Brands Of Tea Research Articles

Total phenolic-flavonoids contents, anti-leishmanial, antimicrobial and antioxidant potentials of Pakistani tea brands and tea plant Camellia sinensis

Total phenolic-flavonoids contents, anti-leishmanial, antimicrobial and antioxidant potentials of Pakistani tea brands and tea plant Camellia sinensis

Factors Affecting the Consumer's Branded Tea Purchase Decision: A Case Study in the Western Province, Sri Lanka

Aims: The purpose of this paper is to identify the factors influencing on consumers' purchasing decisions for branded tea in Sri Lanka. This study investigated the relationship between the factors influencing a consumer's purchase decision on branded tea and the consumer's loyalty behavior. The study concentrated primarily on the socioeconomic factors that influence consumer brand loyalty for tea.
 Study Design: Multi-stage quota sampling.
 Place and Duration of Study: The study was carried out in the Western province, the most densely populated province, and the main administrative and commercial center of Sri Lanka in 2016 - 2017.
 Methodology: Both primary and secondary data were used in the study. Primary data were mainly collected from a survey using a pre-tested, structured questionnaire. Descriptive analytical techniques, factor analysis, and binary logistic regression analysis were used for data analysis. Statistical analysis was performed using both SPSS and SAS software.
 Results: According to the factor analysis, three main factors were recognized, such as product, marketing, and lifestyle. The product factor contributes 31 percent to the total variation that implies the prominence of product-oriented variables over the other variables considered. Among the related variables of the product, the highest factor loading (0,963) was received by the taste of the product, while the price (0,946) was the next. The results of the binary logistic regression revealed that both the level of education (ED) and the level of income (IL) had a significant impact on tea brand loyalty.
 Conclusion: The study concludes that both income and education have a significant impact on brand loyalty for tea, while product, marketing, and life-style attributes are the main factors influencing the purchase decision of the branded tea by the consumer. As product-related attributes contribute more to the purchase decision of branded tea, firms can increase their market share by planning their marketing strategies, focusing mainly on product-related aspects.

Analisis Tipe Perilaku Konsumen Terhadap Keputusan Membeli Produk Teh di Kota Surakarta

Based on the results of the research and analysis that has been carried out, it can be seen first that consumer involvement in the tea purchase decision-making process in the Modern Market of Surakarta is high (31,56 > 24). Second, according to consumers in the Surakarta City Modern Market, the difference between tea brands is not real, meaning that consumers do not see much difference between tea brands. Third, the type of tea consumer behavior in modern markets is dissonance, reducing buying behavior. Usually, consumer behavior is meaningful and goal-oriented. Products are accepted or rejected based on the extent to which both are considered relevant to their needs and lifestyle.

Bioactive compounds and antioxidant activity of black and green tea available in Bangladesh

People in Bangladesh are traditionally used to consume mainly black tea. However, some tea manufacturing companies are now producing green tea, though in a small scale. To create new knowledge as well as awareness about the consumption of green tea, the present study was carried out to compare the black and green tea available in Bangladesh based on their bioactive compounds and antioxidant activity. A total of eight brands of black tea and two brands of green tea were bought from the supermarkets. Total phenolics, total tannin, total flavonoids, and caffeine content were measured as bioactive compounds, and antioxidant activity was evaluated by using two different methods such as DPPH (1,1- diphenyl-2-picrylhydrazyl) radical-scavenging activity and ABTS+ radical scavenging activity of methanol extracts of black and green tea. Every bioactive compound in black and green tea was found to be significantly different (P < 0.05). The total phenolic content, on average, was measured at 242.46 mg GAE/g dry extract and 763.41 mg GAE/ g dry extract in black and green tea, respectively. Black tea contained 6.47 mg TAE/g dry extract tannin, whereas green tea had much more tannin content, 14.51 mg TAE/g dry extract, which is more than double in amount. On the other hand, the total flavonoid content was almost double in black tea (61.82 mg QE/g dry extract) compared to green tea (31.85 mg QE/g dry extract). Antioxidant activities were determined at different concentrations of tea samples. At every concentration, green tea presented higher ABTS+ and DPPH radical scavenging activity than black tea. The highest percentage of inhibition was observed at 20 ppm both in black and green tea, finding 98.50 % and 99.07 % inhibition, respectively. Overall, significantly (P < 0.05) higher amount of phenolic compounds as well as antioxidant activity were observed in green tea.

Rapid characterization of the volatile profiles in Pu-erh tea by gas phase electronic nose and microchamber/thermal extractor combined with TD-GC-MS.

Aroma plays an important role in the quality of Pu-erh tea. However, the quality evaluation of Pu-erh tea aroma is heavily relied on the experience of sensory evaluation, and the theoretical research is relatively scarce. In the present work, the volatile compounds in Pu-erh tea were characterized by using gas phase electronic nose (e-nose) and microchamber/thermal extractor (µ-CTE) combined with thermal desorption coupled to gas chromatography-mass spectrometry (TD-GC-MS). A satisfactory discrimination model (R2 Y=0.95, Q2 =0.807) was obtained by using orthogonal partial least squares discriminant analysis (OPLS-DA) based on the odor fingerprint of different brands of Pu-erh tea. In addition, based on the double criterion of multivariate analysis with VIP>1.0 and univariate analysis with p ≤ 0.001, 39 volatile components were identified to contribute greatly to the discrimination of five brands of Pu-erh tea. The results suggested that gas phase e-nose and µ-CTE combined with TD-GC/MS were simple, rapid techniques to characterize the volatile compounds in Pu-erh tea and were allowed to effectively distinguish different brands of Pu-erh tea, which would provide an important reference on the quality assessment of Pu-erh tea. PRACTICAL APPLICATION: This work demonstrates that the volatile compounds in Pu-erh tea are simply and rapidly characterized by using µ-CTE/TD-GC/MS and gas phase e-nose, allowing to effectively distinguish different brands of Pu-erh tea, which can provide an important reference for the quality assessment and authentication of Pu-erh tea.

Spectrophotometric determining of caffeine content in the selection of teas, soft and energy drinks available on the Croatian market

This study aimed to determine concentrations of caffeine in the samples of the selected brands of teas, soft carbonated and energy drinks that are commercially available on the Croatian market. Quantitative analysis of caffeine content in the chosen beverage samples was done with UV/Vis spectrophotometric method. Chloroform was used as the solvent and concentrations of caffeine were measured at the wavelength of 274 nm for three samples of each of the selected beverages. Among the analyzed tea samples the highest caffeine concentration was found in Franck's Black Tea (1471.021 ppm) and the lowest in Naturavita's Green Tea with Ginger (588.138 ppm). Between the analyzed carbonated soft drinks, the highest caffeine concentration was measured in Fresh Cola (136.036 ppm) and the lowest in Sky Cola (48.198 ppm). The highest caffeine concentration in the analyzed energy drink samples was measured in Hell energy drink (394.670 ppm) while the lowest was in Coca Cola Energy drink (173.574 ppm). The results of this study gave preliminary information about caffeine levels in often consumed teas, carbonated soft drinks and energy drinks in Croatia. The caffeine content in the analyzed teas and drink samples in this study was under the allowed one except for Red Bull and Hell.

Isolation of natural caffeine from liptonâ„¢ black tea through acid-base liquid-liquid extraction approach, its medical significance and its characterization by thin layer chromatography and IR analysis

To isolate the caffeine from Liptonâ„¢ Black Tea Brand, a sequence of practices was applied. An Acid-Base Liquid-Liquid Extraction approach carried out to force the caffeine to be isolated in upper organic layer as extractant. By this method, first caffeine was isolated from tea bags through passing different steps of extraction, then caffeine was isolated from tea with the use of both Solid-Liquid approach as well as liquid-liquid extraction approach. A product of 0.05 g of pure caffeine was obtained giving the percentage yield or percent recovery of 1.22%. Calculated percent recovery was 1.2 %, this percentage yield clarified that in this tea brand, very small caffeine is investigated, this deduces a significant loss of product throughout the procedure which are due to formation of emulsions and not due to washing thoroughly with DCM to extract maximum yield. It is also significant to be considered that reactions of precursor with solvent pair may not be completed, so 100% yield is not conceivable. Due to much transfers in all processes, this loss might be occurred. Due to much transfers in all processes, this loss might be occurred that’s why repeated the process three times again. It is also revealed that as much water was added which decreased the concentration of Caffeine. On analysis with IR, Peak at f=3000Hz indicates the presence of -NH2 and -CONH2 groups while the peaks at f=1600 Hz and f=1750 Hz indicates the presence of alkene portion of the caffeine molecule which concluded that Caffeine is a purine base. Â

Radionuclides Transfer from Soil to Tea Leaves and Estimation of Committed Effective Dose to the Bangladesh Populace.

Considering the probable health risks due to radioactivity input via drinking tea, the concentrations of 226Ra, 232Th,40K and 137Cs radionuclides in the soil and the corresponding tea leaves of a large tea plantation were measured using high purity germanium (HPGe) γ-ray spectrometry. Different layers of soil and fresh tea leaf samples were collected from the Udalia Tea Estate (UTE) in the Fatickchari area of Chittagong, Bangladesh. The mean concentrations (in Bq/kg) of radionuclides in the studied soil samples were found to be 34 ± 9 to 45 ± 3 for 226Ra, 50 ± 13 to 63 ± 5 for 232Th, 245 ± 30 to 635 ± 35 for 40K and 3 ± 1 to 10 ± 1 for 137Cs, while the respective values in the corresponding tea leaf samples were 3.6 ± 0.7 to 5.7 ± 1.0, 2.4 ± 0.5 to 5.8 ± 0.9, 132 ± 25 to 258 ± 29 and <0.4. The mean transfer factors for 226Ra, 232Th and 40K from soil to tea leaves were calculated to be 0.12, 0.08 and 0.46, respectively, the complete range being 1.1 × 10−2 to 1.0, in accordance with IAEA values. Additionally, the most popularly consumed tea brands available in the Bangladeshi market were also analyzed and, with the exception of 40K, were found to have similar concentrations to the fresh tea leaves collected from the UTE. The committed effective dose via the consumption of tea was estimated to be low in comparison with the United Nations Scientific Committee on the Effects of Atomic Radiation (UNSCEAR) reference ingestion dose limit of 290 μSv/y. Current indicative tea consumption of 4 g/day/person shows an insignificant radiological risk to public health, while cumulative dietary exposures may not be entirely negligible, because the UNSCEAR reference dose limit is derived from total dietary exposures. This study suggests a periodic monitoring of radiation levels in tea leaves in seeking to ensure the safety of human health.

Extraction and Estimation of Different Active Constituents present in the different brands of Green Tea by using Analytical Methods

Green tea (camellia sinensis. L) is one of the most popular highly used in nutritional supplement in the world. Ethanol and water were used as a solvent to extract active constituents from different brand of green tea like Lipton, Tetley, and Ecovalley natural green tea. The active constituents of green tea can be determined by analytical instruments like IR spectrophotometer used to know functional groups and TLC technique is used to know purity and no of different constituents of different brands of green tea. The absorbances can be determined by Colorimetry and UV spectroscopy, The DSC can be used to know the melting point of different constituents of different brands of green tea. The antioxidants present in the different brands of green tea estimated by using DPPH method. Predict the Immune booster activity of-(-) epigallo catechin gallate (EGCG) with target protein 3NG5 by docking study using the software swiss docking. By the above analytical methods, Ethanolic extract shows high percentage of yield than hot water extraction. Lipton green tea brand shows more active constituents compared to other brands of green tea.

Role of Advertisement on Brand Choice of Tea

This article attempts at exploring the role of advertisement on brand choice of tea. Most of the customers use tea every day in their life. It will be concentrated on influence of advertisement in brand choice of a tea. In other words, the study found out role of advertisement in brand choice. This research is carried out to see the different factors that consider the purchase decision of tea brand, participants of buying tea, knowledge about advertisement of tea, medium of advertisement, role of advertisement on brand choice and role of advertisement. For this, questionnaire survey of 60 tea users from different education and ethnic background are surveyed. By using simple descriptive method to analyze data, it is identified that they have all level of education from primary to master level, Tokla as first choice, duration of using current brand between less than one year to more than three years, advertisement is most important factor than price and quality, self purchase decider and buying participant. All of them have knowledge about advertisement and most of them use television as a medium of advertisement. The study finds that high role of advertisement on brand choice and advertisement is responsible to some extent in changing brand of tea as well.

Comparative evaluation of antioxidant properties of lemongrass and other tea brands

The aim of the study was to determine the antioxidant capacity in fresh Lemongrass (LGF), dried Lemongrass (LGD), processed teabags; Lipton black tea (LBT), Super black tea (SBT), Lipton green Tea(LGT) and Zesta green tea (ZGT) and the impact of time and temperature on them. The total phenol and flavonoid contents were determined by Folin Ciocalteu and aluminum chloride techniques respectively. The antioxidant capacity was determined by ABTS and DPPH assays. The effect of temperature regulation and the leach time duration of the various teas were also determined. ZGT recorded the highest antioxidant capacity of 47% and 56% for both DPPH and ABTS respectively for methanol extracts. SBT had the highest phenol content (74.99 mgGAE/100 ml) and LBT had the highest flavonoid (102.40 mgCE/100 ml). The antioxidant capacities for the different temperature regulations for all the samples ranged from 4% to 99% and 8% to 85% for ABTS and DPPH respectively. A similar trend of 2% to 87% and 3% to 66% was also seen for the time regulations for ABTS and DPPH respectively. There was a significant difference in antioxidant capacity between the tea samples for leach time regulation; however, there was no significant difference for the temperature regulations.In conclusion, the antioxidant capacity, total phenol and total flavonoid content of the tea infusion were impacted by variations in duration of extraction and temperature of exposure. The extraction time at 5 min recorded the highest antioxidant capacity for temperature regulation for most of the tea infusions between 25 and 80°C. In respect of the samples, SBT had the highest TPC and TFC whiles Camellia sinensis showed higher antioxidant activity over Lemongrass. Further research on the effect of time and temperature on local tea brands is warranted to ensure that appropriate choices are made towards the consumption of tea to boost wellness.

Monitoring of caffeine concentration in infused tea, human urine, domestic wastewater and different water resources in southeast of Iran- caffeine an alternative indicator for contamination of human origin

The present study was developed to evaluate the caffeine concentration in commercially high-consumed brands of dry black tea, urine of tea consumers, raw and treated wastewater, as well as water resources (WRs) in Zabol city, Iran. Furthermore, a complementary analysis was performed to evaluate the relationship between caffeine content and total coliform (TCF) and Escherichia coli (E. coli) in water sources. In this end, tea (90 samples), urine (90 samples), raw sewage (72 samples), treated sewage (72 samples), and septic tank sewage (36samples) were taken from Zabol city and analyzed in terms of caffeine content. To evaluate the correlation between caffeine and TCF and E. coli, 102 water samples were taken from WRs in Zabol city. Caffeine was measured by high-performance liquid chromatography (HPLC). Furthermore, TFC and E. coli were measured based on the procedure outlined by standard methods for water and wastewater examination and the most probable number (MPN) method. The results indicated that the caffeine concentration in different tea brands consumed by Zabol people were in the range of 12.35–18.75 mg/L. The mean caffeine level in the male group’ urine (7.08 ± 1.00 μg/mL) was significantly higher than the female group (4.83 ± 1.94 μg/mL). The results showed that the total average amount of caffeine in raw and treated wastewater in Zabol city was 21.04 ± 2.22 and 19.86 ± 2.08 μg/L, respectively. Besides, the caffeine removal efficiency by the Zabol wastewater treatment plant (ZWTP) was found to be between 4.79 and 51.39%. According to the results, the environmental risk associated with caffeine through the discharge of raw and treated wastewater from ZWTP into receiving WRs was estimated to be less than the allowable limit (RQ = 1). The results showed that caffeine could be an indicator for fecal contamination with human origin.

Giving Opens The Way For Receiving!! ... A Microscopic View Into Selection Of Tea Brand In India

Tea has played a role in almost all cultures and customs. The Indian Tea Industry is about 176 years old. Satisfying customers’ wishes is a challenge for many companies in the today’s rapidly changing and keenly competitive environment in today’s Tea industry. In this experiment with, seven product attributes of tea where each attribute has three performance levels have been designed for conjoint analysis. The first influencing factor is the preference of the type of tea where packaged tea has the highest utility as it captures the maximum of Tea market in India as compared to loose or tea bags which are mostly not preferred by the consumers. As consumers are very loyal towards the Tea brand which they purchase and hence we can see the most important criterion or influencing factor while selection of tea is the Brand name followed by the family opinion as traditionally the family believes to have a good taste of tea which should act a stimulant and psychological preference and family preference does matter when purchasing a tea. The pricing is the fourth important factor influencing the choice of tea. The most preferred attributes for tea are Variety of tea should be leaf with medium pricing where selection criterion of tea is good taste and brand name influences the consumer the highest and Tea should preferably be present at all General Store Outlets and preferred convenient packaging for consumers is Carton Boxes.&#x0D;

Households Demand for Branded Tea in Southwest, Nigeria

Tea is an important food drink globally with significant health benefit. However, it consumption is low in Nigeria and sub-Saharan Africa generally. There is dearth of literature on branded tea demand. Hence, household demand for branded tea in southwest, Nigeria was investigated. The study revealed the dominance of Lipton tea among other brands of tea. Demand for herbal tea was higher among older respondents. The study affirmed that the monthly household expenditure share on branded tea in the study area and across the states was low. The monthly household expenditure on complements (sugar, milk and honey) was higher than that of branded teas. The study revealed the influence of price on the expenditure shares of branded teas, its substitutes and complements. Marital status and years of education of respondent influenced the decision to consume branded tea. Expectedly, branded teas exhibited complementary relationships with milk, sugar and honey. The expenditure elasticities of all the branded teas except top tea were positive (normal goods). Improvement in local production and processing of tea locally will bring about its improved consumption. It is recommended that the relevant NGOs should raise the level of awareness on the health benefit of tea which may help to raise the household expenditure on it from the present level. Also, it is imperative for government to put enabling policy in place for tea firms to source tea leaf locally to reduce the price of branded teas as well as create jobs along the tea value chain.

Berinag tea a store-house of antioxidant: Comparative evaluation of antioxidant activity and antioxidant constituents in different tea brands

Berinag tea a store-house of antioxidant: Comparative evaluation of antioxidant activity and antioxidant constituents in different tea brands

Appraise the physio-chemical quality of Black Tea available in the local market of Chattogram

As a food with a set of standards, it is of paramount importance to develop and maintain the black tea at least to meet the minimum requirements. Hence to obtain a better understanding of quality aspects, the study was carried out to assess the physio-chemical attributes of three branded black tea samples available in the local market of Chattogram, Bangladesh.The moisture, water extract, total ash, insoluble acid ash, water-soluble ash,and alkalinity of water-soluble ashof the tea samples were found to be in the range of 3.32-4.03%, 6.81-8.90%, 31.01-32.46%, 0.30-1.05%, 45.98- 66.46%, and 1.99-2.97% respectively. All the obtained data were analyzed statistically to determine the level of significance of variations in observations. Two out ofthree branded tea samples were identified to be satisfactory in terms of tested physio-chemical parameters. Results from the present study can be used further to standardize different black tea brands available in the local markets.

T for target organ, timing, and fluoride exposure

Background: The brain is a main target organ for fluoride toxicity during early development. Based on recent epidemiological evidence, an approximate benchmark dose has been calculated for pregnant women at about 0.2 mg/L in water (or urine). This means that current limits for water-fluoride are too high, but tea has been suggested as an additional exposure source. Methods: Popular brands of teabags and loose tea were purchased in supermarkets and specialty shops in Denmark. Tea infusions were prepared in a standardized way (1 teabag or 2 g of loose tea per 200 mL cup) in deionized water, and the fluoride concentration was measured by ion-specific electrode. Results: Fluoride releases varied substantially. Teabags showed rather uniform and relatively high fluoride concentrations, mostly between 1 and 2.5 mg/L. Green tea and oolong tea showed results between 0.5 and 2 mg/L, and white teas were mostly lower. The concentrations in fruit/herb teas seemed to depend on the content of black tea. Some types of black tea exceeded 4 mg/L. The highest results were obtained for teas from Kenya, the lowest for Nepalese teas. The results suggest that a single cup of tea may well contribute an intake of at least 0.2 mg of fluoride (in addition to the water-fluoride concentration), thereby likely increasing the exposure above the estimated benchmark dose. Conclusions: Tea consumption is a main challenge in fluoride exposure assessment. In addition to limiting fluoride concentrations in potable water and in bottled water, information on fluoride concentrations in tea should be made available to allow consumers to choose wisely.

Identification of Chemical Elements in Tea Leaves and Calculation of Plasma Parameters using Laser-Induced Breakdown Spectroscopy (LIBS)

Laser induced breakdown spectroscopy (LIBS) is used for the identification of elements in any material or substance. Samples of four different tea brands contained many elements, some are natural tea elements while some adulteration has been added. These four tea brands are local tea and three brands have been analyzed by LIBS. Some impurities have been identified in these samples. Plasma parameters like plasma temperature and electron number density have been calculated and checked the variation in these samples. This can easily be used as a helpful analytical tool for quality and safety control.

Determination of fluoride in tea leaves and tea infusions by ion selective electrode

A fluoride ion selective electrode method for the determination of fluoride contents in tea leaves and tea infusions was set up. Using commercial timothy grass powder and tea leaf powder as standard materials, this method demonstrated linearity between 0.02 and 2.00 mg/L of fluoride with R2 greater than 0.999. Both materials had coefficient of variations (CV, %) less than 3%, indicating good reproducibility in the determinations. The recovery tests of tea infusions spiked with different amounts of sodium fluoride demonstrated 94-107% of recovery with CV less than 1.2%, indicating that the method is very accurate. With 1% of tea leaves to boiling water ratio, up to 63-78% of fluoride in tea leaves could be released into tea infusion by repeated infusions and 82-83% by continuous infusion. By this method, total fluoride contents of 12 brands of tea leaves purchased from Nantou County were determined to be 100-451 mg/kg dry weight, and those of their infusions in boiling water for a 5-min period were determined to be 0.39-1.21 mg/L. Assuming that daily tea infusions drinking for an adult is 2 L, fluoride intake from tea infusions of these tea leaves is far below the daily fluoride tolerable upper limit 10 mg.

Evaluation the Nutritional Status of Imported Tea Brands in Erbil City.

Evaluation the Nutritional Status of Imported Tea Brands in Erbil City.