Effect of infusion time and consecutive brewing on antioxidant status of black tea infusion

  • Chabita Saha School of Biotechnology and Biological Sciences, West Bengal University of Technology, Salt Lake, Kolkata, India
  • Sandip Pal School of Biotechnology and Biological Sciences, West Bengal University of Technology, Salt Lake, Kolkata, India
  • Debjani Ghosh School of Biotechnology and Biological Sciences, West Bengal University of Technology, Salt Lake, Kolkata, India
  • Subrata Kumar Dey School of Biotechnology and Biological Sciences, West Bengal University of Technology, Salt Lake, Kolkata, India
DOI: https://doi.org/10.20425/ijts.v9i2and3.4541
Keywords: Black tea; Antioxidant; Infusion; Polyphenol; Consecutive brewing

Abstract

Time duration for which the black tea leaves are left in contact with the water i.e. infusion time and consecutive brewing showed variation in the antioxidant status of in-cup tea infusion. In the tea tested, an optimum duration of 10 min of infusion time is essential to achieve maximum polyphenol content and antioxidant activity. The results also evidence a significant (P less than 0.05) decrease in polyphenol content due to consecutive brewing method.
Published
2013-10-30
Issue
Vol 9 No 02 and 03 (2013): International Journal of Tea Science
Section
Research Article

Copyright (c) 2013 International Journal of Tea Science

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