Volume 5- Issue 4: 2018 7817 ISSN: 2574-1241 DOI: 10.26717/BJSTR.2018.10.001956 AliImran. Biomed J Sci & Tech Res Research Article Biomedical Journal of Scientific & Technical Research (BJSTR) Open Access Introduction Enhanced association between nutrition and health with inclination to avoid maladies rather than cure and concept of diet-based therapy have led to the concept of nutraceuticals. Now nutraceuticals are considered as a mainstay in domain of diet- based therapies. Phytochemicals are in attention for a long time for discoveries of the nutraceuticals [1] Researchers and scientists divert their attention towards the discoveries of those phytochemicals that are used in daily diet as well as not expensive. In that sense certain discoveries are appeared in the horizon of nutraceuticals and black tea and its constituents is one of the important components of these strategies to mitigate and cure various diseases primarily due to its antioxidant potential. Tea brewed from the plant Camellia sainensis is consumed in different parts of the world as green, black or oolong tea. However, black tea occupies about 80% of the world tea production, while rest is contributed by green and oolong tea [2,3]. During the production of black tea, about 75% of major polyphenols of the tea (catechins) undergo enzymatic transformation consisting of oxidation and partial polymerization by polyphenoloxidize that catalyze the reaction and transforming tea inheriting antioxidant into distinguished black tea compounds, nevertheless some can remain as an original state as catechins. The resulting black tea composition depends upon the technological procedures [3]. Black tea pytochemistry like the other medicinal plant also inheriting with some prominent constitute but also accompanied by some components that proves a thereat when used in an excessive amount. Major components are catechins, theaflavins, thearubigins, caffeine and flavonols Bech-Larsen, Scholderer, et al. Black tea parental composition is strongly resembles with other teas but its divine components make it an alternative source for incorporation into diet based therapies [4]. Major polyphenols in black tea are theaflavins, Thearubingins and theabronin along with unoxidized catechins [5]. Theaflavins (TFs) are dimeric polyphenols produced during production of tea. Due to strong antioxidant properties, there is growing interest in Chemical Profiling of Some Promising Black Tea Brands With Special Reference To Cup Quality Ali Imran* 1 , Muhammad Umair Arshad 1 , Farhan Saeed 1 , Muhammad Sajid Arshad 1 , Muhammad Imran 2 , Muhammad Nadeem 3 , Aftab Ahmed 1 , Usman Naeem 1 ,Muhammad Arslan Aslam 1 , Sara Isthaq 1 and Darosham Sohail Khan 1 1 Institute of Home & Food sciences, Government College University, Pakistan 2 Department of Allied Health Sciences, Imperial College for Biological Studies, Pakistan 3 Department of Environmental Sciences, COMSATS Institute of Information Technology (CIIT), Vehari-Pakistan Received: : October 01, 2018; Published: : October 26, 2018 *Corresponding author: AliImran, Assistant Professor, Institute of Home & Food Sciences, GCUF, Faisalabad, Pakistan Abstract Present research was conducted in different available tea brands for exploring their phytochemical profiling with special consideration of tea cup quality. Research design was based upon the extraction of antioxidant with varied concentration of methanol and optimization of extraction criteria. Higher extraction yield was noted for 20 minutes as compared to 10 minutes. As a function of extraction time, various tea quality parameters were increased. The values regarding cup quality indicated that T1 (commercial brand 1) hold highest theaflavin as 1.84% in contrast with T4 (loose pack) that contained lowest as 1.78%. Whereas, T5 had highest level of theabronin (20.23%) indicating strong color and brightness of the extract but lessen its allied health benefits. In general tea extract, which was under study, exhibited good antioxidant and free radical scavenging activity ranging from 39.36 to 44.87 and 47.56-70.01%, respectively. Caffeine content was seemed to be in safe limit (1.17- 1.39%). Keywords: Theaflavin; Thearubingins; Cup Quality; Methanolic Extracts; Purine Allkolids Abbreviations: TFs : Theaflavins; EI : Ethanolic Solution; TPC: Total Phenolic Contents; Completely CRD: Randomized Design; LSD: Least Significance Test