Variations in physiochemical properties of infusion extracts of commercially available tea bag samples | [FUUAST Journal of Biology • 2018]

Author(s):

1. ADIBA NAZ: Department of Chemistry, Federal Urdu University of Arts, Science and Technology,Karachi,Pakistan

2. RUBINA PARWEEN: Department of Chemistry, Federal Urdu University of Arts, Science and Technology,Karachi,Pakistan

3. RABIA FARHEEN: Department of Chemistry, Federal Urdu University of Arts, Science and Technology,Karachi,Pakistan

4. FARAH KISHWAR: Department of Chemistry, Federal Urdu University of Arts, Science and Technology,Karachi,Pakistan

5. ANILA ANWAR: Department of Chemistry, Federal Urdu University of Arts, Science and Technology,Karachi,Pakistan

Abstract:

The study aimed to determine physiochemical properties (pH, conductivity, TDS and specific gravity) of extracts of various samples of tea (green and black) after their immersion for 5 and 10 minutes in hot water. The time of immersion showed remarkable effects on all studied parameters. In this perspective, the pH exhibited the inverse relation with brewing time while the other parameters showed direct relation with the brewing time. Black tea was found to be more acidic than green tea. Flavor of green tea also influenced the physiochemical properties especially pH/acidity i.e. Lemon flavored green tea has the lowest pH, highest acidity while, Elaichi (Cardamon) flavored green tea had the highest pH, lowest acidity.

Page(s): 147-152

DOI: DOI not available

Published: Journal: FUUAST Journal of Biology, Volume: 8, Issue: 1, Year: 2018

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