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Chemical Profiling of Some Promising Black Tea Brands with Special Reference to Cup Quality

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Chemical Profiling of Some Promising Black Tea Brands with Special Reference to Cup Quality ISSN: 2574-1241 Volume 5- Issue 4: 2018 DOI: 10.26717/BJSTR.2018.10.001956 AliImran. Biomed J Sci & Tech Res Research Article Open Access Chemical Profiling of Some Promising Black Tea Brands With Special Reference To Cup Quality Ali Imran*1, Muhammad Umair Arshad1, Farhan Saeed1, Muhammad Sajid Arshad1, Muhammad Imran2, Muhammad Nadeem3, Aftab Ahmed1, Usman Naeem1,Muhammad Arslan Aslam1, Sara Isthaq1 and Darosham Sohail Khan1 1Institute of Home & Food sciences, Government College University, Pakistan 2Department of Allied Health Sciences, Imperial College for Biological Studies, Pakistan 3Department of Environmental Sciences, COMSATS Institute of Information Technology (CIIT), Vehari-Pakistan Received: : October 01, 2018; Published: : October 26, 2018 *Corresponding author: AliImran, Assistant Professor, Institute of Home & Food Sciences, GCUF, Faisalabad, Pakistan Abstract cup quality. Research design was based upon the extraction of antioxidant with varied concentration of methanol and optimization of extraction criteria.Present Higher research extraction was yieldconducted was noted in different for 20 minutes available as tea compared brands tofor 10 exploring minutes. their As a functionphytochemical of extraction profiling time, with various special tea consideration quality parameters of tea pack) that contained lowest as 1.78%. Whereas, T5 had highest level of theabronin (20.23%) indicating strong color and brightness of the extract but were increased. The values regarding cup quality indicated that T1 (commercial brand 1) hold highest theaflavin as 1.84% in contrast with T4 (loose from 39.36 to 44.87 and 47.56-70.01%, respectively. Caffeine content was seemed to be in safe limit (1.17- 1.39%). lessen its allied health benefits. In general tea extract, which was under study, exhibited good antioxidant and free radical scavenging activity ranging Keywords: Abbreviations:Theaflavin; Thearubingins; Cup Quality; Methanolic Extracts; Purine Allkolids Test TFs : Theaflavins; EI : Ethanolic Solution; TPC: Total Phenolic Contents; Completely CRD: Randomized Design; LSD: Least Significance Introduction of oxidation and partial polymerization by polyphenoloxidize that Enhanced association between nutrition and health with catalyze the reaction and transforming tea inheriting antioxidant inclination to avoid maladies rather than cure and concept of into distinguished black tea compounds, nevertheless some can diet-based therapy have led to the concept of nutraceuticals. Now remain as an original state as catechins. nutraceuticals are considered as a mainstay in domain of diet- based therapies. Phytochemicals are in attention for a long time for The resulting black tea composition depends upon the discoveries of the nutraceuticals [1] Researchers and scientists divert technological procedures [3]. Black tea pytochemistry like the their attention towards the discoveries of those phytochemicals that other medicinal plant also inheriting with some prominent are used in daily diet as well as not expensive. In that sense certain constitute but also accompanied by some components that proves discoveries are appeared in the horizon of nutraceuticals and black a thereat when used in an excessive amount. Major components tea and its constituents is one of the important components of these strategies to mitigate and cure various diseases primarily due to its Bech-Larsen, Scholderer, et al. Black tea parental composition is are catechins, theaflavins, thearubigins, caffeine and flavonols antioxidant potential. Tea brewed from the plant Camellia sainensis strongly resembles with other teas but its divine components make is consumed in different parts of the world as green, black or it an alternative source for incorporation into diet based therapies oolong tea. However, black tea occupies about 80% of the world tea production, while rest is contributed by green and oolong tea [2,3]. [4]. Major polyphenols in black tea are theaflavins, Thearubingins During the production of black tea, about 75% of major polyphenols (TFs) are dimeric polyphenols produced during production of tea. and theabronin along with unoxidized catechins [5]. Theaflavins of the tea (catechins) undergo enzymatic transformation consisting Due to strong antioxidant properties, there is growing interest in Biomedical Journal of Scientific & Technical Research (BJSTR) 7817 Biomedical Journal of Scientific & Technical Research Volume 10- Issue 3: 2018 the food, beverages and healthcare industries in producing and therubingin and theabronins along with total catechins and caffeine attributes like total phenolic, antioxidant activity, theaflavin, during the oxidative fermentation of tea leaf. Thearubingins (TRs) can effectively describe the cup quality [14]. Tea active ingredient incorporation of theaflavins in various products [6], produced are the high molecular weight compounds that are responsible for extraction is very crucial stage so optimization of extraction the tea brisk and astringent and present almost in double amount condition is a key factor [13]. The extraction process can be carried out by using different solvents like water, methanol, ethanol, and acetonitrle. Water exhibited least extraction yield as contract to as theTRs theaflavins are larger [7].in size They and also darker give bodyin color to thethan brewed TFs [1]. tea. TRs are a others [14]. Time and temperature have a great importance in heterogeneous group of phenolic pigments with relative molecular this contest, generally increase in time and temperature proved masses in the range 700–40,000 Da .The content of TFs in black tea is 0.3–2% on dry weight basis whilest the TRs fraction comprises gradually increase time yields better as compared to single step 10–20% of black teas and together with TFs contribute to the tea beneficial for extraction efficiency. Multi-step extraction with extraction. Extraction decreased when it extended prolonged in a brew characteristics such as color, strength and body [8]. Black single step due to the destruction of the poly phenols [15]. Present tea flavonols included quercetin, kaempferol and myricetin. They polyphenols with respect to the time variation using methanol as have proved effective against cancer and also inhibit the growth of research was carried out to explore the extraction efficiency of make up 2–3% of the water-soluble extract in tea. These flavonol solvent and it is correlated with tea cup quality to set its role in the malignant cell [9-11]. Cup quality of tea is referred by the amount modern life style. of selected parameters that contributed the pharmacological and Material and Method tea cannot be understood without polyphenols. Tea polyphenols health associated properties of the tea [12]. Health benefits of Procurement of Samples anti-mutagenesis and antidiabetic properties. Moreover, they are Different commercial brands of black tea i.e. paper packed, are associated with some key health benefits like anticancer, effectively used for the treatment of obesity, artherocesrolises and loose and tea bags were procured from the local market (Table heart diseases [13]. 1). Reagents and standards were purchased from Sigma-Aldrich (Sigma-Aldrich Tokyo, Japan) and Merck (Merck KGaA, Darmstadt, Germany). The collected tea samples were stored at ambient cup quality with the use of polyphenolic assay and other related In the guide line of theses finding there is a possibility for temperature for further study. Table 1: Treatment used in the study. Extract name Description Extraction condition T1 Commercial brand 1 Solvent=methanol Time10 and 20 minutes T2 Commercial brand 2 Solvent=methanol Time10 and 20 minutes T3 Commercial brand 3 Solvent=methanol Time10 and 20 minutes T4 Loose tea Solvent=methanol Time10 and 20 minutes T5 Tea bag 1 Solvent=methanol Time10 and 20 minutes T6 Tea bag 2 Solvent=methanol Time10 and 20 minutes Preparation of Tea Extracts Total Phenolics Tea brands were subjected to extraction by using methanol as added 4mL distilled water and 5mL of tartrate solution (1g of FeSO Tea solution (1mL) was taken into a volumetric flask then4 (5g) from each brand was extracted with methanol (100mL) on a and 5 g of KNaC H O dissolved in 1000mL distilled water). It was solvent according to specified method given by [14]. Tea sample 4 4 6 water bath at 60°C diluted with 25mL buffer solution (23.377 g of Na2HPO4 in 1000mL of distilled water and 9.078 g of KH PO in 1000 mL of distilled for 10 and 20 minutes. Extracts were filtered 2 4 by rotary vacuum evaporator (EYELA, N-N series, Japan) at 40°C. water in the ratio of 85% and 15% v/v). The absorbance was by using vacuum filtration assembly and solvent was recovered The extract of each sample was weighted to determine the yield of measured using UV/Vis spectrophotometer (CESIL CE7200, Japan) soluble constituents and stored at 4°C until further use. at 540nm as described by [14].The calculation was carried out by using following expression. Total polyphenols (%) = 0.3914EV0/ Analysis of Tea Extracts V1/W [15-17]. Tea extracts were analyzed for their antioxidant potential Where as for indices like total phenolics, antioxidant activity and free radical scavenging activity (DPPH assay) by following respective E = The absorbance reading of the spectrophotometer procedures. The brief description of each method is given below. V0 = Total volume of the tea solution (250mL) Cite this article: Ali I, Muhammad Umair A, Farhan S, Muhammad Sajid A, Muhammad I, Muhammad N et al. Biomed J Sci&Tech Res 10(3)-2018.
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