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Chemical composition and sensory evaluation of tea (Camellia sinensis) commercialized in Pakistan

journal contribution
posted on 2013-05-01, 00:00 authored by M Adnan, A Ahmad, A Ahmed, Nauman Khalid, I Hayat, I Ahmed
The quality of black and green commercial tea samples was accessed by physicochemical analysis, mineral analysis and sensory evaluation. Significant variations in physicochemical and organoleptic parameters were observed. The moisture, protein, fat, crude fiber, water extracts and ash contents of the commercial tea samples were found to be in the range of 2.46- 7.47, 0.87-1.141, 0.94-2.15, 11.23-17.21, 32.34-53.61, and 3.29-5.86%, respectively while caffeine and catechin were found in the range of 2.34-4.33% and 0-7.44%, respectively. The highest percentage of moisture, protein, fat, and crude fiber contents were observed in green tea samples while highest percentage of ash and water extracts were observed in black tea samples. Calcium, magnesium, sodium, potassium and manganese were found to be in the range of 1.47-3.84 mg/l, 2.97- 5.66 mg/l, 0.39-1.83 mg/l, 3.01-4.00 mg/l., 1.09-2.43 mg/l, respectively with maximum amounts found in green tea as compared to black tea.

History

Journal

Pakistan journal of botany

Volume

45

Issue

3

Pagination

901 - 907

Publisher

Pakistan Botanical Society

Location

Karachi, Pakistan

ISSN

0556-3321

Language

eng

Publication classification

C Journal article; C1.1 Refereed article in a scholarly journal

Copyright notice

2013, Pakistan Botanical Society