Caffeine and Total Polyphenol Contents of Market Tea Cultivated and Processed in Bangladesh
- Author:
Rabiul Islam GM
;
Gias Uddin M
;
Mahfuzur Rahman M
;
Yousuf A
- Publication Type:Letter
- Keywords:
Caffeine, polyphenol, market tea, Bangladesh
- From:
Malaysian Journal of Nutrition
2013;19(1):143-147
- CountryMalaysia
- Language:English
-
Abstract:
Objective: The aim of this study was to determine the contents of caffeine and
total polyphenol in six brands of market tea cultivated and processed in
Bangladesh. Methods: Caffeine and polyphenol contents were determined by
solvent extraction (AACC) and the International Organisation for Standardisation
Method (ISO) 14502-1 respectively. Results: Caffeine contents of the different
tea samples ranged between 0.99 ± 0.17% to 2.08 ± 0.16% (g/100g materials),
while that of total polyphenol was from 36.90 ± 1.39% to 17.29 ± 2.30% of gallic
acid equivalents (GAE). The order of caffeine concentration in tea samples was
found as follows: Organic Black Tea > Taaza Tea > Organic Green Tea > Magnolia
Tea > Organic Zinger Tea > Organic Tulsi Tea. The polyphenol concentration in
the tea samples was highest in Organic Green Tea followed by Taaza Tea and the
rest as follows: Magnolia Tea > Organic Black Tea > Organic Zinger Tea > Organic
Tulsi Tea. An indicative difference in amounts of caffeine and polyphenols for
different tea brand samples is seen in this study. Conclusion: This systematic
screening provides information to producers as well as consumers on the
quantities of caffeine and polyphenols in commercial tea available in the markets
of Bangladesh.
- Full text:W020150716419132494605.pdf
