Effect of different processing parameters on antioxidant activity of tea

  • Bisma Zargar
  • Darakshan Majeed
  • Shaiq Ahmad Ganai
  • Shabir Ahmad Mir
  • B. N. Dar
Original Paper


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.


Unfermented tea Semifermented tea Fermented tea Total phenolic content 


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Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  • Bisma Zargar
    • 1
  • Darakshan Majeed
    • 1
  • Shaiq Ahmad Ganai
    • 1
  • Shabir Ahmad Mir
    • 1
  • B. N. Dar
    • 1
    • 2
  1. 1.Department of Food TechnologyIslamic University of Science and TechnologyAwantiporaIndia
  2. 2.Department of Food ScienceCornell UniversityIthacaUSA

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