Back
 FNS  Vol.5 No.22 , December 2014
Comparative Analysis of the Antioxidant and Free-Radical Scavenging Activities of Different Water-Soluble Extracts of Green, Black and Oolong Tea Samples
Abstract: Extracts of 40 green, black or oolong high quality tea samples from China, Japan or India among others, have been prepared according to the manufacturer instructions and assayed for total polyphenols content using the Folin-Ciocalteu phenol reagent. In addition, the antioxidant activity was assessed by the CUPRAC method and the free-radical scavenging activity was determined using the antioxidant-promoting decay of the stable free-radical DPPH. Caffeine and the most important catechins were identified using RP-HPLC previously validated method. Results from this study suggest that teas, even though they content similar amounts of caffeine, differ considerably in polyphenolic content and therefore in antioxidant and free-radical scavenging activities, depending on the part of the plant used and the process applied to the material for the preparation of the final tea presentation. Correlations among Folin-Ciocalteau’s reactivity of tea samples, the neocuproine reactivity, the DPPH decolourization and the HPLC analysis suggest that the antioxidant activity is due essentially to polyphenolic compounds present in teas, mainly EGCG. The best extraction method of tea powder was the one indicated by dealers. In general, the richest samples belong to green teas and the poorest samples belong to the black teas.
Cite this paper: Tejero, J. , Gayoso, S. , Caro, I. , Cordoba-Diaz, D. , Mateo, J. , Basterrechea, J. , Girbés, T. and Jiménez, P. (2014) Comparative Analysis of the Antioxidant and Free-Radical Scavenging Activities of Different Water-Soluble Extracts of Green, Black and Oolong Tea Samples. Food and Nutrition Sciences, 5, 2157-2166. doi: 10.4236/fns.2014.522228.
References

[1]   Kanwar, J., Taskeen, M., Mohammad, I., Huo, C., Chan, T.H. and Dou, Q.P. (2012) Recent Advances on Tea Polyphenols. Frontiers in Bioscience (Elite Edition), 4, 111-131.
http://dx.doi.org/10.2741/363

[2]   Yang, C.S., Wang, X., Lu, G. and Picinich, S.C. (2009) Cancer Prevention by Tea: Animal Studies, Molecular Mechanisms and Human Relevance. Nature Reviews Cancer, 9, 429-439.
http://dx.doi.org/10.1038/nrc2641

[3]   Johnson, J.J., Bailey, H.H. and Mukhtar, H. (2010) Green Tea Polyphenols for Prostate Cancer Chemoprevention: A Translational Perspective. Phytomedicine, 17, 3-13.
http://dx.doi.org/10.1016/j.phymed.2009.09.011

[4]   Sang, S., Lambert, J.D., Ho, C.T. and Yang, C.S. (2011) The Chemistry and Biotransformation Of Tea Constituents. Pharmacology Research, 64, 87-99.
http://dx.doi.org/10.1016/j.phrs.2011.02.007

[5]   Hou, Z., Sang, S., You, H., Lee, M.J., Hong, J., Chin, K.V. and Yang, C.S. (2005) Mechanism of Action of (-)-Epigallocatechin-3-Gallate: Auto-Oxidation Dependent Inactivation of Epidermal Growth Factor Receptor and Direct Effects on Growth Inhibition in Human Esophageal Cancer KYSE 150 Cells. Cancer Research, 65, 8049-8056.

[6]   Shirakami, Y., Shimizu, M., Tsurumi, H., Hara, Y., Tanaka, T. and Moriwaki, H. (2008) EGCG and Polyphenon 60 Attenuate Inflammation-Related Mouse Colon Carcinogenesis Induced by AOM plus DDS. Molecular Medicine Reports, 1, 355-361.
http://dx.doi.org/10.3892/mmr.1.3.355

[7]   Shimizu, M., Adachi, S., Masuda, M., Kozawa, O. and Moriwaki, H. (2011) Cancer Chemoprevention with Green Tea Catechins by Targeting Receptor Tyrosine Kinases. Molecular Nutrition and Food Research, 55, 832-843.
http://dx.doi.org/10.1002/mnfr.201000622

[8]   Ohishi, T., Kishimoto, Y., Miura, N., Shiota, G., Kohri, T., Hara, Y., Hasegawa, J. and Isemura, M. (2002) Synergistic Effects of (-)-Epigallocatechin Gallate with Sulindac Against Colon Carcinogenesis of Rats Treated with Azoxymethane. Cancer Letters, 177, 49-56.
http://dx.doi.org/10.1016/S0304-3835(01)00767-4

[9]   Schönthal, A.H. (2011) Adverse Effects of Concentrated Green Tea Extracts. Molecular Nutrition and Food Research, 55, 874-885.
http://dx.doi.org/10.1002/mnfr.201000644

[10]   Lambert, J.D., Kennett, M.J., Sang, S., Reuhl, K.R., Ju, J. and Yang, C.S. (2010) Hepatotoxicity of High Oral Dose (-)-Epigallocatechin-3-Gallate in Mice. Food and Chemical Toxicology, 48, 409-416.
http://dx.doi.org/10.1016/j.fct.2009.10.030

[11]   Jimenez, P., Cabrero, P., Tejero, J., Gayoso, M.J., Garrosa, M., Córdoba-Díaz, D. and Girbes, T. (2014) Concentrated Extract of Green Tea Polyphenols Enhances the Toxicity of the Elderberry Lectin Nigrin b to Mice. Food and Nutrition Sciences, 5, 466-471.
http://dx.doi.org/10.4236/fns.2014.55055

[12]   Heleno, S.A., Barros, L., Martins, A., Queiroz, M.J., Santos-Buelga, C. and Ferreira, I.C. (2012) Phenolic, Polysaccharidic, and Lipidic Fractions of Mushrooms from Northeastern Portugal: Chemical Compounds with Antioxidant Properties. Journal of Agricultural and Food Chemistry, 60, 4634-4640.
http://dx.doi.org/10.1021/jf300739m

[13]   Jimenez, P., Cabrero, P., Basterrechea, J.E., Tejero, J., Cordoba-Diaz, D., Cordoba-Diaz, M. and Girbes, T. (2014) Effects of Short-Term Heating on Total Polyphenols, Anthocyanins, Antioxidant Activity and Lectins of Different Parts of Dwarf Elder (Sambucus ebulus L.). Plant Foods for Human Nutrition, 69, 168-174.
http://dx.doi.org/10.1007/s11130-014-0417-x

[14]   Reis, F.S., Barros, L., Martins, A. and Ferreira, I.C.F.R. (2012) Chemical Composition and Nutritional Value of the Most Widely Appreciated Cultivated Mushrooms: An Inter-Species Comparative Study. Food and Chemical Toxicology, 50, 191-197.
http://dx.doi.org/10.1016/j.fct.2011.10.056

[15]   Prior, R.L., Wu, X. and Schaich, K. (2005) Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements. Journal of Agricultural and Food Chemistry, 53, 4290-4302
http://dx.doi.org/10.1021/jf0502698

[16]   Huang, D., Ou, B. and Prior, R. (2005) The Chemistry Behind Capacity Assays. Journal of Agricultural and Food Chemistry, 53, 1841-1856.
http://dx.doi.org/10.1021/jf030723c

[17]   Apak, R., Güçlü, K., Ozyürek, M. and Karademir, S.E. (2004) Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: CUPRAC Method. Journal of Agricultural and Food Chemistry, 52, 7970-7981.
http://dx.doi.org/10.1021/jf048741x

[18]   Bondet, V., Brand-Williams, W. and Berset, C. (1997) Kinetics and Mechanisms of Antioxidant Activity Using the DPPH Free Radical Method. LWT-Food Science and Technology, 30, 609-615.
http://dx.doi.org/10.1006/fstl.1997.0240

[19]   Sanchez Moreno, C., Larrauri, J.A. and Saura-Calixto, F. (1998) A Procedure to Measure the Antiradical Efficiency of Polyphenols. Journal of the Science of Food and Agriculture, 76, 270-276.
http://dx.doi.org/10.1002/(SICI)1097-0010(199802)76:2%3C270::AID-JSFA945%3E3.3.CO;2-0

[20]   Mousavi, A., Vafa, M., Neyestani, T., Khamseh, M. and Hoseini, F. (2013) The Effects of Green Tea Consumption on Metabolic and Anthropometric Indices in Patients with Type 2 Diabetes. Journal of Research in Medical Sciences, 18, 1080-1086.

[21]   Frank, J., George, T.W., Lodge, J.K., Rodriguez-Mateos, A.M., Spencer, J.P.E., Minihane, A.M. and Rimbach, G. (2009) Daily Consumption of an Aqueous Green Tea Extract Supplement Does Not Impair Liver Function or Alter Cardiovascular Disease Risk Biomarkers in Healthy Men. The Journal of Nutrition, 139, 58-62.
http://dx.doi.org/10.3945/jn.108.096412

[22]   Gao,M., Ma, W., Chen, X.B., Chang, Z.W., Zhang, X.D. and Zhang, M.Z. (2013) Meta-Analysis of Green Tea Drinking and the Prevalence of Gynecological Tumors in Women. Asia Pacific Journal of Public Health, 25, 43S-48S.
http://dx.doi.org/10.1177/1010539513493313

[23]   Danesi, F., Di Nunzio, M., Boschetti, E. and Bordoni, A. (2009) Green Tea Extract Selectively Activates Peroxisome Proliferator-Activated Receptor Beta/Delta in Cultured Cardiomyocytes. British Journal of Nutrition, 101, 1736-1739.
http://dx.doi.org/10.1017/S0007114508145871

 
 
Top