Temperature and Time of Steeping Affect the Antioxidant Properties of White, Green, and Black Tea Infusions

Abstract

Tea (Camellia sinensis) is the most highly consumed beverage in the world next to water. The common way of preparation is steeping in hot water which is varying for different type of tea. We investigated the antioxidant properties of 6 type of tea leaves under different time and temperatures of extraction method used. In general, all samples tested in this study demonstrated high levels of antioxidant capacity and antioxidant activity. The results indicate that the antioxidants activity is significantly affected by time and temperature of steeping and the highest was depending on the variety. White state values, green and black teas showed different levels of antioxidants under different extraction conditions. Overall, the highest activity for white tea was in prolonged hot and in some assays prolonged hot and cold extracts, whereas for green tea the highest activity observed in prolonged cold steeping while, for black tea was in short hot water infusion. The results of this study showed the antioxidant capacity of white and green tea was greater than black tea.

Responses of Different Cancer Cells to White Tea Aqueous Extract

“…We also found that WTAE contained high concentrations of catechins, even though our recorded quantities differed from those previously reported (Kim et al., ; Hajiaghaalipour et al. ). In addition, extraction conditions and tea varieties evaluated in our study differed from those previously reported in literature (Zhou et al., ), perhaps explaining dissimilarities concerning extraction yields.…”

Comparative Study of the Antioxidant Capacity in Green Tea by Extraction at Different Temperatures of Four Brands Sold in Colombia

“…Previous studies showed positive association between tea TPC and scavenging of DPPH radical. An increase in TPC resulted in the increase of DPPH radical scavenging in tea infusions, a study suggested higher water temperature and shorter steeping time as the best combination for improving the herbal teas beneficial health effects in terms of antioxidant properties (7). The antioxidant activity of green tea Liptón ® obtained in this study was compared with the study of another reported author who determined the activity of 24 commercial samples, where the brand Lipton ® reported 1000 μmol trolox eq/g per sample (23), similar to the results obtained by hot extraction (95.25 ± 0.24 mg trolox eq/g per sample).…”

“…Green tea is consumed by two thirds of the world's population (7). Considering the increasing interest in the health properties of tea, especially those with its antioxidant capacity, and taking into account the different types of teas, and the different methods to prepare a cup of tea in different countries which may affect the content of active ingredients in the final preparation of this beverage, it becomes necessary to evaluate the antioxidant activity to determine the changes between process (8).…”

Evaluation of antioxidant capacity of Aidia borneensis leaf infusion, an endemic plant in Brunei Darussalam

“…In case of beverages, many studies have confirmed that leaves of tea (Camellia sinensis which belongs to Theaceae family) possess considerable antioxidant capacity (Yen and Chen, 1995;Robinson et al, 1997;Rice-Evans, 1999;Gardner et al, 2007;Pekal et al, 2012;Gonbad et al, 2015;Hajiaghaalipour et al, 2016). It has also been demonstrated that flavonoid compounds such as epigallocatechin gallate, epicatechin gallate, epigallocatechin, and epicatechin accumulated in tea leaves at all their fermentation levels act as effective scavengers of free radicals (Salah et al, 1995).…”