Abstract
Green and red tea due to the strong antioxidant, anti-inflammatory, anti-microbial, anti-tumor features are an intensive object of research. This article explores the chemical composition and biological activity of green and red tea of different fermentation. The preparation of aqueous extracts was implemented in household conditions, and the extraction time of release of active compounds from raw material was evaluated. The antibacterial activity was evaluated by the method in vitro. The research has shown that green tea is rich in catechins and caffeine. Red tea provides rutin and gallic acid. Green tea extracts inhibited the growth of S. aureus ir B. cereus. On the basis of the research results on the antioxidant activity, teas can be arranged in the following sequence: green > white > Oolong > red.
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