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.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Almajano, M. P., Carbó, R., Lopéz-Jiménez, J. A., Gordon, M. H. 2008. Antioxidant and antimicrobial activities of tea infusions. Food Chemistry, vol. 108, no. 1, p. 55-63. https://doi.org/10.1016/j.foodchem.2007.10.040 DOI: https://doi.org/10.1016/j.foodchem.2007.10.040

Árvay, J., Hauptvogl, M., Tomáš, J., Harangozo, Ľ. 2015. Determination of mercury, cadmium and lead contents in different tea and teas infusions (Camellia sinensis L.). Potravinarstvo, vol. 9, no. 1, p. 398-402. https://doi.org/10.5219/510 DOI: https://doi.org/10.5219/510

Bae, I. K., Ham, H. M., Jeong, M. H., Kim, D. H., Kim, H. J. 2015. Simultaneous determination of 15 phenolic compounds, and caffeine in teas and mate using RP-HPLC/UV detection: Method development and optimalization of extraction process. Food Chemistry, vol. 172, p. 469-475. https://doi.org/10.1016/j.foodchem.2014.09.050 PMid:25442580 DOI: https://doi.org/10.1016/j.foodchem.2014.09.050

Balentine, D. A., Wiseman, S. A., Bouwens, L. C. 1997. The chemistry of tea flavonoids. Critical Reviews in Food Science and Nutrition, vol. 37, no. 8, p. 693-704. https://doi.org/10.1080/10408399709527797 PMid:9447270 DOI: https://doi.org/10.1080/10408399709527797

da Silva Pinto, M. 2013. Tea: a new perspective on health benefits. Food Research International, vol. 53, no. 2, p. 558-567. https://doi.org/10.1016/j.foodres.2013.01.038 DOI: https://doi.org/10.1016/j.foodres.2013.01.038

FAO. 2015. World tea production and trade Current and future development. Food and Agriculture Organisation. Report. [online] s.a. [cit. 2017-01-17] Available at: http://www.fao.org/3/a-i4480e.pdf.

Farmakopea Polska, V. 1999. 5th ed. Warszawa : PTFarm., p. 880-881. ISBN: 83-88157-04-3.

Godočíková, L., Ivanišová, E., Árvay, J., Petrová, J., Kačániová, M. 2016. The comparison of biological activity of chocolates made by different technological procedures. Potravinarstvo, vol. 10, no. 1, p. 316-322. https://doi.org/10.5219/628 DOI: https://doi.org/10.5219/628

Halliwell, B. 2012. Free radical and antioxidants: Updating a personal view. Nutrition Reviews, vol. 70, no. 5, p. 257-265. https://doi.org/10.1111/j.1753-4887.2012.00476.x PMid:22537212 DOI: https://doi.org/10.1111/j.1753-4887.2012.00476.x

Hollman, P. C. H., Cassidy, A., Comte, B., Heinonen, M., Richelle, E. 2011. The biological relevance of direct antioxidant effects of polyphenols for cardiovascular health in humans is not established. Journal of Nutrition, vol. 141, no. 5, p. 989-1009. https://doi.org/10.3945/jn.110.131490 PMid:21451125 DOI: https://doi.org/10.3945/jn.110.131490

Chung, F. L., Schwartz, J., Herzog, C. R., Yang, Y. M. 2003. Tea and cancer prevention: Studies in animals and humans. Journal of Nutriion, vol. 133, no. 10, p. 3268-3274. DOI: https://doi.org/10.1093/jn/133.10.3268S

Jeszka-Skowron, M., Krawczyk, M., Zgola-Grześkowiak, A. 2015. Determination of antioxidant aktivity, rutin, quercetin, phenolic acids and trace elements in tea infusions: Influence of citric acid addition on extraction of metals. Journal of Food Composition and Analysis, vol. 40, p. 70-77. https://doi.org/10.1016/j.jfca.2014.12.015 DOI: https://doi.org/10.1016/j.jfca.2014.12.015

Kuriyama, S., Shimazu, T., Ohmori, K., Kikuchi, N., Nakaya, N., Nishino, Y., Tsubono, Y., Tsuji, I. 2015. Green tea consumption and mortality due to cardiovascular disease, cancer, and all causes in Japan: the Ohsaki study. The Journal of thr Americam Medical Association, vol. 296, no. 10, p. 1255-1265. DOI: https://doi.org/10.1001/jama.296.10.1255

Marcos, A., Fisher, A., Rea, G., Hill, S. J., 1998. Preliminary study using trace element concentrations and a chemometrics approach to determine geographical origin of tea. Journal of Analytical Atomic Spectrometry, vol. 13, p. 521-525. https://doi.org/10.1039/a708658j DOI: https://doi.org/10.1039/a708658j

Murakami, A. N. N., Amboni, R. D. M. C., Prudencio, E. S., Amante, E. R., Zanotta, L. M., Maraschin, M. 2013. Concentration of phenolic compounds in aqueous mate (Ilex paraguariensis A. St. Hil) extracts through nanofiltration. Food Chemistry, vol. 44, no. 10, p. 60-65. https://doi.org/10.1016/j.foodchem.2013.02.119 PMid:23768327 DOI: https://doi.org/10.1016/j.foodchem.2013.02.119

Nechuta, S., Shu, X. O., Li, H. L., Yang, G., Ji, B. T., Xiang, Y. B., Cai, H., Chow, W. H., Gao, Y. T., Zheng, W. 2012. Prospective cohort study of tea consumption and risk of digestive system cancers: results from the Shanghai Women's Health Study. The American Journal of Clinical Nutrition, vol. 96, no. 5, p. 1056-1063. https://doi.org/10.3945/ajcn.111.031419 PMid:23053557 DOI: https://doi.org/10.3945/ajcn.111.031419

Nováková, L., Spáčil, Z., Sifrtová, M., Opletal, L., Solich, P. 2010. Rapid qualitative and quantitative ultra high performance liquid chromatography method for simultaneous analysis of twenty nine common phenolic compounds of various structures. Talanta, vol. 80, no. 5, p. 1970-1979. https://doi.org/10.1016/j.talanta.2009.10.056 PMid:20152441 DOI: https://doi.org/10.1016/j.talanta.2009.10.056

Oh, J., Jo, H., Cho, A. R., Kim, S. J., Han, J. 2013. Antioxidant and antimicrobial activities of various leafy herbal teas. Food Control, vol. 31, no. 2, p. 403-409. https://doi.org/10.1016/j.foodcont.2012.10.021 DOI: https://doi.org/10.1016/j.foodcont.2012.10.021

Prieto, P., Pineda, M., Aguilar, M. 1999. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Analytical Biochemistry, vol. 269, no. 2, p. 337-341. https://doi.org/10.1006/abio.1999.4019 PMid:10222007 DOI: https://doi.org/10.1006/abio.1999.4019

Rahim, A. A., Nofrizal, S., Saad, B. 2014. Rapid tea catechins and caffeine determination by HPLC using microwave-assisted extraction and silica monolithic column. Food Chemistry, vol. 147, p. 262-268. https://doi.org/10.1016/j.foodchem.2013.09.131 PMid:24206716 DOI: https://doi.org/10.1016/j.foodchem.2013.09.131

Re, R. N., Pellegrini, A., Pannala, M., Yang, R., Rice-Evans, C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, vol. 26, no. 9-10, p. 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3 DOI: https://doi.org/10.1016/S0891-5849(98)00315-3

Scholz, S., Williamson, G. 2007. Interaction affecting the bioavailability of dietary polyphenols in vivo. International Journal of Vitamin and Nutrition Research, vol. 77, no. 3, p. 224-235. https://doi.org/10.1024/0300-9831.77.3.224 PMid:18214024 DOI: https://doi.org/10.1024/0300-9831.77.3.224

Sharangi, A. B. 2009. Medicinal and therapeutic potentialities of tea (Camellia sinensis, L.) - a review. Food Research International, vol. 42, no. 5-6, p. 529-535. https://doi.org/10.1016/j.foodres.2009.01.007 DOI: https://doi.org/10.1016/j.foodres.2009.01.007

Singleton, V. L., Rossi, J. A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Agricultural, vol. 16, p. 144-158.

Tsai, Y. S., Wang, H. F., Ou, A. S. M. 2008. Biological Functions and Manufacturing of GABA Tea. In Ho et al. Tea and tea products: Chemistry and health-promoting properties. United States : CRC Press. 320 p. ISBN-10: 0849380820. https://doi.org/10.1201/9781420008036.ch4 DOI: https://doi.org/10.1201/9781420008036.ch4

Wang, G., Helliwell, K. 2001. Determination of flavonols in green and black tea leaves and green tea infusions by high-performance liquid chromatography. Food Research International, vol. 34, no. 2-3, p. 223-227. https://doi.org/10.1016/S0963-9969(00)00156-3 DOI: https://doi.org/10.1016/S0963-9969(00)00156-3

Wang, H., Chen, L. G., Xu, Y., Zeng, Q. L., Zhang, X. P., Zhao, Q. 2011. Dynamic microwave-assisted extraction coupled on-line with clean-up for determination of caffeine in tea. LWT - Food Science and Technology, vol. 44, no. 6, p. 1490-1495. https://doi.org/10.1016/j.lwt.2011.01.015 DOI: https://doi.org/10.1016/j.lwt.2011.01.015

Willett, W. C. 2002. Balancing life-style and genomics research for disease prevention. Science, vol. 292, no. 5568, p. 695-698. https://doi.org/10.1126/science.1071055 PMid:11976443 DOI: https://doi.org/10.1126/science.1071055

Yao, L. H., Jiang, Y. M., Shi, J., Tomás-Barberán, F. A., Datta, N., Singanusong, R. 2004. Flavonoids in food and their health benefits. Plant Food and Human Nutrition, vol. 59, no. 3, p. 113-122. https://doi.org/10.1007/s11130-004-0049-7 PMid:15678717 DOI: https://doi.org/10.1007/s11130-004-0049-7

Yi, T., Zhu, L., Peng, W. L., He, X. C., Chen, H. L., Li, J., Yu, T., Liang, Z. T, Thao, Z. Z., Chen, H. B. 2015. Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis. LWT - Food Science and Technology, vol. 62, no. 1, p. 194-201. https://doi.org/10.1016/j.lwt.2015.01.003 DOI: https://doi.org/10.1016/j.lwt.2015.01.003

Downloads

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

Most read articles by the same author(s)

<< < 1 2 3 4 5 > >>