Author(s)

Anjan Hazra^1,2, Jhinuk Saha¹, Nirjhar Dasgupta¹, Chandan Sengupta², Padmanabhan Mohan Kumar³, Sauren Das^1*

¹Agricultural and Ecological Research Unit, Indian Statistical Institute, Kolkata, India.
²Department of Botany, University of Kalyani, Kalyani, India.
³Tea Board of India, National Tea Research Foundation, Kolkata, India.

A comparative deliberation has been considered among three Indian processed teas (black, green and white) in respect to their prevalence of some secondary metabolites, antioxidant ability (ABTS and DPPH assay), nutritional properties, inorganic elemental profile and bactericidal efficiency. Green and white tea, incidence of total phenol, total flavonoids, proanthocyanidins and tannin are higher than the black. ABTS and DPPH study reveals lower IC₅₀ occurred in Green tea. Green tea is enriched in Na, Fe, Mg, and Mn content; black is rich in K, Ca and white has highest Zn. Total sugar and free amino acid are highest in white tea; total protein content is almost same in all three types. Green tea is enriched with vitamin C. Antimicrobial asset is experienced against Bacillus subtilis, Staphylococcus aureus (gram + ve) and Escherichia coli and Pseudomonas aeruginosa (gram - ve) bacteria. Study revealed that green tea has higher antimicrobial activity than the other two, though higher inhibitory effect of black tea might be attributed to the presence of substantial amount of tannin. Statistical evaluation reflects that in all organic and aqueous extracts, secondary metabolites correlate linearly with DPPH and ABTS assays but are not consistent with bactericidal efficiency in all cases.

Antioxidant, Bactericidal Properties, Dietary Assessment, Minerals, Secondary Metabolites, Tea

Hazra, A., Saha, J., Dasgupta, N., Sengupta, C., Kumar, P.M. and Das, S. (2017) Health-Benefit Assets of Different Indian Processed Teas: A Comparative Approach. American Journal of Plant Sciences, 8, 1607-1623. doi: 10.4236/ajps.2017.87111.