Scientific journal

53 2014

Journal of Food and Nutrition Research
Summary No. 3 / 2014

Mihelj, T. – Belščak-Cvitanović, A. – Komes, D. – Horžić, D. – Tomašić, V.
Bioactive compounds and antioxidant capacity of yellow Yinzhen tea affected by different extraction conditions
Journal of Food and Nutrition Research, 53, 2014, No. 3, s. 278-290

Draženka Komes, Department of Food Processing and Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia. Tel.: +385 1 4826 250, fax: +385 1 4826 251, e-mail:

Summary: Tea is one of the most popular beverages consumed worldwide. Polyphenols in tea contribute to its health benefits possessing high antioxidant, anticarcinogenic and antiallergic activity. The aim of this study was to examine the effect of ethanol concentration, tea forms and storage duration on polyphenols and methylxanthines composition, as well as antioxidant capacity of yellow Yinzhen tea. Total polyphenol, flavonoid concentration and antioxidant capacity were measured spectrofotometrically, while individual catechins and methylxanthines were identified and quantified using high performance liquid chromatography with photodiode array detector (HPLC-PDA). DPPH (reduction of 1,1-diphenyl-2-picrylhidrazyl), ABTS•+ (reaction of 2,2-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and FRAP (reaction with iron(III)tripyridyltriazine) assays were applied to determine the antioxidant capacity. The highest polyphenol concentration and antioxidant capacity were determined in 75% ethanol tea extract stored for 24 h. The application of lower ethanol concentration (50% or less) was the most efficient in individual catechins extraction. The most abundant catechin was epigallocatechin gallate (from 12.60 ± 0.1 mg·l-1 to 416.01 ± 2.70 mg·l-1), followed by the epigallocatechin (from 1.59 ± 0.10 mg·l-1 to 264.92 ± 2.43 mg·l-1).

Keywords: Yinzhen tea; ethanol; storage duration; polyphenols; methylxantines

  (pdf, 270.93 Kb, 1615x)