Comparison of Quantity Characteristics and Antioxidant Potentials of Different Tea Extracts for In-flight Beverage

Comparison of Quantity Characteristics and Antioxidant Potentials of Different Tea Extracts for In-flight Beverage

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Author(s)

Author(s): Jae-il Kwon

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DOI: 10.18483/ijSci.2539 18 44 1-5 Volume 10 - Dec 2021

Abstract

Tea is a famous non-alcoholic beverage worldwide. Various types of tea are prepared to meet the demand of different people. Among the various tea types, green tea (GTE), black tea (BTE), and Pu-erh tea (PEE) are major ones. The objective of this study was to investigate the physicochemical characteristics and antioxidant potential of three tea extracts to be considered as an in-flight beverage. The pH (5.62) of GTE was significantly highest whereas the titratable acidity (0.18 g/100 mL) was significantly highest in BTE. The highest lightness value was found in GTE (87.12) and redness and yellowness in BTE (30.15 and 85.32). The amount of total free amino acid was significantly highest in PEE (174.52 g/ mL), followed by GTE (31.28 g/ mL) and BTE (24.98 g/ mL). Similarly, the antioxidant potential of PEE was significantly high among the three tea extracts. The results indicated that Pu-erh tea could be a good in-flight beverage.

Keywords

Antioxidant Potential, Black Tea, Green Tea, In-flight Beverage, Pu-erh Tea

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International Journal of Sciences is Open Access Journal.
This article is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License.
Author(s) retain the copyrights of this article, though, publication rights are with Alkhaer Publications.

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