Abstract
Background: There are different types of local and international tea brands in the Iranian market having variation in their composition and quality; however, to the best of our knowledge, no proper study has been reported in Iran in this regard so far. The present study was undertaken to determine the physicochemical properties, microbial quality and organoleptic attributes of tea.
Methods: This study was carried out with 500 g packages of three Iranian and four international black tea brands. The tea brands were then coded, and stored until further analysis according to Iranian and international standards.
Results: International tea brands had the highest amount of caffeine (3.67), total soluble solid (water extract) (40.48), water soluble ash (67.91), alkalinity of water soluble ash (1.70) and bulk density (285.6), and the lowest amount of crude fiber (11.83). The lowest percentage of moisture content was observed in Iranian tea brands (4.96). Scores given to the organoleptic characteristics of Iranian and foreign tea brands were 13.25-14.25 and 16-18, respectively.
Conclusion: Iranian tea brands had significant difference with international tea brands in physicochemical properties and organoleptic attributes except in total ash and microbial quality, which were not different significantly.
Keywords: Physicochemical properties, microbial quality, sensory attributes, tea, organoleptic attributes, ash.
Graphical Abstract
Call for Papers in Thematic Issues
Functional Foods in Human Health and Beyond
Foods are important source of nutrients including carbohydrates, proteins, lipids and other minerals. Furthermore, the functional foods are those agents that have additional components that are essential supports to the body in terms of antioxidant and pharmacologically active agents. The predominant functional foods are of plant in origin, whereas some ...read more
Harnessing Bioactive Compounds from Food Waste: Sustainable Extraction Strategies and Health Applications
Food waste presents a significant challenge across the postharvest cycle, from agricultural production to distribution. However, within this waste lies a treasure trove of bioactive chemicals that hold immense potential for nutraceuticals, functional foods, and postharvest additives, including antimicrobials. Various extraction methods, such as solvent extraction (SE), supercritical fluid extraction ...read more
Natural Bioactive Compounds Derivatives in Nutraceutical and Food Science
In the last years, plants have been widely used for their numerous properties and now there is growing interest in the study of classes of compounds obtained from plant species or derived from them. The importance of these natural compounds lies in their important therapeutic purposes, and in their capability ...read more
Related Books
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
Hypersensitivity to Vitamins
Foods for Special Dietary Regimens
34
3