Title: Effect of Different Time-Solvent Interactions on Polyphenol Content of Milky Tea
Abstract: The current research was design to explore the effect of various time solvent interactions on antioxidant status of black tea and impact of milk addition on its antioxidant profile. Purposely, three solvents ethanol, methanol and water were utilized alongside three time intervals, i.e., 30, 60 and 90 min for the extraction of tea polyphenols. Results showed significant variations in all antioxidant indices due to both solvents and time intervals. The highest total phenolic contents (TPC), DPPH, β-carotene, theaflavin, thearubigins and catechins were detected for ethanolic solvents, whereas minimum was observed in water extract. Among the time intervals, 60 min caused maximum results followed by 90 min while minimum output was noticed at 30 min time intervals. Milk addition caused significant decline in all antioxidant indices of black tea extracts. Conclusively, extraction condition caused significant impact on tea bioactive molecules extraction and milk addition reduce the antioxidant activity of black tea. Practical Applications Tea is second most consumed nonalcoholic beverage after water holding therapeutic potential owing to the presence of polyphenols. Optimization of different processing conditions like time and solvents should enhance the beneficial impact associated with tea. In most of countries tea is consumed with the addition of milk. The milk addition may bind the polyphenols present in tea and reduce its health benefits. The study revealed reduction in polyphenols content of tea after milk addition thus this research may helpful for the consumers and processors.