Impact of Altering the Ratio of Black Tea Granules and <i>Ocimum gratissimum</i> Leaves in a Binary Infusion on Radical Scavenging Potential Employing Cell Free Models and Ex Vivo Assays
Black tea is one of the most popular beverages consumed in the world. It is stronger in taste as well as in flavour compared to other less oxidized teas. It is made from the leaves of the shrub <i>Camellia sinensis</i> var. <i>assamica</i>. Black tea can be supplemented with...
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MDPI AG
2022-10-01
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| author | Khushboo Guleria Amit Sehgal Irshad Ahmad Bhat Sandeep Kumar Singh Emanuel Vamanu Mahendra P. Singh |
| author_facet | Khushboo Guleria Amit Sehgal Irshad Ahmad Bhat Sandeep Kumar Singh Emanuel Vamanu Mahendra P. Singh |
| author_sort | Khushboo Guleria |
| collection | DOAJ |
| description | Black tea is one of the most popular beverages consumed in the world. It is stronger in taste as well as in flavour compared to other less oxidized teas. It is made from the leaves of the shrub <i>Camellia sinensis</i> var. <i>assamica</i>. Black tea can be supplemented with other plant parts to enhance its flavour and health-promoting properties. In India, <i>Ocimum</i> spp. leaves have been used for their medicinal properties since ancient times. These leaves can be added during black tea preparation to enhance their aroma and healing activities. <i>O. gratissimum</i>, known as “Scent Leaf”, is traditionally used for the management of many diseases, such as the common cold and cough. This work was designed to evaluate the antioxidant interaction between black tea and <i>O. gratissimum</i> (leaves) at five different ratios (1:1, 1:2, 1:3, 2:1, and 3:1). To determine the antioxidant activity, chemical-based methods and ex vivo assays were conducted. The total phenolic and flavonoid contents were calculated by Folin’s reagent and aluminium chloride colorimetric assays, respectively. The antioxidant interactions were determined by the combination index (CI), using CompuSyn software. The black tea exhibited higher radical quenching activity (DPPH, ABTS, and NO) and antihaemolytic and anti-lipid peroxidation potential compared to the <i>Ocimum gratissimum</i> infusion. Variation in the antioxidant capability was observed for various ratios of the black tea and <i>O. gratissimum</i> (BT+OG) combination. The antioxidant interaction between BT and OG ranged from nearly additive to antagonistic. The total phenolic content was higher for <i>O. gratissimum,</i> whereas the total flavonoid content was high in black tea. The binary mixture of BT+OG at all ratios (3:1, 2:1, 1:1, 1:2, and 1:3) expressed similar phenolic and flavonoid levels. Overall, black tea and <i>O. gratissimum</i> displayed additive antioxidant interaction and the highest free radical scavenging potential at a 3:1 proportion in all the performed parameters. |
| first_indexed | 2024-03-09T20:46:01Z |
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| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T20:46:01Z |
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| spelling | doaj.art-c765691796a54792bb1f4171750e34162023-11-23T22:47:52ZengMDPI AGApplied Sciences2076-34172022-10-0112201063210.3390/app122010632Impact of Altering the Ratio of Black Tea Granules and <i>Ocimum gratissimum</i> Leaves in a Binary Infusion on Radical Scavenging Potential Employing Cell Free Models and Ex Vivo AssaysKhushboo Guleria0Amit Sehgal1Irshad Ahmad Bhat2Sandeep Kumar Singh3Emanuel Vamanu4Mahendra P. Singh5School of Bioengineering and Biosciences, Lovely Professional University, Phagwara 144402, IndiaSchool of Bioengineering and Biosciences, Lovely Professional University, Phagwara 144402, IndiaPlant Tissue Culture Lab, Department of Botany, University of Kashmir, Srinagar 190006, IndiaIndian Scientific Education and Technology Foundation, Lucknow 226002, IndiaFaculty of Biotechnology, University of Agricultural Sciences and Veterinary Medicine, 011464 Bucharest, RomaniaSchool of Bioengineering and Biosciences, Lovely Professional University, Phagwara 144402, IndiaBlack tea is one of the most popular beverages consumed in the world. It is stronger in taste as well as in flavour compared to other less oxidized teas. It is made from the leaves of the shrub <i>Camellia sinensis</i> var. <i>assamica</i>. Black tea can be supplemented with other plant parts to enhance its flavour and health-promoting properties. In India, <i>Ocimum</i> spp. leaves have been used for their medicinal properties since ancient times. These leaves can be added during black tea preparation to enhance their aroma and healing activities. <i>O. gratissimum</i>, known as “Scent Leaf”, is traditionally used for the management of many diseases, such as the common cold and cough. This work was designed to evaluate the antioxidant interaction between black tea and <i>O. gratissimum</i> (leaves) at five different ratios (1:1, 1:2, 1:3, 2:1, and 3:1). To determine the antioxidant activity, chemical-based methods and ex vivo assays were conducted. The total phenolic and flavonoid contents were calculated by Folin’s reagent and aluminium chloride colorimetric assays, respectively. The antioxidant interactions were determined by the combination index (CI), using CompuSyn software. The black tea exhibited higher radical quenching activity (DPPH, ABTS, and NO) and antihaemolytic and anti-lipid peroxidation potential compared to the <i>Ocimum gratissimum</i> infusion. Variation in the antioxidant capability was observed for various ratios of the black tea and <i>O. gratissimum</i> (BT+OG) combination. The antioxidant interaction between BT and OG ranged from nearly additive to antagonistic. The total phenolic content was higher for <i>O. gratissimum,</i> whereas the total flavonoid content was high in black tea. The binary mixture of BT+OG at all ratios (3:1, 2:1, 1:1, 1:2, and 1:3) expressed similar phenolic and flavonoid levels. Overall, black tea and <i>O. gratissimum</i> displayed additive antioxidant interaction and the highest free radical scavenging potential at a 3:1 proportion in all the performed parameters.https://www.mdpi.com/2076-3417/12/20/10632antioxidantblack tea<i>Ocimum gratissimum</i> |
| spellingShingle | Khushboo Guleria Amit Sehgal Irshad Ahmad Bhat Sandeep Kumar Singh Emanuel Vamanu Mahendra P. Singh Impact of Altering the Ratio of Black Tea Granules and <i>Ocimum gratissimum</i> Leaves in a Binary Infusion on Radical Scavenging Potential Employing Cell Free Models and Ex Vivo Assays Applied Sciences antioxidant black tea <i>Ocimum gratissimum</i> |
| title | Impact of Altering the Ratio of Black Tea Granules and <i>Ocimum gratissimum</i> Leaves in a Binary Infusion on Radical Scavenging Potential Employing Cell Free Models and Ex Vivo Assays |
| title_full | Impact of Altering the Ratio of Black Tea Granules and <i>Ocimum gratissimum</i> Leaves in a Binary Infusion on Radical Scavenging Potential Employing Cell Free Models and Ex Vivo Assays |
| title_fullStr | Impact of Altering the Ratio of Black Tea Granules and <i>Ocimum gratissimum</i> Leaves in a Binary Infusion on Radical Scavenging Potential Employing Cell Free Models and Ex Vivo Assays |
| title_full_unstemmed | Impact of Altering the Ratio of Black Tea Granules and <i>Ocimum gratissimum</i> Leaves in a Binary Infusion on Radical Scavenging Potential Employing Cell Free Models and Ex Vivo Assays |
| title_short | Impact of Altering the Ratio of Black Tea Granules and <i>Ocimum gratissimum</i> Leaves in a Binary Infusion on Radical Scavenging Potential Employing Cell Free Models and Ex Vivo Assays |
| title_sort | impact of altering the ratio of black tea granules and i ocimum gratissimum i leaves in a binary infusion on radical scavenging potential employing cell free models and ex vivo assays |
| topic | antioxidant black tea <i>Ocimum gratissimum</i> |
| url | https://www.mdpi.com/2076-3417/12/20/10632 |
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