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Research ArticleOpen Access

Chemical Profiling of Some Promising Black Tea Brands With Special Reference To Cup Quality

Volume 10 - Issue 3

Ali Imran*1, Muhammad Umair Arshad1, Farhan Saeed1, Muhammad Sajid Arshad1, Muhammad Imran2, Muhammad Nadeem3, Aftab Ahmed1, Usman Naeem1,Muhammad Arslan Aslam1, Sara Isthaq1 and Darosham Sohail Khan1

  • Author Information Open or Close
    • 1Institute of Home & Food sciences, Government College University, Pakistan
    • 2Department of Allied Health Sciences, Imperial College for Biological Studies, Pakistan
    • 3 Department of Environmental Sciences, COMSATS Institute of Information Technology (CIIT), Vehari-Pakistan
    • *Corresponding author: AliImran, Assistant Professor, Institute of Home & Food Sciences, GCUF, Faisalabad, Pakistan

Received: October 01, 2018;   Published: October 26, 2018

DOI: 10.26717/BJSTR.2018.10.001956

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Abstract

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|