Content of antioxidants in tea Camellia sinensis (L.) O. Kuntze grown in the Russian subtropics

One of the strong antioxidants of tea is ascorbic acid (AA or vitamin C), which plays an important role in the regulation of oxidation-reduction processes. AA is closely associated with plant bioflavanols of groups of glycosides - rutin (vitamin P). In addition to these substances, tea contains a complex of antioxidant enzymes (peroxidase, catalase), which takes part in the processes of life and neutralizes peroxides formed in the cell. The dynamics of accumulation of vitamins C and P in both black and green tea months was determined. An increase in the accumulation of vitamin P (1.7-1.5 times) and AA (2.7-3.2 times) is shown from May to August, and in green tea the content of routine and AA is higher than in black. In the accumulation of vitamins C and P are clearly manifested varietal characteristics. In samples containing more AA, routine are contain less than in tea with a low content of AA. The activity of peroxidase in tea plants of different varieties and forms varies depending on the vegetation period, it is associated with the hydrothermal regime and the activity of the plant life processes. The maximum activity of peroxidase was noted in July, with the increase of stress effects, there is an inhibition of enzymatic activity. Tea plants of different cultivars and forms are characterized by an individual level of activity of guaiacol-peroxidase.