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علوم و صنایع غذایی ایران، جلد ۲۲، شماره ۱۶۰، صفحات ۲۴۲-۲۵۷
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| عنوان فارسی |
Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands |
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| چکیده فارسی مقاله |
Tea is the most widely consumed non-alcoholic beverage in the world, valued for its economic significance and health benefits, largely attributed to its polyphenolic compounds with potent antioxidant properties. This research aims to assess the chemical composition and quality of green and black tea products available in the Bangladeshi market. Samples were collected from five leading brands of each type: black tea brands included Ispahani, Kazi & Kazi, Jafflong, Halda Valley, and Seylon, while green tea brands comprised Ispahani, Kazi & Kazi, Jafflong, Halda Valley, and Lipton. The analysis focused on proximate compositions, total phenols, flavonoids, DPPH radical scavenging activity, caffeine levels, theaflavins (TF), thearubigins (TR), high polymerized substances (HPS), and total liquor color (TLC). A comparative analysis of green and black tea reveals significant differences in their chemical compositions and potential health benefits. Green tea boasts a higher phenolic content, ranging from 72.94 to 75.68 mg GAE/g, and exhibits greater antioxidant activity, with DPPH (2,2-diphenyl-1-picrylhydrazyl) values between 91.29 to 96.55 ml Trolox/g, compared to black tea, which has phenolic content of 66.21 to 67.32 mg GAE/g and DPPH values of 79.84 to 87.73 ml Trolox/g. Conversely, black tea contains higher levels of caffeine (31.95 to 37.36 ppm), flavonoids (63.70 to 67.78 mg QE/g), and tannins (14.02 to 17.36 mg TAE/g) than green tea, which has caffeine levels of 25.18 to 28.41 ppm, flavonoid content of 27.17 to 37.80 mg QE/g, and tannin content of 5.87 to 7.21 mg TAE/g. The analysis indicates that black tea has higher concentrations of theaflavins, thearubigins, highly polymerized substances, and total liquor color compared to green tea, contributing to its distinctive flavor and appearance. |
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| کلیدواژههای فارسی مقاله |
باسیلوس سابتیلیس ناتو،ناتوکیناز،تخمیر،.RSM، |
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| عنوان انگلیسی |
Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands |
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| چکیده انگلیسی مقاله |
Tea is the most widely consumed non-alcoholic beverage in the world, valued for its economic significance and health benefits, largely attributed to its polyphenolic compounds with potent antioxidant properties. This research aims to assess the chemical composition and quality of green and black tea products available in the Bangladeshi market. Samples were collected from five leading brands of each type: black tea brands included Ispahani, Kazi & Kazi, Jafflong, Halda Valley, and Seylon, while green tea brands comprised Ispahani, Kazi & Kazi, Jafflong, Halda Valley, and Lipton. The analysis focused on proximate compositions, total phenols, flavonoids, DPPH radical scavenging activity, caffeine levels, theaflavins (TF), thearubigins (TR), high polymerized substances (HPS), and total liquor color (TLC). A comparative analysis of green and black tea reveals significant differences in their chemical compositions and potential health benefits. Green tea boasts a higher phenolic content, ranging from 72.94 to 75.68 mg GAE/g, and exhibits greater antioxidant activity, with DPPH (2,2-diphenyl-1-picrylhydrazyl) values between 91.29 to 96.55 ml Trolox/g, compared to black tea, which has phenolic content of 66.21 to 67.32 mg GAE/g and DPPH values of 79.84 to 87.73 ml Trolox/g. Conversely, black tea contains higher levels of caffeine (31.95 to 37.36 ppm), flavonoids (63.70 to 67.78 mg QE/g), and tannins (14.02 to 17.36 mg TAE/g) than green tea, which has caffeine levels of 25.18 to 28.41 ppm, flavonoid content of 27.17 to 37.80 mg QE/g, and tannin content of 5.87 to 7.21 mg TAE/g. The analysis indicates that black tea has higher concentrations of theaflavins, thearubigins, highly polymerized substances, and total liquor color compared to green tea, contributing to its distinctive flavor and appearance. |
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| کلیدواژههای انگلیسی مقاله |
Green Tea,Black Tea,Polyphenol,Antioxidant,Biochemical,Health benefit |
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| نویسندگان مقاله |
Md. Ashraful Islam Islam |
دانشگاه بین المللی اقیانوس آرام شمالی بنگلادش، مانیکگانج، بنگلادش
Fahriha Nur A Kabir Kabir |
دانشگاه بین المللی اقیانوس آرام شمالی بنگلادش، مانیکگانج، بنگلادش
Anwara Akter Khatun Khatun |
دانشگاه علوم و فناوری حاجی محمد دانش، دیناجپور
Tasmin Rahman Sathi Sathi |
مدرس، گروه مهندسی صنایع غذایی، دانشگاه بینالمللی شمال اقیانوس آرام بنگلادش، مانیکگنج، بنگلادش
Adrita Afrin Afrin |
مدرس، گروه مهندسی صنایع غذایی، دانشگاه بینالمللی شمال اقیانوس آرام بنگلادش، مانیکگنج، بنگلادش
Md. Shohel Rana Palleb Palleb |
مدرس، گروه مهندسی صنایع غذایی، دانشگاه بینالمللی شمال اقیانوس آرام بنگلادش، مانیکگنج، بنگلادش
Nazmul Islam Islam |
مدرس، گروه مهندسی صنایع غذایی، دانشگاه بینالمللی شمال اقیانوس آرام بنگلادش، مانیکگنج، بنگلادش
Sourav Biswas Nayan Nayan |
مدرس، گروه مهندسی صنایع غذایی، دانشگاه بینالمللی شمال اقیانوس آرام بنگلادش، مانیکگنج، بنگلادش
Md. Abdul Halim Halim |
مدرس، گروه مهندسی صنایع غذایی، دانشگاه بینالمللی شمال اقیانوس آرام بنگلادش، مانیکگنج، بنگلادش
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| نشانی اینترنتی |
https://fsct.modares.ac.ir/article_27390_494607f1201c50ac1b8e27c1e8826737.pdf |
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