Comparative analysis of the chemical composition and antioxidant properties of different types of tea as a raw material for the production of tea extracts
https://doi.org/10.20914/2310-1202-2018-2-249-255
Abstract
One of the most frequently consumed sources of natural antioxidants is tea. High content of phenolic substances in it, makes it an excellent functional drink. At present, interest in tea is great not only as an independent drink, but also as a raw material for the production of tea extracts. The study was conducted on extracts obtained from samples of leaf tea of foreign and Russian origin in the following parameters: the content of soluble solids in tea extracts; total content of phenolic substances; total content of flavonoids; total content of tannins; antiradical activity by the DPPH method; restoring force by the method of FRAP. During the study of tea species, different in the way of processing and in the region of origin, it was determined that the leader among the presented teas is the white tea of Chinese origin, which has the highest antiradical activity and the highest content of tannins. Comparing green tea from China and Russia, it can be concluded that the content of individual groups of substances varies slightly against the background of slightly higher anti-radical activity of Chinese tea. In the group of black teas, the Indian "Harmutti" tea is in the lead by the results of the test, significantly exceeding tea from the Krasnodar Territory by anti-radical activity and the total content of phenolic substances. Thus, promising types of tea for the prevention of diseases (diabetes, atherosclerosis, hypertension, Alzheimer's disease), arising as a consequence of oxidative stress, are tea white Chinese and green tea Krasnodar.
About the Authors
D. F. Valiulina
Samara State Technical university
Russian Federation
candidate of technical sciences, assistant professor, department, Molodogvardiis'ka str., 224, Samara, 443100, Russia
Russian Federation
candidate of technical sciences, assistant professor, department, Molodogvardiis'ka str., 224, Samara, 443100, Russia
N. V. Makarova
Samara State Technical university
doctor of chemical sciences, professor, department, Molodogvardiis'ka str., 224, Samara, 443100, Russia
doctor of chemical sciences, professor, department, Molodogvardiis'ka str., 224, Samara, 443100, Russia
D. V. Budylin
Samara State Technical university
graduate student, department, Molodogvardiis'ka str., 224, Samara, 443100, Russia
graduate student, department, Molodogvardiis'ka str., 224, Samara, 443100, Russia
References
1. Nagao, T., Hase, T. and Tokimitsu, I. A green tea extract high in catechins reduced body fat and cardiovascular risks in humans // Obesity (Silver Spring). 2007. Vol. 15. P. 1473–1483.
2. Young, I.S., Woodside, J.V. Antioxidants in health and disease // F Clin Pathol. 2001. Vol. 54. P. 176–186.
3. Abd El-Moneim M.R. AFIFY, Emad A. SHALABY, Hossam Saad EL-BELTAGI. Antioxidant Activity of Aqueous Extracts of Different Caffeine Products // Not Bot Horti Agrobo. 2011. Vol. 39, № 2. P. 117–123.
4. Balentine, D.A., Wiseman, S.A., Bouwens, L.C.M. The chemistry of tea flavonoids // Crit. Rev. Food Sci. Nutr. 1997. Vol. 37. P. 693–704.
5. Sharangi, A.B. Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) // Food Research International. 2009. Vol. 42. P. 529–535.
6. Pereira, V.P., Knor, F.J., Vellosa, J.C.R., Beltrame, F.L. Determination of phenolic compounds and antioxidant activity of green, black and white teas of Camellia sinensis (L.) Kuntze, Theaceae // Rev. Bras. Pl. Med. 2014. Vol. 16, № 3. P. 490–498.
7. Dutta, A.K., Siddiquee, M.A., Hossain, S., Karib, Y. Finlay green tea possesses the highest in vitro antioxidant activity among the 20 commercially available tea brands of Bangladesh // Malaysian Jornal of Pharmaceutical Sciences. 2013. Vol. 11, № 2. P. 11–20.
8. Amarowicz, R., Shahidi, F. Presence of two forms of methylated epigallocatechin 3 gallate in green tea // Nahrung. 2003. Vol. 47. P. 21–23.
9. Bede, E.N., Obi, A.U., Onuegbu, N. Anti-diabetic effect of a herbal tea processed from ‘Nchannwu’ (Ocimum gratissimum) leaves on allxan-induced diabetic rats // IOSR-JESTFT. 2014. Vol. 8, № 8. P. 36–40.
10. Lia, A., Rani, S., Berna E. Antidiabetic activity studies of white tea (Camellia sinensis (L.) O. Kuntze) ethanolic extracts in streptozotocin-nicotinamide induced diabetic rats / A. Lia // Pharmacogn J. 2018. Vol. 10, № 1. P. 186–189.
11. Chen, S.Q. et al. Neuroprotective Effects and mechanisms oftea bioactive components in neurodegenerative diseases // Molecules. 2018. Vol. 23. P. 1–17.
12. Ponmurugan, P., Aldhafiri, F.K., Balakrishnan, S. Antibacterial activity of green tea leaves // Int. J. Microbiol. App. Sci. 2016. Vol. 5, № 11. P. 472–477.
13. Zhang, M. et al. Green tea for the prevention of cancer: evidence of field epidemiology // Functional foods in health and disease. 2012. Vol. 2, № 10. P. 339–350.
14. Schulze, J. et al. Green tea and its extracts in cancer prevention and treatment // Beverages. 2017. Vol. 3, № 17. 41р.
15. Gramza, A., Korczak, J., Amarowicz, R. Tea polyphenols their antioxidant properties and biological activity a review // Pol. J. Food Nutr. Sci. 2005. Vol. 14/55, № 3. P. 219–235.
16. Shin, J.E., Kim, J.M., Bae, E.A. In vitro inhibitory effect of flavonoids on growth, infection and vacuolation of Helicobacter pylori // Planta Med. 2005. Vol. 71. P. 197–201.
17. Masek, A. et al. Antioxidant and antiradical properties of green tea extract compounds // Int. J. Electrochem. Sci. 2017. Vol. 12. P. 6600–6610.
18. Yashin, A., Yashin, Y., Nemzer, B. Determination of antioxidant activity in tea extracts, and their total antioxidant content // American journal of biomedical sciences. 2011. Vol. 3, № 4. P. 322–335.
19. Gonbad, R.A. et al. Phytoconstituents and antioxidant properties among commertial tea (Camellia sinensis L.) clones of Iran // Electronic journal of biotechnology. 2015. Vol. 18. P. 433–438.
20. Kim, M.J. et al. Effect of extraction conditions of green tea on Antioxidant activity and EGCG content: optimization using response surface methodology // Natural product sciences. 2016. Vol. 22, № 4. P. 270–274.
21. Sharma, P., Goyal, P.K. Anti-oxidative and anti-metelotoxic properties of green tea catechin: a preliminary study // Americal journal of ethnomedicine. 2015. Vol. 2, № 1. P. 21–38.
22. Afshar, F.H. et al. Cimparison of the total phenol, flavonoid contents and antioxidant activity of methanolic extracts of Artemisia spicigera and A. splendens growing in Iran // Pharmaceutical sciences. 2012. Vol. 18, № 3. P. 165–170.
23. Rohman, A. et al. Antioxidant activity, total phenolic, and total flavonoid of extracts and fractions of red fruit (Pandanus conoideus Lam) // Int. Food research journal. 2010. Vol. 17. P. 97–106.
24. Rebaya, A. et al. Total phenolic, total flavonoid, tannin content, and antioxidant capacity of Halimium halimifolium (cistaceae) / A. Rebaya // Journal of applied pharmaceutical science. 2015. Vol. 5, № 1. P. 52–57.
25. Ditrych, M., Kordialic-Bogacka, E., Czyzowska, A. Antiradical and reducing potential of commercial beers // Czech J. Food sci. 2015. Vol. 33, № 3. P. 261–266.
26. Babu, D. et al. Antioxidant and free radical scavenging activity of triphala determined by using different in vitro models // Journal of medicinal plant research. 2013. Vol. 7, № 39. P. 2898–2905.
Review
For citations:
Valiulina D.F., Makarova N.V., Budylin D.V. Comparative analysis of the chemical composition and antioxidant properties of different types of tea as a raw material for the production of tea extracts. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(2):249-255. (In Russ.) https://doi.org/10.20914/2310-1202-2018-2-249-255
Views:
1296
Email this article 
Post a Comment 
