Proximate, Phytochemical and Antioxidant Mineral Compositions of Four Different Brands of Tea

Jonathan C Ifemeje; Maryjane O Ifemeje; Chukwuebuka Egbuna; Michael C Olisah

doi:10.21467/ajgr.8.1.1-7

Authors

Jonathan C Ifemeje Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu Ojukwu University, Anambra State, P.M.B 02, Nigeria
Maryjane O Ifemeje Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu Ojukwu University
Chukwuebuka Egbuna Nutritional Biochemistry and Toxicology Unit, World Bank Africa Centre of Excellence, Centre for Public Health and Toxicological Research (ACE-PUTOR), University of Port-Harcourt https://orcid.org/0000-0001-8382-0693
Michael C Olisah Deparment of Medical Biochemistry, Chukwuemeka Odumegwu Ojukwu University

DOI:

https://doi.org/10.21467/ajgr.8.1.1-7

Abstract

The comparative studies of the proximate, phytochemical and antioxidant mineral compositions of four different brands of green tea were investigated. The four different brands, Tianshi^®, Qualitea^®, Slimfit^®, and Xiang^® were purchased from a supermarket in Ihiala Local Government Area of Anambra State, Nigeria. The samples were pulverized and stored in an airtight container prior to analysis. The proximate composition was analysed using AOAC method while phytochemical compositions of the green teas were investigated using standard methods. The result of the study indicated that the moisture content (15.80±0.01%) and protein content (1.05±0.00%) of Qualitea^® was significantly higher (P<0.05) compared to Slimfit and Xiang tea while the fibre content of Xiang tea (80.35±0.03%) was significantly higher (P<0.05) than other tea studied. The phytochemical study showed the presence of flavonoids, tannins, alkaloids, saponins and cardiac glycosides in all the teas studied. However, Qualitea^®contains the highest amount of phytochemicals when compared to the other brands of tea investigated. Data obtained from the antioxidant mineral study showed that the four brands of the tea are good sources of antioxidant minerals such as Fe, Zn, Cu, Mn and Se. It is therefore recommended that tea be included in our menu because of their nutritive and health benefits.

Keywords:

Green tea, Phytochemicals, proximate composition, saponins, glycosides

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