Polyphenolic Compoudsand AntioxidativeActivity of the Shan Tea (Camellia sinensisvar.Shan)

Received: 02-03-2017

Accepted: 15-05-2017

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Issue: Vol. 15 No. 4 (2017)

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KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Khoa, G., Thuat, B., Manh, N., & Duez, P. (2024). Polyphenolic Compoudsand AntioxidativeActivity of the Shan Tea (Camellia sinensisvar.Shan). Vietnam Journal of Agricultural Sciences, 15(4), 409–418. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/371

Polyphenolic Compoudsand AntioxidativeActivity of the Shan Tea (Camellia sinensisvar.Shan)

Giang Trung Khoa (*) 1 , Bui Quang Thuat 2 , Ngo Xuan Manh 1 , P Duez 3

  • 1 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam
  • 2 Viện Công nghiệp thực phẩm
  • 3 Viện Dược, Đại học Tự do Bruxelles

    • Keywords

    Polyphenol, catechin, caffeine, antioxidative activity, Shan tea, Camellia sinensis var. Shan

    Abstract


    In this study, four raw material types (bud with two young leaves, B type, C type ,and old tea leaves) of the Shan tea were examined for polyphenols, caffeine, gallic acid and antioxidative activity. The results indicated that the content of these compounds varied tremendously with raw material types. The younger the material was, the higher the levels of these components were, and vice versa. In the material types examined, the total content of polyphenol, catechins, caffeine and gallic acid ranged from 13.3% dry weight (DW) to 26.1% DW, 9.63% DW to 21.54% DW, 1.3% DW to 4.1% DW, 0.07% DW to 0.89% DW, respectively. With regard to catechins, the content of these compouds was in the decreasing oder: EGCG > EGC > ECG > EC > C. In addtition, the antioxidant activity was closely correlated with the total polyphenol content (r2= 0.9852) and the total catechin content (r2= 0.8986). Moreover, the antioxidant activity was also strongly dependent on the age of materials (bud with two young leaves > B type > C type > old tea leaves).

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