Antimicrobial, Antioxidant Evaluation of Majestic Darjeeling Green and Black Tea during Storage
Abstract
Three months storage in ambient temperature and humidity causes the changes in biochemical (antioxidant) and antimicrobial properties of Darjeeling green and black tea. Having higher extent of total polyphenol and non-enzymatic antioxidant flavonoid content green teas are able to show higher antioxidant and antimicrobial activities against different microorganisms. Due to manufacturing procedures (greater extent of fermentation) some of the enzyme activities (including antioxidant enzyme catalase, phenylalanine ammonia lyase) are lowered in black tea samples which actually contribute to the lower extent of total antioxidant potential. Moreover methanolic extracts of both the samples show more biological activities (viz. antioxidant and antimicrobial activities). The deterioration of enzymatic and non-enzymatic antioxidants is more in black tea than in green tea (except phenylalanine ammonia lyase activities). Among different green and black tea samples it is evident from our studies, due to inherent composition green teas have more shelf life (storability) under hot and humid ambience than black tea samples. Keywords: Antimicrobial, antioxidant, green and black tea Cite this Article Sudeshna Shyam Choudhury, Aparajita Majumder, Mahipal Singh et al. Antimicrobial, Antioxidant Evaluation of Majestic Darjeeling Green and Black Tea during Storage. Research & Reviews: Journal of Microbiology and Virology. 2015; 5(3): 34–44p.
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