Abstract

ESTIMATION AND COMPARISON OF TOTAL PHENOLS AND ANTIOXIDANT ACTIVITY FROM THE TEA SAMPLES AVAILABLE IN THE LOCAL MARKET

Bugade Dhanashri and Bist Bharati*

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Abstract

Tea leaves are known to contain tannins which are water soluble phenols. These phenols are naturally rich in antioxidants. The present study was undertaken to estimate the total phenol content and to compare the antioxidant potential of five local tea brands available in the market. Total phenols were determined using a spectrophotometer by the Folin-Ciocalteu method. The free radical scavenging activity of the tea samples were determined by using the DPPH method. The results demonstrated that total phenolic content and antioxidant potential of green tea was higher in comparison to black tea which is concurrent with the general understanding.

Keywords: Total Phenols; Antioxidant; Local tea samples, DPPH.