Abstract: Camellia sinensis (Tea) is one of the most popular nonalcoholic beverages, consumed by over two-thirds of the world's population. The aim of the present study was to establish a co-relation between the polyphenol content and antimicrobial activity of green tea. In the former part of the research, the total polyphenol content of the same varieties was checked and were found to be 19 ± 0.866 %, 5.3 ± 0.288% and 23 ± 0.763% respectively The test organisms used were spoilage organisms from chicken as S.aureus, E.coli, Bacillus spp and Salmonella typhi. The antimicrobial activity of three different specimens of green tea samples viz. Lipton tea (commercial processed tea), Organic India green tea (organic tea) and Tenfu tea (Chinese tea) was checked against the standard. The Lipton tea was found to be most inhibitory towards the organisms and the least inhibitory was Organic India Green tea; their Mean zone of inhibition being 9.5 ± 2.08 mm and 2.25±4.5 mm respectively at 5mg/ml.. the coefficient of correlation(r) was found to be 0.92 which indicated that the antimicrobial activity of green tea is directly proportional to its total polyphenol content.
Keywords: Camellia sinensis, Green tea, Antimicrobial agents, Total polyphenol content.
Title: CAMELLIA SINENSIS AS A NATURAL MEAT PRESERVATIVE IN ASSOCIATION WITH ITS TOTAL POLYPHENOL CONTENT
Author: Karandikar Pranali, Bhatte Sukhada, Ghayal Madhura
International Journal of Thesis Projects and Dissertations (IJTPD)
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