Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2012 Jun;49(3):356-61.
doi: 10.1007/s13197-011-0291-6. Epub 2011 Feb 7.

Comparative studies on the physicochemical and antioxidant properties of different tea extracts

Haixia Chen  1 , Yu Zhang, Xueming Lu, Zhishuang Qu
Affiliations

Comparative studies on the physicochemical and antioxidant properties of different tea extracts

Haixia Chen et al. J Food Sci Technol. 2012 Jun.

Abstract

Tea is one of the most popular drinks next to water. Tea polyphenol is one of the main bioactive constituents of tea with health functions. In order to find the most bioactive tea polyphynols, polyphenol extracts from green tea, black tea and chemical oxidation products of green tea extracts were comparatively studied on the physicochemical and antioxidant properties. Results showed physicochemical and antioxidant properties of polyphenol extracts changed greatly after the chemical oxidation. Hydrogen peroxide induced oxidation products (HOP) possessed the highest antioxidant ability among the four tea polyphenol extracts. Thirteen phenolic compounds and one alkaloid in HOP were identified by reversed phase high-performance liquid chromatography coupled to diode array detection and electrospray ionization mass spectrometry (RP-HPLC-DAD-ESI-MS). Hydrogen peroxide induced oxidation of tea polyphenol extracts could improve the antioxidant activity and could be used to produce antioxidants for food industry.

Keywords: Antioxidant activity; Comparative studies; HPLC-MS; Physicochemical properties; Tea polyphenols.

PubMed Disclaimer

Figures

Fig. 1
Fig. 1
DPPH scavenging activities of four different tea polyphenol extracts. Each value is the mean ± SD of triplicate measurements. GTP: Tea polyphenol extracts from green tea; BTP: Tea polyphenol extracts from black tea; HOP: Hydrogen peroxide oxidized tea polyphenols; POP: Potassium hexacyanoferrate oxidized tea polyphenols. bP < 0.05 compared to the group of Vc
Fig. 2
Fig. 2
Ferric Reducing Power of four tea polyphenol extracts. Each value is the mean ± SD of triplicate measurements. GTP: Tea polyphenol extracts from green tea; BTP: Tea polyphenol extracts from black tea; HOP: Hydrogen peroxide oxidized tea polyphenols; POP: Potassium hexacyanoferrate oxidized tea polyphenols
Fig. 3
Fig. 3
Profile of HPLC-DAD chromatograms at 273 nm of hydrogen peroxide oxidized tea polyphenols (HOP). 1, unidentified; 2, gallic acid; 3, 5-galloylquinic acid; 4, unidentified; 5, (−)- gallocatechin; 6, (+)- catechin; 7, (−)-epigallocatechin; 8, HHDP-galloylglucose; 9, caffeine; 10, (−)- epigallocatechin-3-gallate; 11, (−) – epicatechin; 12, (−)-gallocatechin-3-gallate Dimer; 13, (−)-epicatechin-3-gallate; 14, HHDP derivatives; 15, EGCG quinone Dimer;16, quercetin-3-galactoside; 17, kaempferol-3-rutinoside
See this image and copyright information in PMC

References

    1. Official methods of analysis. 14. Arlington, VA: Association of Official Analytical Chemists; 1984.
    1. Chen FK. Measurement of the effective components of common Chinese Herb Medicine. Beijing: People’s Medical Publishing House; 1997. p. 51.
    1. Del Rio D, Stewart AJ, Mullen W, Burns J, Lean MEJ, Brighenti F, Crozier A. HPLC-MSn analysis of phenolic compounds and purine alkaloids in green and black tea. J Agric Food Chem. 2004;52:2807–2815. doi: 10.1021/jf0354848. - DOI - PubMed
    1. Ding L, Tu YY, Chen XM. Progresses on the bioactivities of modified tea catechin. Tea Sci Technology. 2005;15:1–3.
    1. Duan XJ, Zhang WW, Li XM, Wang BG. Evaluation of antioxidant property of extract and fractions obtained from a red alga, Polysiphonia urceolata. Food Chem. 2006;95:37–43. doi: 10.1016/j.foodchem.2004.12.015. - DOI

LinkOut - more resources