A comparative study to investigate the effects of addition of milk and sugar on total polyphenol, flavonoid, catechin and tannin contents of green and black teas consumed in India
Tea is a rich source of functional components called polyphenols which impart it antioxidant properties. Tea is categorized as green or black tea according to the processing method used. Tea is widely consumed beverage, and it is often prepared with the addition of milk and sugar in many parts of th...
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| Veröffentlicht in: | Journal of food measurement & characterization 2021-10, Vol.15 (5), p.4652-4658 |
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| creator | Dhillon, Bhavnita Awasthi, Tamanna Sodhi, Navdeep Singh Sogi, Dalbir Singh Jaiswal, Sunanda |
| description | Tea is a rich source of functional components called polyphenols which impart it antioxidant properties. Tea is categorized as green or black tea according to the processing method used. Tea is widely consumed beverage, and it is often prepared with the addition of milk and sugar in many parts of the world including India. The present study was conducted to compare the effect of addition of milk and/or sugar, in both black and green teas of two brands (1 and 2), on the antioxidant properties of teas. The total polyphenol, flavonoid and catechin contents along with antioxidant activity were significantly (
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| doi_str_mv | 10.1007/s11694-021-01036-z |
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p
< 0.05) higher in green teas then in black teas but the tannin content of black teas was higher than that of green teas. The addition of milk in both black and green teas significantly (
p
< 0.05) reduced total polyphenol, flavonoid, catechin and tannin contents as well as antioxidant activity. The addition of sugar had significant (
p
< 0.05) adverse effect on flavonoid and catechin contents, and antioxidant activity. Further, the combined addition of milk and sugar caused significant (
p
< 0.05) additive/synergistic reductions in flavonoid content of teas of both brands, and in catechin content, tannin content and antioxidant activity of black and green teas of brand 2 only.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-021-01036-z</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Antioxidants ; Black tea ; Catechin ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Cocoa ; Comparative studies ; Engineering ; Flavonoids ; Food Science ; Green tea ; Milk ; Original Paper ; Polyphenols ; Sugar ; Tannins ; Tea</subject><ispartof>Journal of food measurement & characterization, 2021-10, Vol.15 (5), p.4652-4658</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-9d1f82df9e1f95b89527d67102697ebbc40af3b7ac9f131a81d91fca8d1cdd53</citedby><cites>FETCH-LOGICAL-c319t-9d1f82df9e1f95b89527d67102697ebbc40af3b7ac9f131a81d91fca8d1cdd53</cites><orcidid>0000-0003-2062-8578</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-021-01036-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-021-01036-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Dhillon, Bhavnita</creatorcontrib><creatorcontrib>Awasthi, Tamanna</creatorcontrib><creatorcontrib>Sodhi, Navdeep Singh</creatorcontrib><creatorcontrib>Sogi, Dalbir Singh</creatorcontrib><creatorcontrib>Jaiswal, Sunanda</creatorcontrib><title>A comparative study to investigate the effects of addition of milk and sugar on total polyphenol, flavonoid, catechin and tannin contents of green and black teas consumed in India</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>Tea is a rich source of functional components called polyphenols which impart it antioxidant properties. Tea is categorized as green or black tea according to the processing method used. Tea is widely consumed beverage, and it is often prepared with the addition of milk and sugar in many parts of the world including India. The present study was conducted to compare the effect of addition of milk and/or sugar, in both black and green teas of two brands (1 and 2), on the antioxidant properties of teas. The total polyphenol, flavonoid and catechin contents along with antioxidant activity were significantly (
p
< 0.05) higher in green teas then in black teas but the tannin content of black teas was higher than that of green teas. The addition of milk in both black and green teas significantly (
p
< 0.05) reduced total polyphenol, flavonoid, catechin and tannin contents as well as antioxidant activity. The addition of sugar had significant (
p
< 0.05) adverse effect on flavonoid and catechin contents, and antioxidant activity. Further, the combined addition of milk and sugar caused significant (
p
< 0.05) additive/synergistic reductions in flavonoid content of teas of both brands, and in catechin content, tannin content and antioxidant activity of black and green teas of brand 2 only.</description><subject>Antioxidants</subject><subject>Black tea</subject><subject>Catechin</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cocoa</subject><subject>Comparative studies</subject><subject>Engineering</subject><subject>Flavonoids</subject><subject>Food Science</subject><subject>Green tea</subject><subject>Milk</subject><subject>Original Paper</subject><subject>Polyphenols</subject><subject>Sugar</subject><subject>Tannins</subject><subject>Tea</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9UctO5DAQjBArgVh-gJMlrgTcdiaJjwgtCxLSXrhbHT9mDBk7azsjDb_FD-IhiL3tqUvdVdWtrqq6AHoNlHY3CaAVTU0Z1BQob-u3o-qUgeB1A7w5_sasPanOU3qhlAJ0TdPy0-r9lqiwnTBidjtDUp71nuRAnN-ZlN0asyF5Y4ix1qicSLAEtXbZBX_AWze-EvSapHmNkZRmDhlHMoVxP22MD-MVsSPugg9OXxFV7NTG-U9JRu8LVMFn4xfrdTRmGQ4jqleSDaYDIc1bo8tN5NFrhz-rHxbHZM6_6ln1fP_r-e6hfvrz-_Hu9qlWHESuhQbbM22FAStWQy9WrNNtB5S1ojPDoBqKlg8dKmGBA_agBViFvQal9YqfVZeL7RTD37l8Q76EOfqyUbJV10LDemgLiy0sFUNK0Vg5RbfFuJdA5SEeucQjSzzyMx75VkR8EaVC9msT_1n_R_UBXz6W6Q</recordid><startdate>20211001</startdate><enddate>20211001</enddate><creator>Dhillon, Bhavnita</creator><creator>Awasthi, Tamanna</creator><creator>Sodhi, Navdeep Singh</creator><creator>Sogi, Dalbir Singh</creator><creator>Jaiswal, Sunanda</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0003-2062-8578</orcidid></search><sort><creationdate>20211001</creationdate><title>A comparative study to investigate the effects of addition of milk and sugar on total polyphenol, flavonoid, catechin and tannin contents of green and black teas consumed in India</title><author>Dhillon, Bhavnita ; Awasthi, Tamanna ; Sodhi, Navdeep Singh ; Sogi, Dalbir Singh ; Jaiswal, Sunanda</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-9d1f82df9e1f95b89527d67102697ebbc40af3b7ac9f131a81d91fca8d1cdd53</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antioxidants</topic><topic>Black tea</topic><topic>Catechin</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cocoa</topic><topic>Comparative studies</topic><topic>Engineering</topic><topic>Flavonoids</topic><topic>Food Science</topic><topic>Green tea</topic><topic>Milk</topic><topic>Original Paper</topic><topic>Polyphenols</topic><topic>Sugar</topic><topic>Tannins</topic><topic>Tea</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dhillon, Bhavnita</creatorcontrib><creatorcontrib>Awasthi, Tamanna</creatorcontrib><creatorcontrib>Sodhi, Navdeep Singh</creatorcontrib><creatorcontrib>Sogi, Dalbir Singh</creatorcontrib><creatorcontrib>Jaiswal, Sunanda</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dhillon, Bhavnita</au><au>Awasthi, Tamanna</au><au>Sodhi, Navdeep Singh</au><au>Sogi, Dalbir Singh</au><au>Jaiswal, Sunanda</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A comparative study to investigate the effects of addition of milk and sugar on total polyphenol, flavonoid, catechin and tannin contents of green and black teas consumed in India</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2021-10-01</date><risdate>2021</risdate><volume>15</volume><issue>5</issue><spage>4652</spage><epage>4658</epage><pages>4652-4658</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>Tea is a rich source of functional components called polyphenols which impart it antioxidant properties. Tea is categorized as green or black tea according to the processing method used. Tea is widely consumed beverage, and it is often prepared with the addition of milk and sugar in many parts of the world including India. The present study was conducted to compare the effect of addition of milk and/or sugar, in both black and green teas of two brands (1 and 2), on the antioxidant properties of teas. The total polyphenol, flavonoid and catechin contents along with antioxidant activity were significantly (
p
< 0.05) higher in green teas then in black teas but the tannin content of black teas was higher than that of green teas. The addition of milk in both black and green teas significantly (
p
< 0.05) reduced total polyphenol, flavonoid, catechin and tannin contents as well as antioxidant activity. The addition of sugar had significant (
p
< 0.05) adverse effect on flavonoid and catechin contents, and antioxidant activity. Further, the combined addition of milk and sugar caused significant (
p
< 0.05) additive/synergistic reductions in flavonoid content of teas of both brands, and in catechin content, tannin content and antioxidant activity of black and green teas of brand 2 only.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-021-01036-z</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0003-2062-8578</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Antioxidants Black tea Catechin Chemistry Chemistry and Materials Science Chemistry/Food Science Cocoa Comparative studies Engineering Flavonoids Food Science Green tea Milk Original Paper Polyphenols Sugar Tannins Tea |
| title | A comparative study to investigate the effects of addition of milk and sugar on total polyphenol, flavonoid, catechin and tannin contents of green and black teas consumed in India |
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