National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Considering importance of green tea in daily life, together with increase in green tea manufactured traditionally in Assam, a study was conducted to compare the quality of green tea manufactured, both commercially and traditionally during different flushes. The total catechin ranged from 13.46% to 20.80%. The caffeine content in chloroform extract and in acidified hot water extract ranged from 1.80 % to 3.21 % and from 1.60 % to 3.39 %, respectively. The IC50 values responsible for the fifty percent DPPH scavenging activity of green tea ranged from 14.31 mg to 16.66 mg. The study reveals that the green tea processed through traditional method involving boiling and drying is better than commercial one in respect to the content of higher total catechin, lower caffeine and lower IC50 value for DPPH scavenging
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