Phenolic Compounds and Bioactive Properties of Black Tea Powder

Abstract

Background: Indiscriminate use of harmful synthetic preservatives to extend the shelf life of fish needs to be avoided. The objective of the present work was to study the qualitative and quantitative properties and bioactive properties of black tea powder found in local markets of Maharashtra. Methods: Low-value tea powder was selected through market survey and proximate analysis, total phenolic (Folin-Ciocalteau) and qualitative analysis (Agilent LC-MS system) for phenolic compounds including antioxidant properties was carried out using standard methods. Result: The results for proximate content were protein (21.15%), lipids (1.3%), total ash (9.91%), crude fibre (18.35%) and moisture (3.3%). While total phenolic content was 220.02 mg GAE/g dry tea powder. Total 12 different bioactive compounds were identified by HR-LCMS. The antioxidant properties were DPPH (88.84%), ABTS (74.94%), FRAP (1398.24 µ mol Trolox/gram dry tea powder) and metal chelating activity (25.13%). Based on the findings of this preliminary study it is opined that, black tea powder can act as a promising source of low-cost tea polyphenols for incorporation as antioxidant and antimicrobial agent for fish meat value addition.