South Asian J Exp Biol; 12 (5): 645-650; 2022 [DOI: 10.38150/sajeb.12(5).
p645-650]
ISSN: 2230-9799 Vol. 12, Issue 5 Page 645-650 http://www.sajeb.org
REGULAR ARTICLE
Comparative Studies on the Proximate and Mineral Composition Of
Green tea and Black tea from Nigeria
1
Onyekachi Francis Akanu Ibiam*,2 Ndubuisi Paul Ukwa, 3Samuel Obinna Akpa, 4Obinna Aru
Oje, 5Smart Chima Nwosu, 6Josaiah Nwadibia Aja, 7Lovina Iyandu Udoh and 8Jude Sunday Ali
1,2
Department of Biology, Faculty of Biological Sciences, Alex Ekwueme Federal University, Ndufu-Alike Ikwo, Ebonyi
State, Nigeria
3
Department of Industrial Chemistry, Faculty of Sciences, Ebonyi State University, Abakaliki, Ebonyi State, Nigeria
4
Department of Biochemistry, Faculty of Biological Sciences, Alex Ekwueme Federal University, Ndufu-Alike Ikwo,
Ebonyi State of Nigeria
5
Department of Public Health, School of Public and Allied Health. Babcock University, Ilesan, Ogun State, Nigeria
6
Department of Environmental Health, Ebonyi State School Of Health Technology, Ngbo. Ebonyi State, Nigeria
7
Department of Botany, Faculty of Biological Sciences, Akwa Ibom State University, Ikot Akpaden Akwa Ibom State,
Nigeria
8
Department of Plant Science and Biotechnology, Faculty of Biological Sciences, University of Nigeria, Nsukka. Enugu
State, Nigeria
ARTICLE INFO ABSTRACT
Article History: Green and Black tea are consumed by different shades of people in Nigeria
Received: 16 Jun 2022 to strengthen their immunity. This work was aimed at the analysis of the
Revised: 27 Jul 2022 proximate and mineral compositions of Green and Black tea to determine
Accepted: 29 Jul 2022 the one that offers more nutrient values. Samples of the brands were
collected from grocery shops. Analysis of the proximate composition of the
*Corresponding Author: tea samples was done following the standard procedures of Association of
Email: drakanuibiamjr@yahoo.com Official Analytical Chemists, while the mineral composition was determined
Telephone: +234-803-542-3334 using atomic absorption spectrophotometer . All the chemicals used in this
work were of analytical grades. Screening for proximate and mineral
Keywords: Studies, Proximate composition of the processed tea samples indicated the presence of the
Composition, Comparative, Mineral, following minerals in mg/g -Manganese, Copper, Zinc, Iron, Sodium,
green tea Magnesium. Calcium and Lead were not detected in the two tea samples,
while Zinc was not in Black tea, and Potassium in Green tea. Iron, Zinc,
Sodium and Manganese had the highest value in Green tea than in Black,
whereas Potasium and Cupper had the highest value in Black tea than in
Green tea. For the proximate in % -Moisture , Ash, Protein, Crude Fats,
Fiber, Carbohydrate were present. Moisture, Fibre, Ash and Fats and oil had
the highest value in Green tea than in Black tea, whereas Protein and
Carbohydrate had the highest values in Black tea than in Green tea. The
results, generally, offer greater opportunity for consumers to choose which
tea type could be more beneficial for improving immunity.
645
Ibiam et al., South Asian J Exp Biol; 12 (5): 645-650; 2022
1. Introduction various values of proximate and mineral
compositions in green and black tea from different
According to Sharma et al.(2007), tea beverage countries .
constitute the dried leaves of Camellia sinensis L,
a member of Theaceae family, which is brewed for Sowunmi et al.(2009), reported that consumption
drinking ,and this plant is at present cultivated in of tea in Nigeria is not restricted to consumer
at least 30 countries around the world . Greenop households, but is taken at motor parks, bus stop,
(1997), reported that tea cultivation has been and hawked by different classes of people who
successful in African countries such as Kenya, earn their living through this means; and that tea
Malawi, Zimbabwe, and South Africa , as well as in consumption is high among the age bracket of
Nigeria, according to (Aroyeun et al.,2012). Ahmed 65years and above, and majority of tea consumer’s
and Stepp (2012), reported that tea processing is preferred black tea. People tend to take Green tea
the method in which the leaves and flushes from more than black tea, especially, the elderly elites,
Camellia scinensis are transformed into the dried while the resst tend to go for black tea.No one
leaves for brewing tea, and that the tea types are knows why each group show this preference for
classified based on the type of processing it is each brand of tea . It is in view of the above that
subjected to, and involves oxidation of the leaves this research was designed, with a view to
and its molecules, stopping the oxidation, forming providing additional information on the nutritional
the tea and drying it. The quality of green tea is status of each brand, by carrying out a comparative
affected by the numerous steps involved in analysis of the proximate and mineral composition
processing, and it is non-fermented, steamed and of the green and black tea brands mostly consumed
dried to inactivate the polyphenol oxidase enzyme, in Nigeria, to detemine which offers more nutrient
to prevent catechin oxidation, which preserves the benefits that must have informed their choice of
polyphenols in their monomeric forms (Ahmed and tea brand. The results obtained will also compare
Stepp, 2012). They also stated that steaming, with the existing results of the nutrtional
genetrally, preserves more color, polyphenolic compositions of the black and green tea taken in
content and antioxidant bioactivity than pan- Nigeria and other parts of the world as have been
fixing.Once the enzyme has been deactivated, it reported by other reseachers.
will not produce any theaflavines or thearubigines,
hence, green tea does not develop the red liquor 2. Materials and Methods
that is characteristic of black tea (Ahmed and Two tea samples, Green tea and Black tea taken in
Stepp, 2012).On the contrary, black tea is produced Nigeria were collected, well packaged and taken
by prolonged fermentation of tea leaves producing to project development institute (PRODA) Enugu
thearubigins and theaflavins which contribute to for analysis.
the red colour of black tea(Ahmed and Stepp,
2012).The high consumption of tea is ascribed to 2.1. Analysis of the Proximate and mineral
richness in essential substances, having cooling composition of the tea samples
effect, a little bitter flavor, antioxidant properties Proximate analysis
and several health benefits of tea, as reported by
researchers which may include anti-tumor This was done following the standard method of
(Dimitrios,2006). According to Saud (2003),many (A.O.A.C.,2000) .
elements present in food as major, minor and trace
Mineral nutrient analysis
levels are reported to be essential to man’s well-
being, and human body requires both metallic and This was done following the method of Uzoekwe
non-metallic elements for healthy growth, and Mohammed (2015), with some modifications.
development and appropriate functioning of the All the chemicals used in this work were of
body .Green tea contains some essential trace and analytical grades. AST Atomic absorption
toxic elements in their samples, and in their spectrophotometer was used for the determination
infusion as reported by Sahito et al.(2005), while of the metals.
black tea is more complex than Green tea, partly
because of the oxidation process that occurs during Determination of Metal ions
fermentation (Hamilton-Miller ,1995). Muhammad Samples (1g) of Green and Black tea each, were
et al. (2013),Czernicka et al.(2017), Rahman et al. converted to ash in a Muffle furnace, at a
(2019) and Onyeneke (2021), reported on the
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Ibiam et al., South Asian J Exp Biol; 12 (5): 645-650; 2022
temperature of 6300C for 3hours. The ash for each Proximate Gree tea(%) Black tea P value
sample was dissolved separately in 10ml of contents (%)
concentrated hydrochloric acid and heated on Moisture 5.00 ± 0.23 4.00±0.058 0.042*
electro-thermal heater /hot plate. The solution of Protein 13.13 ± 1.25 14.18±1.31 0.594ns
ash of each sample was diluted to 50mls with Fibre 15.50 ± 1.44 7.50±0.29 0.027*
distilled water. The solutions were analyzed for Ash 6.00 ± 0.12 5.00±0.33 0.083ns
different metal ions by using AAS, at different Fats and oils 0.60 ± 0.06 0.20±0.017 0.014*
ns
wavelengths as shown in the table below. The Carbohydrate 59.77 ± 3.10 69.12±2.01 0.075
wavelength selected with a narrow slit width, air Table 2: The mean proximate contents of Green tea and Black
and acetylene gas flow, and other settings, were tea in percentage.
adjusted as recommended for the instrument ns = No significant difference *= There is significant difference
employed, and regulated. Hollow lamp cathode respectively. However, there was no significant
was given adequate time to stabilize before difference in the mean values of Protein (P>0.594),
aspirating solution for calibration of the Ash (P>0) and Carbohydrate (P>0) respectively, in
equipment. After calibrating the equipment with the different tea samples. The highest percentage
standard metal concentration, the system was of moisture, Fat, Ash, and Fiber contents were
flushed with distilled water severally, before observed in Green tea sample compared to Black
aspirating each sample’s solution at the sample tea.
experimental condition, used for the standard. The
concentration of metal ion in the sample was 3.2. Analysis of the mineral contents of green tea
extrapolated from the standard graph of that metal and black tea
ion plotted. The results pertaining to the mineral contents of
the tea samples are shown in Table 3. These results
Metal ion Wavelength (nm)
Lead (Pb) 283.3
indicated significant variations (p<0.05) of their
Copper (Cu) 324.8
mineral contents . Magnesium, Sodium, Potassium,
Zinc (Zn) 213.8
Copper, Zinc, Iron and Manganese were detected in
Manganese (M) 279.5 the tea samples. It was observed that Lead and
Calcium (Ca) 422.7 Calcium were completely absent in the two tea
Magnesium (Mg) 285.2 samples. Potassium and Calcium were not
Potassium (K) 766.0 detected in Green tea,while Calcium was not in
Sodium (Na) 589.0 Black tea. There was significant difference in the
Iron(Fe) 510 .0 mean values of Potassium , Copper , Zinc and
Sodium contents of Green tea and Black tea
Table 1: Wavelenth of Different Metal Ions in nm.
(p<0.05) , while there was no significant difference
2.2. Statistical analysis of data (p ˃0.05) in the mean values of Manganese,
Magnesium and Iron as shown in table 3.
Data was analyzed using SPSS version 20.0.Mean Minerals Green tea (mg/ Black tea (mg/g) P value
values of proximate and minerals of Green tea and g)
Black tea were obtained and compared, using Fe 0.105 ± 0.0023 0.105 ± 0.0017 1.000ns
independent sample T-test. Level of significant was K ND 0.065 ± 0.0023 0.001*
set at 0.05. Ca ND ND
*
Cu 0.015 ± 0.00058 0.020 ± 0.0058 0.004
3. Results Zn 0.030 ± 0.0046 ND 0.023
Na 0.025 ± 0.00058 0.015 ± 0.0012 0.005*
3.1. Analysis of Proximate content of the two tea Pb ND ND
samples Mn 0.0012± .00012 0.0012 ± 0.000058 1.000ns
Mg 0.0028± .00012 0.0025 ± 0.000067 0.134ns
Results of the proximate analysis of the two tea
Table 3: The mean mineral content of Green tea and Black tea
samples are depicted in Table 2. The results in mg/g.
indicated significant variations (p<0.05) in their ND=Not detected
compositions, such as -moisture (4.00±0.058) in
Black tea to (5.00±0.23) in Green tea , fibre 4. Discussion
content (7.50 ±0.29%) to (15.00±1.44), fats and oils Screening for proximate content of the two tea
(0.20±0.017- 0.60±0.06) in Green tea and Black tea samples, showed that the percentage Moisture,
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Ibiam et al., South Asian J Exp Biol; 12 (5): 645-650; 2022
Fat, Ash and Crude fibre contents of the Gren tea product, moisture percentage should be controlled
were higher than those of the Black tea, while the between 2.5-6.5%. The highest amount of Fat
Protein and Carbohydrate contents of the Black contents in Green tea might have been due to no
tea, were higher than those of the Green tea fermentation of green tea during processing.
(Table 2). However, the result of Moisture and Fat However, these results are not in line with the
contents were lower than those reported by previous study by (Czernicka et al.,2017), who
(Muhammad et al., 2013; Czernicka et al., 2017; suggested 1-2% protein and 0.95-1.62% Fat content
Rahman et al., 2019 and Yadav et al., 2020) for for better quality of the commercial tea samples.
Green and Black tea respectively. The values of the Values of the Fiber content in the two tea samples
Protein, reported by Muhammad et al. (2013) for are in tandem with the report of (Venkatesan et al.,
Green tea and Black tea were lower than those 2006) , who stated that previous researchers
reported in this work, while those reported by indicated positive association between Fiber
Czernicka et al.(2017) and Rahman et al. (2019) content and keeping quality of the tea, and
were higher. The values of the Fibre content proposed Fiber content of less than 16.5%, in order
reported by Muhammad et al.(2013) and Yadav et to maintain high quality of tea during storage.
al. (2020) for the two tea brands were higher than Previous researchers indicated positive relationship
those reported in this work, while the value of the between ash content and keeping quality of
Ash content reported in this work for Green tea tea ,and proposed that Ash content should be less
was higher than those reported by Muhammad et than 5.54%, in order to maintain quality of tea
al, (2013) and Yadav et al, (2020) for Green and during storage (Ismail et al., 2000 and Rehman et
that of Black tea. The carbohydrate content of al., 2002). In this study, the Ash content of Black
green tea obtained in this work was lower than tea was in line with the proposed quantity ,while
that reported by (Rahman et al., 2019) , while that that of Green tea was above it. Relating to science
obtained in this work for Black tea was higher than of commodities, all the products comply with the
that obtained by the reseacher. standard whereby the water contents should not
exceed 8% (Czernicka et al.,2017), and the range
In Nigeria, Onyeneke (2021), reported the for the contents of Ash lower than 4%, but not
proximate contents of the two brands of tea (in more than 8% (Reto et al.,2007).
percentages) as -Moisture Black 5.62,Green
5.99;Protein Black 0.36 Green 0.25;Fat Black The mineral analysis of the two tea samples
3.18,Green 3.09; Ash Black 5.93,Green showed an absence of Calcium, which is in
4.20;Carbohydrate Black 84.89, Geen 86.46. The contrast with the report of Ramdani et al. (2022),
Moisture, Carbohydrate, Fat content as reported by who detected Calcium in Green tea and Black tea,
this researcher for the two tea brands were higher and those reported by Muhammad et al .(2013)
than those reported in this work, while the Protein Black 2.81 , Green 3.84 ; Czernicka et al.(2017)
and Ash contents reported in this work were higher Black tea Ca 0.137 Green tea 0.398 and Onyeneke
than as reported by the researcher. However, it is (2021) Calcium Black tea 8.02±0.04 ,Green tea
worthy of note that generally, the values of some 5.17±0.01.The comparative Magnesium contents in
proximate contents as observed in Green tea were the two tea samples was negligible, compared to
higher than those in Black tea. The higher moisture those reported by Muhammad et al. (2013)
content in Green tea samples might have been due Magnesium Black 4.80, Green 5.66; Czernicka et al.
to the exclusion of fermentation process during (2017)) Magnesium Black tea tea 0.446, Green tea
processing of Green tea, as compared to Black tea, 0.723), and Onyeneke (2021) Magnesium Black
because during this process, much of the 4.31, Green 2.62. The concetrations of Manganese
polyphenols might have been destroyed to in the two samples were the same, which was in
preserve moisture content; and the moisture contrast with the report of Czernicka et al. (2017)
content of these two tea samples were within the that the contents of Manganese in Green tea was
range (2.5-6.5%) as described by Muhammad et al. higher than in Black tea ( Black 0.14, Green 0.26 ).
(2013). They observed 70% of commercial tea Muhammad et al.(2013),also reported a high value
samples having moisture content of 6.6% or less, for Manganese in Black tea compared to that of
and 30% sample containing more moisture Gren tea (Manganese Black 2.43 , Green 2.32) .
percentage up to 8%, which could have negative Lead was not detected in any of the tea samples,
effect on shelf life of the product. They then which corroborates the report of (Muhammad et
concluded that for the better quality of the al., 2013, Czernicka et al.,2017 and
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Ibiam et al., South Asian J Exp Biol; 12 (5): 645-650; 2022
Onyeneke ,2021) who did not detect it in their a significant level. However, the choice of
work. Sodium content in the Green tea was higher, consumers may be in regard to the taste/flavor or
compared to that in the Black tea . This other unknown factors, some of which could be
corroborates the report of Czernicka et al. (2017) investigated as a follow up to this research.
Sodium Black tea 0.020, Green tea 0.492 and that
of Muhammad et al. (2013) Sodium Black 0.83,
Green 1.83 . Poassium was not detected in Green References
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