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دوره 22، شماره 160 - ( 1404 )
جلد 22 شماره 160 صفحات 257-242 |
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Islam M A, Fahriha Nur A F N A, Anwara Akter A A, Sathi T R, Afrin A, Palleb M S R, et al . Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands. FSCT 2025; 22 (160) :242-257
URL: http://fsct.modares.ac.ir/article-7-79846-fa.html
URL: http://fsct.modares.ac.ir/article-7-79846-fa.html
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، و همکاران.. Comparative Analysis of Biochemical compositions and Quality Attributes of Green Tea and Black Tea from Prominent Bangladeshi Brands. مجله علوم و صنایع غذایی ایران. 1404; 22 (160) :242-257
Md. Ashraful Islam Islam1 
، Fahriha Nur A Kabir Kabir1 ، Anwara Akter Khatun Khatun2 ، Tasmin Rahman Sathi Sathi3 ، Adrita Afrin Afrin4 ، Md. Shohel Rana Palleb Palleb5 ، Nazmul Islam Islam4 ، Sourav Biswas Nayan Nayan6 ، Md. Abdul Halim Halim* 
7
، Fahriha Nur A Kabir Kabir1 ، Anwara Akter Khatun Khatun2 ، Tasmin Rahman Sathi Sathi3 ، Adrita Afrin Afrin4 ، Md. Shohel Rana Palleb Palleb5 ، Nazmul Islam Islam4 ، Sourav Biswas Nayan Nayan6 ، Md. Abdul Halim Halim* 7
1- ,Lecturer, Department of Food Engineering, North Pacific International University of Bangladesh, Manikganj, Bangladesh
2- Associate Professor, Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
3- MS Student, Department of Applied Nutrition and Food Technology, Islamic University, kushtia, Bangladesh
4- Lecturer, Department of Food Engineering, North Pacific International University of Bangladesh, Manikganj, Bangladesh
5- MS Student, Department of Agricultural Extension Education, Bangladesh Agricultural University, Mymensingh, Bangladesh
6- Assistant Professor, Department of Food Engineering, North Pacific International University of Bangladesh, Manikganj, Bangladesh
7- Lecturer, Department of Food Engineering, North Pacific International University of Bangladesh, Manikganj, Bangladesh ،halim1507060hstu@gmail.com
2- Associate Professor, Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
3- MS Student, Department of Applied Nutrition and Food Technology, Islamic University, kushtia, Bangladesh
4- Lecturer, Department of Food Engineering, North Pacific International University of Bangladesh, Manikganj, Bangladesh
5- MS Student, Department of Agricultural Extension Education, Bangladesh Agricultural University, Mymensingh, Bangladesh
6- Assistant Professor, Department of Food Engineering, North Pacific International University of Bangladesh, Manikganj, Bangladesh
7- Lecturer, Department of Food Engineering, North Pacific International University of Bangladesh, Manikganj, Bangladesh ،
چکیده: (104 مشاهده)
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.
نوع مقاله: پژوهشی اصیل |
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ترکیبات زیست فعال
دریافت: 1403/12/17 | پذیرش: 1404/1/31 | انتشار: 1404/3/1
دریافت: 1403/12/17 | پذیرش: 1404/1/31 | انتشار: 1404/3/1
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