Black tea which contains polyphenol is important for health benefits and it is
considered as antioxidant contents .
The extraction parameters, time and temperature and kind of solvent extraction, can
Influence the polyphenol concentrations of Blac
k tea, and were investigated in this study.
The purpose of the study was to quantify the polyphenols (catechin, epicatechin,
epigallocatechin, epicatechin gallate, epigallocatechin gallate)
in different kinds of teas ( Lipton , Alrabee , Layalina ) which are available in Syria
market.The study was conducted using two types of solvents methanol 70% the adoption
of the reference method adopted ISO14502-1 and water 100% , at different extraction
times (1, 3, 5, and 10 minutes) and extraction temperatures (60°C , 70 °C , 80°C, 90°C,
100°C). the total polyphenols content was determined using the phenol reagent (Folin
Ciocalteu reagent) adoption gallic acid as standard compound
the overall content values of polyphenols have been monitoring in extracts methanol
70% and water 100% .