TITLE:
Health-Benefit Assets of Different Indian Processed Teas: A Comparative Approach
AUTHORS:
Anjan Hazra, Jhinuk Saha, Nirjhar Dasgupta, Chandan Sengupta, Padmanabhan Mohan Kumar, Sauren Das
KEYWORDS:
Antioxidant, Bactericidal Properties, Dietary Assessment, Minerals, Secondary Metabolites, Tea
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.8 No.7,
June
23,
2017
ABSTRACT: A comparative deliberation has been considered among
three Indian processed teas (black, green and white) in respect to their
prevalence of some secondary metabolites, antioxidant ability (ABTS and DPPH
assay), nutritional properties, inorganic elemental profile and bactericidal
efficiency. Green and white tea, incidence of total phenol, total flavonoids, proanthocyanidins
and tannin are higher than the black. ABTS and DPPH study reveals lower IC50 occurred in Green tea. Green tea is enriched in Na, Fe, Mg, and Mn content; black is rich in K, Ca and white has highest Zn. Total sugar and free amino acid are
highest in white tea; total protein content is almost same in all three types. Green tea is enriched with vitamin C. Antimicrobial
asset is experienced against Bacillus subtilis, Staphylococcus
aureus (gram + ve) and Escherichia coli and Pseudomonas aeruginosa (gram-ve) bacteria. Study revealed that green tea has
higher antimicrobial activity than the other two, though higher inhibitory
effect of black tea might be attributed to the presence of substantial amount
of tannin. Statistical evaluation reflects that in all organic and aqueous
extracts, secondary metabolites correlate linearly with DPPH and ABTS assays
but are not consistent with bactericidal
efficiency in all cases.