A comparative study to investigate the effects of addition of milk and sugar on total polyphenol, flavonoid, catechin and tannin contents of green and black teas consumed in India
2021
Dhillon, Bhavnita | Awasthi, Tamanna | Sodhi, Navdeep Singh | Sogi, Dalbir Singh | Jaiswal, Sunanda
Tea is a rich source of functional components called polyphenols which impart it antioxidant properties. Tea is categorized as green or black tea according to the processing method used. Tea is widely consumed beverage, and it is often prepared with the addition of milk and sugar in many parts of the world including India. The present study was conducted to compare the effect of addition of milk and/or sugar, in both black and green teas of two brands (1 and 2), on the antioxidant properties of teas. The total polyphenol, flavonoid and catechin contents along with antioxidant activity were significantly (p < 0.05) higher in green teas then in black teas but the tannin content of black teas was higher than that of green teas. The addition of milk in both black and green teas significantly (p < 0.05) reduced total polyphenol, flavonoid, catechin and tannin contents as well as antioxidant activity. The addition of sugar had significant (p < 0.05) adverse effect on flavonoid and catechin contents, and antioxidant activity. Further, the combined addition of milk and sugar caused significant (p < 0.05) additive/synergistic reductions in flavonoid content of teas of both brands, and in catechin content, tannin content and antioxidant activity of black and green teas of brand 2 only.
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