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.
Similar content being viewed by others
References
P.J. Rijken, E. Cadenas, L. Packer, Antioxidant and Other Properties of Green and Black Tea. Handbook of Antioxidants, vol 19 (Marcel Dekker, New York, 2000), pp. 371–399
D.A. Balentine, S.A. Wiseman, L.C. Bouwens, The chemistry of tea flavonoids. Crit. Rev. Food Sci. Nutr. 37, 693–704 (1997)
D.C. Chu, L.R. Juneja, General Chemical Composition of Green Tea and Its Infusion: Chemistry and Applications of Green Tea. (CRC Press, New York, 1997), pp. 13–22
M. Bonoli, V. Verardo, E. Marconi, M.F. Caboni, Antioxidants phenols in barley flour, spectrophotometric study among extraction methods of free and bound phenolic compounds. J. Agric. Food Chem. 52, 5195–5200 (2004)
T.R. Dias, G. Tomás, N.F. Teixeira, M.G. Alves, P.F. Oliveira, B.M. Silva, White tea (Camellia Sinensis (L.)): antioxidant properties and beneficial health effects. Int. J. Food Sci. Nutr. Diet. 2(2), 19–26 (2013)
P. Velayutham, A. Babu, D. Liu, Green tea catechins and cardiovascular health: an update. Curr. Med. Chem. 15, 1840–1850 (2008)
T. Sato, G. Myata, The neutraceutical benefit of tea. Green Tea Nutr 16, 315–317 (2000)
H.N. Graham, Green tea composition, consumption, and polyphenol chemistry. Prev. Med. 21, 334–350 (1992)
A. Rahman, N. Anyangwe, C.L. Carlacci, S. Danam, E. Enongene, G. Erives, D. Fabricant, R. Gudi, C.J. Hilmas, F. Hines, P. Howard, D. Levy, Y. Lin, R.J. Moore, E. Pfeiler, T.S. Thurmond, S. Turujman, N.J. Walker, The safety and regulation of natural products used as foods and food ingredients. Toxicol. Sci. 123, 333–348 (2011)
J.A. Stewart, W. Mullen, A. Crozier, High performance liquid chromatography of the antioxidant of phenolic in green and black tea. Mol. Nutr. Food Res. 49, 52–60 (2004)
A.M.J. Haenen, G.R. Wilms, L.C. Beetstra, S.A. Heijnen, C.G. Voss, A. Bast, Interactions between flavonoids and proteins: effect on the total antioxidant capacity. Jour. Agric. Food Chem. 50, 1184–1187 (2002)
S. Tewari, V. Gupta, S. Bhattacharya, Comparative study of antioxidant potential of tea with and without Additives. Indian J. Physiol. Pharmacol. 44(2), 215–219 (2000)
R.P. Singh, K.N.C. Murthy, G.K. Jayaprakasha, Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. J. Agric. Food Chem. 50, 81–86 (2002)
A.S. Muzafar, T. Manju, J.S. Qiaser, A. Poonam, A.K. Mir, In vitro antioxidant activity, total phenolic acid, total flavonoid contents of Traxacum officinale leaves. Int. J. Innov. Pharm. Sci. Res. 3(6), 697–707 (2015)
N. Tamilselvi, P. Krishnamoorthy, R. Dhamotharan, P. Arumugam, E. Sagadevan, Analysis of total phenols, total tannins and screening of phytocomponents in Indigofera aspalathoides (Shivanar Vembu) Vahl EX DC. J. Chem. Pharm. Res. 4(6), 3259–3262 (2012)
J. Lee, J.H. Park, J.S. Choi, The antioxidant activity of Eklonia stolonifera. Arch. Pharm. Res. 19(3), 223–227 (1996)
I.F.F. Benzie, J.J. Strain, The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant” power: the FRAP assay. Anal. Biochem. 239, 70–76 (1996)
M.B. Arnao, A. Cano, M. Acosta, The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chem. 73, 239–244 (2001)
A. Resat, G. Kubilay, O. Mustafa, E.K. Saliha, Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuprine: CUPRAC method. J. Agric. Food Chem. 52, 7970–7981 (2004)
K.R. Koech, J.K. Wanyoko, F.N. Wachira, R.M. Ngure, S.M. Karori, C.C. Bii, Antioxidant, antimicrobial and synergistic activities of tea polyphenols. African Crop Sci. J. 22, 837–846 (2014)
D. Amie, D.D. Amie, D. Beslo, N. Trinajstie, Structure-radical scavenging activity relationships of flavonoids. Croat Sica Chem. Acta 76, 55–61 (2003)
S.U. Rehman, K. Almas, N. Shahzadi, N. Bhatti, A. Saleem, Effect of time and temperature on infusion of tannins from commercial brands of tea. Int. J. Agric. Biol. 04(2), 285–287 (2002)
C.D. Fernando, P. Soysa, Extraction kinetics of phytochemicals and antioxidant activity during black tea (Camellia sinensis L.) brewing. Nutr. J. 14, 74–80 (2015)
C.D. Monique, S.M. van der Burg-Koorevar, S.M. Guus, J.E. Duchateau, Effect of milk and brewing method on black tea catechin bioaccessibility. J. Agric. Food Chem. 59, 7752–7758 (2011)
I. Hasni, P. Bourassa, S. Hamdani, G. Samson, R. Carpentier, H.A. Tajmir-Riahi, Interaction of milk α- and β-caseins with tea polyphenols. Food Chem. 126, 630–639 (2011)
S. Khokhar, S.G.M. Magnusdottir, Total phenol, catechin, and caffeine contents of teas commonly consumed in the United Kingdom. J. Agric. Food Chem. 5, 565–570 (2002)
Z. Yuksel, E. Avci, Y.K. Erdem, Characterization of binding interactions between green tea flavanoids and milk proteins. Food Chem. 121, 450–456 (2010)
N.C. Panda, S.K. Panda, A.G. Rao, B.K. Sahu, Damage done to intestine, liver and kidney by tannic acid of tea and coffee. Ind. J. Nutr. Diet. 18, 97–103 (1981)
T.M. El-Messery, H.M.F. El-Din, N.S. Mehanna, A.A.E. Ali, Z.M.R. Hassan, R. Amarowicz, Determination of interaction between some planet tannins and milk proteins by HPLC. Int. J. Food Nutr. Sci. 4, 1 (2015)
B. Madhan, P. Thanikaivelan, V. Subramanian, R.J. Raghava, U.N. Balachandran, T. Ramasami, Molecular mechanics and dynamics studies on the interaction of gallic acid with collagen-like peptides. Chem. Phys. Lett. 346, 334–340 (2001)
M. Pinelo, L. Manzocco, M.J. Nunez, M.C. Nicoli, Interaction among phenols in food fortification: negative synergism on antioxidant capacity. J. Agric Food Chem. 52, 1177–1180 (2004)
W.M. Siah, M.A. Azman, K. Jeeven, H.M.D. Noor, M.S. Tahir, Effect of infusion conditions on total phenolic content and antioxidant activity in Centella asiatica tea. J. Trop. Agric. Food Sci. 39(2), 149–156 (2011)
V.H. Sharma, V.L. Kumar, J.M. Rao, Influence of milk and sugar on antioxidant potential of black tea. Food Res. Int. 41, 124–129 (2008)
M.J. Arts, G.R. Haenen, L.C. Wilms, S.A. Beetstra, C.G. Heijnen, H.P. Voss, Interactions between flavonoids and proteins: effect on the total antioxidant capacity. J. Agric. Food Chem. 50, 1184–1187 (2002)
J.A.M. Kyle, P.C. Morrice, G. Mcneill, G.G. Duthie, Effects of infusion time and addition of milk on content and absorption of polyphenols from black tea. J. Agric. Food Chem. 55, 4889–4894 (2007)
C. Astill, M.R. Birch, C. Dacombe, P.G. Humphrey, P.T. Martin, Factors affecting the caffeine and polyphenol contents of black and green tea infusions. J. Agric Food Chem. 49, 5340–5347 (2001)
L. Ryan, S. Petit, Addition of whole, semi-skimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea. Nutr. Res. J. 30, 14–20 (2010)
D. Svetli, S. Guy, A. Heidar, R. Tajmir, Dual effect of milk on the antioxidant capacity of green, Darjeeling and English breakfast teas. Food Chem. 122, 539–545 (2010)
A. Resat, G.U. Kubilay, O. Mustafa, E.K. Saliha, A.G. Erolerc, The cupric ion reducing antioxidant capacity and polyphenolic content of some herbal teas. Int. J. Food Sci. Nutr. 57, 292–304 (2006)
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
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
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11694-017-9664-5