Evaluation of quality and antioxidant activity of developed instant black tea and commercial tea (camellia sinensis) available in Bangladesh

Introduction.The aim of the current study was to develop a novel technique for the production of antioxidantrich instant black tea powder.Materials and methods.Antioxidant-rich instant black tea was produced by spray drying of the concentrated brew of processed tea leaves with the incorporation of bioactive compounds from fruits and vegetables.The quality of instant tea produced was compared with other commercial instant tea and tea granules.Results and discussion.Developed instant black tea had good liquoring characteristics, and various constituents were also in the acceptable range.Caffeine content was generally high in all the tea samples and ranged from 2.2% to 3.1% in all samples.Total polyphenols content was varied between 17.38% and 22.67% and developed instant black tea has higher polyphenols than others.Tannin content ranged from 7.42 to 10.43% in all samples, while the developed instant black tea had the lowest content such anti-nutrient content than others.Developed instant black tea showed the highest potency of scavenging activity on DPPH radical followed by commercial instant green tea and black tea granules.Conclusion.Developed instant black tea had higher polyphenol and antioxidant capacity than others Bangladeshi tea which may act as a substitute for natural antioxidants and as a promising agent for beneficial influence in human health.