CHEMISTRY PROJECT
Comparing Water-Soluble
Polyphenol Content in Various
Tea Leaves
Teacher’s Certificate
To whomsoever it may concern, this is to certify
that the project titled Comparing Water-Soluble
Polyphenol Content in Various Tea Leaves
has been submitted by
Asmita Ghosh of class 12-S3 has performed this
project under my guidance.
Teacher’s Signature External Examiner’s Signature
Acknowledgment
I, Asmita Ghosh express my wholehearted and
profound gratitude to the Chemistry teachers of
BGKV Salt Lake for their efficient guidance and
valuable suggestions at every stage and
measurable encouragement in formulating and
completing the project
“Comparing Water-Soluble Polyphenol Content in
Various Tea Leaves”
I also acknowledge the kind help and cooperation
rendered by the HOD of Chemistry of BGKV, Salt
Lake for their valuable suggestions and guidance.
I express my deep gratitude to our principal sir,
Mr. Arun Kumar Dasgupta for his support and well
wishes.
I sincerely express my deep sense of gratitude to
all my teachers and staff of BGKV, Salt Lake.
I also acknowledge the cooperation and
encouragement of my friends and classmates at
BGKV, Salt Lake.
Introduction:
- Botanical name: Camellia sinensis
- Common name: Green tea
- Parts used: Young leaves and leaf buds
- Affected systems: Liver, heart
- Properties: Stimulant, diuretic, astringent
Tea is derived from young leaves and buds of the tea plant. These
leaves contain caffeine, tannic acid, and polyphenolic
compounds in varying amounts, contributing to the distinct taste
and flavor of different types of tea.
Tea and Caffeine:
Caffeine in plants aids metabolism, weight loss, and vitality. The
amount of caffeine in brewed tea varies based on tea type,
brewing duration, and water temperature. The average daily
caffeine consumption for a healthy individual is around 300-400
mg.
Contents of Tea:
1. Caffeine: Tea leaves contain caffeine, an alkaloid and natural
stimulant found in various plants. Its presence in tea contributes
to its stimulating effects, aiding metabolism, and alertness, and
potentially aiding weight loss.
2. Tannic Acid: A specific form of tannin, which falls under the
category of polyphenols. Tannic acid gives the tea its
characteristic acidity. It's a compound that, in combination with
other polyphenols, influences the flavor and overall profile of
different tea varieties.
3. Polyphenols: These compounds are abundant in tea and are
classified as phenols and polyphenols. They play a pivotal role in
the flavor, color, and potential health benefits of tea. Polyphenols
in tea include catechins, theaflavins, thearubigins, and
flavonoids, among others. They possess antioxidant properties
and are associated with various health benefits, including
potential cardiovascular and anti-inflammatory effects.
Polyphenol Content in Tea:
Catechins: A subgroup of polyphenols, catechins, are considered
the primary polyphenolic compounds in tea leaves. They
contribute significantly to the taste, flavor, and
health-promoting properties of tea. Among the catechins,
epigallocatechin gallate (EGCG) is particularly notable for its
potent antioxidant activity.
Theaflavins and Thearubigins: Found predominantly in black
tea, these compounds result from the oxidation process during
tea production. They contribute to the dark color and distinct
flavor of black tea.
Flavonoids: Another group of polyphenols found in tea,
flavonoids like quercetin and kaempferol contribute to the
overall antioxidant capacity and potential health benefits
associated with tea consumption.
Variation in Polyphenol Content:
Different types of tea—green, black, oolong, white—undergo
various processing methods, leading to differences in their
polyphenol composition. For instance:
- Green Tea: Known for its high catechin content due to minimal
oxidation during processing.
- Black Tea: Has undergone oxidation, resulting in the formation
of theaflavins and thearubigins, giving it a darker color and
unique flavor profile.
Catechins are a subgroup of polyphenols and include compounds
like epigallocatechin gallate (EGCG), epicatechin gallate (ECG),
epicatechin (EC), and others.
Molecular Formula: C22H18O11
Structure:EGCG is composed of multiple aromatic rings and
hydroxyl (-OH) groups. It consists of a catechin structure
(flavan-3-ol) with multiple hydroxyl groups attached at
different positions on the rings.
Chemical Structure of EGCG (Epigallocatechin Gallate):
Other complex structures like quercetin and kaempferol are
flavonoids present in tea with molecular structures featuring
multiple aromatic rings with hydroxyl groups attached.
Experiment 1 - Comparing Polyphenol Content:
Aim: To compare the water-soluble polyphenol content in
various tea leaf samples.
Requirements: Beakers, flasks, heating apparatus, and tea bags
of different brands (here, Lipton, Tetley, Golden Tips, and Taj
Mahal are used).
Theory: Tea contains up to 30% water-soluble polyphenols,
significant for flavor. The experiment estimates these
compounds by immersing tea leaves in hot water for a specific
time and measuring the weight loss.
Procedure:
1. Weigh exactly 3 grams of different tea samples and place them
in tea bags.
2. Place hot water (40 ml) in separate flasks.
3. Add tea bags to flasks, remove after 10 minutes, and dry..
4. Reweigh dried tea bags and note the tea solution's flavor.
Observations:
(Table showing initial and final weights of tea bags after drying)
Serial Sample Weight Weight Differen % of
No. type before after (in ce in water-
(in gms) gms) weight(i soluble
(y) (x) n gms) content
(y-x) {(y-x)*
100/y}
1 Lipton 1.72 1.04 0.68 39.53%
2 Tetley 1.78 1.17 0.61 34.26%
3 Taj 2.29 1.72 0.57 24.89%
Mahal
4 Golden 2.42 1.73 0.69 28.51%
tips
Results:
The comparison between the initial and final weights of the tea
bags after drying provided a measure of the water-soluble
polyphenol content in each tea sample. Here's an interpretation
of the results:
Sample Analysis: The samples with a higher loss in weight after
drying generally indicated a greater extraction of water-soluble
compounds, predominantly polyphenols, from the tea leaves
during immersion.
Correlation with Taste: It was noted that teas with a more robust
and flavorful taste often showed a higher loss in weight,
suggesting a higher content of water-soluble polyphenols. This
correlation implies that the flavor profile of tea may be
influenced by the concentration of these compounds.
Polyphenol Content and Taste: The inference drawn from the
results indicated that teas perceived to have a better taste tended
to exhibit a higher polyphenol content. This correlation between
taste perception and polyphenol concentration suggests a
potential link between the sensory experience of tea and the
presence of these compounds.
The findings suggest a relationship between the water-soluble
polyphenol content and the perceived taste quality of the teas.
Teas with a more pronounced flavor often correlate with a higher
concentration of these compounds, contributing to the overall
taste profile. This outcome aligns with the general understanding
that polyphenols, particularly catechins, play a significant role
not only in the health benefits but also in the sensory
characteristics of tea.
Bibliography :
- Comprehensive Chemistry Practical Guide
- Wikipedia.org
- Teatalk.com
- Wikianswers.com
