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Original Article

J App Pharm Sci. 2015; 5(9): 100-105


Polyphenolic contents of some instant tea brands and their anti-oxidant activities

Patricia Odumosu, Stephen Ojerinde, Myrrh Egbuchiem.




Abstract

Tea which is one of the most widely consumed beverages after water, contains diverse polyphenols such as flavonoids and other catechins. These polyphenols confer anti-oxidant properties on tea with the capacity to slow down or prevent oxidation of other molecules. Ten instant tea brands were tested for purity and anti-oxidant properties. Qualitative tests for anti-oxidant activities were visualized by thin layer chromatography (TLC) and DPPH (2, 2-diphenyl-1-picrylhydrazyl) spray. The extent of purity was determined by tests for extractable matter, ash values and moisture content whereas total polyphenolic content was determined by the colorimetric method using Folin-Ciocalteu reagent. Antioxidant activity was determined by DPPH free radical scavenging assay using rutin, vitamin C and gallic acid as standards. The test with TLC-DPPH spray showed that all ten brands had anti-oxidant components and the tea with the highest total phenolic content had a value of 360.62 ± 31.47mg GAE/g whereas the lowest was 150.76 ± 23.13mg GAE/g in contrast to 33.24 ± 15.89 and 6.47 ± 1.20mg RE/g for flavonoid content. The tea (black tea) with the most potent anti-oxidant activity had a potency value of 5.90 while the least potent (green tea) had a value of 4.20. The results are suggestive of good antioxidant properties of instant tea.

Key words: Instant tea, DPPH, anti-oxidant assay, polyphenol and flavonoid contents, radical scavenging






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