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Temporal depletion of packaged tea antioxidant quality under commercial storage condition

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Abstract

Shelf life studies play a significant role in determination of time duration for the retention of product quality after packaging. Assessment of tea shelf life in terms of antioxidant quality, a prime health benefit trait of tea would substantiate its marketing and consumption preference to the trade and end users. In shelf life analysis of tea with respect to its antioxidant potentialities, both antioxidant activity and incidences of secondary metabolites are responsible. A temporal analysis with regular intervals since 1 year of said characteristics has been carried out in four types of processed teas. To be precise, the overall initial antioxidant concentrations and activities were almost maintained up to 90–120 days and thereafter declination appeared. Beyond 180 days, rapid declination occurs and beyond 330 days, depletion recorded up to 60–75% of the initial activity. Black tea showed maximum ferrous ion chelating activity initially and white tea commenced with slight lower value but it maintained a similar trend up to 150 days while a rapid declination occurred in such activity of black and green tea after 30 days only. It is observed that total tannins or proanthocyanidins amount highest in white tea among all other three types. The preservation of metal chelating activity of white tea was observed as comparable to its stability in tannin composition (r2 = 0.869, P ≤ 0.01) during the storage period.

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Acknowledgements

We acknowledge the role of National Tea Research Foundation, India for providing necessary funds and research assistance for conducting this study.

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Authors and Affiliations

  1. Agricultural and Ecological Research Unit, Indian Statistical Institute, 203 B.T Road, Kolkata, 700108, India

    Anjan Hazra, Nirjhar Dasgupta & Sauren Das

  2. Department of Botany, University of Kalyani, Kalyani, Nadia, 741235, India

    Anjan Hazra & Chandan Sengupta

  3. National Tea Research Foundation, Tea Board, 14 B.T.M Sarani, Kolkata, 700001, India

    Gargi Saha

Authors
  1. Anjan Hazra
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  2. Nirjhar Dasgupta
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  3. Chandan Sengupta
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  4. Gargi Saha
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  5. Sauren Das
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Contributions

AH carried out all experiments, NDG, CS, GS, and SD analysed the data, AH and SD written the manuscript, all authors read and accepted the current form of the manuscript.

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Correspondence to Sauren Das.

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Hazra, A., Dasgupta, N., Sengupta, C. et al. Temporal depletion of packaged tea antioxidant quality under commercial storage condition. J Food Sci Technol 57, 2640–2650 (2020). https://doi.org/10.1007/s13197-020-04300-0

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  • DOI: https://doi.org/10.1007/s13197-020-04300-0

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