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Student Research Projects

Quantifying Soluble Phenolics from Different Brands of Consumer Tea

Student Parésa Taghavie-Moghadam
Faculty Mentor(s) Dr. Maury Howard
Department Chemistry
Course CHEM 480

Abstract

Different tea processing must be used to obtain the desired taste of different tea leaves. Therefore the processing should thus alter the antioxidant content depending on the food process used. The purpose of this experiment was to quantify the amount of soluble phenolics in different processed teas: black and green versus the brand of tea, Lipton, Bigelow, and Harris Teeter organic brand. Currently, consumers drink teas not solely because they taste good, but for the antioxidant benefactors gained from the beverage. The observations made by a study in 2002, suggest that the brand depicts the antioxidant activity of the tea; this conclusion stemming from the results of their experiment versus other experiments that they noted (1). The results of this experiment should not only suggest what brand of tea contains more antioxidants, but also note how the processing affects the quality of the antioxidants. From the results of the study, green tea was seen to contain more antioxidants per mass of tea in the bag, and Harris Teeter organic brand contained consistent antioxidants levels regardless of the tea type.

 

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