ANTIOXIDANT PROPERTY OF LEMON-TEA – ROLE OF INFUSION TIME AND LEMON JUICE VOLUME

Main Article Content

KAMALA ADAK
ANKITA BASU
TRINA DAS
SUMANA GHOSH
AMITAVA CHATTERJEE

Abstract

The study encompasses the effect of fresh lemon juice in varied portions (1, 2 & 3 mL) to tea (green & black) after infusions for 5, 10 & 15 min in uncontrolled environment (household tea making process) and estimated some secondary metabolites and antioxidant potential of Darjeeling Green-Lemon Tea (DGLT) and Darjeeling Black-Lemon Tea (DBLT). Lemon juice additions resulted in lessening the concentrations of polyphenols and especially, the tannins but the rate of decrement lowered with higher quantity of juice additions leading to the fact that lemon exerts its protective role to arrest the oxidation of metabolites. The flavonoids content, infact increased than the normal due to higher quantity of lemon juice additions. The study tried to establish a relationship between the quantity of lemon juice added and the infusion time of tea and suggested the optimum condition for having the best nutritional benefit from the drink, if the antioxidant property is concerned.

Keywords:
Fresh lemon juice, household tea preparation, DGLT, DBLT, secondary metabolites, antioxidant property

Article Details

How to Cite
ADAK, K., BASU, A., DAS, T., GHOSH, S., & CHATTERJEE, A. (2016). ANTIOXIDANT PROPERTY OF LEMON-TEA – ROLE OF INFUSION TIME AND LEMON JUICE VOLUME. Journal of Advances in Food Science & Technology, 4(1), 1-10. Retrieved from https://www.ikpresse.com/index.php/JAFSAT/article/view/3640
Section
Short Research Article