Next Article in Journal
Targeting Heme Oxygenase-1 in Cardiovascular and Kidney Disease
Next Article in Special Issue
Antidiabetic Effects of Hydroxytyrosol: In Vitro and In Vivo Evidence
Previous Article in Journal
Carotenoids and Markers of Oxidative Stress in Human Observational Studies and Intervention Trials: Implications for Chronic Diseases
Previous Article in Special Issue
Antioxidant Activity and Anthocyanin Contents in Olives (cv Cellina di Nardò) during Ripening and after Fermentation
Article Menu
Issue 6 (June) cover image

Export Article

Open AccessArticle

Phytochemical Composition and Antioxidant Capacity of 30 Chinese Teas

Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Authors to whom correspondence should be addressed.
These authors contributed equally to this work.
Antioxidants 2019, 8(6), 180;
Received: 31 May 2019 / Revised: 12 June 2019 / Accepted: 14 June 2019 / Published: 18 June 2019
(This article belongs to the Special Issue Antioxidant Activity of Polyphenolic Plant Extracts)
PDF [1413 KB, uploaded 18 June 2019]


Tea has been reported to prevent and manage many chronic diseases, such as cancer, diabetes, obesity, and cardiovascular diseases, and the antioxidant capacity of tea may be responsible for these health benefits. In this study, the antioxidant capacities of fat-soluble, water-soluble, and bound-insoluble fractions of 30 Chinese teas belonging to six categories, namely green, black, oolong, dark, white, and yellow teas, were systematically evaluated, applying ferric-reducing antioxidant power and Trolox equivalent antioxidant capacity assays. In addition, total phenolic contents of teas were determined by Folin–Ciocalteu method, and the contents of 18 main phytochemical compounds in teas were measured by high-performance liquid chromatography (HPLC). The results found that several teas possessed very strong antioxidant capacity, and caffeine, theaflavine, gallic acid, chlorogenic acid, ellagic acid, and kaempferol-3-O-glucoside, as well as eight catechins, were the main antioxidant compounds in them. Thus, these teas could be good natural sources of dietary antioxidants, and their extracts might be developed as food additives, nutraceuticals, cosmetics, and pharmaceuticals. View Full-Text
Keywords: tea; Camellia sinensis; antioxidant activity; polyphenol; catechin; caffeine; theaflavine tea; Camellia sinensis; antioxidant activity; polyphenol; catechin; caffeine; theaflavine

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

Share & Cite This Article

MDPI and ACS Style

Tang, G.-Y.; Zhao, C.-N.; Xu, X.-Y.; Gan, R.-Y.; Cao, S.-Y.; Liu, Q.; Shang, A.; Mao, Q.-Q.; Li, H.-B. Phytochemical Composition and Antioxidant Capacity of 30 Chinese Teas. Antioxidants 2019, 8, 180.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Antioxidants EISSN 2076-3921 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top