ABSTRACT

Tea (Camellia sinensis) has numerous health-beneficial effects such as antioxidative, anti- inflammatory, and anticarcinogenic properties. Tea has secured its place in the daily diet of nearly 90% population of the world. The present study focuses on comparing the effect of solvent (aqueous and isopropanol) as well as the effect of consecutive dips (up to three times) on the antioxidant profile during the preparation of extracts of Darjeeling tea. Antioxidant activity of aqueous and solvent extracts have been compared based on TPC, TFC, DPPH and TAC which shows the subsequent decrease in the antioxidant content of consecutive dips of aqueous extracts of tea in terms of TPC ranging from 111.39 mg GAE/g to 12.15 mg GAE/g and TAC ranging 937.26 mg AAE/g to 374.55 mg AAE/g of first and third extract respectively. However, contrasting natures have been observed in the solvent extract in terms of TPC ranging from 11.43 mg GAE/g to 30.8 mg GAE/g and TAC ranging from 248.21 mg AAE/g to 287.61 mg AAE/g of the first and third extract respectively. The findings may offer insightfulinformation on the potential amount of antioxidants remaining in used tea leaves which can be further used as food preservatives, skincare purposes and natural dyes. Keywords: spent tea leaves, tea extracts, antioxidant, polyphenol, flavonoids
Publication date: 01/07/2024

https://ijbpas.com/pdf/2024/July/MS_IJBPAS_2024_8170.pdf

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https://doi.org/10.31032/IJBPAS/2024/13.7.8170