Evaluation of in vitro antioxidant potential of Tea (Camelia sinensis) leaves obtained from different heights of Darjeeling Hill, West Bengal

Chakraborty, Karabi; Bhattacharjee, Sanchita; Pal, Tapan Kumar; Bhattacharyya, Sayan

doi:10.7324/japs.2015.50112

Cited by 5 publications

(1 citation statement)

References 16 publications

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“…Tis shows that altitude was not the only factor infuencing phenolic content. Terefore, this study shows that although TPC increases with altitude, the antioxidant activity or free radical scavenging power reduces with altitude, and this is consistent with fndings by Chakraborty et al [46]. Tis is due to changes in general climatic conditions, e.g., low temperature and atmospheric pressure, diferences in radiation, and other environmental factors [41,42].…”

Section: Discussionsupporting

confidence: 91%

Effect of Extraction Period on Total Phenolics, Total Flavonoids, and Antioxidant Capacity of Ugandan Camellia sinensis (L) Kuntze, Black Primary Grades and Green Tea

Murokore

Vuzi

Wacoo

et al. 2023

Journal of Food Quality

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Introduction. Globally, the consumption and production of tea are on the rise because of its beneficial constituents. Scarce literature exists on the effects of extraction periods on the contents of the biologically important and protective phytochemicals such as phenolics, flavonoids, and antioxidants in locally produced teas in Uganda. Aim. This study determined the effects of extraction periods on the aqueous total phenolic content (TPC) of local Camella sinensis, black primary grades and green tea, and their ecological differences, their total flavonoid content (TFC), and antioxidant capacities (AOC). Methods. Samples of local tea were collected from Kigezi, Ankole, and Buganda regions, and those of green tea were purchased from a local supermarket in Uganda. Four- and 40-minute infusions were separately prepared for each sample. Total phenolic and flavonoid contents were determined using the Folin–Ciocalteu and aluminium chloride methods using garlic acid and quercetin as standards, respectively. Antioxidant content was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging and ferric reducing assay power (FRAP) methods, using ascorbic acid as the standard. Results. Green tea had the highest total phenolic content both with four-minute (9.50 ± 0.25 mgGAE/g) and 40-minute (25.81 ± 1.13 mgGAE/g) extractions, followed by D1 (4.14 ± 0.33 mgGAE/g) at four minutes and PF (23.60 ± 2.37 mgGAE/g) at 40 minutes. Regionally, Kigezi (4.71 ± 0.09 and 22.13 ± 0.85 mgGAE/g) at four and 40 minutes, respectively, gave the highest TPC. In TFC, tea from Buganda (4,371 ± 0.00 μgQE/g) was the highest. In DPPH and FRAP, GT (93.82 ± 0.03%, 39.04 ± 0.02 AAEμg/mL) was the best, followed by Buganda tea (88.71 ± 0.03%, 36.99 ± 0.01 AAEµg/mL), respectively. Conclusion. Longer extraction periods increase TPC in all teas. Green tea generates approximately twice the TPC generated by black tea in four-minute infusions. Green tea gives higher TPC, DPPH, and FRAP but less TFC than some black teas and is perhaps the best in terms of protection against oxidative damage to the body.

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Section: Discussionsupporting

confidence: 91%

Effect of Extraction Period on Total Phenolics, Total Flavonoids, and Antioxidant Capacity of Ugandan Camellia sinensis (L) Kuntze, Black Primary Grades and Green Tea

Murokore

Vuzi

Wacoo

et al. 2023

Journal of Food Quality

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Exploring the antioxidant realm of green tea: From extraction to fortification

Parvez,

Wani

2024

eFood

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Green tea, a widely consumed beverage with a long history of traditional use has garned renewed scientific interest due to its potential health benefits. Unlike other tea types, green tea undergoes minimal oxidation and thus preserving its potent catechins and antioxidant properties. This review devels into the fascinating chemistry of green tea, exploring how processing steps like fixation and rolling, shape its distinct profile. We will further explore the potential health benefits associated with green tea consumption, acknowledging the existing research focus on tea polyphenols and aiming to provide a broader perspective on its potential health impact. Finally, the review examines the emerging application of green tea extract fortification in food matrices. This innovative approach offers exciting possibilities for enhancing food stability and sensory appeal while potentially contributing to a range of health benefits.

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Putrescine modifies the pollen tube growth of tea (Camellia sinensis) by affecting actin organization and cell wall structure

Çetinbaş-Genç

2019

Protoplasma

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Evaluation of in vitro antioxidant potential of Tea (Camelia sinensis) leaves obtained from different heights of Darjeeling Hill, West Bengal

Cited by 5 publications

References 16 publications

Effect of Extraction Period on Total Phenolics, Total Flavonoids, and Antioxidant Capacity of Ugandan Camellia sinensis (L) Kuntze, Black Primary Grades and Green Tea

Effect of Extraction Period on Total Phenolics, Total Flavonoids, and Antioxidant Capacity of Ugandan Camellia sinensis (L) Kuntze, Black Primary Grades and Green Tea

Exploring the antioxidant realm of green tea: From extraction to fortification

Putrescine modifies the pollen tube growth of tea (Camellia sinensis) by affecting actin organization and cell wall structure

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