This study aimed to determine the physicochemical properties of the green tea powders produced from 2 different Turkish tea [Camellia sinensis (L.) ] clones (Derepazarı 7 and Fener) grown under different shade levels and harvested during 2 consecutive shooting periods. | Turkish Journal of Agriculture and Forestry Research Article Turk J Agric For (2014) 38: 233-241 © TÜBİTAK doi: Physicochemical properties of Turkish green tea powder: effects of shooting period, shading, and clone 1, 1 1 1,2 Ayhan TOPUZ *, Cüneyt DİNÇER , Mehmet TORUN , İsmail TONTUL , 1 3 1 Hilal ŞAHİN-NADEEM , Ayhan HAZNEDAR , Feramuz ÖZDEMİR 1 Department of Food Engineering, Akdeniz University, Antalya, Turkey 2 Department of Food Engineering, Necmettin Erbakan University, Konya, Turkey 3 Atatürk Tea Garden Cultures Research Institute, Rize, Turkey Received: Accepted: Published Online: Printed: Abstract: This study aimed to determine the physicochemical properties of the green tea powders produced from 2 different Turkish tea [Camellia sinensis (L.) ] clones (Derepazarı 7 and Fener) grown under different shade levels and harvested during 2 consecutive shooting periods. Moisture, ash, crude fiber, and total phenolic contents of the green tea powders were determined based on the experimental factors. Products were also evaluated for their water activity, bulk density, particle size, color, extraction yield, and antioxidant activity. The shooting period, specific to Turkish tea cultivation, showed remarkable effects on the main quality parameters of the green tea powders. It is noteworthy that the phenolic content and antioxidant activity of the products did not change significantly with treatments. The green tea powder produced from Derepazarı 7 clone, grown under dark shade and harvested in the first shooting period, was superior among the tested parameters. Key words: Antioxidant, green tea powder, phenolics, physicochemical properties, shading level, shooting period 1. Introduction Tea [Camellia sinensis (L.) ] is one of the most popular beverages worldwide due to its taste, aroma, and health effects (Khokhar and Magnusdottir,
