The study of antioxidant activity of white tea
https://doi.org/10.20914/2310-1202-2018-1-133-139
Abstract
Antioxidants protect the organism from the harmful effects of free radicals. High content of antioxidants is characteristic for red wine, olive oil, tea. Today in Russia is well studied the antioxidant activity of black and green tea, but the choice of teas found in the sale, much wider. The aim of the work was to study antioxidant activity of white tea, as well as its comparison with the parameters of green tea and rooibos. Spectrophotometrically compared the antioxidant activity of aqueous extracts white, green tea, drink rooibos using the adrenaline autooxidation reaction in alkaline medium (pH 10.65). The correctness of the spectrophotometric determination was confirmed on the device “Tsvet Yauza-01-AA” (Russia). As a standard used quercetin. In the initial period of time (up to 5 min) tea extracts “Java”, «Elixir immortality» and rooibos are equally affect the values of optical density. After 10 min the optical density takes different values for different extracts, however this time is recommended to determine antioxidant activity. The highest antioxidant activity of the extract has white tea «Greenfield». Rooibos extract antioxidant activity could be compared with “Elixir of immortality” white tea аctivity. The lowest value of antioxidant activity of green tea “Princess JAVA”. The effect of water temperature on the antioxidant activity of extracts was investigated. The highest value was found in tea «Greenfield» at a brewing temperature of 70 °C, which decreases with increasing temperature to 100 °C. The water temperature has a minimal effect on the antioxidant activity of the rooibos extract, but a small maximum at 80 °C is observed. The minimum value of antioxidant activity is the extract of green tea «Princess JAVA», but it increases with the temperature rise up to 100 °C. The study was conducted according to the content of antioxidants from the brewing time. For this, the device “Tsvet Yauza-01-AA” was used. To determine the selected white tea extract «Elixir of Immortality». The temperature was maintained at 100 °C. It is found that the recommended brewing time is two minutes.
About the Authors
O. V. Chernousova
Voronezh state university of engineering technologies
Cand. Sci. (Chem.), associate professor, department of analytical and physical chemistry, Revolution Av., 19 Voronezh, 394036, Russia
Cand. Sci. (Chem.), associate professor, department of analytical and physical chemistry, Revolution Av., 19 Voronezh, 394036, Russia
A. I. Krivtsova
Voronezh state university of engineering technologies
student, department of analytical and physical chemistry, Revolution Av., 19 Voronezh, 394036, Russia
student, department of analytical and physical chemistry, Revolution Av., 19 Voronezh, 394036, Russia
T. A. Kuchmenko
Voronezh state university of engineering technologies
Dr. Sci. (Chem.), professor, department of analytical and physical chemistry, Revolution Av., 19 Voronezh, 394036, Russia
Dr. Sci. (Chem.), professor, department of analytical and physical chemistry, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Chernousova O.V., Krivtsova A.I., Kuchmenko T.A. The study of antioxidant activity of white tea. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(1):133-139. (In Russ.) https://doi.org/10.20914/2310-1202-2018-1-133-139
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