Characterization of the constituents and antioxidative activity of cocoa tea (Camellia ptilophylla)

► White cocoa tea (WCT), green cocoa tea (GCT), black cocoa tea (BCT) (all derived from Camellia ptilophylla) were prepared. ► The total polyphenols in 3 types of cocoa tea and 4 common teas follow this order: WCT>GCT>Blc>Lj>BCT>Yh9>Qmh. ► EGCG was the major catechin in commercial...

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Published in:Food chemistry 2011-12, Vol.129 (4), p.1475-1482
Main Authors: Peng, Li, Wang, Xiujuan, Shi, Xianggang, Li, Chengren, Ye, Chuangxing, Song, Xiaohong
Format: Article
Language:English
Subjects:
(−)-Gallocatechin gallate
Antioxidative activity
Biological and medical sciences
Camellia
Catechins
Cocoa tea
Coffee, tea and other stimulative beverage industries
Food industries
Fundamental and applied biological sciences. Psychology
HPLC
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Summary:► White cocoa tea (WCT), green cocoa tea (GCT), black cocoa tea (BCT) (all derived from Camellia ptilophylla) were prepared. ► The total polyphenols in 3 types of cocoa tea and 4 common teas follow this order: WCT>GCT>Blc>Lj>BCT>Yh9>Qmh. ► EGCG was the major catechin in commercial green tea samples. While in WCT and GCT, the major catechin was GCG. ► The antioxidative activity of the seven tea samples followed this order: WCT>GCT>Blc>Lj>BCT>Yh9>Qmh. Three main types of cocoa tea derived from Camellia ptilophylla, white cocoa tea (WCT), green cocoa tea (GCT) and black cocoa tea (BCT) were prepared. A comparison between cocoa tea and commonly consumed tea Biluochun cha (BLC), Longjing cha (Lj), Qimenhong cha (Qmh) and Yinghong 9# (Yh9) was studied. Levels of catechins and purine alkaloids were determined by HPLC. Total polyphenol contents were determined by ferrous tartrate assay. Antioxidative activity was evaluated using ABTS decolorization assay, DPPH radical assay and ferric thiocyanate (FTC) method. The results showed that WCT contained the highest polyphenol content and showed the highest antioxidative activity. The radical scavenging ability of the tea extracts followed this order: WCT>GCT>Blc>Lj>BCT>Yh9>Qmh. Tea extracts measured by the linoleic acid system also showed the same patterns of activity as the ABTS and DPPH method. A high correlation between polyphenol content and antioxidative activity of tea extracts was observed.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2011.05.120