Extraction and Quantification of Total Polyphenol Content in Different Parts of Selected Tea CultivarsReport as inadecuate




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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%.

KEYWORDS

Tea, Polyphenols, Antioxidant Capacity, Oxidative Stress, Extract

Cite this paper

Ochanda, S. , Kiptoo Faraj, A. , Wanyoko, J. , Akoth Onyango, C. and Kipngeno Ruto, H. 2015 Extraction and Quantification of Total Polyphenol Content in Different Parts of Selected Tea Cultivars. American Journal of Plant Sciences, 6, 1581-1586. doi: 10.4236-ajps.2015.69158.





Author: Simon Oduor Ochanda1, Abdul Kiptoo Faraj2, John Kanyiri Wanyoko1, Christine Akoth Onyango3, Henrik Kipngeno Ruto1

Source: http://www.scirp.org/



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