Exploring the Free Radical Trapping Ability of Green Tea Extracts by Optimizing Extraction Conditions

Author(s): Faiza Ashfaq, Masood S. Butt, Ahmad Bilal, Hafiz A.R. Suleria*.

Journal Name: Current Bioactive Compounds

Volume 15 , Issue 5 , 2019

Become EABM
Become Reviewer

Graphical Abstract:


Abstract:

Background: The importance of polyphenols to curb lifestyle related disorders has also raised the worth of green tea polycatechins. Besides, optimization of extraction conditions is gaining wide acceptance to attain maximum polyphenols out of plant matrix.

Methods: Considering the fact, in the present study, nine green tea solvent extracts were prepared by optimizing solvents; aqueous ethanol, aqueous acetone and aqueous ethyl acetate in 1:1 ratio and extraction time; 35, 50 & 65 min at constant temperature 50ºC to achieve an optimal quantity of green tea polycatechins.

Results: The results indicated significant impact of extraction solvents and time on phytochemistry and free radical scavenging potential with maximum potential attained by acetone extracts of green tea at 50 min i.e. total polyphenols 1325.81±64.85 mg GAE/100g, flavonoids 139.78±5.42 mg/100g, DPPH (1,1- diphenyl-2-picrylhydrazyl) inhibition 86.69±4.01%, β-carotene & linoleic acid assay 78.47±3.57%, FRAP (Ferric Reducing Antioxidant Power) value 19.36±0.94 mM/L Fe+2, ABTS [2, 2'-azino-bis(3- ethylbenzothiazoline-6-sulphonic acid)] value 11.10±0.49 μM Trolox Eq/g and metal chelating activity 16.93±0.81 mg EDTA/g.

Conclusion: Conclusively, acetone as solvent and 50 min extraction time have proven optimized extraction conditions for green tea polycatechins.

Keywords: Green tea, polycatechins, extraction solvents, extraction time, DPPH inhibition, FRAP assay, ABTS assay, β- carotene & linoleic acid assay, metal chelating activity.

[1]
Butt, M.S.; Sultan, M.T. Green tea: Nature’s defense against malignancies. Crit. Rev. Food Sci. Nutr., 2009, 49(5), 463-473.
[http://dx.doi.org/10.1080/10408390802145310]
[2]
Yousaf, S.; Butt, M.; Suleria, H.; Iqbal, M. The role of green tea extract and powder in mitigating metabolic syndromes with special reference to hyperglycemia and hypercholesterolemia. Food Funct., 2014, 5, 545-555.
[http://dx.doi.org/10.1039/c3fo60203f]
[3]
Zakir, M.; Sultan, K.; Munir, Y.; Ahmad, S.; Amin, S.; Khan, M.A.; Khan, H. Biofunctional beverage: Antihyperglycemic effect of green tea in alloxan induced diabetic rabbits. Curr. Bioact. Compd., 2017, 15(1), 120-124.
[4]
Butt, M.S.; Imran, A.; Sharif, M.K.; Ahmad, R.S.; Xiao, H.; Imran, M.H.A.R. Black tea polyphenols: A mechanistic treatise. Crit. Rev. Food Sci. Nutr., 2014, 54(8), 1002-1011.
[http://dx.doi.org/10.1080/10408398.2011.623198]
[5]
Vuong, Q.V.; Stathopoulos, C.E.; Nguyen, M.H.; Golding, J.B.; Roach, P.D. Isolation of green tea catechins and their utilization in the food industry. Food Rev. Int., 2011, 27(3), 227-247.
[http://dx.doi.org/10.1080/87559129.2011.563397]
[6]
Rehman, S.; Khan, H. Advances in antioxidant potential of natural alkaloids. Curr. Bioact. Compd., 2017, 13(2), 101-108.
[http://dx.doi.org/10.2174/1573407212666160614075157]
[7]
Perva-Uzunalić, A.; Škerget, M.; Knez, Ž.; Weinreich, B.; Otto, F.; Grüner, S. Extraction of active ingredients from green tea (Camellia sinensis): Extraction efficiency of major catechins and caffeine. Food Chem., 2006, 96(4), 597-605.
[http://dx.doi.org/10.1016/j.foodchem.2005.03.015]
[8]
Borse, B.B.; Kumar, H.V.; Jagan, M.R. Radical scavenging conserves from unused fresh green tea leaves. J. Agric. Food Chem., 2007, 55(5), 1750-1754.
[http://dx.doi.org/10.1021/jf063141e]
[9]
Xi, J.; Shen, D.; Zhao, S.; Lu, B.; Li, Y.; Zhang, R. Characterization of polyphenols from green tea leaves using a high hydrostatic pressure extraction. Int. J. Pharm., 2009, 382(1), 139-143.
[http://dx.doi.org/10.1016/j.ijpharm.2009.08.023]
[10]
Awan, K.A.; Butt, M.S.; Haq, I.; Suleria, H.A.R. Investigating the antioxidant potential of garlic (Allium sativum) extracts through different extraction modes. Curr. Bioact. Compd., 2017, 15(1), 45-50.
[11]
Carloni, P.; Tiano, L.; Padella, L.; Bacchetti, T.; Customu, C.; Kay, A.; Damiani, E. Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food Res. Int., 2013, 53(2), 900-908.
[http://dx.doi.org/10.1016/j.foodres.2012.07.057]
[12]
Dong, J.J.; Ye, J.H.; Lu, J.L.; Zheng, X.Q.; Liang, Y.R. Isolation of antioxidant catechins from green tea and its decaffeination. Food Bioprod. Process., 2011, 89(1), 62-66.
[http://dx.doi.org/10.1016/j.fbp.2010.02.003]
[13]
Gorjanović, S.; Komes, D.; Pastor, F.T.; Belščak-Cvitanović, A.; Pezo, L.; Hečimović, I.; Sužnjević, D. Antioxidant capacity of teas and herbal infusions: Polarographic assessment. J. Agric. Food Chem., 2012, 60(38), 9573-9580.
[http://dx.doi.org/10.1021/jf302375t]
[14]
Hajimahmoodi, M.; Hanifeh, M.; Oveisi, M.R.; Sadeghi, N.; Jannat, B. Determination of total antioxidant capacity of green teas by the ferric reducing/antioxidant power assay. J. Environ. Health Sci. Eng., 2008, 5(3), 167-172.
[15]
Ružić, I.; Škerget, M.; Knez, Ž. Potential of phenolic antioxidants. Acta Chim. Slov., 2010, 57(2), 263-271.
[16]
Manian, R.; Anusuya, N.; Siddhuraju, P.; Manian, S. The antioxidant activity and free radical scavenging potential of two different solvent extracts of Camellia sinensis (L.) O. Kuntz, Ficus bengalensis L. and Ficus racemosa L. Food Chem., 2008, 107(3), 1000-1007.
[http://dx.doi.org/10.1016/j.foodchem.2007.09.008]
[17]
Mason, R.L.; Gunst, R.F.; Hess, J.L. Statistical Design and Analysis of Experiments; John Wiley & Sons, Inc.: Hoboken, NJ, USA, 2003.
[http://dx.doi.org/10.1002/0471458503]
[18]
Drużyńska, B.; Stępniewska, A.; Wołosiak, R. The influence of time and type of solvent on efficiency of the extraction of polyphenols from green tea and antioxidant properties obtained extracts. Acta Sci. Pol. Technol. Aliment., 2007, 6(1), 27-36.
[19]
Komes, D.; Horžić, D.; Belščak, A.; Ganić, K.K.; Vulić, I. Green tea preparation and its influence on the content of bioactive compounds. Food Res. Int., 2010, 43(1), 167-176.
[http://dx.doi.org/10.1016/j.foodres.2009.09.022]
[20]
Bastos, D.H.; Saldanha, L.A.; Catharino, R.R.; Sawaya, A.; Cunha, I.B.; Carvalho, P.O.; Eberlin, M.N. Phenolic antioxidants identified by ESI-MS from yerba maté (Ilex paraguariensis) and green tea (Camelia sinensis) extracts. Molecules, 2007, 12(3), 423-432.
[http://dx.doi.org/10.3390/12030423]
[21]
Kaur, C.D.; Saraf, S. Photochemoprotective activity of alcoholic extract of Camellia sinensis. Int. J. Pharmacol., 2011, 7(3), 400-404.
[http://dx.doi.org/10.3923/ijp.2011.400.404]
[22]
Rusak, G.; Komes, D.; Likić, S.; Horžić, D.; Kovač, M. Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chem., 2008, 110(4), 852-858.
[http://dx.doi.org/10.1016/j.foodchem.2008.02.072]
[23]
Keypour, S.; Mirzania, F.; Farimani, M.M. Antioxidant activity, total flavonoid and phenolic contents of three different extracts of Hyrcanian Reishi. Curr. Bioact. Compd., 2017, 15(1), 109-113.
[24]
Lin, S.D.; Mau, J.L.; Hsu, C.A. Bioactive components and antioxidant properties of γ-aminobutyric acid (GABA) tea leaves. Lebensm. Wiss. Technol., 2012, 46(1), 64-70.
[http://dx.doi.org/10.1016/j.lwt.2011.10.025]
[25]
Gramza, A.; Pawlak-Lemanska, K.; Korczak, J.; Wasowicz, E.; Rudzinska, M. Tea extracts as free radical scavengers. Pol. J. Environ. Stud., 2005, 14(6), 861-867.
[26]
Suleria, H.A.; Butt, M.S.; Khalid, N.; Sultan, S.; Raza, A.; Aleem, M.; Abbas, M. Garlic (Allium sativum): Diet based therapy of 21st century-A review. Asian Pac. J. Trop. Dis., 2015, 5(4), 271-278.
[http://dx.doi.org/10.1016/S2222-1808(14)60782-9]
[27]
Abbas, M.; Saeed, F.; Anjum, F.M.; Afzaal, M.; Tufail, T.; Bashir, M.S.; Ishtiaq, A.; Hussain, S.; Suleria, H.A. Natural polyphenols: An overview. Int. J. Food Prop., 2017, 20(8), 1689-1699.
[http://dx.doi.org/10.1080/10942912.2016.1220393]
[28]
Suleria, H.A.; Khalid, N.; Sultan, S.; Raza, A.; Muhammad, A. Functional and nutraceutical bread prepared by using aqueous garlic extract. Internet J. Food Safety., 2015, 17, 10-20.
[29]
Suleria, H.A.; Butt, M.S.; Anjum, F.M.; Saeed, F.; Khalid, N. Onion: nature protection against physiological threats. Crit. Rev. Food Sci. Nutr., 2015, 55(1), 50-66.
[http://dx.doi.org/10.1080/10408398.2011.646364]


Rights & PermissionsPrintExport Cite as

Article Details

VOLUME: 15
ISSUE: 5
Year: 2019
Page: [540 - 546]
Pages: 7
DOI: 10.2174/1573407214666180507120228
Price: $58

Article Metrics

PDF: 13

Special-new-year-discount