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Journal of Food Science and Technology

, Volume 56, Issue 11, pp 5009–5016 | Cite as

Synergistic effect of herbal plant extract (Hibiscus sabdariffa) in maintain the antioxidant activity of decaffeinated green tea from various parts of Assam

  • Abhijit DasEmail author
  • Anamika Kalita
  • Utpal Raychaiudhuri
  • Runu Chakraborty
Original Article
  • 26 Downloads

Abstract

In the present study, two extraction methods, hot water extraction and ethyl acetate extraction were used to decaffeinate fresh green tea leaf (Camellia assamica) collected from four parts of Assam, NE-India. Both type of extraction methods have significant effect on the antioxidant activity of decaffeinated green tea. Amongst the four samples, Dhekiajuli sample have highest antioxidant activity and total polyphenol as well as flavonoid contents. During hot water extraction (100 °C for 3 min), in decaffeinated green tea, the antioxidant activity decreases to 996.1 ± 26.12 mM TE/g green tea and 1165 ± 31.25 mM TE/g green tea from 1403.07 ± 70.15 mM TE/g and 1587.1 ± 79.355 mM TE/g green tea as observed for caffeinated green tea by DPPH and FRAP assay respectively. Again more antioxidant activity (ranges from 996.1 ± 15.8 to 1421.3 ± 71.06 mM TE/g) was recorded for ethyl acetate extracts compared to hot water extracts of samples. However, the loss in antioxidant activity, due to decaffeination of green tea in our study was minimize by using herbal plant extract, Hibiscus sabdariffa along with the tea extract which shows a synergistic effect.

Keywords

Green tea Antioxidant activity Decaffeination Hibiscus sabdariffa Polyphenol compound 

Notes

Acknowledgements

All the authors were thankful to the support by the centralized Instrumentation Laboratory in department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, India. And also thankful to Central Institute of Technology, Kokrajhar, Assam, India, for all the facilities provided during the work for this study. This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Abhijit Das
    • 1
    Email author
  • Anamika Kalita
    • 2
  • Utpal Raychaiudhuri
    • 3
  • Runu Chakraborty
    • 3
  1. 1.Department of Food Engineering and TechnologyCentral Institute of TechnologyKokrajharIndia
  2. 2.Department of Basic ScienceCentral Institute of TechnologyKokrajharIndia
  3. 3.Department of Food Technology and Biochemical EngineeringJadavpur UniversityKolkataIndia

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