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Variation in biochemical composition and quality of commercially available green tea and black tea in Bangladesh

Corresponding Author : Mitu Samadder (msamadder-fet@sust.edu)

Authors : Mashfik Upal Aumy (mashfikupal.aumy22@gmail.com), Mitu Samadder (msamadder-fet@sust.edu), Md. Yasin (yasin-fet@sust.edu)

Keywords : Green Tea, Black Tea, Polyphenol content, Antioxidant activity, Biochemical composition

Abstract :

<p>This study investigates the biochemical composition and quality attributes of commercially available black and green tea samples in Bangladesh. Ten popular tea brands, five each of black and green teas, were analyzed for various parameters including total polyphenol content, antioxidant activity, caffeine content, moisture content, lipid content, ash content, and water extract. The results revealed that green tea generally contains higher levels of polyphenols and exhibits greater antioxidant activity compared to black tea. Conversely, black tea samples showed higher caffeine content and specific compounds such as theaflavins and thearubigins, contributing to its distinct flavor profile. Variations in lipid, moisture, and ash content were observed, although differences between black and green tea samples were minimal. The study provides valuable insights into the biochemical makeup of black and green teas, aiding consumers in making informed choices based on their preferences and health considerations.</p>

Published on October 23rd, 2024 in Volume 4 Issue 2, Chemical, Food processing, Petroleum and mining