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

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.

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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%).

Item Type: Article
Uncontrolled Keywords: Traditional extraction method Magnetic stirring Sonicator Total polyphenols Theaflavins Thearubigins Radical scavenging activity Caffeine
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Feb 2016 07:23
Last Modified: 17 Feb 2016 07:23
URI: http://ir.cftri.com/id/eprint/12102

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