1 publication

• Published Subscription 9 Dec 2015

  Antimicrobial, Antioxidant Evaluation of Majestic Darjeeling Green and Black Tea during Storage

  By Sudeshna Shyam Choudhury, Aparajita Majumder, Biswajit Bera, Mahipal Singh

  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 …

  Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 5, Issue 3, 2015 · pp. 24–34 Read article →