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.
Highlights
Tea is the largest consumed beverage across the globe and being considered as the second most widely consumed drink after water [1] [2]
As the free radical scavenging is an indicator of antioxidant capacity of the investigated three types of tea, DPPH and ABTS assays were performed
Antioxidant activity has estimated using DPPH and ABTS radical scavenging assay. In both radical scavenging assays, lower IC50 values have been obtained in green tea
Summary
Tea is the largest consumed beverage across the globe and being considered as the second most widely consumed drink after water [1] [2]. Different varieties of teas are being consumed according to their preferential taste of the end users. Use of black tea has worldwide acceptability, while green tea is mostly popular in the countries of South-Asia and North Africa. Popularity of white tea is being increased to the consumers from Western World, mostly for its taste and difference in their processing technique from the other types [6]. Rudimentary or unopened leaf buds [7], in which chlorophyll formation is much less or nil and is not withered, rolled, or crushed like black and green teas, but steamed rapidly and air-dried [6]. Black tea is prepared by crushing withered tea leaves and enzyme-mediated oxidation of tea leaf occurred, some oligomers formed, such as theaflavins, and polymers known as thearubigins [8]
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