Biological Evaluation and Application of Fermented Miang (Camellia sinensis Var. assamica (J.W.Mast.) Kitam.) for Tea Production

Panee Sirisa-Ard^1, , Nichakan Peerakam², Supadarat Sutheeponhwiroj¹, Tomoko Shimamura³ and Suwalee Kiatkarun⁴

¹Faculty of pharmacy, Chiang Mai University, Chiang Mai Province, Thailand

²Faculty of Pharmaceutical Science, Burapha University, Chonburi Province, Thailand

³Faculty of Agriculture, Kochi University, Kochi, Japan

⁴Tea Gallery Group (Thailand) Co. Ltd., Chiang Mai Province, Thailand

Cite this paper:
Panee Sirisa-Ard, Nichakan Peerakam, Supadarat Sutheeponhwiroj, Tomoko Shimamura and Suwalee Kiatkarun. Biological Evaluation and Application of Fermented Miang (Camellia sinensis Var. assamica (J.W.Mast.) Kitam.) for Tea Production. Journal of Food and Nutrition Research. 2017; 5(1):48-53. doi: 10.12691/jfnr-5-1-8

Abstract

Fermented Miang is a traditional masticatory snack of the northern people of Thailand. The aim of this study is to collect data concerning the length of fermentation and maturity of leaves (A01, A02, B01, B02, C) to determine total phenolic content and antioxidant activity. A01 and B02 were selected for drying (A01D and B02D) since it was higher in total phenolic content and antioxidant activity. The results showed that dried young fermented Miang (B02D) possessed higher GAE and TEAC values than A01D. It was developed as a tea product. Then Miang tea product was screened for pharmacological activities. It was found that dried Miang tea product showed a high level of antioxidant activity with TEAC = 216.0 mg/mg DW tea and showed the ability to scavenge O₂^- activity at IC₅₀= 0.038 mg/ml. Furthermore, it showed the capability to inhibit tyrosinase and hyaluronidase including anti-glycation activity.

Keywords:
Camellia sinensis (L.) Total phenolic content Antioxidant Tyrosinase Hyaluronidase Anti-glycation

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