Quality, antioxidant activity and composition of Indian black teas

Abstract A comparative study was undertaken to determine the difference in quality, antioxidant activity, and mineral content of northern and southern Indian tea varieties. The results showed that the antioxidant activity, theaflavin and thearubigin content, color particle size and total soluble sol...
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Autor*in:	Khanum, Hafeeza [verfasserIn] Faiza, Sheema Sulochanamma, G. Borse, B. B.

Format:	Artikel
Sprache:	Englisch

Erschienen:	2017

Schlagwörter:	Total polyphenols Theaflavins Thearubigins Antioxidant activity Caffeine Mineral content

Anmerkung:	© Association of Food Scientists & Technologists (India) 2017

Übergeordnetes Werk:	Enthalten in: Journal of food science and technology - Springer India, 1964, 54(2017), 5 vom: 10. März, Seite 1266-1272
Übergeordnetes Werk:	volume:54 ; year:2017 ; number:5 ; day:10 ; month:03 ; pages:1266-1272

Links:	Volltext

DOI / URN:	10.1007/s13197-017-2506-y

Katalog-ID:	OLC2028424559

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spelling	10.1007/s13197-017-2506-y doi (DE-627)OLC2028424559 (DE-He213)s13197-017-2506-y-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Khanum, Hafeeza verfasserin aut Quality, antioxidant activity and composition of Indian black teas 2017 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2017 Abstract A comparative study was undertaken to determine the difference in quality, antioxidant activity, and mineral content of northern and southern Indian tea varieties. The results showed that the antioxidant activity, theaflavin and thearubigin content, color particle size and total soluble solids influence the tea leaf and tea dust. Assam leaf showed higher values for all the physico-chemical properties followed by Darjeeling leaf. In addition, the mineral composition of the tea infusion was also influenced. The preparation method, including the amounts of tea and water used, infusion time was shown to be a major determinant of the component concentrations of tea beverages as consumed. An illustration of the variation introduced by these varieties of tea is provided by comparing solids, caffeine, minerals and antioxidant activity of black teas available locally. Total polyphenols Theaflavins Thearubigins Antioxidant activity Caffeine Mineral content Faiza, Sheema aut Sulochanamma, G. aut Borse, B. B. aut Enthalten in Journal of food science and technology Springer India, 1964 54(2017), 5 vom: 10. März, Seite 1266-1272 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:54 year:2017 number:5 day:10 month:03 pages:1266-1272 https://doi.org/10.1007/s13197-017-2506-y lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 54 2017 5 10 03 1266-1272
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abstract	Abstract A comparative study was undertaken to determine the difference in quality, antioxidant activity, and mineral content of northern and southern Indian tea varieties. The results showed that the antioxidant activity, theaflavin and thearubigin content, color particle size and total soluble solids influence the tea leaf and tea dust. Assam leaf showed higher values for all the physico-chemical properties followed by Darjeeling leaf. In addition, the mineral composition of the tea infusion was also influenced. The preparation method, including the amounts of tea and water used, infusion time was shown to be a major determinant of the component concentrations of tea beverages as consumed. An illustration of the variation introduced by these varieties of tea is provided by comparing solids, caffeine, minerals and antioxidant activity of black teas available locally. © Association of Food Scientists & Technologists (India) 2017
abstractGer	Abstract A comparative study was undertaken to determine the difference in quality, antioxidant activity, and mineral content of northern and southern Indian tea varieties. The results showed that the antioxidant activity, theaflavin and thearubigin content, color particle size and total soluble solids influence the tea leaf and tea dust. Assam leaf showed higher values for all the physico-chemical properties followed by Darjeeling leaf. In addition, the mineral composition of the tea infusion was also influenced. The preparation method, including the amounts of tea and water used, infusion time was shown to be a major determinant of the component concentrations of tea beverages as consumed. An illustration of the variation introduced by these varieties of tea is provided by comparing solids, caffeine, minerals and antioxidant activity of black teas available locally. © Association of Food Scientists & Technologists (India) 2017
abstract_unstemmed	Abstract A comparative study was undertaken to determine the difference in quality, antioxidant activity, and mineral content of northern and southern Indian tea varieties. The results showed that the antioxidant activity, theaflavin and thearubigin content, color particle size and total soluble solids influence the tea leaf and tea dust. Assam leaf showed higher values for all the physico-chemical properties followed by Darjeeling leaf. In addition, the mineral composition of the tea infusion was also influenced. The preparation method, including the amounts of tea and water used, infusion time was shown to be a major determinant of the component concentrations of tea beverages as consumed. An illustration of the variation introduced by these varieties of tea is provided by comparing solids, caffeine, minerals and antioxidant activity of black teas available locally. © Association of Food Scientists & Technologists (India) 2017
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Quality, antioxidant activity and composition of Indian black teas

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