Corresponding Author's : Sadhna Jain

Co-Author's : Pratingya Rath, Lakshmi Sarin, Shravani Baruah, Sadhna Jain

Abstract :

Tea is the most commonly consumed beverage. The annual utilisation of tea raises upto 6.3 billion kilograms globally and 1.2 billion kilograms in India. There are different varieties of tea such as most commonly recognised varieties Camellia sinensis var. sinensis and Camellia sinensis var. assamica. Tea has medical applications in prevention and treatment of cardiovascular, neurodegenerative diseases, cancer and delayed ageing as it is rich in certain phenolic compounds such asflavan-3-ols, flavonols and glycosides (kaempferol, quercetin, myricitin), phenolic acids , tannins, theaflavins and thearubigins along with certain alkaloids (caffeine, theophylline, and theobromine), the principle compound being Catechins. Tea is classified on the basis of the oxidation of polyphenols and other processing conditions. In this paper, the amount of polyphenols and anti-oxidant activity has been determined and compared in different varieties in samples of tea used commercially by determining the scavenging activity of DPPH (2,2-Diphenyl-1-picrylhydrazyl) which is a stable free radical that can be used to measure the radical scavenging activity of antioxidants, on tea samples.

Keywords :

Phenolic content, tea, antioxidants, polyphenols, catechins

Article Details

Unique Paper ID: 87

Publication Volume & Issue: VOLUME 3 , ISSUE 3

Page(s): 16 - 21

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