A comparative deliberation has been considered among three Indian processed teas (black, green and white) in respect to their prevalence of some secondary metabolites, antioxidant ability (ABTS and DPPH assay), nutritional properties, inorganic elemental profile and bactericidal efficiency. Green and white tea, incidence of total phenol, total flavonoids, proanthocyanidins and tannin are higher than the black. ABTS and DPPH study reveals lower IC 50 occurred in Green tea. Green tea is enriched in Na, Fe, Mg, and Mn content; black is rich in K, Ca and white has highest Zn. Total sugar and free amino acid are highest in white tea; total protein content is almost same in all three types. Green tea is enriched with vitamin C. Antimicrobial asset is experienced against Bacillus subtilis , Staphylococcus aureus (gram + ve) and Escherichia coli and Pseudomonas aeruginosa (gram - ve) bacteria. Study revealed that green tea has higher antimicrobial activity than the other two, though higher inhibitory effect of black tea might be attributed to the presence of substantial amount of tannin. Statistical evaluation reflects that in all organic and aqueous extracts, secondary metabolites correlate linearly with DPPH and ABTS assays but are not consistent with bactericidal efficiency in all cases.
Kuroda, Y. (1990) Antimutagenesis Studies in Japan. In: Kuroda, Y., Shankel, D.M., et al., Eds., Antimutagenesis and Anticarcinogenesis Mechanisms II, Springer, Berlin, 1-22. https://doi.org/10.1007/978-1-4615-9561-8_1
Mcfarlane, A. and Mcfarlane, I. (2004) The Empire of Tea. The Overlook Press, New York.
Chang, H.T. and Bartholomew, B. (1984) Camellias. Timbcr Press, Portland, Oregon, London, 137-153.
Ming, T. and Zhang, W. (1995) The Evolution and Distribution of Genus Camellia. Acta Botanica Yunnanica, 18, 1-13.
Ta, C.H. and Hongda, Z. (1981) A Taxonomy of the Genus Camelia. Editorial Staff of the Journal of Sun Yatsen University.
Venditti, E., Bacchetti, T., Tiano, L., Carloni, P., Greci, L. and Damiani, E. (2010) Hot vs. Cold Water Steeping of Different Teas: Do They Affect Antioxidant Activity? Food Chemistry, 119, 1597-1604. https://doi.org/10.1016/j.foodchem.2009.09.049
Hilal, Y. and Engelhardt, U. (2007) Characterisation of White Tea—Comparison to Green and Black Tea. Journal für Verbraucherschutz und Lebensmittelsicherheit, 2, 414-421.
Sajilata, M., Bajaj, P.R. and Singhal, R. (2008) Tea Polyphenols as Nutraceuticals. Comprehensive Reviews in Food Science and Food Safety, 7, 229-254. https://doi.org/10.1111/j.1541-4337.2008.00043.x
Karori, S., Wachira, F., Wanyoko, J. and Ngure, R. (2007) Antioxidant Capacity of Different Types of Tea Products. African Journal of Biotechnology, 6, 2287-2296. https://doi.org/10.5897/AJB2007.000-2358
Cabrera, C., Artacho, R. and Giménez, R. (2006) Beneficial Effects of Green Tea—A Review. Journal of the American College of Nutrition, 25, 79-99. https://doi.org/10.1080/07315724.2006.10719518
Owuor, P.O., Obanda, M., Nyirenda, H.E., Mphangwe, N.I., Wright, L.P. and Apostolides, Z. (2006) The Relationship between Some Chemical Parameters and Sensory Evaluations for Plain Black Tea (Camellia sinensis) Produced in Kenya and Comparison with Similar Teas from Malawi and South Africa. Food Chemistry, 97, 644-653. https://doi.org/10.1016/j.foodchem.2005.04.027
Kondo, K., Kurihara, M., Miyata, N., Suzuki, T. and Toyoda, M. (1999) Scavenging Mechanisms of (-)-Epigallocatechin Gallate and (-)-Epicatechin Gallate on Peroxyl Radicals and Formation of Superoxide during the Inhibitory Action. Free Radical Biology and Medicine, 27, 855-863. https://doi.org/10.1016/S0891-5849(99)00133-1
Farhoosh, R., Golmovahhed, G.A. and Khodaparast, M.H. (2007) Antioxidant Activity of Various Extracts of Old Tea Leaves and Black Tea Wastes (Camellia sinensis L.). Food Chemistry, 100, 231-236. https://doi.org/10.1016/j.foodchem.2005.09.046
Horzic, D., Komes, D., Belscak, A., Ganic, K.K., Ivekovic, D. and Karlovic, D. (2009) The Composition of Polyphenols and Methylxanthines in Teas and Herbal Infusions. Food Chemistry, 115, 441-448. https://doi.org/10.1016/j.foodchem.2008.12.022
Wiseman, S.A., Balentine, D.A. and Frei, B. (1997) Antioxidants in Tea. Critical Reviews in Food Science & Nutrition, 37, 705-718. https://doi.org/10.1080/10408399709527798
Luczaj, W. and Skrzydlewska, E. (2005) Antioxidative Properties of Black Tea. Preventive Medicine, 40, 910-918. https://doi.org/10.1016/j.ypmed.2004.10.014
Bushman, J.L. (1998) Green Tea and Cancer in Humans: A Review of the Literature. Nutrition and Cancer, 31, 151-159. https://doi.org/10.1080/01635589809514697
Toda, M., Okubo, S., Ikigai, H. and Shimamura, T. (1990) Antibacterial and Anti-Hemolysin Activities of Tea Catechins and Their Structural Relatives. Japanese Journal of Bacteriology, 45, 561-566. https://doi.org/10.3412/jsb.45.561
Hamilton-Miller, J. (1995) Antimicrobial Properties of Tea (Camellia sinensis L.). Antimicrobial Agents and Chemotherapy, 39, 2375-2377. https://doi.org/10.1128/aac.39.11.2375
Bancirova, M. (2010) Comparison of the Antioxidant Capacity and the Antimicrobial Activity of Black and Green Tea. Food Research International, 43, 1379-1382. https://doi.org/10.1016/j.foodres.2010.04.020
Wang, H., Provan, G.J. and Helliwell, K. (2000) Tea Flavonoids: Their Functions, Utilisation and Analysis. Trends in Food Science & Technology, 11, 152-160. https://doi.org/10.1016/S0924-2244(00)00061-3
Tiwari, R., Bharti, S., Kaur, H., Dikshit, R. and Hoondal, G. (2005) Synergistic Antimicrobial Activity of Tea & Antibiotics. Indian Journal of Medical Research, 122, 80.
Almajano, M.P., Carbo, R., Jiménez, J.A.L. and Gordon, M.H. (2008) Antioxidant and Antimicrobial Activities of Tea Infusions. Food Chemistry, 108, 55-63. https://doi.org/10.1016/j.foodchem.2007.10.040
Turcot, I., Stintzi, A., Xu, J. and Raymond, K.N. (2000) Fast Biological Iron Chelators: Kinetics of Iron Removal from Human Diferric Transferrin by Multidentate Hydroxypyridonates. Journal of Biological Inorganic Chemistry, 5, 634-641. https://doi.org/10.1007/s007750000149
The Tea Council (2004). http://www.teacouncil.co.uk
Hosikian, A., Lim, S., Halim, R. and Danquah, M.K. (2010) Chlorophyll Extraction from Microalgae: A Review on the Process Engineering Aspects. International Journal of Chemical Engineering, 2010, Article ID: 391632. https://doi.org/10.1155/2010/391632
Singleton, V. and Rossi, J.A. (1965) Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticulture, 16, 144-158.
Commission, E. (2000) Procédures de prises en charge de cereals par les organismesd’interventionainsique les methodesd’analyses pour la determination de la qualité. Journal Officiel des Communautés Européennes, 824.
Sun, B., Ricardo-da-Silva, J.M. and Spranger, I. (1998) Critical Factors of Vanillin Assay for Catechins and Proanthocyanidins. Journal of Agricultural and Food Chemistry, 46, 4267-4274. https://doi.org/10.1021/jf980366j
Jia, Z., Tang, M. and Wu, J. (1999) The Determination of Flavonoid Contents in Mulberry and Their Scavenging Effects on Superoxide Radicals. Food Chemistry, 64, 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C. (1999) Antioxidant Activity Applying an Improved ABTS Radical Cation Decolorization Assay. Free radical Biology and Medicine, 26, 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
Blois, M.S. (1958) Antioxidant Determinations by the Use of a Stable Free Radical. Nature, 181, 1199-1200.
Moore, S. and Stein, W.H. (1954) A Modified Ninhydrin Reagent for the Photometric Determination of Amino Acids and Related Compounds. Journal of Biological Chemistry, 211, 907-913.
Fu, B., Xie, M., Nie, S., Zhou, P. and Wang, Y. (2001) Determination of the Contents of Polysaccharides in Tea. Chinese Journal of Food Science, 22, 69-73.
Bradford, M.M. (1976) A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding. Analytical Biochemistry, 72, 248-254. https://doi.org/10.1016/0003-2697(76)90527-3
Sadasivam, S. and Balasubramanian, T. (1987) Practical Manual in Biochemistry. Tamil Nadu Agricultural University, Coimbatore, India, 14.
Cooper, R. (2012) Green Tea and Theanine: Health Benefits. International Journal of Food Sciences and Nutrition, 63, 90-97. https://doi.org/10.3109/09637486.2011.629180
Ku, K.M., Choi, J.N., Kim, J., Kim, J.K., Yoo, L.G., Lee, S.J., Hong, Y-S. and Lee, C.H. (2009) Metabolomics Analysis Reveals the Compositional Differences of Shade Grown Tea (Camellia sinensis L.). Journal of Agricultural and Food Chemistry, 58, 418-426. https://doi.org/10.1021/jf902929h
Kosińska, A. and Andlauer, W. (2014) Antioxidant Capacity of Tea: Effect of Processing and Storage. In: Preedy, V., Ed., Processing and Impact on Antioxidants in Beverages, Elsevier, Amsterdam, 109-120.
Chan, E., Lim, Y. and Chew, Y. (2007) Antioxidant Activity of Camellia sinensis Leaves and Tea from a Lowland Plantation in Malaysia. Food Chemistry, 102, 1214-1222. https://doi.org/10.1016/j.foodchem.2006.07.009
Chan, E., Lim, Y., Chong, K., Tan, J. and Wong, S. (2010) Antioxidant Properties of Tropical and Temperate Herbal Teas. Journal of Food Composition and Analysis, 23, 185-189. https://doi.org/10.1016/j.jfca.2009.10.002
Chan, E.W., Soh, E.Y., Tie, P.P. and Law, Y.P. (2011) Antioxidant and Antibacterial Properties of Green, Black, and Herbal Teas of Camellia sinensis. Pharmacognosy Research, 3, 266-272. https://doi.org/10.4103/0974-8490.89748
Chopade, V., Phatak, A., Upaganlawar, A. and Tankar, A. (2008) Green Tea (Camellia sinensis): Chemistry, Traditional, Medicinal Uses and Its Pharmacological Activities—A Review. Pharmacognosy Reviews, 2, 157.
Sharma, A., Wang, R., Zhou, W. and Shahidi, F. (2010) Functional Foods from Green Tea. In: Shahidi, F., Ed., Functional Foods of the East, CRC Press, Boca Raton, 173-195. https://doi.org/10.1201/b10264-9
Bi, W., He, C., Ma, Y., Shen, J., Zhang, L.H., Peng, Y. and Xiao, P. (2016) Investigation of Free Amino Acid, Total Phenolics, Antioxidant Activity and Purine Alkaloids to Assess the Health Properties of Non-Camellia Tea. Acta Pharmaceutica Sinica B, 6, 170-181. https://doi.org/10.1016/j.apsb.2015.11.003
Nathan, P.J., Lu, K., Gray, M. and Oliver, C. (2006) The Neuropharmacology of L-Theanine (N-Ethyl-L-Glutamine) a Possible Neuroprotective and Cognitive Enhancing Agent. Journal of Herbal Pharmacotherapy, 6, 21-30.
Abe, Y., Umemura, S., Sugimoto, K.-I., Hirawa, N., Kato, Y., Yokoyama, N., Yokoyama, T., Iwai, J. and Ishii, M. (1995) Effect of Green Tea Rich in γ-Aminobutyric Acid on Blood Pressure of Dahl Salt-Sensitive Rats. American Journal of Hypertension, 8, 74-79. https://doi.org/10.1016/0895-7061(94)00141-W
Dewick, P.M. (2002) Medicinal Natural Products: A Biosynthetic Approach. John Wiley & Sons, Hoboken.
Toda, M., Okubo, S., Hiyoshi, R. and Shimamura, T. (1989) The Bactericidal Activity of Tea and Coffee. Letters in Applied Microbiology, 8, 123-125. https://doi.org/10.1111/j.1472-765X.1989.tb00255.x
Sharangi, A. (2009) Medicinal and Therapeutic Potentialities of Tea (Camellia sinensis L.)—A Review. Food Research International, 42, 529-535. https://doi.org/10.1016/j.foodres.2009.01.007
Gopal, J., Muthu, M., Paul, D., Kim, D-H. and Chun, S. (2016) Bactericidal Activity of Green Tea Extracts: The Importance of Catechin Containing Nano Particles. Scientific Reports, 6, Article No. 19710. https://doi.org/10.1038/srep19710
Jiang, H.-Y. (2009) White Tea: Its Manufacture, Chemistry, and Health Effects. In: Ho, C.-T., Lin, J.-K. and Shahidi, F., Eds., Chemistry and Health-Promoting Properties, CRC Press, Boca Raton, 17-29.
Carloni, P., Tiano, L., Padella, L., Bacchetti, T., Customu, C., Kay, A. and Damiani, E. (2013) Antioxidant Activity of White, Green and Black Tea Obtained from the Same Tea Cultivar. Food Research International, 53, 900-908. https://doi.org/10.1016/j.foodres.2012.07.057
Turkmen, N., Velioglu, Y.S., Sari, F. and Polat, G. (2007) Effect of Extraction Conditions on Measured Total Polyphenol Contents and Antioxidant and Antibacterial Activities of Black Tea. Molecules, 12, 484-496. https://doi.org/10.3390/12030484
Amarowicz, R., Dykes, G.A. and Pegg, R.B. (2008) Antibacterial Activity of Tannin Constituents from Phaseolus vulgaris, Fagoypyrum esculentum, Corylus avellana and Juglans nigra. Fitoterapia, 79, 217-219. https://doi.org/10.1016/j.fitote.2007.11.019
Min, B., Pinchak, W., Merkel, R., Walker, S., Tomita, G. and Anderson, R. (2008) Comparative Antimicrobial Activity of Tannin Extracts from Perennial Plants on Mastitis Pathogens. Scientific Research and Essay, 3, 066-073.
Doss, A., Mubarack, H.M. and Dhanabalan, R. (2009) Antibacterial Activity of Tannins from the Leaves of Solanum trilobatum Linn. Indian Journal of Science and Technology, 2, 41-43.
Scalbert, A. (1991) Antimicrobial Properties of Tannins. Phytochemistry, 30, 3875-3883. https://doi.org/10.1016/0031-9422(91)83426-L
Shimamura, T., Toda, M., Okuba, S. and Hara, Y. (1990) Antibacterial and Antihaemolytic Activities of Tea Catechins and Their Structural Relatives. Nippon-Saikingaku-Zasshi, 69, 1126-1134.
Yam, T., Shah, S. and Hamilton-Miller, J. (1997) Microbiological Activity of Whole and Fractionated Crude Extracts of Tea (Camellia sinensis), and of Tea Components. FEMS Microbiology Letters, 152, 169-174. https://doi.org/10.1111/j.1574-6968.1997.tb10424.x
Subbarao, G., Ito, O., Berry, W. and Wheeler, R. (2003) Sodium—A Functional Plant Nutrient. Critical Reviews in Plant Sciences, 22, 391-416. https://doi.org/10.1080/07352680390243495
Rebacz-Maron, E., Baranowska-Bosiacka, I., Gutowska, I. and Chlubek, D. (2013) Blood Pressure and Levels of Fe, Ca, Mg, Zn, Cu, Na and K in the Hair of Young Bantu Men from Tanzania. Biological Trace Element Research, 151, 350-359. https://doi.org/10.1007/s12011-012-9578-3
Morris Jr., R.C., Schmidlin, O., Frassetto, L.A. and Sebastian, A. (2006) Relationship and Interaction between Sodium and Potassium. Journal of the American College of Nutrition, 25, 262S-270S.
Ono, A., Ando, K. and Fujita, T. (1994) High-Calcium Diet Prevents Salt-Induced Hypertension and Impairment of Renal Hemodynamics in Young Spontaneously Hypertensive Rats. Journal of Cardiovascular Pharmacology, 23, 624-628. https://doi.org/10.1097/00005344-199404000-00015
USA Food and Nutrition Board (2010) Review of Dietary Reference Intakes for Vitamin D and Calcium. Institute of Medicine, National Academy Press, Washington DC.
Dimitrova, A., Strashimirov, D., Betova, T., Russeva, A. and Alexandrova, M. (2008) Zinc Content in the Diet Affects the Activity of Cu/ZnSOD, Lipid Peroxidation and Lipid Profile of Spontaneously Hypertensive Rats. Acta Biologica Hungarica, 59, 305-314. https://doi.org/10.1556/ABiol.59.2008.3.4
Reddy, K.J., Kumar, J.R., Ramachandraiah, C., Thriveni, T. and Reddy, A.V. (2007) Spectrophotometric Determination of Zinc in Foods Using N-Ethyl-3-Carbazole-carboxaldehyde-3-Thiosemicarbazone: Evaluation of a New Analytical Reagent. Food Chemistry, 101, 585-591. https://doi.org/10.1016/j.foodchem.2006.02.018
Liang, P., Sang, H. and Sun, Z. (2006) Cloud Point Extraction and Graphite Furnace Atomic Absorption Spectrometry Determination of Manganese(II) and Iron(III) in Water Samples. Journal of Colloid and Interface Science, 304, 486-490. https://doi.org/10.1016/j.jcis.2006.09.006
Ipeaiyeda, A. and Dawodu, M. (2011) Leaching of Manganese, Iron, Copper and Zinc from Tea (Camellia sinensis) in Tea Mugs. Electronic Journal of Environmental, Agricultural and Food Chemistry, 10, 2240-2247.
World Health Organization (1993) Guidelines for Drinking-Water Quality, 1 Recommendations. 2nd Edition, WHO, Geneva.
Jeszka-Skowron, M., Krawczyk, M. and Zgola-Grzeskowiak, A. (2015) Determination of Antioxidant Activity, Rutin, Quercetin, Phenolic Acids and Trace Elements in Tea Infusions: Influence of Citric Acid Addition on Extraction of Metals. Journal of Food Composition and Analysis, 40, 70-77. https://doi.org/10.1016/j.jfca.2014.12.015
Avila, D.S., Puntel, R.L. and Aschner, M. (2013) Manganese in Health and Disease. In: Sigel, A., Sigel, H. and Sigel, R.K.O., Eds., Interrelations between Essential Metal Ions and Human Diseases, Springer, Netherlands, 199-227. https://doi.org/10.1007/978-94-007-7500-8_7