Abstract
Antioxidants have numerous applications due to their multiple roles in diminishing harmful effects of oxidative stress. The objective of this work was to highlight the importance of green tea by evaluating the antioxidant activity of the most popular green tea brands in Saudi Arabia, Lipton and Rabea. To our knowledge, no studies have so far been done to estimate the antioxidant activity of these brands. To determine the antioxidant activities of these two brands, 10 mg/ml of each brand was extracted and their total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, hydrogen peroxide scavenging activity, ferric reducing power and ferrous ion chelating effect were measured. The TPC of Lipton tea was 678.7 υg of gallic acid equivalents (GAE)/10mg, whereas in Rabea tea, the TPC was 647.1 υg GAE/10mg. The presence study indicated that there were no significant differences in total phenolic contents and the percentage inhibition as shown in DPPH and H2O2 assays among Lipton and Rabea green teas. Moreover, it was found that all assays have exhibited high antioxidant activity in both green teas. In conclusion, our study showed evidence for evenness and stability of the antioxidant activity of the two commercial green teas available in the markets of Saudi Arabia. Continued researches are needed to further the current knowledge on the health-promoting effects of this popular beverage using different supplements by different mechanisms.
Highlights
Tea is the most widely consumed drink in the world after water
Total Phenolic Content (TPC) Total phenolic contents of Lipton and Rabea green tea were expressed as gallic acid equivalent
DPPH is a stable free radical with a dark violet color. This method is based on the principle that DPPH accepts a hydrogen atom from the antioxidant, resulting in the reduction of DPPH to DPPH2, the violet color changes to yellow with a consequent decrease in absorbance at 516 nm
Summary
Tea is the most widely consumed drink in the world after water. It has been cultivated and consumed for more than 2000 years. The percentage of each type of tea produced and consumed in the world is: 78% black, 20% green and 2% oolong tea [6]. Green tea is produced by streaming fresh leaves to prevent catechin oxidation by polyphenol oxidase. Green tea leaves preserve their color and almost all of their catechin content [8], and have greater antioxidant potential than oolong and black tea, which are semi-fermented or fully fermented, respectively [9]. The antioxidant properties of green tea and its component of catechins were detected in many diseases associated with reactive oxygen species (ROS), such as cancer and neurodegenerative diseases. This is the first study to estimate antioxidant activity of the most common green tea brands available in the Saudi markets
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