Chemistry of Black Tea Extract on Citrus Essential Oils

Objectives: To check the chemistry of Ceylon black tea extract on citrus oils. Black tea extract rich in antioxidants aims to investigate their role to protect degradation of citrus oils. GCMS analysis and antioxidant activity helps to interpret the changes and the effect of black tea extract on citrus oils chemical components. Method: The black tea extract derived through maceration at different set temperatures ranging from 50 °C, 75 °C, and 100 °C was tested for identification of chemical components by GCMS analysis and its antioxidant activity compared with positive controls like BHA and tocopherol using DPPH assay ( -diphenyl- -picrylhydrazyl). The decolorization percentage was calculated in the black tea extract (74% - 50 °C, 71% - 75 °C, and 69% - 100 °C) along with positive controls (76.5% - BHA & 76.7% - tocopherol). Based on results the black tea extract collected at 50 °C tested at dosage of 0.1% on citrus oils. Findings: Antioxidant activity reveals C. aurantium (Narinja-47.8%), C. hystrix (Gondhoajlebu-46.1%), C. limetta (Mosambi-53.6%) and C. limon (Lemon-57.8%), C. reticulata Blanco (Nagpur Orange-37.2%) reveals that black tea extract can be used as antioxidant to prevent oxidation of citrus oils . GCMS analysis of citrus oils with black tea extract states that degraded compounds like p-cymene, carvone, limonene oxide, peroxides, etc, were not found. Novelty: This study is centered on natural extracts instead of synthetic antioxidants. Black tea extract, a natural antioxidant applied in citrus oils helps to create stable and natural citrus flavours especially applicable for tea applications. Keywords: Black tea extract, BHA, Tocopherol, GCMS, Degradation, Citrus Oils, Antioxidant