*Corresponding author:
AliImran, Assistant Professor, Institute of Home & Food Sciences, GCUF, Faisalabad, PakistanReceived: October 01, 2018; Published: October 26, 2018
DOI: 10.26717/BJSTR.2018.10.001956
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Present research was conducted in different available tea brands for exploring their phytochemical profiling with special consideration of tea cup quality. Research design was based upon the extraction of antioxidant with varied concentration of methanol and optimization of extraction criteria. Higher extraction yield was noted for 20 minutes as compared to 10 minutes. As a function of extraction time, various tea quality parameters were increased. The values regarding cup quality indicated that T1 (commercial brand 1) hold highest theaflavin as 1.84% in contrast with T4 (loose pack) that contained lowest as 1.78%. Whereas, T5 had highest level of theabronin (20.23%) indicating strong color and brightness of the extract but lessen its allied health benefits. In general tea extract, which was under study, exhibited good antioxidant and free radical scavenging activity ranging from 39.36 to 44.87 and 47.56-70.01%, respectively. Caffeine content was seemed to be in safe limit (1.17- 1.39%).
Keywords :Theaflavin; Thearubingins; Cup Quality; Methanolic Extracts; Purine Allkolids
Abbreviations : TFs : Theaflavins; EI : Ethanolic Solution; TPC: Total Phenolic Contents; Completely CRD: Randomized Design; LSD: Least Significance Test
Introduction| Material and Method| Result and Discussion| Conclusion| References|