Quality analysis of herbal teabags as functional drink (original) (raw)
Development of Antioxidant Rich Herbal Tea Bags
IJRASET, 2021
The present study entitled "Development of antioxidant rich herbal tea bags" was conducted with the objective to develop herbal tea bag using different ingredients, to assess the sensory accessibility and antioxidant content of developed tea bag. Herbal tea is a commonly consumed beverage brewed from the leaves, flowers, seeds, fruits, stems and roots of plants species rather than Camellia sinensis L., which has been widely used for health care and diseases prevention. The main benefit of tea bags is that they add convenience. It's easy to pop a tea bag into a hot cup of water or to go mug and get on with the rest of the day. Antioxidant rich herbal tea bags were prepared by using four treatments T 1 (Giloy 1.5gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm), T 2 (Giloy 2.0gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm), T 3 (Giloy 2.5gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm) and T 4 (Giloy 3.0gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm). Organoleptic evaluation of the prepared product in relation to sensory attributes was carried out using the nine point hedonic scale score card. Antioxidants properties of developed tea bag were analyesd by DPPH Free Radical Scavenging method (Braca et al., 2001) and Total Phenol Content (TPC) by Folin-ciocalteu phenol method (Singleton and Rossi, 1999). All treatments were replicated three times and the data obtained during investigation were statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) techniques. On the basis of sensory acceptability it was found that T 3 was scored highest in terms of colour and appearance, consistency, flavor and taste and overall acceptability. DPPH radical scavenging activity and total phenolic content of prepared antioxidant rich herbal tea bags for best treatment T 3 was obtained 0.403 percent and 1.00mg/5g (per tea bag). The cost of the antioxidant rich herbal tea bags per 5g (per tea bag) of dry ingredients at the prevailing cost of the raw materials was highest in T 1 (Rs. 6.52) followed by T 2 (Rs. 6.27), T 3 (Rs. 6.04) and T 4 (Rs. 5.79). Giloy is recommended for preparation of different types of products to boost immunity and fight against free radicals and also enhances the efficacy of white blood cells and thus help to fight against infections and bacteria causing dangerous diseases.
2021
Introduction Tea is a drink that is liked by all ages. Apart from its fresh taste, tea also has properties for health (1). Cinnamon and cardamom are great sources of antioxidants. Cinnamon contains cinnamaldehyde, eugenol, cinnamic acid, catechins, epicatechins, and other polyphenol compounds (2). The bioactive components in cardamom, such as cineol, terpineol, borneol, saponins, flavonoids, and polyphenols are also known to have antioxidant activity that is beneficial to health (3). So that the combination of black tea, cinnamon and cardamom is possible if it is made into herbal teas. The purpose of this research is to obtain an optimal formulations of the herbal teabags that made from black tea, cinnamon and cardamom. Methods This study used Design Expert Application with Design Mixture D-optimal method. Responses in this studies are physical test by colour intensity, chemical test by total phenol value, antioxidant activity, moisture content, ash content, and sensory response are colour, flavour, and aroma. This Study using 35 panelise. The data were processed using ANOVA which has been provided in the Design Expert 7® program. An optimal formulation determined based on desirability number. Results Herbal teabags that made from black tea, cinnamon and cardamom, of the 16 formulations that has offered to produce an optimal formulation based on desirability. The optimum herbal tea bag formulation which contains 43.62% black tea, 11.38% cinnamon and 45.00% cardamom. The formulation has been result by program 70.87% colour intensity, 7.18% water content, 0.07% ash content, total phenol 3.2 mgGAE/g, antioxidant activity 1.07 µg/mL (IC50), 3.64 hedonic colour (like-very like), 3.4), and a flavour of 3.56 (like-very like), colour is 4.28 (slightly reddish brown), aroma is 4.32 (strong) and flavour is 4.16 (not bitter). Conclusion The optimum formulation is composed by tea 43.62%, cinnamon 11.38%, and cardamom 45.00%. The characteristics of the tea produced were water content of 7.18%, ash content of 0.07%, total phenol 3.2 mgGAE/g, antioxidant activity of 1.07 µg/mL (IC50) and colour intensity of 70.87%.
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS)
This research aimed to study the characteristics of herbal tea bags from starfruit leaves, gotu kola leaves and cinnamon powder. This research used a completely randomized design with 5 treatments, namely differences in substitution of cinnamon powder 0%, 1%, 2%, 3% and 4% with 3 replications. The data obtained were analyzed statistically with ANOVA (Analysis of Variance) and if they were significantly different, then continued with the DNMRT (Duncan's News Multiple Range Test) test at a level of 5%. The results showed that the difference in the amount of cinnamon powder substitution had a significant effect on antioxidant activity, total water-soluble ingredients, total polyphenols, color, taste, and aroma. Differences in the concentration of cinnamon powder substitution did not significantly affect the water content and pH. The best treatment in this research was treatment E with substitution of cinnamon powder 4%. The results of organoleptic analysis were the average value of...
2021
Herbal teas are nutrient, antioxidant, and hydration rich brews made from herbs and spices and taken for various purposes. The objective of this study was to formulate tea from clove (Syzygium aromaticum), leaves of lemongrass (Cymbopogon citratus), guava (Psidium guajava), and moringa (Moringa oleifera), as well as compared with Chinese and yellow Lipton Tea. The samples were analyzed for comparative sensory analysis using the 7 points hedonic scale. The sensory evaluation result demonstrated that the color of the clove tea sample (5.87) was most acceptable by participants, while the lemongrass tea (4.46) sample was least acceptable amongst all the tea samples. The clove remained the most accepted tea for aroma (6.07), taste (5.92), texture (5.76), general appearance (5.74), and general acceptability (5.93), in 7 points hedonic scale. However, all tea samples were had significant acceptable scores above average (p <0.05). Owing to the above results, these herbs can be successful...
Formulation and Characteristics of Dried Herbs for Herbal Tea Drink
Advances in biological sciences research, 2022
Spice plants are commonly used as dried herbs and served as liquid, steeped/powdered, boiled/chopped, and in the form of capsules/pills/tablets singly or in a mixture. Ginger, cinnamon, lemongrass, cloves, and rosella were formulated as dried powder for herbal tea drinks. This study aimed to determine the chemical characteristics and functional groups of dried herbs as herbal drink powder. This research was conducted experimentally using a single factor, completely randomized design. The responses observed were moisture content, ash content, total microbes, total mold/yeast, and IR spectra of dried herbs. The result shows that dried herbs formulas in this study contained different moisture, ash, total microbial, and mold/yeast content. The water content parameter of the dried herbs mix formula is 9,55-25,94%, ash content 4.51-6.8%, and total microbe <25-4.0 102 cfu/ml. Based on IR spectra, it can be seen that there are mixed component of powdered ginger, roselle, cinnamon, cloves, and lemongrass with different concentrations of ginger and roselle, which show as peak at wave numbers 763 cm
2021
Herbal teas consist of mono and sometimes poly-herbal recipes of herbs with acclaimed health benefits which are often brewed as infusion or decoction. Three variants of poly-herbal teas containing Herbiscus sabdariffa, Moringa oleifera, Citrus limon, and Zingiber officinale were prepared and evaluated for their physicochemical and stability properties. Intrinsic physicochemical properties that include organoleptic, ash value, pH of brew solutions, extractive matter as well as non-intrinsic properties such as moisture content, flow and particle size of granules and dust leak from teabags were determined. Also, the effects of stressful storage conditions on some physicochemical properties were evaluated. The different tea blends showed remarkable differences in their physicochemical properties. The products also showed discrepancies in stability parameters such as appearance, pH of the brew and antioxidant properties when stored under different conditions. In all, the herbal tea showe...
The Journal of Experimental Life Sciences, 2020
Green tea is a popular functional beverage mostly due to its high antioxidant activity. However, based on preliminary study, the taste such as its bitterness and flavour were somehow disliked by Indonesian consumers, and therefore formulation with other materials such as the addition of cinnamon and lemon peel may bring an advantage.This research was aimed to study the effect of formulation of bagged Indonesian green tea with cinnamon and lemon peel to the physicochemical characteristics of the tea and its consumer acceptance. Evaluation on the effect of different steeping time while brewing those tea formulas was also reported. The formula being investigated was F1, F2, and F3 with green tea: cinnamon: lemon peel at the ratio of 70:15:15, 70:12:18, and 70:9:21, respectively.Tea brewing was performed at 100°C, followed by a steeping time (L) at 1, 3, and 5 minutes. The results indicated that the addition of more cinnamon and longer steeping time had increased total phenol and antiox...
Quality Assessment of Some Tea Samples Commonly Sold in FCT, Abuja-Nigeria
2020
Background: Tea is a name given to a lot of brews; they are categorized as green tea, black tea, white tea, oolong tea and pu-erh tea which are derived from Camellia sinensis plant and herbal tea. They are made from herbs, fruits, seeds or roots and usually steeped in hot water and widely consumed worldwide as laxative or food. Tea varieties include ginger, hibiscus, gingko biloba, rosehip, jasmine, mint, Echinacea, rooibos and chamomile. The colour, brightness, strength and flavor of tea infusion are determined by chemical constituents and the plant used. Objective: The study aimed to assess the presence of chemicals contents and microbial load to ascertain quality of the tea samples using standard methods. Methodology: This study was carried out on twenty (20) brands of commonly consumed tea samples randomly collected from major markets in Federal Capital Territory, Abuja, Nigeria. The samples were processed and analyzed for phytochemicals, proximate, elements and microbial loads ...
Journal of Central European Agriculture, 2017
The purpose of this paper was to determine the quality of herbal teas produced using the non-pressure agglomeration of fine-grained fractions of herbs, compared with their counterparts available on the market. In prepared infusions, the total polyphenol content was determined, using the Folin-Ciocalteu's reagent, as well as the antioxidative activity with the use of the DPPH radical and L* a* b* colour parameters, according to the CIELab colour scale, were identified. Moreover, the iron, lead and cadmium ion content in the raw materials used in the manufacture of herbal granules was determined. Herbal infusions presented high but diversified active compound content. Infusions prepared from herbal granules displayed lower antioxidative properties and higher polyphenol content than commercially available teas. Infusions obtained from herbal granules of the smallest size had the darkest colour. Results of the analyses show that infusions obtained from granulated herbal powder do not pose any health hazard, and bio-active compounds contained therein may improve consumers' health. Non-pressure agglomeration of fine-grained herbal fractions may be used as an alternative method for their management.
Standardization and quality evaluation of instant tea premix
2018
This study was conducted to standardize the formulation of Instant Tea Premix and determine the anti-oxidant activity. Different tea formulations (F-I, F-II, F-II) with varying levels of tea solids and masala mix (10-15%) were prepared to evaluate their sensory attributes using 9 point hedonic rating scale. Results revealed that among all the samples, formulation F-II sample (tea solids: masala mix ratio of 3:2) had the overall acceptability score of 8.29±0.32. Further, the optimized formulation also compared with three commercially available tea brands in terms of their phenolic content and antioxidant activity potential. It was found that total phenolic content and % DPPH activity of F-II was highest compared to other samples.
Screening for Qualitative Status of Five Popular Marketed Brands of Tea Produced in Bangladesh
Universal Journal of Plant Science, 2015
Five different popular marketed brands of tea produced in Bangladesh viz; Tetley-Premium, Lipton-Taaza, Finlay-Premium, HRC-Clevedon, Ispahani-Blender's choice were studied before expiry dates to evaluate their status of qualitative parameters viz; Caffeine, Total Polyphenol Content (TPC), Theaflavin (TF), Thearubigin (TR), Highly Polymerized Substances (HPS), Total Liquor Colour (TLC), Briskness Index (BI) and Colour Index (CI). All the studied parameters were found to have been varied with brands. The values of caffeine and TPC were found to be varied from 2.65% (Finlay-Premium) to 3.28% (Tetley-Premium) and 24.58% (Lipton-Taaza) to 12.76% (Tetley-Premium) respectively. Similarly, the estimated values of TF, TR and TLC were detected to be maximum in Lipton-Taaza tea but maximum HPS was in Finlay-Premium tea whereas minimum TF and TLC was in Tetley-Premium tea and minimum TR and HPS was in HRC-Clevedon tea. In contrast, BI and Cl were found to be the highest in Ispahani-Blender's choice and HRC-Clevedon tea respectively and the lowest in Tetley-Premium tea. The present study concludes that the Lipton-Taaza tea is superior over the other brands in respect to qualitative status and all the studied brands may, therefore, be ranked as: Lipton-Taaza > Finlay-Premium > Ispahani-Blender's choice > HRC-Clevedon > Tetley-premium.
International Journal of Pharmacy and Pharmaceutical Sciences
Objective: To statistically evaluate and compare the organoleptic properties of various Indian herbal teas (ginger, Tulsi, mint and cardamom). Methods: The combination of various culinary herbs has been taken and formulated into drinks. The herbs chosen for the current study were Tulsi, ginger, mint, cardamom and other medicinally useful herbal families. The organoleptic properties of the herbal drinks were evaluated by sensory analysis and statistically compared using analysis of variance (ANOVA). Results: Ginger mint tea was found to have the best overall rating and the best texture, color and other organoleptic properties, according to the data provided by the candidates of sensory analysis. Also, ginger mint tea has several health benefits which have been confirmed by the scientists. It can be used for the treatment of various digestive and cardiovascular diseases. Conclusion: Owning to the above results, ginger mint tea can be used as a potent health and energy drink, as it does not have any side effect and provide several health benefits.
Selected parameters of quality and safety of herbal tea
Potravinarstvo Slovak Journal of Food Sciences, 2015
The aim of this work was to assess the heavy metal presence and possible microbiological contamination in herbal teas. Evaluation of selected tea products was performed from Nitra locality during years 2009 - 2013. Microscopic filamentous fungi detection, bacteria such as Escherichia coli and Salmonella spp. were compared to requirements given in the Codex Alimentarius of Slovakia. The highest permissible limit for microscopic filamentous fungi was not exceeded (in 32 observed herbal tea samples). For incidence of Escherichia coli, 93 samples were investigated and for Salmonella spp., 91 herbal tea samples. No sample showed the presence of Salmonella spp., and at E. coli maximum permitted presence was detected below limit. Among chemical parameters, cadmium, lead and mercury content were monitored. The highest amount of lead and mercury was found in year 2012. In 2009, the highest cadmium content was found. The average content of lead in all 100 inspected herbal tea samples was 0.78...
Standardization of Herbal Tea Quality Production Baureno Bojonegoro Society
Proceedings of the National Seminar on Chemistry 2019 (SNK-19), 2019
Standardization of ginger and curcuma tea produced by the Baureno Bojonegoro society was carried out. To get high quality products, standardization has been carried out by the washing, slicing and drying processes. Washing ginger and curcuma rhizomes was carried out for 1 min, with a thickness of 0.15 cm on each slice. To increase the shelf life of the product, it is dried on oven at 100 °C. Standardization results show optimal quality with water content of 10.83%, essential oil content of 4.01%, oleoresin of 1.53%, zingiberene (essential oil) 84.88%, gingerol (oleoresin) 67.42%, and shogaol in oleoresin of 33.95%. Meanwhile, curcuma tea products have a water content of 8.20% with essential oil content of 2.05%, curcuminoid of 1.09%, xantorizol in essential oils of 65.17%, and curcumin in curcuminoids of 85.50%. Furthermore, the processing of ginger and curcuma commodities cultivated by the Baureno Bojonegoro society has succeeded in increasing the shelf life from during 29 days to ...
Amerta nutrition, 2024
Background: Herbal tea Is one of the herbal drinks that has been widely consumed by Indonesian people and known as tea that have functional properties, one of them is source of antioxidants. Antioxidants can be obtained from a lot of sources, such as the mixture of mangosteen pericarp, cinnamon, and cloves. The use of cinnamon and clove expected to increase the consumers' preference towards this tea. Objectives: This research aims at evaluating the acceptance level of several sensory parameters of tea made of mixture of mangosteen pericarp, cinnamon, and clove. Methods: The experimental design used in this research was completely randomized design with three replications, resulting in 27 samples of herbal tea. Besides, the data obtained from panelists will be analyzed by using Analysis of Varian (ANOVA) and followed by Duncan's Multiple Range Test (DMRT) in SPSS 25.0 software. The results show that the addition of cinnamon and cloves showed a significant difference. The more addition of spices will lower the panelist score. It can be seen in the sample containing 24 grams of mangosteen pericarp, 3 grams of cinnamon (B4) which had the highest panelist score in color, taste, and bitterness aspects. While the lowest panelist score was obtained by a sample containing 12 grams of mangosteen pericarp, 3 grams of cinnamon and cloves (A1). Conclusions: The more spices added, especially cloves will reduce the liking score. The result obtained by this research can be used for optimization of the best formula so maximum points can be known.
Quality control of certain slimming herbal products present in the Egyptian market
Life Science Journal
Two commercial slimming herbal tea products present in the Egyptian market viz; Sekem Herbal Tea (commercial herbal tea-1) and Royal Regime Tea (commercial herbal tea-2) were quality-evaluated compared to two prepared standard mixtures; prepared standard herbal tea-1, composed of mixture of herbs of Sekem Herbal Tea (chicory, marjoram, nettle and senna leaves, liquorices roots, celery fruits and calendula flowers) and prepared standard herbal Tea-2 composed of mixture of herbs of Royal Regime Tea (fennel, senna and chicory). Quality control of both commercial and prepared herbal teas was conducted through microscopical identification of their diagnostic elements, determination of certain heavy metals and pharmacopeial constants and detection of aflatoxins content and total microbial count. Quality control was also conducted through HPLC quantitative estimation of main active constituents of the commercial and prepared standard herbal teas, where results revealed that as for the percentages of sennoside A in commercial herbal tea-1 and its standard tea were 58.87 and 56.70, respectively, while its percentage in commercial herbal tea-2 and its standard tea were 59.30 and 55.17, respectively, as for esculetin percentages in commercial herbal tea-1 and its standard tea were 0.41 and 0.73, respectively, while its percentages in commercial herbal tea-2 and its standard tea was the same 0.17 and as for scopoletin percentage in commercial herbal tea-1 and its standard tea were 0.19 and 0.18, respectively, which all within the reported standard limits. Quality control was also conducted through GC/MS of the volatile oil constituents, the percentage yields of volatile oils, which were obtained by hydrodistillation of both commercial tea-1 and its corresponding standards tea were 1.8 and 2.0 V/W, respectively, while that of commercial tea-2 and its corresponding standard tea were 2.0 and 2.2 V/W, respectively. GC-MS analysis revealed that the major oil components of both commercial teas and their corresponding prepared standard teas were nearly the same with slight significant different percentages. Lipid profile tests (cholesterol, triglycerides and total lipids) were carried out in induced hypercholesteremic rats and after eight weeks of oral treatment with aqueous extracts of commercial teas-1 and-2 and their standard teas, showing significant reduction in cholesterol, triglycerides and total lipids plasma levels. Sekem herbal tea decreased the glucose levels by 10.7% in normoglycemic rats after 30 minutes of glucose oral administration and by 8.3% in STZinduced diabetic rats after 30 days treatment; while it's prepared standard tea caused 5.7 and 4.5% reduction, respectively. Royal Regime Tea decreased the glucose levels in normoglycemic and hyperglycemic rats by 3.0 and 6.0% reduction, respectively; while it's prepared standard tea decreased the blood glucose level by 9.6 and 8.3% in normoglycemic and hyperglycemic rats after 30 minutes and 30 days of treatment, respectively.
Effect of Spices on Consumer Acceptability of Purple Tea (Camellia sinensis)
Food and Nutrition Sciences, 2015
Spices have been used by consumers worldwide to improve flavours of food including tea. A study was done to determine the effect of selected spices on consumer acceptability of spiced purple tea, their antioxidant properties and economic impact. TRFK 306 (purple tea Variety) was used. Flavored teas were developed by blending the un-aerated purple tea with selected spices including ginger, lemon grass, nutmeg, cinnamon, tea masala (spice mix), and rosemary at different ratios and resulting products brewed and assessed by a sensory panel. Antioxidant activity, catechin analysis and sensory evaluation were done and results showed that all the spices had low antioxidant activities as compared to un-aerated tea from TRFK 306. Cinnamon had an antioxidant capacity of 89.89%, ginger 69.23%, rosemary 89.47%, tea masala 55.79%, nutmeg 46.99% and Purple tea (TRFK 306) 92.53%. Spices had a positive effect on consumer acceptability of purple tea at various threshold ranges. The three best rated spices included cinnamon at 10%, lemongrass at 10% and nutmeg at 25% with mean values of 6.88, 6.24 and 6.92 respectively on a hedonic scale. The results showed that some spices are preferred more with tea than others and some have lower threshold detection values than others. Overall, addition of suitable spices to the purple tea led to an increase acceptability of tea. Economic evaluation of purple tea blended with nutmeg showed a significant increase in cost, from Ksh 56.00, Ksh 58.07 and Ksh 61.17 for 0%, 10% and 25% spice to tea ratio respectively.
A Review on the Production and Uses of Herbal Teas
Herbs are the fresh or mixtures of dried leaves, seeds, grasses, nuts, barks, fruits, flowers, or other botanical elements. The production and uses of herbs are not new to the Worlds and Ethiopia. However, there is no such compiled information about herbal tea and its uses in Ethiopia. Herbs have a long history of both culinary use and health benefits, as well as acting as preservatives. Many herb plants are widely used as cooking to enhancing the flavor of foods including meats, sauces, vegetables, and health benefits by ensuring protection against harmful free radicals which consequently damaging of cellular structures, which contributes to the development of many diseases, have analgesic, anti-inflammatory, anti-bacterial, anti-viral and antiallergic. Drinking herbal teas has the advantage of boosting energy levels and invigorating the body, quenching the body by preventing hydration of the body, it promotes night sleep due to caffeine-free and it also has distinctive sensory qualities due to it contain the volatile fractions of various aroma active compounds. Herbal tea can be prepared by infusion or decoction using water on the whole or reduced to a suitable size and allowing too steep for a defined period. This review gives information on the production and the uses of herbal in the form of teas.
Effect of Spices on Consumer Acceptability of Purple Tea (<i>Camellia sinensis</i>)
Food and Nutrition Sciences, 2015
Spices have been used by consumers worldwide to improve flavours of food including tea. A study was done to determine the effect of selected spices on consumer acceptability of spiced purple tea, their antioxidant properties and economic impact. TRFK 306 (purple tea Variety) was used. Flavored teas were developed by blending the un-aerated purple tea with selected spices including ginger, lemon grass, nutmeg, cinnamon, tea masala (spice mix), and rosemary at different ratios and resulting products brewed and assessed by a sensory panel. Antioxidant activity, catechin analysis and sensory evaluation were done and results showed that all the spices had low antioxidant activities as compared to un-aerated tea from TRFK 306. Cinnamon had an antioxidant capacity of 89.89%, ginger 69.23%, rosemary 89.47%, tea masala 55.79%, nutmeg 46.99% and Purple tea (TRFK 306) 92.53%. Spices had a positive effect on consumer acceptability of purple tea at various threshold ranges. The three best rated spices included cinnamon at 10%, lemongrass at 10% and nutmeg at 25% with mean values of 6.88, 6.24 and 6.92 respectively on a hedonic scale. The results showed that some spices are preferred more with tea than others and some have lower threshold detection values than others. Overall, addition of suitable spices to the purple tea led to an increase acceptability of tea. Economic evaluation of purple tea blended with nutmeg showed a significant increase in cost, from Ksh 56.00, Ksh 58.07 and Ksh 61.17 for 0%, 10% and 25% spice to tea ratio respectively.
Chemical Profiling of Some Promising Black Tea Brands With Special Reference To Cup Quality
Biomedical Journal of Scientific & Technical Research, 2018
Present research was conducted in different available tea brands for exploring their phytochemical profiling with special consideration of tea cup quality. Research design was based upon the extraction of antioxidant with varied concentration of methanol and optimization of extraction criteria. Higher extraction yield was noted for 20 minutes as compared to 10 minutes. As a function of extraction time, various tea quality parameters were increased. The values regarding cup quality indicated that T1 (commercial brand 1) hold highest theaflavin as 1.84% in contrast with T4 (loose pack) that contained lowest as 1.78%. Whereas, T5 had highest level of theabronin (20.23%) indicating strong color and brightness of the extract but lessen its allied health benefits. In general tea extract, which was under study, exhibited good antioxidant and free radical scavenging activity ranging from 39.36 to 44.87 and 47.56-70.01%, respectively. Caffeine content was seemed to be in safe limit (1.17-1.39%).