Determination of phenolic compounds and antioxidant activity of green, black and white teas of Camellia sinensis (L.) Kuntze, Theaceae

Pereira, V.P; Knor, F.J; Vellosa, José Carlos Rebuglio; Beltrame, Flávio Luís

doi:10.1590/1983-084x/13_061

Cited by 53 publications

(34 citation statements)

References 31 publications

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“…Comparing the obtained results with those present in the literature, similar IC50 values were obtained by Pereira et al (2014) for green tea samples, but for black tea samples, these values were slightly higher. In comparison with the IC50 value (1.10 μg/mL) obtained for the standard substance-quercetin-the values of IC50 calculated for the studied samples of teas and erva-mate are about six times higher, which means that they have weaker antioxidant properties than quercetin.…”

Section: Antioxidant Activitysupporting

confidence: 88%

Comparison of Infusions from Black and Green Teas (Camellia sinensis L. Kuntze) and Erva-mate (Ilex paraguariensis A. St.-Hil.) Based on the Content of Essential Elements, Secondary Metabolites, and Antioxidant Activity

2017

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The aim of the research was to compare chemical composition and antioxidant activity of black and green teas with those of erva-mate. Therefore, essential elements (P, Mg, Fe, Zn, Mn, and Cu), phenolic acids (gallic, caffeic, pcoumaric, and ferulic), flavonoids (catechin, rutin, myricetin, apigenin, and quercetin), and alkaloids (caffeine, theobromine, and theophylline) were determined. Phenolics and alkaloids were quantified by HPLC, metallic elements by atomic absorption spectrometry, and antioxidant activity by a 2,2′-azino-bis(3-ethylbenzthiazoline)-6-sulfonic acid method. Total P, inorganic P, and Mg expressed in milligrams per gram dry weight (d.w.) and other metals expressed in milligrams per kilogram d.w.) in the order Mn > Zn > Fe > Cu were assayed. Caffeine was found above 25 mg/g d.w. in all samples. Among the phenolic compounds, caffeic acid and quercetin were on the highest level, whilst apigenin and p-coumaric acid were on the lowest. Correlation analysis revealed frequently occurring relations between P and several metals and phenolics and also between Zn and other metabolites from flavonoids, phenolic acids, and alkaloids. Within organic compounds, correlations were often found among gallic and caffeic acids and other analytes, like p-coumaric, ferulic acids, and myricetin. Antioxidant activity of studied infusions from different types of teas was very similar. Cluster analysis grouped the studied materials into clear clusters, generally separating erva-mate samples from Camellia sinensis. Principal component analysis indicated total P, Mg, Cu, caffeic acid, myricetin, and p-coumaric acid as factors influencing mostly the diversity among analyzed samples.

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Section: Antioxidant Activitysupporting

confidence: 88%

Comparison of Infusions from Black and Green Teas (Camellia sinensis L. Kuntze) and Erva-mate (Ilex paraguariensis A. St.-Hil.) Based on the Content of Essential Elements, Secondary Metabolites, and Antioxidant Activity

2017

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“…The IC 50 for DPPH scavenging ability ranged from 30.4 ± 3.3 to 26.6 ± 3.9 µg/mL. Therefore, the black tea infusion was fixed with a 100:1 weight ratio for determining the antioxidant capacity in this study to allow comparison with previous reports [6,8,[20][21][22].…”

Section: Hplcmentioning

confidence: 99%

“…Wide variations are noted among different kinds of black tea in terms of DPPH scavenging ability [9,22,[35][36][37][38][39] and total phenolic content [6,20,32,37,40]; these are highly dependent on the genetic background and growing conditions (such as temperature, nitrogen availability, and light conditions) of the plant material. The IC50 of black tea in this study was 28.4 ± 4.8 μg/mL, and it falls…”

Section: Effect Of Infusion Temperaturementioning

confidence: 99%

“…No notable difference was observed in the scavenging activity against the DPPH radical during 15-day storage. Wide variations are noted among different kinds of black tea in terms of DPPH scavenging ability [9,22,[34][35][36][37][38] and total phenolic content [6,20,32,36,39]; these are highly dependent on the genetic background and growing conditions (such as temperature, nitrogen availability, and light conditions) of the plant material. The IC 50 of black tea in this study was 28.4 ± 4.8 µg/mL, and it falls within the range of 12.7-118.7 µg/mL found by other authors [34,38].…”

Section: Effect Of Storage Time and Storage Temperaturementioning

confidence: 99%

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Effects of Infusion and Storage on Antioxidant Activity and Total Phenolic Content of Black Tea

et al. 2020

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This study determined antioxidant activity in terms of the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) scavenging ability and total phenolic content of black tea under different infusion and storage conditions. High performance liquid chromatography analysis identified caffeine, (−)-epigallocatechin, (−)-epicatechin-3-gallate, (−)-epigallocatechin-3-gallate and (−)-gallocatechin-3-gallate in the tea sample. The water–tea leaves weight ratio did not affect the DPPH scavenging ability. However, infusion temperature affected the DPPH scavenging activity and the total phenolic content. In the present study, the 50% inhibitory concentrations (IC50) for DPPH of black tea infused at 60 to 100 °C ranged from 100.0 ± 13.7 to 28.4 ± 4.8 μg/mL. The total phenolic content of black tea steeped at 60 to 100 °C ranged from 50.4 ± 5.2 to 178.6 ± 16.4 mg gallic acid equivalent/g dry leaf. Black tea exhibited increased antioxidant activity when the infusion temperature was increased. Regarding short-term storage, the DPPH scavenging ability and total phenolic content of black tea did not significantly change within 15 days. This result was consistent for storage temperatures of 4, 9, and 25 °C.

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“…Among the characterizing studies of the antioxidant activity of polyphenols tea, many refer to influencing of these compounds in this biological activity [16][17]. However, so far to our knowledge no work has been done about the influencing of the Permanganate Index (IKMnO4…”

Section: Introductionmentioning

confidence: 99%

Influence of Permanganate Index in the Parameters as Total Phenol Content and Total Antioxidant Activity of Extracts of Camellia Sinensis

Mello

Tunes

2017

Int J Pharm Pharm Sci

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Objective: This study estimated the Permangante Index (IKMnO4 Methods:The aqueous extracts were prepared from commercial samples of green and black teas, green tea blended with lemon (Camellia sinensis with Citrus limonium), green tea blended with mint (Camellia sinensis with Mentha piperita), green tea blended with peach (Camellia sinensis with Prunus persica) and green tea blended with orange (Camellia sinensis with Citrus sinensis). The Permangante index was determined by titrating the tea extract with potassium permanganate solution according to AOAC method (AOAC, 1980) with modifications. The concentration of phenols in the extracts was determined by spectrophotometry according to the standard procedure of Folin-Ciocalteau. The antioxidant activity of the extracts was evaluated using the radical 1,1-diphenyl-2-picrylhydrazyl (DPPH ) and evaluated its correlation with parameters as total phenols (FT) and total antioxidant activity (TAA) of commercial teas of Camellia sinensis, fermented, unfermented and blended with other plants.  Results:The results for Permanganate Index show a variation ranged from 0.40 to 0.80 mEq/l. The ANOVA analysis to I ) method. All the determinations were performed in triplicate, and the results presented as mean ± standard deviation (SD). The data were evaluated by univariate statistical analysis (ANOVA), F-test and mean test (Tukey´s test) for comparative results. Pearson's correlation was used to measure the degree of linear correlation and the quantitative variables were from a normal population. KMnO4 shown there is significant statistically difference at the 5% probability level (p < 0.05) between the types of tea as well as the amount of herb used to prepare the infusion. Therefore, it was observed that there significant contrast between tea extracts, the mixture of different plants in blended extracts as well as the tea manufacture process affect the polyphenols tannins content influencing the permanganate index parameter. Studies correlation shown strong correlations (r > 0.7) among the parameters. For the Camellia sinensis extracts the high correlations between IKMnO4 Conclusion:The results suggest that the Permanganate Index could be used for quality control of tea as an additional parameter. and TAA; FT and TAA demonstrates the suitability of the permanganate index in the evaluation of antioxidant activity.

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Determination of phenolic compounds and antioxidant activity of green, black and white teas of Camellia sinensis (L.) Kuntze, Theaceae

Cited by 53 publications

References 31 publications

Comparison of Infusions from Black and Green Teas (Camellia sinensis L. Kuntze) and Erva-mate (Ilex paraguariensis A. St.-Hil.) Based on the Content of Essential Elements, Secondary Metabolites, and Antioxidant Activity

Comparison of Infusions from Black and Green Teas (Camellia sinensis L. Kuntze) and Erva-mate (Ilex paraguariensis A. St.-Hil.) Based on the Content of Essential Elements, Secondary Metabolites, and Antioxidant Activity

Effects of Infusion and Storage on Antioxidant Activity and Total Phenolic Content of Black Tea

Influence of Permanganate Index in the Parameters as Total Phenol Content and Total Antioxidant Activity of Extracts of Camellia Sinensis

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