The purpose of this paper was to determine total polyphenols (TP), total flavonoids (TF) and (-)-epigallocatechin gallate (EGCG) in five commercial tea extracts and in their infusions at various temperatures (95-60°C) and brewing times (5-30 min).
TP was determined by the Folin–Ciocalteu method, TF by the aluminium chloride colorimetric method and EGCG by HPLC method.
The results showed that White tea – Silver needle had the highest content of TP and EGCG when extracted, but its infusions had very poor concentrations of these compounds. Green tea infusion was better source of TP and EGCG than white or black tea, although its extract did not contain a very high amount of TP compared to the latter two types. Black tea extract had a relatively high content of TP and TF in its extract. Its infusions as well contained higher concentrations of TP than white tea, but lower concentrations of EGCG than all studied teas.
Increasing infusion time and temperature does not necessarily increase the concentration, according to the results. To the authors’ knowledge, this is the first report on comparing these types of tea, especially the white tea, with other well-known teas under various infusion conditions. The extraction of the white tea leaves was also not found in previous works.
The authors thank the Research Affairs team of Damascus University for the financial support. They thank Hasan Kellawi for his fruitful discussion of the manuscript. They also thank Manal Daghestani for her analytical assistance.
AlHafez, M., Kheder, F. and AlJoubbeh, M. (2014), "Polyphenols, flavonoids and (-)-epigallocatechin gallate in tea leaves and in their infusions under various conditions", Nutrition & Food Science, Vol. 44 No. 5, pp. 455-463. https://doi.org/10.1108/NFS-10-2013-0119Download as .RIS
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