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2015•Journal of Experimental Biology and Agricultural SciencesOpen access

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

Hafeeza Khanum, A. N. Shanediwan, G. Sulochanamma, B. B. Borse

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Abstract

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%).

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What this paper is about

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%).

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Available abstract

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%).

Key concepts: Caffeine, Chemistry, Black tea, Polyphenol, Extraction (chemistry), Antioxidant, Food science, Yield (engineering)

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