Utilization of by-products of the tea plant: a review

Authors

  • R. Seshadri Plantation Products and Flavour Technology Discipline, Central Food Technological Research Institute, Mysore-570013, India
  • S. Nagalakshmi Plantation Products and Flavour Technology Discipline, Central Food Technological Research Institute, Mysore-570013, India
  • J. Madhusudhana Rao Plantation Products and Flavour Technology Discipline, Central Food Technological Research Institute, Mysore-570013, India
  • C.P. Natarajan Plantation Products and Flavour Technology Discipline, Central Food Technological Research Institute, Mysore-570013, India

Keywords:

Tea waste, Food colours, Antioxidants, Tea seed oil

Abstract

Tea factories and tea plantations produce a number of by-products such as microfined tea dust, winnowings, floor sweepings, tea seeds and other waste materials. Approximately 2% of the total black tea production goes to waste, amounting to 10 000 t yr-1 under Indian conditions. This paper outlines the approaches to the utilization of by-products from the tea plant. Major uses are the extraction of caffeine, food colours, antioxidants and a plat growth regulator from tea waste. The important uses of saponins and oil derived from tea seeds are also described

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Issue

Volume 63 Number 1

Section

Research Papers