Munim Khan MR, Islam MA, Uddin R, Kalam MA, Baishakh NN, Barua P, Rahman Talukder MH, Ahmad I. Biochemical investigation of Bangladeshi black tea and their correlation to organoleptic quality evaluation.
Heliyon 2023;
9:e16802. [PMID:
37313170 PMCID:
PMC10258408 DOI:
10.1016/j.heliyon.2023.e16802]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 05/11/2023] [Accepted: 05/29/2023] [Indexed: 06/15/2023] Open
Abstract
Black tea samples were investigated for theaflavin (TF), thearubigin (TR), highly polymerized substances (HPS), total liquor color (TLC), color index (CI), caffeine (CAF), total polyphenol content (TPC), antioxidant activity (DPPH) and organoleptic evaluation. The objectives of the study was to perform the biochemical analysis and organoleptic test of various black tea and develop a correlation between them. Overall correlation study showed that TF:TR and total liquor color, are significantly (p < 0.01) and positively correlated with the total quality score where the correlation coefficient was 0.970 and 0.969 respectively. Additionally, statistical analysis revealed a significant (p < 0.01) and positive correlation between total phenol contents and antioxidant scavenging activity (0.986), supporting the notion that TPC accounts for most of the antioxidants in tea extract. Qualitative characteristics and organoleptic tests were shown identical outcomes in this study.
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