Chemical and biological properties of various types of tea

Yap, Kah Jin (2010) Chemical and biological properties of various types of tea. Universiti Malaysia Sabah. (Unpublished)


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There were 8 types d extracts (T01, 1'09, T37, T38, T39, T40, T41, and T42) were evaluated for their total poIyphenoI and flavonoid contents and antioxidative activity. The total poIyphenoIs, as analyzed using the FoIin-Ciocalteu method, varied from 260.00 mg GAE/g to 720.00 mg GAE./g In the tea extracts. T42 contained the highest total polyphenols among the 8 samples (563.30 mg GAE/g). The total flavonoids varied from 9.00 mg QE/g to 41.00 mg QE/g in the tea extracts. T39 contained the highest flavonoids (41 mg QE/g) among an the tea extracts. The antioxidant potential of the tea extracts was evaluated using Inhibition of free radical 2, 2-diphenly-l-piaythydrazyl (DPPH) method. T40 had the highest Inhibition free radical OPPH of 97.57 % of 0.10 mg/mL concentration, followed by T41 (97.01 %) and T 42 (96.44 %). camellia sinensis or tea is always said to have potential preventive activity against cancer and microbial. All the tea samples showed inhibitory activity against Enterobacter sakazaki and Bacillus cereus. All tea extracts Inhibited the growth of Escherichia Coli, Vibrio parahaemolyticus, Salmonella enteritidis and Staphylococcus aureus except for T39. All tea extracts inhibited the growth of Listeria Monocytogenes except TI7, however, all tea extracts showed no inhibition to the growth of Salmonella typhimurfum and rersina Enterocolitica strains. Tea extracts T41 and T42 showed toxic activity against MKK1 P386 while others tea extracts showed no activity against MKKIP386. All tea extracts showed no activity against MSGS. T37 and T41 showed inhibition activity to PAY704-1 at 28°C. T01, T40, and T42 showed inhibition activity against PAY704-1 at 37ºC. T01, T40, and T42 showed Inhibition activity against PAY700-4 at 28ºC. T09 showed Inhibition activity against PAY700-4 at 37oc. As conclusion, T40, T41 and T42 are wild tea and they are suitable to develop as nutraceutical products. They contained the highest polyphenols content, most potent antioxidative properties and high antimicrobial activities.

Item Type: Academic Exercise
Uncontrolled Keywords: antioxidative, polyphenol, flavonoid, tea extract, antimicrobial
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Science and Technology
Depositing User: Unnamed user with email
Date Deposited: 09 Jun 2016 02:16
Last Modified: 30 Oct 2017 03:32

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