Proceedings of the 8th International Conference on Engineering Research, Innovation, and Education 2025 (ICERIE 2025)

<Previous Article In Volume

Identification of Bioactive Volatile Components and Antioxidant Properties of Four Varieties of Black Tea Found in Bangladesh

Authors
Md. Zahidul Islam1, Farzana Yasmin1, Md. Rashedul Munim Khan1, Md. Murad Hossain1, Md. Amirul Islam Kazi1, G. M. Masud Rana2, Mst. Sarmina Yeasmin2, Wahidu Zzaman1, *
1Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
2Oils, Fats and Waxes Research Division, Bangladesh Council of Scientific and Industrial Research (BCSIR), Rajshahi Laboratories, Rajshahi, 6206, Bangladesh
*Corresponding author. Email: wahid-ttc@sust.edu
Corresponding Author
Wahidu Zzaman
Available Online 18 November 2025.
DOI
10.2991/978-94-6463-884-4_93How to use a DOI?
Keywords
Black tea; Clonal varieties; GC-MS; Bioactive compounds; Antioxidant activity; Aroma compounds
Abstract

Tea is a widely consumed beverage with significant health benefits, influenced by its volatile and bioactive compounds. This study analyses the volatile profiles and bioactive components of four Bangladeshi clonal black tea varieties BT1, BT2, BT4, and TV23 using Gas Chromatography-Mass Spectrometry (GC-MS). Key compounds identified include tetrahydropyridine, benzaldehyde, caffeine, methyl ester, phytol, and tocopherol, with BT2 exhibiting the highest phytol content (24.667%) and BT4 the highest caffeine content (27%). Unique compounds such as theobromine, methyl stearate, and phenylethyl alcohol were also detected. BT2 contained the highest concentration of aroma compounds, while BT1 and TV23 exhibited the highest antioxidant activity (DPPH: 33.94 mg/g; TPC: 953 mg/g GAE). These findings highlight the potential applications of black tea extracts in the food and pharmaceutical industries.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

<Previous Article In Volume
Volume Title
Proceedings of the 8th International Conference on Engineering Research, Innovation, and Education 2025 (ICERIE 2025)
Series
Advances in Engineering Research
Publication Date
18 November 2025
ISBN
978-94-6463-884-4
ISSN
2352-5401
DOI
10.2991/978-94-6463-884-4_93How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Md. Zahidul Islam
AU  - Farzana Yasmin
AU  - Md. Rashedul Munim Khan
AU  - Md. Murad Hossain
AU  - Md. Amirul Islam Kazi
AU  - G. M. Masud Rana
AU  - Mst. Sarmina Yeasmin
AU  - Wahidu Zzaman
PY  - 2025
DA  - 2025/11/18
TI  - Identification of Bioactive Volatile Components and Antioxidant Properties of Four Varieties of Black Tea Found in Bangladesh
BT  - Proceedings of the 8th International Conference on Engineering Research, Innovation, and Education 2025 (ICERIE 2025)
PB  - Atlantis Press
SP  - 776
EP  - 783
SN  - 2352-5401
UR  - https://doi.org/10.2991/978-94-6463-884-4_93
DO  - 10.2991/978-94-6463-884-4_93
ID  - Islam2025
ER  -