Differences in quality parameters between types of commercial tea from Argentina

Abstract

To determine differences in quality parameters between different types of tea elaborated in Argentina, water extract, crude fibre, caffeine, total polyphenol content, antioxidant activity, sorption isotherms and colour parameters (L, a, b) were determined. Fifty-one industrial samples of commercially available teas including green tea, semifermented tea, black tea and black tea sub-product (BTSP) were used for this study. Water extract contents were significantly higher in black tea and green tea (40.3% and 40.7% w/w, respectively), while semifermented tea and BTSP showed higher levels of crude fibre (22.3% and 20.4% w/w, respectively). Caffeine contents of black teas (2.7% w/w) were significantly higher than in the other types of tea. Green teas revealed the highest concentrations of phenolic compounds and the major antioxidant activities (14.9 g GAE/100g dm and 30.0 g AAE/100g dm, respectively). The results also highlighted significant differences (p<0.05) in colour values between the different types of tea.

Sitotoksisitas Ekstrak Teh Hijau (Camellia sinensis L.) Dari Gambung, Jawa Barat Terhadap Sel Makrofag Raw 264.7

“…Teh (Camellia sinensis (L.)) merupakan tumbuhan yang sudah lama digunakan untuk keperluan kesehatan (Samanta, 2022). Teh hijau merupakan salah satu varian teh yang populer karena dilaporkan mengandung polifenol yang lebih tinggi dibandingkan teh hitam (Thea et al, 2012). Teh hijau memiliki beragam manfaat kesehatan seperti antivirus, antibakteri, dan anti-inflamasi.…”

Antioxidant Capacity of Black Tea Obtained Using Tyrosinase and Tannase Treatment

“…Based on its enzymatic oxidation, tea can be classified into various types. Those are green tea (unfermented), oolong tea (partially fermented), and black tea (fully fermented) (Chaturvedula and Prakash, 2011;Thea et al, 2012;Lin et al, 2014). Black tea is the most preferred tea among other tea types (Wu and Wei, 2002;Skotnicka et al, 2011).…”