Abstract
Chemical composition and the antioxidant activity of Egyptian and Chinese tea extracts (ethanol, water, hot water and boiling water) were investigated. Egyptian green tea leaves contains total ash 8.77%, total lipids 7.1%, crude protein 17.6%, and total carbohydrates 7.5%.While Chinese green tea leaves contains total ash 7.8%, total lipids 7.05%, crude protein 18.2%, and total carbohydrates 7.44%. Total phenolics in Egyptian green tea extracts has been ranged from 113.7 to 259.1 mg/g while total flavonoids has been ranged from 87.6 to 185.9 mg/g, comparing with 89.4 to 229.1 mg/g and 79.7 to 181 mg/g of total phenolic and total flavonoid respectively in Chinese green tea extracts . HPLC results showed that Egyptian and Chinese green tea were found to contain 18 of phenolic compounds, among them Caffeine, epicatechin, cinnamic acid, reverstrol, Salycilic acid and Ferulic acid were the major active constituents. All extracts showed high antioxidant activity in both concentration (2.5 and 5%). Ethanolic extract showed the highest activity in reducing power assay compared other extracts and boiling water extract showed the lowest activity. Egyptian green tea showed high content from both total phenolics and falvonoids and also showed high antioxidant activity compared with Chinese green tea.
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