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Antioxidant Activity of Different Forms of Green Tea: Loose Leaf, Bagged and Matcha

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Sumaya Farooq
Sumaya Farooq
Amit Sehgal at Ch. Bansilal Government College for Women, Tosham, Haryana
Amit Sehgal
  • Ch. Bansilal Government College for Women, Tosham, Haryana
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Abstract and Figures

Green tea is commercially available in three forms: loose leaf, bagged and powdered. The objective of this study was to compare the radical scavenging capacity of different forms of green tea like loose leaf (3), bagged (2) and powdered matcha (2) of various brands. The green tea forms were prepared at 95-100 °C for 5 min., to mimic conditions usually used for tea preparations at home. The comparison of combined IC50 values of different green tea forms (loose leaf, bagged and matcha) showed no significant difference in their radical scavenging activity except bagged tea that exhibited slightly more DPPH radical scavenging potential as compared to matcha. Individually, the Bud white loose leaf demonstrated highest antioxidant activity followed by Laplant bag, Lipton bag, Laplant loose, Gourmet matcha, Wow matcha and Lipton loose. These findings revealed that on the basis of form, it may not be possible to generalize which form of tea whether loose leaf, bagged or matcha, is more effective in scavenging free radicals.
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Antioxidant Activity of Different Forms of Green Tea:
Loose Leaf, Bagged and Matcha
SUMAYA FAROOQ and AMIT SEHGAL*
Department of Zoology, School of Bioengineering and Biosciences, Lovely Professional University,
Phagwara 144411, India.
Abstract
Green tea is commercially available in three forms: loose leaf, bagged and
powdered. The objective of this study was to compare the radical scavenging
capacity of different forms of green tea like loose leaf (3), bagged (2) and
powdered matcha (2) of various brands. The green tea forms were prepared
at 95-100 °C for 5 min., to mimic conditions usually used for tea preparations
at home. The comparison of combined IC50 values of different green tea forms
(loose leaf, bagged and matcha) showed no significant difference in their radical
scavenging activity except bagged tea that exhibited slightly more DPPH radical
scavenging potential as compared to matcha. Individually, the Bud white loose
leaf demonstrated highest antioxidant activity followed by Laplant bag, Lipton
bag, Laplant loose, Gourmet matcha, Wow matcha and Lipton loose. These
findings revealed that on the basis of form, it may not be possible to generalize
which form of tea whether loose leaf, bagged or matcha, is more effective in
scavenging free radicals.
Current Research in Nutrition and Food Science
Journal Website:www.foodandnutritionjournal.org
ISSN: 2347-467X, Vol. 06, No. (1) 2018, Pg.
CONTACT Amit Sehgal sehgalamitres@gmail.com Department of Zoology, School of Bioengineering and Biosciences, Lovely
Professional University, Phagwara 144411, India.
© 2018 The Author(s). Published by Enviro Research Publishers
This is an Open Access article licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License
(https://creativecommons.org/licenses/by-nc-sa/4.0/ ), which permits unrestricted NonCommercial use, distribution, and reproduction in
any medium, provided the original work is properly cited.
To link to this article:
Article History
Received: 13 November
2017
Accepted: 20 March
2018
Keywords
Antioxidant,
Camellia sinensis,
Free radical,
Green tea,
Matcha.
Introduction
Green tea is obtained from the dried leaves of tea plant
Camellia sinensis and is one of the drinks gaining
popularity throughout the world1. It is manufactured
from newly picked leaves that are exposed to heat,
and then pan fried or steamed prior to rolling or
shaping and drying2. It is widely consumed, due to its
refreshing taste, aroma and various other properties
like antioxidant, anticarcinogenic, antimutagenic
and antihypertensive3-10. All the above mentioned
properties are mainly attributed to high polyphenolic
content present in the green tea11. The catechins
constitute the major part of the polyphenolic content
in green tea, main catechins and its derivatives
present are: (-) – epigallocatechin (EGC), (-) -
epigallocatechin 3- gallate (EGCG), (-) - epicatechin
gallate (ECG), (-) - gallocatechin gallate (GCG) and
(-) – epicatechin (EC)12-15. It is reported that EGCG is
one of the major and biologically effective catechin
of green tea16.
2
Green tea is commercially available in the market
in three forms: Loose leaf, bagged and powdered
(matcha). There have been few comparative
studies conducted on different forms of tea and
their association with antioxidant potential. It
was demonstrated that antioxidant capability of
different forms of tea (bagged and loose leaf) was
similar at 80 0C/5'17 but another study showed
that maximum extraction efficiency for green tea
bioactive compounds also depends on steeping
time at constant temperature for different tea types
i.e. 5' (powder), 15' (bagged) and 30' (loose leaf) at
80 0C18. The powdered form of green tea revealed
greater scavenging effect on the production of
reactive oxygen species (ROS) in vitro compared
with the same amount of loose leaf tea19. Matcha is
a powdered form of green tea that is produced from
shade grown tea leaves that are briefly steamed after
harvesting and then grinded in a stone mill19,20. It is
found to be effective in quenching reactive oxygen
species, inhibition of blood glucose accumulation
and stimulation of lipid metabolism21. The aim of
this study was to assess and compare the effect
of different forms of green tea such as loose leaf
(Bud white, Lipton and Laplant loose), bagged
(Lipton and Laplant bag) and powdered (Gourmet
and Wow matcha) on their antioxidant potential
at conditions usually used for tea preparations at
home.
Materials and Methods
Chemicals and Reagents
Methanol, 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2,
2'- azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)
(ABTS). All these chemical are of analytical grade
and procured from Himedia (Mumbai, India).
Sample Preparation
Different forms of green tea such as loose [Bud white
(BW), Lipton loose (LL), and Laplant loose (LAL)],
bagged [Lipton bag (LB) and Laplant bag (LB)] and
matcha [Gourmet matcha (GM) and Wow matcha
(WM)] of various brands were evaluated in this
study. Various tea samples were prepared by adding
0.2 g of tea in 10 ml of distilled water and steeped
for 5 minutes at 95-100 0C. The hot water samples
were filtered using Whatman’s filter paper and the
filtrate was used for further investigations22.
Antioxidant Potential
DPPH Free Radical Scavenging Assay
The scavenging activity of different tea extracts
against stable DPPH free radical was examined
spectrophotometrically. DPPH solution (0.3 mM)
was prepared by dissolving DPPH in methanol.
The optical density (OD) of DPPH solution was set
between 0.8-1 by diluting it with 50% methanol.
Different concentrations of tea extracts were added
separately to 2 ml of DPPH solution23. After 30
minutes of incubation, the discoloration of the
purple to yellow color was observed at 520 nm.
Methanol was taken as blank and 2 ml of DPPH
solution was taken as control. The test was carried
out in triplicates. Radical scavenging potential was
determined applying the following relationship:
% Scavenging activity = A520(c) – A520(s) / A520(c)
x 100
Where, A(c) = absorbance of control and
A(s) = absorbance of sample.
ABTS Free Radical Scavenging Activity
This assay depends on the ability of different
substances to scavenge ABTS [2, 2'- azino-bis
(3-ethylbenzothiazoline-6-sulfonic acid)]. The radical
cation was generated by reacting ABTS stock
solution (7 mM) with potassium persulfate (2.4
mM) in 1: 1 ratio. The reaction mixture was kept in
dark for 16 hours at room temperature. The optical
density (OD) of ABTS solution was set between
0.8-1 by diluting it with 50% methanol. Different
concentrations of tea extracts were added to every
2 ml of ABTS solution24. After 30 minutes of
incubation, absorbance of respective samples was
taken at 745 nm. The scavenging potential of the test
samples was determined by following equation:
% Scavenging activity = A745(c) – A745(s)/A745(c) × 100,
Where, A(c) = absorbance of control and
A(s) = absorbance of sample.
Statistical Analysis
The data was expressed as mean ± S.D for
triplicate readings. The inter group comparisons
were performed by one way analysis of variance
(ANOVA) succeded by Tukey’s honestly significant
difference test using SPSS software (version 18).
3
The observations were considered statistically
significant when the p-values are 0.05 or less.
Results and Discussion
Antioxidant activity of different forms of green tea
was determined using DPPH and ABTS tests as
shown in Figure 1 and 2.
DPPH Radical Scavenging Activity
The DPPH free radical scavenging activity of
different forms of green tea were ranked upon IC50
values as followed: Lipton loose, LL (30.48 µg/ml) >
Wow matcha, WM (29.93 µg/ml) > Gourmet matcha,
GM (27.55 µg/ml) > Laplant loose, LAL (26.26 µg/
ml) > Lipton bag, LB (24.42 µg/ml) > Laplant bag,
LAB (20.38 µg/ml) > Bud white loose leaf, BW
(18.93 µg/ml) as depicted in Figure 1. Lesser the
IC50 value, greater is the antioxidant potential. It was
observed that BW and LAB are significantly more
effective in scavenging DPPH radical followed by LB,
LAL, GM, WM and LL.
Fig. 1: DPPH radical scavenging activity of different brands and forms of green tea (mean ± sd,
n=3). Different alphabets symbolize significant variation between different tea brands. Bud white
(BW), Gourmet matcha (GM), Laplant bag (LAB), Laplant loose (LAL), Lipton bag (LB), Lipton
loose (LL) and Wow matcha (WM) are various brands of different forms of green tea
ABTS Radical Scavenging Activity
The results obtained from the ABTS test shown
in Figure 2. The IC50 values of different forms of
green tea based upon their scavenging activity
are as followed: LL (13.62 µg/ml) > WM (11.95
µg/ml) > GM (11.44 µg/ml) > LAL (11.16 µg/ml) >
LB (10.89 µg/ml) > LAB (9.75 µg/ml) > BW loose
leaf (8.84 µg/ml). It was demonstrated that BW was
significantly more effective in radical scavenging
activity followed by LAB, LB, LAL, GM, WM and
LL.
Fig. 2: ABTS radical scavenging activity of different brands and forms of green tea (mean ± sd,
n=3). Different alphabets symbolize significant variation between different tea brands. Bud white
(BW), Gourmet matcha (GM), Laplant bag (LAB), Laplant loose (LAL), Lipton bag (LB), Lipton
loose (LL) and Wow matcha (WM) are various brands of different forms of green tea
4
The fluctuations in antioxidant activity of green
tea from various brands were reported. This is in
agreement with previous studies, which concluded
that phytochemical content of tea is affected by the
cultivation conditions, horticultural practices, cultivar,
age of leaf, grade, geographical area, storaging and
type of processing25-27.
The combined IC50 values of different forms of green
tea such as loose (Bud white, Lipton and Laplant
loose), bagged (Lipton and Laplant bag) and matcha
(Wow and Gourmet matcha) showed no statistical
significant difference in both the antioxidant assays
except in case of DPPH radical scavenging, bagged
tea demonstrated a small but significant difference
in radical quenching ability as compared to matcha
as depicted in Table 1.
Table 1: Average values of combined IC50 (µg/ml) of loose, bagged and
powdered form of green tea (mean ± sd, n=3)
Green tea form DPPH ABTS
Bag tea (Lipton and Laplant bag) 22.40 ± 2.26 10.32 ± 0.77
Loose tea (Bud white green tea, 25.45 ± 5.12 11.21 ± 2.10
Lipton and Laplant loose)
Matcha tea (Wow and Gourmet matcha) 28.74 ± 1.57 * 11.70 ± 0.65
2,2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2' azino- bis (3- ethylbenzothiazoline-6-
sulfonic acid) (ABTS). * Represents a significant difference as compared to
bagged tea at p ≤ .05
A previous study on different forms of green tea
such as powdered (Matcha), loose leaf (Kukicha,
Gyokuro, Longjing, Sencha J, Bancha, Yunnan,
Sencha CH, Gunpowder and Rose of the Orient) and
bagged (Twinings of London, Taylors of Harrogate
and Franck) demonstrated that antioxidant potential
of different forms of tea varies with extraction time
and temperature. The same study also showed that
antioxidant potential and total phenolic content was
found to be maximum for all green tea forms at 100
0C/3', the bagged tea possess highest scavenging
activity followed by powdered and then loose leaf
tea18. In vivo studies demonstrated that regular
consumption of green tea exerts protection against
benzo(a)pyrene mediated toxicity in mice model28,29.
In the present work, no significant difference was
found between the radical quenching ability of
different forms of tea except bagged tea, which
exhibited slightly more scavenging potential in case
of DPPH radical. Interestingly, earlier studies also
revealed that antioxidant capability of different forms
of green tea were similar for steeping time of 5' and
10' at 80 0C17-18. It was also suggested that high
water temperature and short steeping time is best
for extraction of tea bioactive compounds18,30,31. Our
investigation was concentrated on shor t steeping
time (5') and high water temperature (95-100 0C)
as these conditions mimic the household method
of tea preparation.
Conclusion
The study on the antioxidant activity of different
forms of commercially available green tea like loose
(Bud white, Lipton loose and Laplant loose),
bag (Lipton and Laplant bag) and matcha
(Gourmet matcha and Wow matcha) prepared at
95-100 0C and steeped for 5 min, showed no
significant difference in the IC50 value against DPPH
and ABTS radical except bagged tea that displayed
slightly more DPPH radical scavenging potential
in comparison to matcha. But individually, BW
(loose leaf) showed the highest antioxidant activity
followed by LAB (bagged), LB (bagged), LAL
(loose leaf), GM (powder), WM (powder) and LL
(loose leaf). Moreover, this study reported it might not
be possible to rank the radical scavenging potential
on the basis of green tea form.
5
Acknowledgments
We acknowledge the financial support by Lovely
Professional University to do the necessary research
work and to use departmental facilities.
Conflict of Interest
The authors declare no conflict of interest, financial
or otherwise.
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... Originally from Asia (regions of China and India), it is now produced in many other countries, too [2]. One of its types is green tea, which is available on the market in the form of granules, leaves of different sizes, and powder [3]. Green tea is characterised by a particularly high content of bioactive compounds and multiple health-promoting properties [1,4]. ...
Exploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas
Article
Full-text available
  • Apr 2024
Matcha, or powdered green tea, has been gaining popularity and is no longer consumed only in the form of infusions, finding new uses in gastronomy and the food industry. The range of teas available on the food market has expanded considerably; hence, the aim of this study was to determine, for the first time, the antioxidant capacity and contents of antioxidant compounds in various Matcha teas available on the Polish market, taking into account the country of origin, time of harvest, and conventional vs. organic cultivation. Eleven green-tea powders were used in the analyses performed using spectrophotometric methods (Trolox equivalent antioxidant capacity, Ferric-Ion-Reducing Antioxidant Power, Total Polyphenol Content, Total Flavonoid Content, Vitamin C Content) and HPLC methods (polyphenolic acids, flavonoids, and caffeine). Antioxidant capacity ranged from 7.26 to 9.54 mM Trolox equivalent/L while reducing power ranged from 1845.45 to 2266.12 Fe(II)/L. Total phenolic content amounted to 820.73–1017.83 mg gallic acid equivalent/L, and total flavonoid content was 864.71–1034.40 mg rutin equivalent /L. A high vitamin C content was found, ranging from 38.92 to 70.15 mg/100 mL. Additionally, a high content of caffeine that ranged between 823.23 and 7313.22 mg/L was noted. Moreover, a high content of polyphenolic compounds, including epicatechin gallate, myricetin, gallic acid, and 4—hydroxybenzoic acid, was found. The phytochemical composition and antioxidant properties depended on the harvest time, type of cultivation, and country of origin. Therefore, Matcha tea infusions have been shown to be a valuable source of antioxidants that can be used in the daily diet.
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... According to Dugan et al. [21], antioxidant effects are linked to lowered DNA damage, decreased lipid peroxidation, preserved immunological function, and suppressed malignant cell transformation. According to several research, the main bioactive phytochemicals with advantages for human health are phenolic compounds [22]. According to numerous researchers, the entirety of the phenols and antioxidants of most seeds and greens are in fact directly associated [23]. ...
Hypoglycemic and Antioxidants Activities of Carica Papaya Leaves
Article
Full-text available
  • Jan 2024
The objective of the current study was to assess the ethanolic and methanolic extracts of Carica papaya's hypoglycemic effects. Yeast glucose uptake, muscle glucose uptake, and glucose adsorption capacity were used to measure the extracts' in vitro hypoglycemic effects. The antioxidant capacity of the extracts was assessed by investigating how they affect lipid peroxidation brought on by iron (II) sulphate and sodium nitroprusside. The findings showed that glucose was absorbed by both the ethanolic and methanolic extracts of Carica papaya, and that this adsorption significantly increased as the concentration of glucose rose. There were no variations in their adsorption capabilities that were statistically significant (p=0.05). The yeast cells were also stimulated to take up glucose by the plant extracts, and this stimulation was influenced by the sample and glucose content. In the study's muscle glucose uptake, the ethanolic extract of Carica papaya leaves showed substantially greater (p=0.05) performance than the methanolic of the same leaves with increasing concentration. The study's findings showed that the plant's methanolic extract was substantially more potent than its ethanolic (p=0.05). In addition, the methanolic extract considerably inhibited the generation of MDA (malondialdehyde) in the liver and brain homogenates more than the ethanolic extract did. Both plant extracts also exhibit dose-dependent inhibition of the various pro-oxidant agents (Iron (II) Sulphate and sodium nitroprusside) caused fatty acid oxidation tissues present in the brain and liver.
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... Kodama et al.conducted a study in which they quantified the DPPH scavenging activity of green tea, expressing the results as a range of 23-131 mmol of Trolox Equivalents (TE) per 200 mL [51]. In another studyshowed IC 50 ranged from 40 to 70 μg/mL in different variety of green tea in India [52]. Additionally, Gawron-Gzella et al. had reported that the IC 50 was 263-329 μg/mL in tea leaves of Poland [53]. ...
Tea (Camellia sinensis) cultivated in three agro-ecological regions of Bangladesh: Unveiling the variability of methylxanthine, bioactive phenolic compound, and antioxidant activity
Article
Full-text available
  • Apr 2024
Tea (Camellia sinensis) is a widely consumed beverage known for its numerous health benefits, largely attributed to its rich content of quality determining secondary metabolites such as methylxanthine compounds and bioactive phenolic compounds. The goal of this study was to find out variations of the levels of methylxanthines, bioactive phenolic compounds, and antioxidant activity in methanolic and hot water extracts of 129 tea samples grown in three different ecological regions of Bangladesh named Panchagar, Sylhet, and Chattogram. Methylxanthine and bioactive phenolic compounds were determined by using HPLC-DAD, and the antioxidant profile was analysed by UV–vis spectrophotometric methods for methanol and hot water extracts of tea leaves. The IC50 values showed the trend as Panchagar > Sylhet > Chattogram and Sylhet > Chattogram > Panchagar for water and methanol extract, respectively. The results revealed significant (p < 0.05) variations in the levels of methylxanthines content: Panchagar > Chattogram > Sylhet. Caffeine was significantly higher (103.02 ± 5.55 mg/g of dry extract) in the methanolic extract of tea leaves of Panchagar district and lower (53.33 ± 4.30 mg/g of dry extract) in the hot water extract of Sylhet district. Panchagar and Chattogram possessed significantly (p < 0.05) higher catechin content for methanol (57.01 ± 5.50 mg/g dry extract) and hot water (55.23 ± 4.11 mg/g dry extract) extracts, respectively. The utilization of canonical discriminant functions yielded highly favorable outcomes in the classification of tea from three distinct cultivation origins in Bangladesh, relying on their inherent features. This study demonstrated the potential effects of geographical variations on the bioactive compounds and antioxidant properties of tea, emphasizing the importance of regional differences in tea cultivation for optimizing its health benefits as well as dispersing tea cultivation across the country.
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The Powdering Process with a Set of Ceramic Mills for Green Tea Promoted Catechin Extraction and the ROS Inhibition Effect
Article
Full-text available
For serving green tea, there are two prominent methods: steeping the leaf or the powdered leaf (matcha style) in hot water. The purpose of the present study was to reveal chemical and functional differences before and after the powdering process of green tea leaf, since powdered green tea may contribute to expanding the functionality because of the different ingesting style. In this study, we revealed that the powdering process with a ceramic mill and stirring in hot water increased the average extracted concentration of epigallocatechin gallate (EGCG) by more than three times compared with that in leaf tea using high-performance liquid chromatography (HPLC) and liquid chromatography–tandem mass Spectrometry (LC-MS/MS) analyses. Moreover, powdered green tea has a higher inhibition effect of reactive oxygen species (ROS) production in vitro compared with the same amount of leaf tea. Our data suggest that powdered green tea might have a different function from leaf tea due to the higher catechin contents and particles.
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Bioavailability and bioefficacy of polyphenols in humans. II. Review of 93 intervention Studies
Article
Full-text available
  • Jan 2005
For some classes of dietary polyphenols, there are now sufficient intervention studies to indicate the type and magnitude of effects among humans in vivo, on the basis of short-term changes in biomarkers. Isoflavones (genistein and daidzein, found in soy) have significant effects on bone health among postmenopausal women, together with some weak hormonal effects. Monomeric catechins (found at especially high concentrations in tea) have effects on plasma antioxidant biomarkers and energy metabolism. Procyanidins (oligomeric catechins found at high concentrations in red wine, grapes, cocoa, cranberries, apples, and some supplements such as Pycnogenol) have pronounced effects on the vascular system, including but not limited to plasma antioxidant activity. Quercetin (the main representative of the flavonol class, found at high concentrations in onions, apples, red wine, broccoli, tea, and Ginkgo biloba) influences some carcinogenesis markers and has small effects on plasma antioxidant biomarkers in vivo, although some studies failed to find this effect. Compared with the effects of polyphenols in vitro, the effects in vivo, although significant, are more limited. The reasons for this are 1) lack of validated in vivo biomarkers, especially in the area of carcinogenesis; 2) lack of long-term studies; and 3) lack of understanding or consideration of bioavailability in the in vitro studies, which are subsequently used for the design of in vivo experiments. It is time to rethink the design of in vitro and in vivo studies, so that these issues are carefully considered. The length of human intervention studies should be increased, to more closely reflect the long-term dietary consumption of polyphenols.
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Prevention of Chronic Diseases by Tea: Possible Mechanisms and Human Relevance
Article
Full-text available
  • Apr 2013
  • ANNU REV NUTR
Tea, made from leaves of the plant Camellia sinensis, Theaceae, has been used by humans for thousands of years, first as a medicinal herb and then as a beverage that is consumed widely. For the past 25 years, tea has been studied extensively for its beneficial health effects, including prevention of cancer, reduction of body weight, alleviation of metabolic syndrome, prevention of cardiovascular diseases, and protection against neurodegenerative diseases. Whether these effects can be produced by tea at the levels commonly consumed by humans is an open question. This review examines these topics and elucidates the common mechanisms for these beneficial health effects. It also discusses other health effects and possible side effects of tea consumption. This article provides a critical assessment of the health effects of tea consumption and suggests new directions for research in this area. Expected final online publication date for the Annual Review of Nutrition Volume 33 is July 17, 2013. Please see http://www.annualreviews.org/catalog/pubdates.aspx for revised estimates.
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Antioxidant activity applying a improved abts radical cation assay
Article
  • May 1999
  • FREE RADICAL BIO MED
A method for the screening of antioxidant activity is reported as a decolorization assay applicable to both lipophilic and hydrophilic antioxidants, including flavonoids, hydroxycinnamates, carotenoids, and plasma antioxidants. The pre-formed radical monocation of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS*+) is generated by oxidation of ABTS with potassium persulfate and is reduced in the presence of such hydrogen-donating antioxidants. The influences of both the concentration of antioxidant and duration of reaction on the inhibition of the radical cation absorption are taken into account when determining the antioxidant activity. This assay clearly improves the original TEAC assay (the ferryl myoglobin/ABTS assay) for the determination of antioxidant activity in a number of ways. First, the chemistry involves the direct generation of the ABTS radical monocation with no involvement of an intermediary radical. Second, it is a decolorization assay; thus the radical cation is pre-formed prior to addition of antioxidant test systems, rather than the generation of the radical taking place continually in the presence of the antioxidant. Hence the results obtained with the improved system may not always be directly comparable with those obtained using the original TEAC assay. Third, it is applicable to both aqueous and lipophilic systems.
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The Effects of Aqueous Extract and Residue of Matcha on Antioxidant Status and Lipid and Glucose Levels in Mice Fed a High-fat Diet
Article
  • Oct 2015
Matcha is a kind of powdered green tea produced by grinding with a stone mill. In the present study, the preventive effects of the aqueous extract (water-soluble) and residue (water-insoluble) of Matcha on the antioxidant status and lipid and glucose levels in mice fed a high-fat diet were investigated. Mice were fed seven different experimental diets for 4 weeks: a normal diet control (NC), a high-fat diet (HF), a high-fat diet with 0.025% Matcha (MLD), a high-fat diet with 0.05% Matcha (MMD), a high-fat diet with 0.075% Matcha (MHD), a high-fat diet with 0.05% Matcha aqueous extracts (ME), and a high-fat diet with 0.05% Matcha residues (MR). It was found that serum total cholesterol (TC) and triglyceride (TG) levels of the MHD group were significantly decreased compared to those of the HF group. Furthermore, in the MHD group, the level of high-density lipoprotein-cholesterol (HDL-C) was elevated, on the contrary the level of low-density lipoprotein-cholesterol (LDL-C) was suppressed. Moreover, Matcha could significantly lower the blood glucose levels, and improve the superoxide dismutase (SOD) activity and malondialdehyde (MAD) contents both in serum and liver; besides, the serum GSH-Px activity indicated that the oxidative stress caused by HF could be reversed by administration of Matcha. These findings suggest that Matcha has beneficial effects through the suppression of the blood glucose (BG) accumulation and promotion of the lipid metabolism and antioxidant activities. Moreover, the water-insoluble part of Matcha is suggested to play an important role in the suppression of diet-induced high levels of lipid and glucose.
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Antioxidant activity applying an improved ABTS radical cation decolorization assay - electron-transfer reactions with organic compounds in solutions containing nitrite or nitrate
Article
  • May 1999
  • FREE RADICAL BIO MED
A method for the screening of antioxidant activity is reported as a decolorization assay applicable to both lipophilic and hydrophilic antioxidants, including flavonoids, hydroxycinnamates, carotenoids, and plasma antioxidants. The pre-formed radical monocation of 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+) is generated by oxidation of ABTS with potassium persulfate and is reduced in the presence of such hydrogen-donating antioxidants. The influences of both the concentration of antioxidant and duration of reaction on the inhibition of the radical cation absorption are taken into account when determining the antioxidant activity. This assay clearly improves the original TEAC assay (the ferryl myoglobin/ABTS assay) for the determination of antioxidant activity in a number of ways. First, the chemistry involves the direct generation of the ABTS radical monocation with no involvement of an intermediary radical. Second, it is a decolorization assay; thus the radical cation is pre-formed prior to addition of antioxidant test systems, rather than the generation of the radical taking place continually in the presence of the antioxidant. Hence the results obtained with the improved system may not always be directly comparable with those obtained using the original TEAC assay. Third, it is applicable to both aqueous and lipophilic systems.
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Antioxidant activity of different white teas: Comparison of hot and cold tea infusions
Article
  • Feb 2014
  • J FOOD COMPOS ANAL
The study investigates the antioxidant characteristics of various white teas steeped in either hot or room-temperature water in relation to grade of tea and brewing conditions. Antioxidant activity, chelating activity, total phenol (TPC), flavonoids (TFC), theaflavins and individual catechin content were examined. The results confirm that extraction of tea leaves carried out with water at room temperature leads to the formation of infusions particularly rich in compounds with antioxidant activity. In fact, for all the white teas studied, cold infusions had a higher content of phenols (4.77÷7.63 mmol/L Gallic Acid Equivalents GAE), flavonoids (1.47÷2.53 mmol/L Catechin Equivalents CE) and catechins (441.5÷1328.2 μg/mL) compared to hot infusions (1.43÷4.02 mmol/L GAE, 0.70÷1.13 mmol/L CE, 83.4÷534.8 μg/mL, respectively). The same trend was also observed for antioxidant activities examined using the ABTS assay (cold: 17.09÷34.23; hot: 5.26÷17.07 mmol/L Trolox Equivalents) and by monitoring the effects of the infusions on LDL oxidation (lag time, cold: 172.4÷271.2; hot: 88.4÷145.9 min). A general trend in antioxidant activity and in polyphenolic compound content can be delineated between Chinese teas, i.e. Bai Mu Dan ≥ Xue Ya ≥ White Lung Ching > Anji Needle Mao Feng > Yhin Zhen Bai Hao and between African teas, i.e. White Salima Peony > Thyolo Bsp > Bvumbwe Bsp. Concerning metal chelating activity, all the white teas displayed similar levels (0.3÷0.6 mmol/L EDTA Equivalents) with no significant differences between the hot and cold infusions (except Bvumbwe Bsp and Thyolo Bsp). This paper contains key information on the antioxidant properties, TPC, TFC, and individual catechin content of several white teas commercially available and the outcomes suggest that preparing tea infused in room temperature water for approximately 2 hours may constitute an alternative tea beverage potentially richer in healthful bioactive compounds compared to the more commonly consumed hot tea infusions.
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Green tea catechins: A fresh flavor to anticancer therapy
Article
  • Oct 2013
  • APOPTOSIS
Green tea catechins have been extensively studied for their cancer preventive effects. Accumulating evidence has shown that green tea catechins, like (-)-epigallocatechin-3-gallate, have strong anti-oxidant activity and affect several signal transduction pathways relevant to cancer development. Here, we review the biological properties of green tea catechins and the molecular mechanisms of their anticancer effects, including the suppression of cancer cell proliferation, induction of apoptosis, and inhibition of tumor metastasis and angiogenesis. We summarize the efficacy of a single catechin and the synergetic effects of multiple catechins. We also discuss the enhanced anticancer effects of green tea catechins when they are combined with anticancer drugs. The information present in this review might promote the development of strategy for the co-administration of green tea catechins with other anticancer drugs to increase the potency of currently available anticancer medicine. This new strategy should in turn lower the cytotoxicity and cost of anticancer treatment.
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HPLC determination of catechins in tea leaves and tea extracts using relative response actors
Article
  • May 2003
  • FOOD CHEM
A simple high performance liquid chromatographic analysis of tea catechins using relative response factors has been developed. The separation system consisted of a C18 reversed-phase column, a gradient elution system of methanol/water and orthophosphoric acid, and a photodiode array detector. Relative response factors for catechins are given on different columns and relative to different references. It has been shown that the relative response factors for catechins are quite similar at 210 nm of detection under different analytical conditions (different columns, different elution systems, and different HPLC instruments). (+)-Catechin was selected as the reference compound for calculating the relative response factors of the catechins. Using this method, not every catechin is needed as a reference standard, making the method ideal for rapid, routine analysis, especially for those laboratories where catechin standards are not readily available. The method is applicable to all kinds of tea, tea extracts and some tea containing products. It is especially useful for the determination of (+)-gallocatechin and (+)-catechin, which often are regarded as being present below detectable limits when detected at 280 nm, and (−)-catechin gallate, which takes a long time to elute in isocratic systems.
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