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Total phenol content, Anti-inflammatory, Anti-allergic and Antioxidant activity in differently processed Camellia Sinensis of Bangladesh


Nazma Shaheen *1, Kazi Turjaun Akhter1, Ishrat Nourin Khan1 and Nafis Md. Irfan1

1Institute of Nutrition and Food Science (INFS), University of Dhaka, Dhaka 1000, Bangladesh

ABSTRACT: The aim of present study is to investigate Total phenol content (TPC), Anti-inflammatory, Anti-allergic and Antioxidant activity (AA) in differently processed Camellia Sinensis (tea) of Bangladesh. TPC varied in the range of 1056.74 (branded tea) – 2348.60 (green tea) mg GAE/g respectively. Radical scavenging activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) was found in the range of 1269.91- 2432.76 µmol TE/ g while total Oxygen Radical Absorbance Capacity (ORAC) value in the range of 1262.81- 2834.51 µmol TE/g. Both green and organic tea showed highest ORAC value when brewed for 5 min in boiling water extract while tea BT-2 and branded (mirzapur) tea exhibited highest ORAC value for 10 min brewing. Anti-inflammatory activity potential was found in the order of green tea> tea BT-2> organic tea> branded tea where both green and organic tea exhibited dose-response relationship. Anti-allergic activity ranged from (60.9-83%) with highest and lowest in green and branded tea respectively.

KEYWORDS: Anti-inflammatory activity, Anti-allergic activity, Antioxidant activity, Total phenol content, Bangladeshi tea

CORRESPONDENCE:Nazma Shaheen

 

 
 
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