Research Article | Volume: 4, Issue: 3, May-June, 2016

Ten different brewing methods of green tea: comparative antioxidant study

Naila Safdar Amina Sarfaraz Zehra Kazmi Azra Yasmin   

Open Access   

Published:  Jun 21, 2016

DOI: 10.7324/JABB.2016.40306

In this study, three brands of green tea collected from different markets of Rawalpindi, Pakistan were screened to identify best brewing method for green tea preparation and characterize their antioxidant potential. Brand A, brand B and non-branded green tea were examined for antioxidant potential by DPPH (1,1-Diphenyl-2-picrylhydrazyl) radical scavenging assay and reducing power method. Samples were prepared by ten different recipes used in different cultures. Distilled water and ethanol were used as solvent. Three brewing methods with highest, lowest and moderate antioxidant activities were identified and analyzed for phytochemical constituents such as phenolic compounds, flavonoids, tannins, saponins, proteins, alkaloids and steroids. Cold cocktail showed highest antioxidant activity (85.9%), soft infusion showed moderate (70.6%) while hard infusion indicated lowest antioxidant potential (59.9%)amongst all the green tea brands tested. Phenolic compounds, tannins and proteins were found in all tea types with varying strength due to different brewing method. Alkaloids were not present in any type of green tea while steroids were found in brand A and B.

Keyword:     Camellia sinensis phytoconstituents antioxidant assay brewing methods Cold Cocktail.


Safdar N, Sarfaraz A, Kazmi Z, Yasmin A. Ten different brewing methods of green tea: comparative antioxidant study. J App Biol Biotech. 2016; 4 (03): 033-040. DOI: 10.7324/JABB.2016.40306

Copyright: Author(s). This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

HTML Full Text

1. Qadir MFA, Al-Shawi NN. Effects of aqueous green tea extract on ethanol-induced gastric ulcer in rats. Pharmacie Globale International Journal of Comprehensive Pharmacy. 2014; 3: 1-4.

2. Chan EWC, Wong SK. Herbs and herbal teas with antioxidant properties comparable to or superior than those of camellia sinensis. International Journal of Pharmacognosy.2015; 2: 33-37

3. Flayyih MT, Yousif HS Subhi IM. Antimicrobial effects of black tea (Camellia sinensis) on Pseudomonas aeruginosa isolated from eye infection. Iraqi Journal of Science. 2013; 45: 255-265.

4. Ali N, Roshdy E, SabryM, Al-Hendy A.In Green Tea: Varieties, Production and Health Benefits, Ed by W. Wu (p. 34) Nova Science Publishers Inc; 2013.

5. Li P, Huo L, Su W, Lu R, Deng C, Liu L, He C. Free radical-scavenging capacity, antioxidant activity and phenolic content of Pouzolzia zeylanica. Journal of the Serbian Chemical Society. 2011; 76(5): 709-717.

6. Jain A, Ojha V, Kumar G, Karthik L, Rao KVB. Phytochemical composition and antioxidant activity of methanolic extract of Ficus benjamina (Moraceae) leaves. Research Journal of Pharmacy and Technology. 2013; 6(11): 1184-1189.

7. Yashin A, Yashin Y, Nemzer B. Determination of antioxidant activity in tea extracts, and their total antioxidant content. American Journal of Biomedical Sciences.2011; 3(4): 322-335.

8. Jang HD, Chang KS, Huang YS, Hsu CL, Lee SH, Su MS. Principal phenolic phytochemicals and antioxidant activities of three Chinese medicinal plants. Food Chemistry. 2007; 103:749-756.

9. Tariq AL, Reyaz AL. Phytochemical analysis of Camellia sinensis Leaves. International Journal of Drug Development and Research. 2012; 4: 311-316.

10. Balsaraf S, Chole R. Green tea: its potential health implications and other benefits. International Journal of Nutrition, Pharmacology, Neurological Diseases. 2015; 5: 46- 49.

11. Preedy V.R. (Ed.) Tea in Health and Disease Prevention. (pp19-30) Academic Press; 2012.

12. Venditti E, Bacchetti T, Tiano L, Carloni P, Greci L, Damiani E. Hot vs. cold water steeping of different teas: do they affect antioxidant activity? Food Chemistry. 2010; 119:1597-1604.

13. Adnan M, Ahmed A, Khalid N, Hayat I, Ahmed I. Chemical composition and sensory evaluation of tea (Camellia sinensis) commercialized in Pakistan. Pakistan Journal of Botany. 2013; 45: 901-907.

14. Moraes-de-Souza RA, Oldoni TLC, Regitano-d’Arce MAB, Alencar SM. Antioxidant activity and phenolic composition of herbal infusions consumed in Brazil. Ciencia Y. Technolgia Alimentaria. 2008; 6:41-47.

15. Raghavendra M, Reddy AM, Yadav PR, Raju AS Kumar LS. Comparative studies on the in vitro antioxidant properties of methanolic leafy extracts from six edible leafy vegetables of India. Asian Journal of Pharmaceutical and Clinical Research.2013; 6: 96-99.

16. Tiwari P, Kumar B, Kaur M, Kaur G, Kaur H. Phytochemical screening and extraction: a review. Internationale Pharmaceutica Sciencia. 2011; 1: 98-106.

17. Hininger-Favier I, Benaraba R, Coves S, Anderson RA, Roussel AM. Green tea extract decreases oxidative stress and improves insulin sensitivity in an animal model of insulin resistance, the fructose-fed rat. The Journal of the American College of Nutrition.2009; 28: 355-361.

18. Tao L, Forester SC, Lambert JD. The role of reactive oxygen species in (-)-epigallocatechin-3-gallat (EGCG)-induced cell growth inhibition and apoptosis in oral cancer cells. Cancer Research. 2012; 72: 5436-5436.

19. Armoskaite V, Ramanauskiene K, Maruska A, Razukas A, Dagilyte A, Baranauskas A, Briedis V. The analysis of quality and antioxidant activity of green tea extracts. Journal of Medicinal Plants Research. 2011; 5: 811-816.

20. Tran J. Green tea: a potential alternative anti-infectious agent catechins and viral infections. Advances in Anthropology. 2013; 3: 198-202.

21. Kaur L, Jayasekera S, Moughan PJ. In Antioxidant Quality of Tea (Camellia sinensis) as Affected by Environmental Factors. Ed. By V. Preedy, (p121) Academic Press; 2014.

22. Afify M, Shalaby EA, El-Beltagi HS. Antioxidant activity of aqueous extracts of different caffeine products. Notulae Botanicae Horti Agrobotanici Cluj-Napoca.2011; 39: 117-123.

23. Park YS, Lee MK, Heo BG, Ham KS, Kang SG, Cho JY, Gorinstein S. Comparison of the nutrient and chemical contents of traditional Korean Chungtaejeon and green teas. Plant Foods for Human Nutrition.2010; 65: 186-191.

24. Vaquero MJR, Serravalle LT, De-Nadra MM, De-Saad AS. Antioxidant capacity and antibacterial activity of phenolic compounds from Argentinean herbs infusions. Food Control,2010; 21: 779-785.

25. Karori SM, Wachira FN, Wanyoko JK. Ngure RM. Antioxidant capacity of different types of tea products. African Journal of Biotechnology. 2007; 6: 2287-2296.

Article Metrics

141 Absract views 271 PDF Downloads 412 Total views

Related Search

By author names

Citiaion Alert By Google Scholar