Antioxidant Properties of Flavoured Ceylon Black Tea Consumer Packs
Abstract
Ceylon tea is reported to have numerous health benefits. However, limited studies have
evaluated health benefits of Ceylon flavoured teas. This study examined the antioxidant
properties (AP) of ten flavoured black teas (Broken Orange Pekoe Fannings: BOPF grade)
namely cardamom, earl grey, apple, lemon, ginger, exotic chai, peach, raspberry, cherry
and mixed fruit teas. Non-flavoured black tea (BOPF) served as the control. Total
Polyphenolic Content (TPC), Total Flavonoid Content (TFC), Ferric Reducing Antioxidant
Power (FRAP) and DPPH & amp; ABTS radical scavenging activities were used to study
the AP (n = 3 each). Results showed significant differences (P<0.05) among the samples
and compared to control for the tested AP. TPC, TFC, FRAP, DPPH and ABTS AP of
tested teas ranged from 204.07 4.12 - 120.58 6.65 mg GAEs/g of extract, 57.40 0.60 - 26.19
0.29 mg QE/g of extract, 389.31 2.27 - 269.26 5.6434 mg TEs/ g of extract, 3995.22 103
.47 - 2287.36 10.32 mg TEs/ g of extract and 3300.07 13.82 - 2350.16 35.34 mg TEs/ g
of extract respectively. Interestingly, cardamom tea exhibited significantly (p < 0.05) high
TPC (204.07 ± 4.12 mg GAEs/g of extract) and TFC (57.40 ± 0.60 mg TEs/ g of extract)
while raspberry tea and non flavoured black tea showed the highest FRAP compared to all
the tested teas. The DPPH radical scavenging activity was highest in ginger tea and non
flavoured black tea while ABTS radical scavenging activity was highest in non flavoured
black tea. It is concluded that flavouring could either enhanced or reduced the AP of
BOPF grade flavoured Ceylon black tea consumer packs.