Changes in Phenolic Compounds due to Processing Black Tea Drink

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Black tea samples represented three commercial varieties from India, Kenya, and Malawi were selected and chemically evaluated. Chemical characteristics such as moisture, ash, total fibers and caffeine content within the acceptable limits. Moreover, phenol compounds and flavonoids content in these samples and their drinks were determined. The results indicated that phenol compounds varied according to the origin as well as preparation methods of black tea drinks. The amounts of some phenol compounds in black drinks augmented by extended the period and temperature of processing. The highest total phenol compounds content was found in the treatment 2 (T2). Two grams of dust black tea was added to 100ml distilled hot water an d then boiling continued for 2 minutes.  in all varieties of black tea drinks, and ranged 4062.63 to 5904.87mg/100g for Malawian and Kenyan black tea drinks. Total flavonoids content among black tea samples ranged 73.40 to 553.14mg/100g) before treatments. However, the highest flavonoids content of black tea drinks was found in the treatment 2 (T2) in all varieties of black tea drinks, and ranged from 612.41 to 1312.72mg/100g) for Malawian and Indian black tea drinks.
            The study was conducted in the treatment 2 (T2) given the highest phenols and flavonoids content of three varieties black tea drinks.

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