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. 2014:2014:863984.
doi: 10.1155/2014/863984. Epub 2014 Aug 28.

The galloyl catechins contributing to main antioxidant capacity of tea made from Camellia sinensis in China

Chunjian Zhao  1 , Chunying Li  2 , Shuaihua Liu  2 , Lei Yang  2
Affiliations

The galloyl catechins contributing to main antioxidant capacity of tea made from Camellia sinensis in China

Chunjian Zhao et al. ScientificWorldJournal. 2014.

Abstract

Total polyphenol content, catechins content, and antioxidant capacities of green, dark, oolong, and black teas made from Camellia sinensis in China were evaluated. The total polyphenol content of 20 samples of tea was in the range of 7.82-32.36%. Total catechins content was in the range of 4.34-24.27%. The antioxidant capacity of tea extract was determined by the oxygen radical absorbance capacity (ORAC) test and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging test. Total polyphenol content, catechins content, and antioxidant capacity decreased in the following order: green > oolong > black > dark tea. A positive correlation existed between the antioxidant capacity and total polyphenol content or catechins content (R (2) = 0.67-0.87). The antioxidant capacities of five major catechins (epigallocatechin gallate (EGCG), epicatechin gallate (ECG), epicatechin, epigallocatechin, and catechin) were determined by online HPLC DPPH radical-scavenging; the antioxidant activity of tea was mainly attributed to the esterified catechins (EGCG or ECG).

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Figures

Figure 1
Figure 1
Chemical structures of major catechins present in tea.
Figure 2
Figure 2
Instrumental setup for the HPLC analysis of radical-scavenging compounds using an online reaction with 1,1-diphenyl-2-picrylhydrazyl (DPPH).
Figure 3
Figure 3
The correlation between total polyphenol and catechin contents.
Figure 4
Figure 4
Oxygen radical absorbance capacity (ORAC) values of different samples in four types of tea.
Figure 5
Figure 5
Correlation analysis of ORAC values against total polyphenols and catechins in tea.
Figure 6
Figure 6
Percentage inhibition of DPPH radical by tea extract for green teas (a), oolong teas (b), black teas (c), and dark teas (d).
Figure 7
Figure 7
Correlation analysis of anti-DPPH efficiency (AE) values versus total polyphenols and catechins in tea.
Figure 8
Figure 8
Chromatograms at 278 nm (upper traces) and online DPPH quenching profiles (lower traces) for mixed catechin standards (a) and a tea sample ((b) Bi luo chun). 1: gallic acid; 2: EGC; 3: catechin; 4: caffeine; 5: EC; 6: EGCG; 7: ECG.
Figure 9
Figure 9
DPPH-scavenging activities of different catechins.
Figure 10
Figure 10
Contributions of gallic acid and catechins in tea to DPPH-scavenging activity.
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