Catechin Contents, Antioxidant and Antibacterial Activities of Different Types of Indonesian Tea (Camellia sinensis) (original) (raw)
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Antibacterial potential of catechin of tea (Camellia sinensis) and its applications
Food Research, 2019
Food Research 3 (1) : 1-6 (February 2019) Abstract By reviewing various works of research by many experts on tea, this mini review elaborates the picture of catechins in tea, especially green tea, and their applications as potential antimicrobial agents. Tea originated in China as a drink with medicinal purposes and to be grew a worldwide beverage. Green tea undergoes minimum oxidation process compared to black tea, thus it may contain the same pharmacological bioactive components, but in different concentrations, except for theaflavins and thearubigens that are mainly found in black tea. Phytochemical screening of green tea leaves revealed various polyphenols, mainly catechins, which play multiple essential roles in plant physiology and have potential health properties and benefits on human health, such as antioxidants, as well as anti-allergic, anti-inflammatory, anticancer, antihypertensive, and as antimicrobial agents. Green tea polyphenolic EGCG has the capability to cross-link with many proteins which grants it a wide range of antimicrobial activities possibly by damaging microbial cytoplasmic lipids and proteins. The high concentrations of catechins in tea (Camellia sinensis) were reported to have antimicrobial activities against many pathogens including Listeria monocytogenes, a gram-positive bacterium known to be isolated from red meat, therefore making tea catechin an effective antimicrobial agent. In a study model applying up to 1000 ppm tea catechin extract to a biodegradable film, it proved beneficial for home-use wraps for meat, poultry, and seafood, thus expressing the strong potential of tea catechin as an organic antimicrobial agent.
Antioxidant and antibacterial properties of green, black, and herbal teas of Camellia sinensis
The role of non-polymeric phenolic (NP) and polymeric tannin (PT) constituents in the antioxidant and antibacterial properties of six brands of green, black, and herbal teas of Camellia sinensis were investigated. Materials and Methods: Total phenolic content (TPC) and ascorbic acid equivalent antioxidant capacity (AEAC) were assessed using the Folin-Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays, respectively. Minimum inhibitory dose (MID) against Gram-positive Micrococcus luteus, Staphylococcus aureus, and Bacillus cereus, and Gramnegative. Escherichia coli, Salmonella typhi, and Pseudomonas aeruginosa was assessed using the disc-diffusion method. Teas were extracted with hot water successively three times for one hour each time. The extracts were fractionated using Sephadex LH-20 column chromatography to obtain the NP and PT constituents. Results: Extraction yields ranged from 12 to 23%. Yields of NP fractions (70−81%) were much higher than those of PT fractions (1−11%), suggesting that the former are the major tea components. Ranking of antioxidant properties of extracts was green tea>black tea>herbal tea. For all six teas, antioxidant properties of PT fractions were significantly higher than extracts and NP fractions. Extracts and fractions of all six teas showed no activity against the three Gram-negative bacteria. Green teas inhibited all three Gram-positive bacteria with S. aureus being the least susceptible. Black and herbal teas inhibited the growth of M. luteus and B. cereus, but not S. aureus. The most potent were the PT fractions of Boh Cameron Highlands and Ho Yan Hor with MID of 0.01 and 0.03 mg/disc against M. luteus. Conclusion: Results suggested that NP constituents are major contributors to the antioxidant and antibacterial properties of teas of C. sinensis. Although PT constituents have stronger antioxidant and antibacterial properties, they constitute only a minor component of the teas.
In this article, the activity of antibacterial of methanolic owns a green tea leaves (Camellia sinensis) extracted on different pathogenic strains has been investigated with the use of paper disc diffusion technique. the tested strains were Enteroccous faecalis , Escherichia coli , Staphylococcus aureus ,Methicillin-resistant staphylococcus aureus (MRSA) and pseudomonas aeruginosa. The results were showed that the extract produced inhibition zones in all tested bacteria ranging from 18 mm in S.aureus to 12mm in p.aeruginosa. we can concluded that The extract from green tea leaves may be helpful in the fight against new drug resistance brought on by the germs mentioned above. Some phenolic materials were determined using a high-performance liquid chromatograph(hplc), and three extraction methods (aqueous, methanol and ethanol) were used. The following phenolic substances were estimated) Epicatechin, Gallic acid, Chlorogenic, Caffeine, Quercetin, Kaempferol). The methanol extraction method significantly outperformed the other of the methods and recorded the highest averages of (
Phytochemical, Antioxidant and Antibacterial Activity of Black Tea (Camellia Sinensis)
The aim of present study to evaluated the phytochemical composition, antioxidant and antibacterial activities of commercially available black tea (Camellia sinensis). Methanol, ethyl acetate and acetone extracts black tea were prepared by soxhlet extraction. Antioxidant activity was performed by DPPH free radical scavenging assay, reducing power assay and total antioxidant capacity assay. The antimicrobial activity was analyzed for Gram positive bacteria Bacillus cereus ATCC13061, Staphylococcus aureus ATCC6538p, Staphylococcus saprophyticus KCTC3345, Listeria monocytogenes ATCC7644 and Gram negative bacteria Proteus vulgaris KCTC2512, Pseudomonas aeruginosa KCTC2004, Pseudomonas putida ATCC49128 and Serratia marcescens KCTC42171. Phytochemical results indicated presence of flavonoids, tannins, triterpenes, lipid and reducing sugars. The methanol extract exhibits strong antioxidant activity and all bacteria were susceptible to the methanol extract. The results demonstrated that black tea has antioxidant activity and antimicrobial activity and importance as an alternative antioxidant and antimicrobial agent in therapeutics and food industry.
Catechin-like antioxidative potential of selected tea products
Herba Polonica, 2012
The presented study was aimed to establish the levels of antioxidative potential of five types of tea (white, red, green, black and blue/turquoise) originating from different geographical regions. Furthermore, the content and qualitative composition of phenolics in aqueous infusions of the tested tea products was compared. The highest antioxidant activity against DPPH• free radical was found in extracts obtained from white teas, whereas the lowest in extracts from red teas. Moreover, the highest total phenolics content was shown in the extracts prepared from the white teas. In addition, the HPLC analysis allowed to identify the following catechin derivatives in the tea extracts: (+)-catechin, (-)-epicatechin, (-)-epigallocatechin and (-)-epicatechin gallate. Simultaneously, it was shown that the dominant compound in extracts from the all tested teas was (+)-catechin.
3 Biotech, 2014
Green tea (GT) is derived from the leaves of Camellia sinensis implicated in a wide range of health attributes. In the present comprehensive study, methanolic, acetone and aqueous extract of leaves of C. sinensis var. sinensis [Kashmir (KW), Uttarakhand (IP & PN)] and C. sinensis var. assamica (Assam, AT) were explored for their phytoconstituents. Solvent extracts of GT cultivars showed rich presence of phytoconstituents in comparison with aqueous extracts. The methanolic extract of AT and acetone extract of KW showed highest total phenol content (18.32 ± 0.357 mg of GAE equivalent/g of sample) and total flavonoid content (29.25 ± 0.015 mg of catechin equivalent/g of sample), respectively. All the cultivars revealed higher free radical scavenging activity in the range of 73.80 ± 0.152 to 82.40 ± 0.004 % confirming antioxidant potentials. The HPLC analysis of purified residue procured from solvent partitioning depicted AT with highest concentration of epigallocatechin gallate (EGCg) i.e., 154.7 ± 4.949 mg/g followed by Kashmir and Uttarakhand GT cultivars. The present study revealed that Assam GT could be a potent herbal candidate with multiple nutraceutical applications. However, significant investigation of the cultivars is to be done to further explore the EGCg-dependent activity of GT for herbal drug development.
Journal of food …, 2010
Recent investigations have associated white teas with anti-carcinogenic, immune-boosting, and antioxidative properties that may impact human health in a manner comparable to green teas. An in-depth chemical analysis of white tea types was conducted to quantify polyphenols and antioxidant potential of 8 commercially available white teas, and compare them to green tea. Extraction and HPLC protocols were optimized and validated for the quantification of 9 phenolic and 3 methylxanthine compounds to examine inter-and intra-variation in white and green tea types and subtypes. A sampling strategy was devised to assess various subtypes procured from different commercial sources. Variation in antioxidant activity and total phenolic content (TPC) of both tea types was further assessed by the 1-1diphenyl-2-picrylhydrazyl (DPPH) and Folin-Ciocalteau (F-C) assays, respectively. Total catechin content (TCC) for white teas ranged widely from 14.40 to 369.60 mg/g of dry plant material for water extracts and 47.16 to 163.94 mg/g for methanol extracts. TCC for green teas also ranged more than 10-fold, from 21.38 to 228.20 mg/g of dry plant material for water extracts and 32.23 to 141.24 mg/g for methanol extracts. These findings indicate that statements suggesting a hierarchical order of catechin content among tea types are inconclusive and should be made with attention to a sampling strategy that specifies the tea subtype and its source. Certain white teas have comparable quantities of total catechins to some green teas, but lesser antioxidant capacity, suggesting that white teas have fewer non-catechin antioxidants present.
GSC Biological and Pharmaceutical Sciences, 2021
Background: Tea is a refreshing drink that contains polyphenol compounds, namely catechins that are used for medicine and cosmetics. This study was to assess the content of catechin compounds in green tea, oolong and black tea products from Indonesia, China and Taiwan. Methods: Some tea products are brewed at varying temperatures (75±2; 85±2 and 95±20 C) and times (5; 10 and 15 minutes). Identification of catechin compounds was carried out using chemical reagents and UV spectrophotometry. The level of cathecin in tea products were analyzed by spectrophotometer at 280 nm wavelength. Results: The results obtained indicate that green tea, oolong tea and black tea contain epigallocatechin-3-gallate (EGCG) compounds according to the color change based on chemical reagents and for UV spectrum analysis which has λmax in the range 268-274 nm. The results of quantitative tests using UV-Vis spectrophotometry showed that the green tea samples gave the highest levels of catechins followed by oo...
Antibacterial activity and phytochemical profile of fermented Camellia sinensis (fuzhuan tea)
Fuzhuan tea is a traditional preparation of Camellia sinensis L. (Theaceae) from Hunan, China, that is fermented with the fungus Eurotium cristatum. Metabolomic analysis was performed on fuzhuan tea extracts and compared to extracts of non-fermented green teas using ultra-performance liquid chromatography/time of flight-mass spectrometry (UPLC-ToF-MS). Principal component analysis revealed a unique phytochemical profile between the two types of tea with the largest separation visible along the third principle component, which accounted for 12.4% of dataset variation. Spectral comparison of significantly different tea metabolite features allowed tentative identification of flavonoids including catechins, fatty acid amides, and other lipids and polysaccharides. Fuzhuan tea extracts, at a concentration of 5 mg/mL or less, reduced the growth of enteric pathogens Shigella sonnei and Staphylococcus aureus by 50%, and had a minimum inhibitory concentration (MIC) of 0.625 mg/mL against S. aureus. These results support a distinct phytochemical profile associated with fermented fuzhuan tea compared to non-fermented green teas that warrant further investigation for novel compounds with antimicrobial bioactivity.