Islam, Md. Ashraful Islam, Kabir, Fahriha Nur A Kabir, Khatun, Anwara Akter Khatun, Sathi, Tasmin Rahman Sathi, Afrin, Adrita Afrin, Palleb, Md. Shohel Rana Palleb, Islam, Nazmul Islam, Nayan, Sourav Biswas Nayan, Halim, Md. Abdul Halim (2025). Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands. , 22(160-ویژه نامه), 242-257. doi: 10.22034/FSCT.22.160.242
Md. Ashraful Islam Islam; Fahriha Nur A Kabir Kabir; Anwara Akter Khatun Khatun; Tasmin Rahman Sathi Sathi; Adrita Afrin Afrin; Md. Shohel Rana Palleb Palleb; Nazmul Islam Islam; Sourav Biswas Nayan Nayan; Md. Abdul Halim Halim. "Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands". , 22, 160-ویژه نامه, 2025, 242-257. doi: 10.22034/FSCT.22.160.242
Islam, Md. Ashraful Islam, Kabir, Fahriha Nur A Kabir, Khatun, Anwara Akter Khatun, Sathi, Tasmin Rahman Sathi, Afrin, Adrita Afrin, Palleb, Md. Shohel Rana Palleb, Islam, Nazmul Islam, Nayan, Sourav Biswas Nayan, Halim, Md. Abdul Halim (2025). 'Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands', , 22(160-ویژه نامه), pp. 242-257. doi: 10.22034/FSCT.22.160.242
Islam, Md. Ashraful Islam, Kabir, Fahriha Nur A Kabir, Khatun, Anwara Akter Khatun, Sathi, Tasmin Rahman Sathi, Afrin, Adrita Afrin, Palleb, Md. Shohel Rana Palleb, Islam, Nazmul Islam, Nayan, Sourav Biswas Nayan, Halim, Md. Abdul Halim Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands. , 2025; 22(160-ویژه نامه): 242-257. doi: 10.22034/FSCT.22.160.242

Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands

مجله علوم و صنایع غذایی ایران
Article 16, Volume 22, 160-ویژه نامه, March 1404, Pages 242-257    PDF (351.68 K)
DOI: 10.22034/FSCT.22.160.242
Authors
Md. Ashraful Islam Islam1; Fahriha Nur A Kabir Kabir1; Anwara Akter Khatun Khatun2; Tasmin Rahman Sathi Sathi3; Adrita Afrin Afrin3; Md. Shohel Rana Palleb Palleb3; Nazmul Islam Islam3; Sourav Biswas Nayan Nayan3; Md. Abdul Halim Halim* 3
1دانشگاه بین المللی اقیانوس آرام شمالی بنگلادش، مانیکگانج، بنگلادش
2دانشگاه علوم و فناوری حاجی محمد دانش، دیناجپور
3مدرس، گروه مهندسی صنایع غذایی، دانشگاه بین‌المللی شمال اقیانوس آرام بنگلادش، مانیکگنج، بنگلادش
Abstract
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.
Keywords
Green Tea; Black Tea; Polyphenol; Antioxidant; Biochemical; Health benefit
References
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