran-Astara region of the Republic is in Azerbaijan-4 varieties (30.16 ± 0.56 mg/g) and the lowest in Kolkhida variety (22.85 ± 0.31 mg/g dry weight).

As it is seen, our carried out research has revealed that there is a significant difference in the amount of caffeine contained in various varieties of tea leaves, as well as the interrelationship between theanine and caffeine.

**81**

**Author details**

Mikayil Akbar Maharramov1

and Sevinc Ismail Maharramova<sup>3</sup>

1 Lankaran State University, Lankaran, Azerbaijan

2 Lankaran Ltd. Tea Company, Lankaran, Azerbaijan

\*Address all correspondence to: mikailbyst@mail.ru

provided the original work is properly cited.

3 Azerbaijan State University of Economics (UNEC), Baku, Azerbaijan

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

*DOI: http://dx.doi.org/10.5772/intechopen.92190*

*Azerbaijan Tea (*Camellia sinensis *L.): Chemical Components, Pharmacology and the Dynamics…*

\*, Muhendis Mammadhuseyn Jahangirov1,2

*DOI: http://dx.doi.org/10.5772/intechopen.92190 Azerbaijan Tea (*Camellia sinensis *L.): Chemical Components, Pharmacology and the Dynamics…*

## **Author details**

*Tea - Chemistry and Pharmacology*

**6. Results**

variety (22.85 ± 0.31 mg/g dry weight).

theanine content, glutamic acid is formed.

increases approximately 3 times.

production of high quality tea.

(22.85 ± 0.31 mg/g dry weight).

as the interrelationship between theanine and caffeine.

Azerbaijan-4 varieties (30.16 ± 0.56 mg/g (mg/l)) and the smallest in the Kolkhida

Our carried out researches have shown that there is a significant difference in the amount of caffeine presented in different types of tea leaves. At the same time, there seems to be a correlation between the tea leaves and the caffeine content of tea leaves, which will be more detailed after the mathematical processing of the obtained results.

The results of the analysis of amino acid content of green tea leaf extract grown in the Republic of Azerbaijan showed that 16 amino acids, including irreplaceable amino acids, were found in the extract of tea leaves. Theanine forms the basis of the total amount of amino acids. Tea content in Azerbaijan-1 grade is 41.3% of total amino acids and 38.8% in Kolkhida sorts. In the dehydration of both types of green tea leaves, the amount of all amino acids increase (averagely 25.0 ± 1.40%), except serine, threonine and glutamine. This increase is due to the hydrolysis of protein substances and the partial separation of moisture, including chemically related water. However, the amount of amino acids gradually decreases during curling, fermentation, and drying, which is more intense during drying. Tea depletion occurs at all stages of tea leaf processing and the amount of glutamic acid increases, with significant loss of theanine occurring in the dehydration (up to 50% of total losses) and drying (up to 34% of total losses). Obviously, as a result of the breakdown of the

It has been found that L-theanine loss during tea leaf rolling is on average 6–8% while at the same time for crunching (cutting) – 18–21%, i.e., the loss of pre-rolling

The highest amount of theanine was observed in the Azerbaijan-4 varieties (16.90 ± 0.46) and the lowest in the Azercay brand (9.96 ± 0.35). Experiments have shown that the content of theanine in tea leaves varies considerably. Given the high content of theanine on new leaves, it is advisable to use fresh and new herbs for the

At the same time, carried out studies have shown that the highest amount of caffeine in tea leaves grown in the Lankaran-Astara region of the Republic is in Azerbaijan-4 varieties (30.16 ± 0.56 mg/g) and the lowest in Kolkhida variety

As it is seen, our carried out research has revealed that there is a significant difference in the amount of caffeine contained in various varieties of tea leaves, as well

**80**

Mikayil Akbar Maharramov1 \*, Muhendis Mammadhuseyn Jahangirov1,2 and Sevinc Ismail Maharramova<sup>3</sup>

1 Lankaran State University, Lankaran, Azerbaijan


\*Address all correspondence to: mikailbyst@mail.ru

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Everything about food from the point of

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view of a chemist. 1991. p. 288

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oolong, andpu-erh tea saccord ingtotheir free aminoacids content. Journal of Agricultural and Food Chemistry. 2007;**55**:5960-5965

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[24] Guang-Jian D. Epigallocatechin gallate (EGCG) is the most effective cancer chemopreventive polyphenol in green tea. Nutrients. 2012;**4**:1679-1691. DOI: 10.3390/nu4111679

[25] Jonathan M. Hodgson tea flavonoids and cardiovascular disease. Asia Pacific Journal of Clinical Nutrition. 2008;**17**(S1):288-290

[26] Peterson J, Dwyera J, Bhagwat S, Haytowitz D, Holden J, Eldridge AL, et al. Major flavonoids in dry tea. Journal of Food Composition and Analysis. 2005;**18**:487-501

[27] Yashin YI. Tea. In: The Chemical Composition of Tea and its Effect on Human Health. TransLit; 2010. p. 159

[28] Menet MC, Sang S, Yang CS, Ho CT, Rosen RT. Analysis of theaflavins and thearubigins from black tea extract by maldi-tof mass spectrometry. Journal of Agricultural and Food Chemistry. 2004;**52**:2455-2461

[29] Sang S, Lambert JD, Tian S, Hong J, Hou Z, Ryu JH, et al. Enzymatic synthesis of tea theaflavin derivatives and their anti-inflammatory and cytotoxic activities. Bioorganic & Medicinal Chemistry. 2004;**12**:459-467

[30] Scalbert A, Manach C, Morand C, Rémésy C, Jiménez L. Dietary polyphenols and the prevention of diseases. Critical Reviews in Food Science and Nutrition. 2005;**45**(4): 287-306

[31] Yang CS, Wang X, Lu G, Picinich SC. Cancer prevention by tea: Animal studies, molecular mechanisms and human relevance. Nature Reviews. Cancer. 2009;**9**:429-439

[32] Xiaohong L. In vitro anti-angiogenic effects of tea Saponin and tea Aglucone on human umbilical vein endothelial cells. Journal of Food and Nutrition Research. 2015;**3**(3):206-212

[33] Mak JC. Potential role of green tea catechins in various disease therapies: Progress and promise. Clinical and Experimental Pharmacology & Physiology. 2012;**39**:265-273

[34] Skrukhin IM, Nechaev AP. Everything about food from the point of view of a chemist. 1991. p. 288

[35] Yao L, Liu X, Jiang Y, Caffin N, D'Arcy B, Singanusong R, et al. Composition al analysis of tea from Australian supermarkets. Food Chemistry. 2006;**94**:115-122

[36] Mejia EG, Ramirez-Mares MV, Puangpraphant S. Bioactive components of tea: Cancer, inflammation and behavior. Brain, Behavior, and Immunity. 2009;**23**:721-731

[37] Chen L, Chen Q, Zhang Z, Wana X. A novel colorimetric determination of free amino acids content in tea infusions with 2,4-dinitrofluorobenzene. Journal of Food Composition and Analysis. 2009;**22**:137-141

[38] Alcázar A, Ballesteros O, Jurado JM, Martin MJ, Vilches JL, Navalon A. Differentiation of green, white, black, oolong, andpu-erh tea saccord ingtotheir free aminoacids content. Journal of Agricultural and Food Chemistry. 2007;**55**:5960-5965

[39] Chen M. Tea and health-an overview. In: Zhen Y, editor. Tea, Bioactivity and Therapeutic Potential. Boca Raton, USA; 2002. pp. 1-17

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**82**

*Tea - Chemistry and Pharmacology*

[1] The Law of the Republic of

[2] Culture of the Tea in the USSR. Tbilisi: Academy of Scienses of the Georgian SSR. Metsniereba; 1989. p. 558

[3] Guliyev F, Guliyev R. Tea-growing.

[4] Baghirov AY. Azerbaijan Tea. Baku: Azerbaijan State Publishing House;

[5] Statistical Indicators of Azerbaijan.

[6] "Agriculture of Azerbaijan". Statistical Bulletin/2019. State Statistical Committee of the Republic of Azerbaijan; 2019.

[7] State Program for Tea Development in the Republic of Azerbaijan for

[8] Afonina SN, Lebedeva EN. Chemical components of tea and its' impact on organism. Concepts of Modern Natural

Nigam D, Rani V. Tea and human health: The dark shadows. Toxicology Letters.

[10] Higdon JW, Frei B. Tea catechins and polyphenols: Health effects, metabolism, and antioxidant functions. Critical Reviews in Food Science and

[11] Bohn SK. Effects of tea and coffee on cardiovascular disease risk. Food &

[12] Sharma V, Rao LJ. A thought on the biological activities of black tea. Critical Reviews in Food Science and Nutrition.

p. 402

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Baku; 2014. p. 559

Baku; 2016. p. 824

2018-2027. Baku' 2018

Sciences. 2016;**6**:59-63

2013;**220**(1):82-87

Nutrition. 2003;**43**:89-143

Function. 2012;**3**:575

2009;**49**(5):379-404

[9] Jain A, Manghani C, Kohli S,

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[15] Cheng TO. All teas are not created equal. The Chinese green tea and cardiovascular health. International Journal of Cardiology.

[16] Ashihara H, Sano H. Alan crozier caffeine and related purine alkaloids: Biosynthesis, catabolism, function and genetic engineering. Phytochemistry.

[17] Cheynier V. Polyphenols in foods are more complex than often thought. The American Journal of Clinical Nutrition. 2005;**81**(1 Suppl):223-229

[18] Barabay VA. Catechins of tea plant: Structure, activation, applications. Biotechnology. 2008;**1**(3):25-36

[19] Tarakhovsky YS. Flavonoids: Biochemistry, Biophysics, Medicine. Pushchino: Synchrbook; 2013. p. 969

[20] Ahmad RS. Preventive role of green tea catechins from obesity and related disorders especially hypercholesterolemia and

s12967-015-0436-x

hyperglycemia. Journal of Translational Medicine. 2015;**13**:79. DOI: 10.1186/

[21] Naito Y, Yoshikawa T. Green tea and heart health. Journal of Cardiovascular Pharmacology. 2009;**54**:385-390

[22] Mak JC. Potential role of green tea catechins in various disease therapies: Progress and promise. Clinical and Experimental Pharmacology & Physiology. 2012;**39**:265-273

2008;**4**:133-135

2012;**4**(4):311-316

2006;**108**:301-308

2008;**69**:841-856

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[41] Deng W, Ogita S, Ashihara H. Biosynthesis of theanine (γ-ethylamino-L-glutamicacid) in seed lingsof *Camelliasinensis*. Phytochemistry Letters. 2008;**1**:115-119

[42] Chen ZM, Wang H, You X, Xu N. The chemistry of tea non-volatiles. In: Zhen Y, editor. Tea, Bioactivity and Therapeutic Potential. Boca Raton, USA; 2002. pp. 57-88

[43] Zheng G, Sayama K, Ohkubo T, Juneja LR, Oguni I. Anti-obesity effects of three major componenets of green tea, catechins, caffeine and theanine, inmice. In Vivo. 2004;**18**:55-62

[44] Desai MJ, Armstrong DW. Analysis of derivatized and underivatized theanine enantiomers by highperformance liquid chromatography/ atmospheric pressure ionization-mass spectrometry. Rapid Communications in Mass Spectrometry. 2004;**18**:251-256

[45] Thippeswamy R, Mallikarjun G, Rao DH, Martin A, Gowda LR. Determination of theanine in commercial tea by liquid chromatography with fluorescence and diode array ultraviolet detection. Journal of Agricultural and Food Chemistry. 2006;**54**:7014-7019

[46] Ekborg-Ott KH, Taylor A, Armstrong DW. Varietal differences in the total and enantiomeric composition of theanine in tea. Journal of Agricultural and Food Chemistry. 1997;**45**:353-363

[47] Kvasnička F, Krátká J. Isotachophoretic determination of theanine. Central European Journal of Chemistry. 2006;**4**(2):216-222

[48] Jahangirov MM, Maharramov MA. The content of amino acid composition and the variation of ananine in tea

leaves grown in the conditions of the Azerbaijan Republic. The Chemistry of Plant Raw Materials. 2018;**3**:75-82. DOI: 10.14258/jcprm.2018033415

**Chapter 7**

**Abstract**

formulations.

cytochemical

**1. Introduction**

times [14–16].

**85**

Elemental Classification of Tea

The elemental analysis of 11 teas consumed in Turkey is clustered by principal component analyses (PCAs) of metals and plant cluster analyses (CAs), which agree. Samples group into four classes. Elemental PCA and tea CA allow classifying them and concur. The first PCA axis explains 45%; the first two, 71%; the first three, 85% variance; etc. Different behaviours of teas depend on Cu, etc. They are considered as a good source of Mn, etc. Two elemental classes are distinguished: Cu-K-Mn and Fe-Na-Zn. Teas present adequate elemental contents, good antioxidant capacity and may be used as a functional beverage. They represent plants useful as a natural source for nutraceutical

**Keywords:** tea leaf, tea infusion, green tea, black tea, element, phytochemical,

Tea is the second popular beverage and plays a role in intake of nutritional/ toxic trace elements [1]. It is used in folk medicine for headache, digestion, diuresis, enhancement of immune defence, as an energizer and to prolong life [2]. Epidemiological and pharmacological studies link its consumption to a risk reduction of cardiovascular diseases (CVDs), high cholesterol, arthritis, osteoporosis and dental caries [3]. Leaves' metallic composition is different according to the type and geological source [4]. The chemical composition of tea and its leaves is object of medical and toxicological studies [5]. Investigations were carried out to determine leaves and infusion mineral levels [6–8]. Its elemental contents were determined via analytical methods (e.g. atomic absorption spectrometry (AAS) [9], inductively coupled plasma (ICP)-atomic emission spectrometry (AES) [10], ICP-mass spectrometry (MS) [11], thermal neutron activation analysis (TNAA) [12], ion chromatography [13]). Microwave digestion less contaminates a sample, minimises volatile analyte losses, uses small acids amounts and shortens digestion

Leaves Infusions: Principal

Component, Cluster and

*Francisco Torrens and Gloria Castellano*

Meta-analyses

## **Chapter 7**

*Tea - Chemistry and Pharmacology*

Anabilim Dalı: Ankara Üniversitesi Fen Bilimleri Enstitütü; 2010. pp. 1-2

leaves grown in the conditions of the Azerbaijan Republic. The Chemistry of Plant Raw Materials. 2018;**3**:75-82. DOI:

10.14258/jcprm.2018033415

[41] Deng W, Ogita S, Ashihara H. Biosynthesis of theanine (γ-ethylamino-

[42] Chen ZM, Wang H, You X, Xu N. The chemistry of tea non-volatiles. In: Zhen Y, editor. Tea, Bioactivity and Therapeutic Potential. Boca Raton,

[43] Zheng G, Sayama K, Ohkubo T, Juneja LR, Oguni I. Anti-obesity effects of three major componenets of green tea, catechins, caffeine and theanine, inmice. In Vivo. 2004;**18**:55-62

[44] Desai MJ, Armstrong DW. Analysis of derivatized and underivatized theanine enantiomers by highperformance liquid chromatography/ atmospheric pressure ionization-mass spectrometry. Rapid Communications in Mass Spectrometry. 2004;**18**:251-256

[45] Thippeswamy R, Mallikarjun G, Rao DH, Martin A, Gowda LR. Determination of theanine in commercial tea by liquid

chromatography with fluorescence and diode array ultraviolet detection. Journal of Agricultural and Food Chemistry. 2006;**54**:7014-7019

[46] Ekborg-Ott KH, Taylor A, Armstrong DW. Varietal differences in the total and enantiomeric

1997;**45**:353-363

2006;**4**(2):216-222

composition of theanine in tea. Journal of Agricultural and Food Chemistry.

[47] Kvasnička F, Krátká J. Isotachophoretic determination of theanine. Central European Journal of Chemistry.

[48] Jahangirov MM, Maharramov MA. The content of amino acid composition and the variation of ananine in tea

L-glutamicacid) in seed lingsof *Camelliasinensis*. Phytochemistry

Letters. 2008;**1**:115-119

USA; 2002. pp. 57-88

**84**
