Biochemical investigation of Bangladeshi black tea and their correlation to organoleptic quality evaluation

Black tea samples were investigated for theaflavin (TF), thearubigin (TR), highly polymerized substances (HPS), total liquor color (TLC), color index (CI), caffeine (CAF), total polyphenol content (TPC), antioxidant activity (DPPH) and organoleptic evaluation. The objectives of the study was to perf...

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Detalles Bibliográficos
Autores principales: Munim Khan, Md Rashedul, Islam, Md Atiqual, Uddin, Rayhan, Kalam, Md Abul, Baishakh, Nabil Nawrose, Barua, Pranti, Rahman Talukder, Md Habibur, Ahmad, Iftekhar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10258408/
https://www.ncbi.nlm.nih.gov/pubmed/37313170
http://dx.doi.org/10.1016/j.heliyon.2023.e16802
Descripción
Sumario:Black tea samples were investigated for theaflavin (TF), thearubigin (TR), highly polymerized substances (HPS), total liquor color (TLC), color index (CI), caffeine (CAF), total polyphenol content (TPC), antioxidant activity (DPPH) and organoleptic evaluation. The objectives of the study was to perform the biochemical analysis and organoleptic test of various black tea and develop a correlation between them. Overall correlation study showed that TF:TR and total liquor color, are significantly (p < 0.01) and positively correlated with the total quality score where the correlation coefficient was 0.970 and 0.969 respectively. Additionally, statistical analysis revealed a significant (p < 0.01) and positive correlation between total phenol contents and antioxidant scavenging activity (0.986), supporting the notion that TPC accounts for most of the antioxidants in tea extract. Qualitative characteristics and organoleptic tests were shown identical outcomes in this study.

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