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Effect of different processing parameters on antioxidant activity of tea

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Abstract

The aim of the present study was to investigate the effect of different infusion conditions viz water temperature, steeping time and addition of milk on total phenolic content (TPC), total flavonoid content (TFC), tannin content (TC) and antioxidant activity (AOA) of tea. The extraction efficiency of these compounds significantly depends on infusion conditions. The highest TPC, TFC, TC and AOA were observed in tea infused at 100 °C for 15 min. The results indicated that higher water temperature and shorter steeping time are the best combination for the extraction of TPC and AOA of tea samples. The milk addition was observed to decrease the antioxidant activity of tea samples.

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Authors and Affiliations

  1. Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu And Kashmir, 192122, India

    Bisma Zargar, Darakshan Majeed, Shaiq Ahmad Ganai, Shabir Ahmad Mir & B. N. Dar

  2. Department of Food Science, Cornell University, Ithaca, USA

    B. N. Dar

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  1. Bisma Zargar
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  2. Darakshan Majeed
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  3. Shaiq Ahmad Ganai
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  4. Shabir Ahmad Mir
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  5. B. N. Dar
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Correspondence to B. N. Dar.

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Zargar, B., Majeed, D., Ganai, S.A. et al. Effect of different processing parameters on antioxidant activity of tea. Food Measure 12, 527–534 (2018). https://doi.org/10.1007/s11694-017-9664-5

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