Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea
Ankara University, Faculty of Engineering, Department of Food Engineering, 06110-Diskapi-Ankara, Turkey
*
Author to whom correspondence should be addressed.
Molecules 2007, 12(3), 484-496; https://doi.org/10.3390/12030484
Received: 8 January 2007
/
Revised: 6 March 2007
/
Accepted: 12 March 2007
/
Published: 13 March 2007
(This article belongs to the Special Issue Phenolics and Polyphenolics)
Black tea was extracted for 2, 8 and 18 h with absolute acetone, N,N-dimethyl-formamide (DMF), ethanol and methanol and their 50% aqueous solutions. The extracts were screened for total polyphenol contents, antioxidant and antibacterial activities. The polyphenol content of the extracts was found to be in the range of 0.44-114.01 mg gallic acid equivalents (GAE)/g dry weight tea, depending on the solvent used and the length of the extraction process. In general, aqueous acetone or DMF extracts displayed the highest polyphenol contents and antioxidant activity, while absolute acetone was the least efficient solvent. Antioxidant activities of tea extracts tested using the reducing power and 2,2-diphenyl-1-picryhydrazyl (DPPH) radical methods ranged from 0.09 to 1.18 and from 2.60 to 95.42 %, respectively, depending on the extraction conditions and the antioxidant activities correlated well with the polyphenol concentrations. Aqueous solvent black tea extracts also possessed antibacterial activity, depending on the solvent used and bacterial species tested. Staphylococcus aureus was found to be the most sensitive to all tea extracts, except for the methanol extract. Tea extracts were not effective against Y. enterocolitica, L. monocytogenes and E. coli O157:H7.
View Full-Text
Keywords:
Black tea; extraction; solvent; antioxidant; polyphenol; antibacterial activity
▼
Show Figures
Figure 1
This is an open access article distributed under the Creative Commons Attribution License
MDPI and ACS Style
Turkmen, N.; Velioglu, Y.S.; Sari, F.; Polat, G. Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea. Molecules 2007, 12, 484-496. https://doi.org/10.3390/12030484
AMA Style
Turkmen N, Velioglu YS, Sari F, Polat G. Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea. Molecules. 2007; 12(3):484-496. https://doi.org/10.3390/12030484
Chicago/Turabian StyleTurkmen, Nihal, Y S. Velioglu, Ferda Sari, and Gokce Polat. 2007. "Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea" Molecules 12, no. 3: 484-496. https://doi.org/10.3390/12030484
Find Other Styles
