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A Comparative Study of Antioxidant Potential and Phenolic Content in White (Silver Needle), Green and Black Tea

[ Vol. 15 , Issue. 4 ]

Author(s):

Amandeep Kaur, Sumaya Farooq and Amit Sehgal*   Pages 415 - 420 ( 6 )

Abstract:


Background: White, green and black are the major tea types obtained from the same tea plant (Camellia sinensis). The differences in processing result in different types of tea, of which green tea (20%) and black tea (78%) are the most consumed worldwide and also white tea is gaining popularity due to its subtle taste and recent evidences about its health benefits. Silver needle is a sub type of white tea, made purely from buds whereas green tea is procured from leaves that are steamed or panfried, and to produce black tea, the tea leaves are withered, fully oxidized and then dried.

Objective: The present study was undertaken to analyze and compare the antioxidant activity and phenolic composition of white (silver needle), green and black teas of same brand.

Method: The radical scavenging ability of different tea types was measured using various antioxidant assays. The total phenolic content was also estimated using Folin-Ciocalteu’s method.

Results: The white tea (silver needle) demonstrated highest radical scavenging activity followed by green and then black tea in various antioxidant assays performed. The total phenolic content of different types of tea exhibited the following order: white tea (133.30mg/g) > green tea (118.37mg/g) > black tea (101.8mg/g). A strong correlation was observed between the total phenolic content and antioxidant activity of different tea types, the correlation coefficient ranged from 0.87-0.97.

Conclusion: White tea (silver needle) manifested highest antioxidant activity followed by green and least in black tea. The pronounced antioxidant ability of WT (silver needle) may be ascribed to the different parts of the plant (unopened buds) and the least processing it undergoes, followed by obtaining green tea and black tea from different parts of the plant (leaves), and variation in degree of processing.

Keywords:

Antioxidant, black tea, Camellia sinensis, green tea, white tea, phenolic content.

Affiliation:

Department of Biotechnology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, Department of Zoology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, Department of Zoology, School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab

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