Quantitative analysis of bioactive compounds in five black tea sortiments of the romanian market

Authors

  • Dan Răzvan Popoviciu "Ovidius" University of Constanţa, Faculty of Natural Sciences and Agricultural Sciences, Constanţa, Romania, 900525
  • Mihaela Valentina Bădin "Ovidius" University of Constanţa, Faculty of Natural Sciences and Agricultural Sciences, Constanţa, Romania, 900525

DOI:

https://doi.org/10.3329/bjb.v53i3.76272

Keywords:

Black tea, Carotenoids, Essential oils, Flavonoids, Phenolic compounds

Abstract

Five black tea types, Assam, Darjeeling, Earl Grey, English Breakfast and Oolong were tested for their chlorophyll, carotenoid, flavonoid, total phenolic content and essential oil content. English Breakfast had the highest chlorophyll content (834 mg/kg) and Earl Grey, the highest carotenoid content (360 mg/kg). Total phenolic content was the highest in Darjeeling (an average of 40,874 mg/kg ), while flavonoids, specifically, reached the highest concentrations in Oolong (498 mg/kg). Total essential oils were maximum in Assam tea blend (4,600 mg/kg). Tea pH values ranged between 6.13-6.66.

Bangladesh J. Bot. 53(3): 555-560, 2024 (September)

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Published

2024-09-29

How to Cite

Popoviciu, D. R., & Bădin, M. V. (2024). Quantitative analysis of bioactive compounds in five black tea sortiments of the romanian market. Bangladesh Journal of Botany, 53(3), 555–560. https://doi.org/10.3329/bjb.v53i3.76272

Issue

Vol. 53 No. 3 (2024)

Section

Articles

License

© Bangladesh Botanical Society

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