Abstract
Purpose: To evaluate the total content of polyphenols and the free radical scavenging activity of three different extracts of three types of tea clone 100 (black, green and white), and their anti-proliferative effects on colorectal cancer.Methods: Five major polyphenols, viz, (+)-catechin, (-)-epicatechin, (-)-epigallocatechin, (-)-epicatechin gallate and (-)-epigallocatechin gallate, were identified using thin layer chromatography (TLC). Catechins were quantified by high performance liquid chromatography (HPLC). Antioxidant activity was measured by DPPH radical scavenging method, while 3-(4, 5-dimethylthiazol-2-yl)-2, 5- diphenyltetrazolium bromide (MTT) assay was employed for the determination of cell viability of colon cell line HCT-116 after 24 and 48 h.Results: The aqueous methanol (70 %) extract of white tea yielded the highest amount of polyphenols (36.67 ± 0.54 mg GAE/g dry weight). The DPPH radical scavenging activity of white tea was 71.74 ± 0.42 %, and it produced high anti-proliferation activity against colorectal cancer cell line HCT-116 (86.06 ± 0.54 %).Conclusion: White tea extract possesses high DPPH radical scavenging activity, and exerts good antiproliferative effects against colorectal cancer cell line HCT-116, most likely due to its catechin content.Keywords: Camellia sinensis L., Catechin, DPPH radical scavenging, Anti-cancer
Highlights
Tea (Camellia sinensis L.), which belongs to the Theaceae, family is the second most widely consumed drink in the world after water, and it is rich in polyphenols [1]
The results of this study showed that the extraction of white tea extracted using the three different solvent methods effectively reduced its DPPH radical scavenging activity, relative to their high catechin contents
It has been suggested that most of polyphenols and flavonoid compounds could be detected in white tea clearly because of lower fermentation used in its processing, as opposed to green and black tea [27]
Summary
Tea (Camellia sinensis L.), which belongs to the Theaceae, family is the second most widely consumed drink in the world after water, and it is rich in polyphenols [1]. Iranian teas are of immense use to the pharmaceutical, cosmetic, and food industries because their contents of high purity polyphenolic compounds, high antioxidant properties and absence of additives [2]. Tea can be classified into three types: unfermented (green and white teas), partially fermented (oolong tea), and completely fermented (black tea) [3]. The major catechins present in tea are (-)-. Epicatechin gallate [5] (Figure 1). Studies have shown that public awareness about the benefits of tea has increased in the recent past [6]
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