IJPPR, Vol 9, Issue 7, Article 11
IJPPR, Vol 9, Issue 7, Article 11
IJPPR, Vol 9, Issue 7, Article 11
com
International Journal of Pharmacognosy and Phytochemical Research 2017; 9(7); 961-964
doi: 10.25258/phyto.v9i07.11163
ISSN: 0975-4873
Research Article
Received 29th May, 17; Revised 29th June, 17, Accepted 12th July, 17; Available Online 25th July, 2017
ABSTRACT
Tea is known as nature low calorie wonder drink. Consumption of hot tea decoction became popular from the ancient
times. Currently researchers observed that many secondary metabolites that are heat sensitive might get destroyed on
heating. Moreover people, who are permanently live at higher altitude or the members of high altitude expedition team, are
deprived of various tea brewing facilities like electricity, fuel etc and hence they have to depend on brewing tea at cold
condition only for consumption. In this backdrop present study aims at analysis of antioxidants like polyphenols, flavonoids
and free radical scavenging activity of cold brewed tea and compared with its hot decoction. The study highlighted that
cold brewed green tea harbour more polyphenolics and flavonoids with respect to its hot decoction. However no significant
change being observed between hot and cold decoction of black tea. It is also observed that mg Ascorbic Acid Equivalent
per cup of cold and hot tea brew has no significant difference and hence both the brews can be consumed for replenishment
of antioxidant requirements.
Keywords: Antioxidant; Black tea; Cold tea brew; Green tea; Flavonoids; Polyphenolics.
INTRODUCTION from their diet10 because from the time unknown drinking
Tea decoction is the most preferred beverage in the world hot tea decoction becomes the only popular way to
next to water1. Tea decoction is generally prepared by consume the tea. Recent research shows that heating
brewing tea in hot water or milk or both. Among the sometime deactivates or destroys several important heat
several commonly available varieties, green and black teas sensitive bioactive molecules mainly flavonoids class of
are preferred most throughout the world. Green and black compounds present in the tea or other green vegetables or
teas are preferred for aroma, taste, brew colour and various fruits11. It is also observed that people of several high
positive physiological functions2. Health benefits of tea altitudes or extreme environments are devoid of all such
consumption have been well known to human civilization facilities to prepare hot tea brew. In this backdrop finding
for centuries. Since the early days hot tea infusions was an easiest low cost method become essential to serve tea
very much popular for improving mood, cognition ability, and its bioactive components to all without any bar. Hence,
blood flow, detoxification and prevention of different the aim of this study was to screen total polyphenolics
diseases3. Phytochemical screening of tea leaves have content (TPC), flavonoids content and free radical
shown the presence of more than 700 chemicals viz. scavenging property of cold water decoction of tea and to
polyphenols, flavonoids, alkaloids, tannins, volatile compare with the traditional hot water decoction.
constituents and amino acids as the main active ingredients
having potent antioxidant activities, anti-ulcer, anti-cancer MATERIAL AND METHODS
and hepato-protective activities4-9. Among the several Instruments and Apparatus
bioactive components of tea, polyphenols and flavonoids Analytical digital weighing balance (Wensor), UV-
play an important role in maintaining health and wellness Visible Spectrophotometer (Systronics117), Centrifuge
by boosting up the body’s antioxidant system. Antioxidant (Remi PR 23) was used for the experiments.
is a group of compounds that help to protect the cells in Chemicals and Reagents
from free radical damage, and thereby controlling stress For quantitative estimation of polyphenols content,
and the rate of ageing. Scot et al showed that tea decoction flavonoids content and their anti-oxidants activity in tea
can reduce fatigue of the team members during their high samples the following reagents and chemicals were used:
altitude expedition. During their journey Gallic Acid standard (Sigma), Ascorbic acid (Sigma),
hot brewed tea formed a major part of the required fluid Sodium carbonate (Merck), Sodium Hydroxide(Merck),
intake where brewing tea at hot was possible, but at Anhydrous Sodium Nitrite (Merck), Anhydrous
unfavourable condition for tea brewing, tea was excluded
Table 4: TAAEC in Hot and Cold decoctions of black metabolite fingerprinting. Journal of Agricultural Food
and green varieties of tea. Here 5 black teas and 5 green Chemistry. 55(2):231–236.
teas were used for this experiment. 7. Vasisht K. 2004. Study to promote the industrial
Tea Type TAAEC in Hot TAAEC in Cold exploitation of green tea poly phenols in India.
Decoction/cup of Decoction/cup of International Journal of Tea Sciences. 3(3 and 4):175.
tea (mg AAE/ cup) tea (mg AAE/ cup) 8. Adhikary B., Yadav S.K., Roy K., Bandyopadhyay
of tea of tea S.K., Chattopadhyay S. 2011. Black Tea and
Black Tea 260.06 ± 76.26 231.35 ± 89.18 Theaflavins Assist Healing of Indomethacin-Induced
Green Tea 338.77 ± 47.93 341.86 ± 32.46 Gastric Ulceration in Mice by Antioxidative Action.
Evidence Based Complementary and Alternative
is more or less comparable with hot decoction with respect Medicine. 2011: 546560.
to antioxidant activity. Ascorbic acid equivalent for cold 9. Chatterjee A., Chatterjee S., Bandyopadhyay S.K.
brewed green and black tea is 341.86 ± 32.46 mg/cup and 2012. H. pylori-induced gastric ulcer: pathophysiology
231.35 ± 89.18 mg/ cup respectively which is pretty high and herbal remedy. International Journal of Biological
with respect to average daily intake of vitamin C (107 and Medical Research. 3(1), 1461-146.
mg)19. Therefore, we can say that after brewing the tea 10. Scott D., Rycroft J.A., Aspen J., Chapman C., Brown
overnight in cold condition can also fulfil the antioxidant B. 2004. The effect of drinking tea at high altitude on
requirement of our body. hydration status and mood. European Journal of
Applied Physiology. 91(4):493-8.
ACKNOWLEDGEMENT 11. Sharma K., Ko E.Y., Assefa A.D. 2015. Temperature-
Authors are very much thankful to Prof. Sandip K. dependent studies on the total phenolics, flavonoids,
Bandyopadhyay, Ex. Professor, KPC Medical College and antioxidant activities, and sugar content in six onion
Dr. B. Bera, Director (Research), Tea Board for varieties. 23( 2), Pages 243–252.
unconditional help throughout the work. Authors also 12. Chatterjee S., Roy N., Saha A., Roy S. Chatterjee A.,
grateful to Chairman, Techno India University, West Hazra N., Lahiri S., Maity C., Bandyopadhyay S.K.
Bengal for all necessary lab facilities for research work. 2014. Black Tea Consumption Enhance Antioxidant
Status, Reduce Inflammatory Stress vis-à-vis Insulin
CONFLICT OF INTEREST resistance: Hint from a Small Clinical Cohort Study on
No conflict of interest Pre-diabetic Subjects. International Journal of
Pharmaceutical Sciences Review and Research.
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