Abstract

COMPARISION OF TOTAL POLYPHENOLICS AND INVITRO RADICAL SCAVENGING ACTIVITY AMONG DIFFERENT BRANDS OF GREEN TEA

Devadasu Ch.*, Srinivasa Babu P., Hemanth N., Tejaswi K., Tejaswi B., Vivek K., Madhuri Y.

ABSTRACT

The aim of the research work is to determine total polyphenolic content present in different available brands of green tea and to evaluate their in-vitro radical scavenging activity by analytical methods using DPPH method and correlation analysis among the different brands of green tea. Three different brands of green tea bags were analyzed and compared and three infusions prepared from traditional dry green tea leaves, by visible spectrophotometric method using pyrogallol as standard. The reduction of Folin Ciocalteu reagent by phenolic ion will change its solution color into blue. The reduction of complex will increase when the extract contain more phenolic compounds. Thus, the color will be darker and the absorbance will be higher. The total phenolic content was found to contain about 23.45 %, 32.45 % and 21.22% for brand I, brand II and brand III respectively. The difference between the amount of phenolic materials present before and after addition of hide-powder represents the amount of tannins present. The percentage of tannins was estimated and found to contain 11.66%, 13.72% and 12.32 % for brand I, brand II and brand III respectively. The reduction capability of the DPPH radical is determined by the decrease in its absorbance at 517 nm induced by antioxidants, highest % scavenging activity was observed for brand II and IC50 values of the selected brands were found to contain not less than 221μg/ml. The total polyphenolic content and the antioxidant activity of the leave extracts had significant correlation.

Keywords: Green tea, DPPH Method, Polyphenolic content, Antioxidant activity, scavenging activity.