EVALUATION OF ANTIOXIDANT PROFILE AND PHYTOCHEMICAL CONSTITUENTS OF SOME HERB-SUPPLEMENTED BLACK TEA INFUSIONS

Gargi Chakrabarti; Sanchita Bhattacharjee; Sauryya Bhattacharyya

doi:10.22159/ijpps.2017v9i12.20318

Authors

Gargi Chakrabarti Department of Food & Nutrition, Sarada Ma Girlsâ€™ College, Talikhola, Barasat, Kolkata 700126, India
Sanchita Bhattacharjee Department of Food & Nutrition, Sarada Ma Girlsâ€™ College, Talikhola, Barasat, Kolkata 700126, India
Sauryya Bhattacharyya Department of Food & Nutrition, Sarada Ma Girlsâ€™ College, Talikhola, Barasat, Kolkata 700126, India

DOI:

https://doi.org/10.22159/ijpps.2017v9i12.20318

Keywords:

Tea, Camelia sinensis, Antioxidant, Tannins, Flavonoids

Abstract

Objective: The present study was designed to adjudicate the change in contents of phytochemicals and in vitro antioxidant potential of tea infusions supplemented with herbs.

Methods: The phytochemical screening of tea infusions with or without supplemented herbs was done along with their antioxidant capacities using some common in vitro assays. Infusions were prepared by soaking tea leaves and subsequent herbs in boiled water for 10 minutes.

Results: ABTS radical scavenging ability did not improve after herb supplementation of the infusions, although DPPH radical scavenging ability improved in some samples, especially in ginger tea. This proves that less polar phytochemicals are supplemented mostly when herbs are added in the tea infusions. Tannin contents were mostly preserved except for the ginger tea. Most prominent effect was observed in their hydroxyl radical scavenging abilities, which commensurate with the lipid peroxidation inhibitory activities of the supplemented infusions. Â

Conclusion: Present study provides firm evidence to support that an augmenting effect exists between black tea and some supplemented herbs, when infusions were prepared with the both.

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