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Caffeine, Polyphenol and Crude Fat Contents in Tea Varieties Available in Bangladesh

GM RABIUL ISLAM
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet

MUHAMMAD INTIZER NABI
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet

MD MOZAMMEL HOQUE
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet

ABU YUSUF
Department of Chemical Engineering and Polymer Science, Shahjalal University of Science and Technology, Sylhet

Abstract/ Executive Summary:

The total caffeine content in Bangladesh Tea (BT) varieties (BT1-BT18) ranged from 1.59 ± 0.155 - 4.15 ± 0.399 g/100g of DM and the crude fat content in BT varieties varied from 6.69 ± 0.64 - 9.87 ± 0.9509 g/100g of dry material (DM). In this study, the highest amount of caffeine (4.15 ± 0.399 g/100g DM) was found in BT-16 variety (p < 0.05) while the highest amount of crude fat (9.24 ± 0.889g/100g DM) was found in BT 10 variety (p > 0.5). The total polyphenol content ranged:8.66 ± 0.831 - 14.89 ± 1.432 GAE; g/100 g DM. The highest amount of polyphenol was found in BT 9 variety (14.890 ± 1.432 GAE; g/100 g DM) (p < 0.05).

Keywords: Tea varieties, Caffeine, Polyphenol, Crude fat content

Location: Sylhet

Start Date:

End Date:

Program Area: Variety and Species

Commodity: Tea

Objectives:

The objective of the study is to evaluate the amount of caffeine, polyphenol and crude fat content of BT varieties to understand which BT variety is better in comparison with other varieties for cultivation and commercialization

Methodology:

Leaf samples were collected from 18 varieties of tea (Camelia sinensis L. Kuntze, Fam.: Theaceae) released by the Bangladesh Tea Research Institute (BTRI), Srimangal, Moulvi Bazar. The name of the varieties ranged from BT1 - BT18, each having different agronomical characteristics. For sampling, plants from the Germplasm Centre of BTRI were used. After collection the samples were sun dried to keep the biochemical properties in good shape (Choudhury 2010). The sun dried material was crushed and/or ground to powder form for further analysis. Solvent extraction method was used for the extraction of tea (AACC 2000). Water soluble compounds were extracted from dry leaves with boiling water followed by another extraction from water into organic solvent. At last, the solvent was removed and the crude material was extracted. The caffeine and crude fat content was estimated after (AACC 2000) and the total polyphenol content (TPC) was determined according to the method described by the International Organization for Standardization (ISO 14502-1:2005) using gallic acid as standard. At each determination of a parameter, three replicate samples were used. Data were expressed as the means ± standard error of the mean (SEM) of three independent experiments. Variance analysis, with a significance level of ‘alpha’ = 0.05%, was performed to determine the differences in the experimental content while the Turkey methods were applied for multiple comparisons. The analyses were performed using the SPSS package version 17.

Source of Information: Bangladesh J. Bot. 42(2): 321-325, 2013 (December)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

In this study, we found that, BT9 contributes higher amount of polyphenols (14.890 ± 0.950 GAE; g/100 DM). Besides, no significant variation was found between the polyphenol content of BT9 and BT16 varieties because of their homogenous nature in comparison with other varieties (p > 0.05). In this analysis, BT17 shows significant variation in polyphenol content (8.660 ± 0.831 g/100g DM) which is the lowest of all. No significant differences were observed among the varieties (p = 0.07) in respect of crude for content. The fat content ranged from 6.69 ± 0.64 to 9.87 ± 0.9509 g/100g DM. Extended research was conducted in the similar field. The maximum content of fat was found in BT17 variety (9.24±0.889 g/100g DM) and the lowest in BT4 (6.28 ± 0.600g/100g DM). Through this study, it was apparent the BT16 and BT9 contribute higher amount of caffeine and polyphenol content. In contrast, BT1 and BT17 contain lower amount of caffeine and polyphenol content. Crude fat was also analyzed and found that BT10 contains higher amount of crude fat. As consumption of tea is gaining popularity all over the world, scientists of Bangladesh need to produce quality clone tea rich in bioactive compounds for successful commercialization

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