Abstract
Tea is known as nature low calorie wonder drink. Consumption of hot tea decoction became popular from the ancient times. Currently researchers observed that many secondary metabolites that are heat sensitive might get destroyed on heating. Moreover people, who are permanently live at higher altitude or the members of high altitude expedition team, are deprived of various tea brewing facilities like electricity, fuel etc and hence they have to depend on brewing tea at cold condition only for consumption. In this backdrop present study aims at analysis of antioxidants like polyphenols, flavonoids and free radical scavenging activity of cold brewed tea and compared with its hot decoction. The study highlighted that cold brewed green tea harbour more polyphenolics and flavonoids with respect to its hot decoction. However no significant change being observed between hot and cold decoction of black tea. It is also observed that mg Ascorbic Acid Equivalent per cup of cold and hot tea brew has no significant difference and hence both the brews can be consumed for replenishment of antioxidant requirements
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Pharmacognosy and Phytochemical Research
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
