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Effect of Types of Extractions on Antioxidant Activity of Varieties of Black Teas from India

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Relation http://ir.cftri.com/12102/
 
Title Effect of Types of Extractions on Antioxidant Activity of Varieties of Black Teas from India
 
Creator Hafeeza, Khanum
Shanediwan, Alamgir N
Sulochanamma, G.
Borse, B. B.
 
Subject 08 Tea
32 Antioxidants
 
Description Tea sample (silver cloud dust) was extracted with water by traditional extraction method (TEM) at variable material: solvent ratio (1:20, 1:30, 1:40, 1:50), temperature (50, 60, 70, 80, 90˚C) and time (10, 20, 30, 40 mins). Extracts prepared were analysed for antioxidant activity (AA) and total polyphenol content (TPP). The extract of 1:50, 80˚C, 30 mins showed higher yield , TPP and RSA compared to other extracts. Extraction (1:50, 80˚C for 10,20,30,40 mins) was also carried by using magnetic stirring and sonicator. TEM showed higher AA and TPP. Therefore different samples of tea dust and leaf were extracted by TEM. All black tea leaf showed higher caffeine content than dust. Darjeeling leaf exhibited higher yield, RSA, TPP and caffeine. TF ranged between 0.1-0.2 % while TR content was 3.8-6% for varieties of tea extracts. Nilgiri dust extract showed higher colour. Darjeeling leaf showed highest caffeine content (12%).
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12102/1/Borse%20et%20al%20JEBAS.pdf
Hafeeza, Khanum and Shanediwan, Alamgir N and Sulochanamma, G. and Borse, B. B. (2015) Effect of Types of Extractions on Antioxidant Activity of Varieties of Black Teas from India. Journal of Experimental Biology and Agricultural Sciences, 3 (1). pp. 37-43.