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J Food Sci Technol. 2017 Apr;54(5):1266-1272. doi: 10.1007/s13197-017-2506-y. Epub 2017 Mar 10.

Quality, antioxidant activity and composition of Indian black teas.

Author information

1
Department of Spices and Flavour Science, CSIR - Central Food Technological Research Institute, Mysore, 570 020 India.

Abstract

A comparative study was undertaken to determine the difference in quality, antioxidant activity, and mineral content of northern and southern Indian tea varieties. The results showed that the antioxidant activity, theaflavin and thearubigin content, color particle size and total soluble solids influence the tea leaf and tea dust. Assam leaf showed higher values for all the physico-chemical properties followed by Darjeeling leaf. In addition, the mineral composition of the tea infusion was also influenced. The preparation method, including the amounts of tea and water used, infusion time was shown to be a major determinant of the component concentrations of tea beverages as consumed. An illustration of the variation introduced by these varieties of tea is provided by comparing solids, caffeine, minerals and antioxidant activity of black teas available locally.

KEYWORDS:

Antioxidant activity; Caffeine; Mineral content; Theaflavins; Thearubigins; Total polyphenols

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