Browse by author
Lookup NU author(s): Diky Ramdani,
Dr Abdul Chaudhry,
Emeritus Professor Chris SealORCiD
Full text for this publication is not currently held within this repository. Alternative links are provided below where available.
This study characterized the chemical composition of green and black teas as well as their spent tea leaves (STL) following boiling in water with different tea-to-water ratios. The green and black tea leaves had statistically similar (g/kg dry matter (DM), unless stated otherwise) DM (937 vs 942 g/kg sample), crude protein (240 vs 242), and ash (61.8 vs 61.4), but green tea had significantly higher (g/kg DM) total phenols (231 vs 151), total tannins (204 vs 133), condensed tannins (176 vs 101), and total saponins (276 vs 86.1) and lower neutral detergent fiber (254 vs 323) and acid detergent fiber (211 vs 309) than the black tea leaves. There was no significant difference between the green and black tea leaves for most mineral components except Mn, which was significantly higher in green tea leaves, and Na and Cu, which were significantly higher in black tea leaves. A higher tea-to-water ratio during extraction significantly reduced the loss of soluble compounds into water and hence yielded more nutrient-rich STL. On the basis of these analyses it appears that the green and black tea leaves alongside their STL have the potential for use as sources of protein, fiber, secondary metabolites, and minerals in ruminant diets. The presence of high levels of plant secondary metabolites in either tea leaves or their STL suggests that they may have potential for use as natural additives in ruminant diets.
Author(s): Ramdani D, Chaudhry AS, Seal CJ
Publication type: Article
Publication status: Published
Journal: Agricultural and Food Chemistry
Print publication date: 29/04/2013
ISSN (print): 0021-8561
ISSN (electronic): 1520-5118
Publisher: Amercian Chemical Society
Altmetrics provided by Altmetric