ANALYSIS OF ANTIOXIDANT AND CAFFEINE IN COMMERCIALLY AVAILABLE GREEN, BLACK AND WHITE TEAS.

Abstract

Tea consumption has been a significant part of human tradition for centuries. Increased publicity of the health benefits of tea have increased the demand of certain teas due to the health benefits associated with them. Commercial tea is produced from the C. sinesis plant. An ever-green shrub, believed to have originated from South East Asia. Research has been conducted on the optimal brewing methods for tea and the antioxidant capacity. However, there is a scarcity of research comparing the caffeine and antioxidant content. Caffeine and antioxidant content of commercially available tea brands were analysed using HPLC and FRAP assays. Statistical analysis was conducted using two-way ANOVA, followed by Tukey's HSD test for further analysis. A p value>0.05 was considered significant. Black tea recorded the highest HPLC values for caffeine 57.0±11.97mg/ml. While green tea recorded FRAP values Mm/100ml. However, black tea had the highest antioxidant capacity overall. In conclusion, green tea was considered to have the most health benefits of the tea types tested with consideration of caffeine and antioxidant content. Green tea competed favorably with black tea in antioxidant content. While maintaining moderate caffeine content.