Assessment of the Antioxidative Composition Present in Different Teas by Using Hplc Method

Abstract

Antioxidants are bioactive compounds present in various types of teas that are known for their potential health benefits. This study aimed to investigate the concentration of antioxidants in different tea varieties through the application of High-Performance Liquid Chromatography (HPLC) analysis. Samples of green tea and black tea were subjected to extraction and HPLC analysis to quantify the levels of key antioxidants, including catechins- Epicatechin (EC), Epigallocatechin (EGC), Epicatechin-3-gallate (ECG), Epigallocatechin-3-gallate (EGCG)). The teas were brewed under controlled conditions to simulate typical consumption practices. HPLC reveals the presence of vast varieties of antioxidants in them particularly catechins, theaflavins, thearubigins, flavonoids, and polyphenols etc. This study concluded that indian teas and herbal infusions have potential to provide several benefits for human health, due to polyphenolic compounds  present in them.