Catechin-like antioxidative potential of selected tea products

ANGELIKA STEFANIAK, HUBERT SYTYKIEWICZ, PAWEŁ CZERNIEWICZ, GRZEGORZ CHRZANOWSKI, BOGUMIŁ LESZCZYŃSKI

Abstract

The presented study was aimed to establish the levels of antioxidative potential of five types of tea (white, red, green, black and blue/turquoise) originating from different geographical regions. Furthermore, the content and qualitative composition of phenolics in aqueous infusions of the tested tea products was compared. The highest antioxidant activity against DPPH• free radical was found in extracts obtained from white teas, whereas the lowest in extracts from red teas. Moreover, the highest total phenolics content was shown in the extracts prepared from the white teas. In addition, the HPLC analysis allowed to identify the following catechin derivatives in the tea extracts: (+)-catechin, (-)-epicatechin, (-)-epigallocatechin and (-)-epicatechin gallate. Simultaneously, it was shown that the dominant compound in extracts from the all tested teas was (+)-catechin.
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