Study of Antioxidant Properties in Black Tea and Green Tea

The present study was conducted to assess and compare the total polyphenol content (TPC), antioxidant activity in black and green tea. The green tea showed a higher polyphenol content and antioxidant levels than black tea (p < 0.05). The variations in polyphenolic levels in black tea (2.11- 0.26 mg TAE/g) and green tea (5.20- 1.17 mg TAE/g) observed in our study. In black tea, the FRAP levels ranged from (5.58 mg AAE/g to 1.21 mg AAE/g) whereas in green tea has ranged (8.88 mg AAE/g to 3.26 mg AAE/g. The total antioxidant capacity in green tea (22.866±7.036 mg AAE/g) is significantly higher than in black tea (3.386±1.28 mg AAE/g). The activities of antioxidant were well correlated the total polyphenol content r2 = 0.9571 for FRAP method and r2 = 0.9287 for Polymolybdenum assay. The Assam and Darjeeling green tea (North East India) had higher TPC and antioxidant levels than Munnar, Coimbatore Nilgiri green tea (south India). However, the more studies on Indian tea to emphasize the health benefits of Indian tea especially green tea which will help in its increased consumption as a favorite beverage in India.