Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark 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

Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China

Authors to whom correspondence should be addressed.

^†

These authors equally contributed to this work.

Antioxidants 2019, 8(7), 215; https://doi.org/10.3390/antiox8070215

Received: 20 June 2019 / Accepted: 8 July 2019 / Published: 10 July 2019

(This article belongs to the Special Issue Phenolic Profiling and Antioxidant Capacity in Plants)

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Abstract

Tea is among the most consumed drink worldwide, and its strong antioxidant activity is considered as the main contributor to several health benefits, such as cardiovascular protection and anticancer effect. In this study, the antioxidant activities of 30 tea infusions, which were obtained by the mimic of drinking tea of the public, from green, black, oolong, white, yellow and dark teas, were evaluated using ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, ranging from 504.80 ± 17.44 to 4647.47 ± 57.87 µmol Fe²⁺/g dry weight (DW) and 166.29 ± 24.48 to 2532.41 ± 50.18 µmol Trolox/g DW, respectively. Moreover, their total phenolic contents (TPC) were detected by Folin-Ciocalteu assay and were in the range of 24.77 ± 2.02 to 252.65 ± 4.74 mg gallic acid equivalent (GAE)/g DW. Generally, Dianqing Tea, Lushan Yunwu Tea, and Xihu Longjing Tea showed the strongest antioxidant activities among 30 teas. Furthermore, the phenolic compounds in tea infusions were identified and quantified, with catechins most commonly detected, especially in green tea infusions, which were main contributors to their antioxidant activities. Besides tea polyphenols, considerable content of caffeine also presented in 30 tea infusions. View Full-Text

Keywords: tea; Camellia sinensis; antioxidant activity; polyphenol; catechin; caffeine

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MDPI and ACS Style

Zhao, C.-N.; Tang, G.-Y.; Cao, S.-Y.; Xu, X.-Y.; Gan, R.-Y.; Liu, Q.; Mao, Q.-Q.; Shang, A.; Li, H.-B. Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas. Antioxidants 2019, 8, 215. https://doi.org/10.3390/antiox8070215

AMA Style

Zhao C-N, Tang G-Y, Cao S-Y, Xu X-Y, Gan R-Y, Liu Q, Mao Q-Q, Shang A, Li H-B. Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas. Antioxidants. 2019; 8(7):215. https://doi.org/10.3390/antiox8070215

Chicago/Turabian Style

Zhao, Cai-Ning, Guo-Yi Tang, Shi-Yu Cao, Xiao-Yu Xu, Ren-You Gan, Qing Liu, Qian-Qian Mao, Ao Shang, and Hua-Bin Li. 2019. "Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas" Antioxidants 8, no. 7: 215. https://doi.org/10.3390/antiox8070215

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