Methylxanthines and catechines in different teas (Camellia sinensis L. Kuntze) - influence on antioxidant properties

Authors

  • Július Árvay Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry. Tr. A. Hlinku 2, 949 76, Nitra
  • Martin Hauptvogl Slovak University of Agriculture, Faculty of European Studies and Regional Development, Department of Sustainable Development, Tr. A. Hlinku 2, 949 76 Nitra
  • Eva Ivanišová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Plant Storage and Processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Ivana Tirdiľová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslava Hrstková Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra
  • Daniel Bajčan Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Lazor Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Chemistry, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/796

Keywords:

methylxantines, catechines, Camellia sinensis L., tea, antiox

Abstract

In general, there are four basic types of tea: green (not fermented), black (fermented), oolong and white tea (partially fermented). The differences among these types are in the processing technology, which is largely reflected in their chemical composition. The most influential factor that significantly affects the quality and quantity of substances (biologically active) is the processing temperature, which causes changes in the composition (isomerization and/or transformation). The present paper focuses on monitoring content of three methylxanthines - alkaloids (caffeine, theophylline and theobromine), and seven flavan-3-ols - catechins ((+)-catechin (C), (-)-catechin-3-gallate (C-3-G), (-)-epicatechin (EC), (-)-epicatechin-3-gallate (EC-3-G), (-)-epigallocatechin-3-gallate (EGC-3-G), (-)-gallocatechin (GC) and (-)-gallocatechin-3-gallate (GC 3-G)), which are characteristic for tea. Attention was also given to the assessment of selected antioxidant parameters using spectrophotometric procedures (ABTS - radical cation decolorization assay and Phosphomolybdenum reducing antioxidant power assay) in relation to the determined substances using RP-HPLC/DAD analysis. Based on the results obtained, it can be concluded that a type of tea clearly affects the quality and quantity of the substances that have a positive impact on the consumer's health, significantly reflected in the levels of antioxidant active substances determined by the spectrophotometric procedures. The highest content of methylxanthin, catechins, polyphenols and antioxidant substances was recorded in the green tea sample GT3. The highest content of flavonoids and phenolic acids was recorded in the Pu-erh tea sample PT 5.

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Published

2017-07-04

How to Cite

Árvay, J. ., Hauptvogl, M. ., Ivanišová, E. ., Tirdiľová, I. ., Hrstková, M. ., Bajčan, D. ., & Lazor, P. . (2017). Methylxanthines and catechines in different teas (Camellia sinensis L. Kuntze) - influence on antioxidant properties. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 510–516. https://doi.org/10.5219/796

Issue

Vol. 11 No. 1 (2017): Potravinarstvo Slovak Journal of Food Sciences

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