Abstract
Tea (Cammelia sinensis) is the most widely consumed beverage in the world and has been reported to have unlimited health benefits due to its antioxidant properties. There is a high correlation between polyphenol compounds with antioxidant properties. Tea leaves are a major source of polyphenols. The aim of the present investigation was to determine the approximate level of polyphenols in different other parts of the tea plant to give comparative data on obtaining extracts that can be used to design products through value addition to assist in the prevention of diseases associated with oxidative stress. Twenty-one selected region specific tea varieties were used to obtain roots, flowers, leaves and barks. Leaves were prepared by microwaving and the remaining portions processed as green non-aerated teas and black aerated tea. Roots, barks, flowers were sun-dried and milled. Total polyphenol content was determined by calorimetric method using Folin-Ciocalteu reagent. The obtained results suggest that different parts of tea plant have varying numbers of total polyphenols with microwaved leaves having mean levels at 23.1%, steamed leaves (non-aerated green tea) at 22.37%, aerated leaves at 15.51%, barks at 14.92%, flowers at 10.62% and roots at 1.48%.
Highlights
Tea (Cammelia sinensis) is a widely consumed beverage [1] [2]
Total polyphenol content obtained for the different parts of tea plant in 21 selected clones were represented in graphs (Figures 1-4)
Non-aerated tea leaves exhibited relatively higher content of total polyphenols compared to the other parts of the plant in which clone GW Ejulu had the highest levels at 26.2% whereas clone Yabukita St. 536 had the least at 17.2% (Figure 4)
Summary
Tea (Cammelia sinensis) is a widely consumed beverage [1] [2]. The tea leaves are rich in polyphenolic compounds with antioxidant properties. This research focuses on obtaining tea extracts with respect to tea pruning, uprooted plants and unused tea flowers [7]. The life span of tea is usually 70 years after which tea can be uprooted [8]. At this point the tea is referred to as moribund and the production is extremely low. The teas are usually uprooted and replanting done These activities i.e. pruning and replanting usually produce a large biomass which can be utilized by obtaining extracts for use in pharmaceutical industry and for other tea value addition chains. Ascertaining the polyphenol levels of the different tea parts will enable researchers to appropriately utilize the tea plant in relevant areas of value addition
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