Effect of Catechin and Phenolic Composition on the Antioxidant Capacities of Different Types of Tea (Camellia sinensis)
DOI:
https://doi.org/10.22146/ijp.22118Keywords:
green and black tea antioxidant, catechins in green and black tea, theaflavins and thearubigins, tea's phenols and flavonoidsAbstract
Medicinal plants are the world's most abundant source of organic compounds and are used as pharmaceutical intermediates. Tea (Camellia sinensis) is the world's most popular beverage, using various processing methods, six different types of tea have been produced—black, green, oolong, white, dark, and yellow—with distinct flavors and aromas. The nature of the final product is determined by the reactions that occur during the manufacturing process. This will affect the chemical composition, color, aroma, and taste. The bulk of tea produced worldwide falls into one of three categories: fermented (black tea), semi-fermented (green tea), or unfermented (green tea). The fermentation processes can affect the chemical composition since catechins in the green tea can be condensed to theaflavins in the black tea due to the oxidation processes. This will affect the antioxidant activities of tea as well as other pharmacological activities. Several researches studied the differences in these activities between different types of tea. In this review several studies are searched to compare their results about the chemical composition of different types of tea (e.g., white, green, oolong, and black tea) and the relationship with their antioxidant activities. The results demonstrate that fermentation plays a crucial role in altering the polyphenol profile of tea. Catechins are the primary contributors to antioxidant capacity in green tea, whereas black tea's antioxidant activity is more dependent on theaflavins and thearubigins. Additionally all the retriviewed studies demonstrated that the green tea has higher antioxidant activity than black tea. Oolong tea, being semi-fermented, exhibits intermediate antioxidant activity
References
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49-Sun, L., Li, Q., Xiang, L., Lai, X., Zhang, W., Chen, R., ... & Sun, S. (2020). Phytochemical profiles and bioactivities of cake tea leaves obtained from the same cultivar: A comparative analysis. Natural Product Communications, 15(8), 1934578X20945505.
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60-Bonheure, D., Willson, K. C., & Clifford, M. N. (1992). Tea cultivation to consumption. Mineral Nutrition and Fertilizers. Champman and Hall, 2-6.
61-Obanda, M., Owuor, P. O., & Mang'oka, R. (2001). Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature. Food chemistry, 75(4), 395-404.
62- Cabrera, C., Giménez, R., & López, M. C. (2003). Determination of tea components with antioxidant activity. Journal of agricultural and food chemistry, 51(15), 4427-4435.
63-Han, S., Wang, Y., Fang, Z., Zhang, Y., Zeng, W., Karrar, E., Zhang, H., Jin, Q., Wu, G., & Wang, X. (2022). Effect of olive polyphenols on lipid oxidation of high fat beef during digestion. Food Research International, 161, 111843.
64- Zhu, N., Wang, M., Wei, G. J., Lin, J. K., Yang, C. S., & Ho, C. T. (2001). Identification of reaction products of (−)-epigallocatechin,(−)-epigallocatechin gallate and pyrogallol with 2, 2-diphenyl-1-picrylhydrazyl radical. Food Chemistry, 73(3), 345-349.
65- Owuor, P. O., & Obanda, M. (2007). The use of green tea (Camellia sinensis) leaf flavan-3-ol composition in predicting plain black tea quality potential. Food chemistry, 100(3), 873-884.
2- Camargo, L. E. A., Pedroso, L. S., Vendrame, S. C., Mainardes, R. M., & Khalil, N. M. (2016). Antioxidant and antifungal activities of Camellia sinensis (L.) Kuntze leaves obtained by different forms of production. Brazilian Journal of Biology, 76, 428-434.
3- Di Paola, R., Mazzon, E., Muià, C., Genovese, T., Menegazzi, M., Zaffini, R., ... & Cuzzocrea, S. (2005). Green tea polyphenol extract attenuates lung injury in experimental model of carrageenan-induced pleurisy in mice. Respiratory Research, 6, 1-13.
4- Amić, D., Davidović-Amić, D., Bešlo, D., & Trinajstić, N. (2003). Structure-radical scavenging activity relationships of flavonoids. Croatica chemica acta, 76(1), 55-61.
5-Maeda-Yamamoto, M., Inagaki, N., Kitaura, J., Chikumoto, T., Kawahara, H., Kawakami, Y., ... & Kawakami, T. (2004). O-methylated catechins from tea leaves inhibit multiple protein kinases in mast cells. The Journal of Immunology, 172(7), 4486-4492.
6- Reeves, S. G., Owuor, P. O., & Othieno, C. O. (1987). Biochemistry of black tea manufacture. Tropical Science, 27, 121-133.
7- Obanda, M., Owuor, P. O., Mang’oka, R., & Kavoi, M. M. (2004). Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour. Food Chemistry, 85(2), 163-173.
14-Wang, C., Han, J., Pu, Y., & Wang, X. (2022). Tea (Camellia sinensis): a review of nutritional composition, potential applications, and Omics Research. Applied Sciences, 12(12), 5874.
21- Beecher, G. R., Warden, B. A., & Merken, H. (1999). Analysis of tea polyphenols. Proceedings of the Society for Experimental Biology and Medicine, 220(4), 267-270.
22-Wang, H., & Helliwell, K. (2001). Determination of flavonols in green and black tea leaves and green tea infusions by high-performance liquid chromatography. Food Research International, 34, 223–227.
23-Sang, S., Lambert, J. D., Ho, C. -T., & Yang, C. S. (2011). The chemistry and biotransformation of tea constituents. Pharmacological Research, 64, 87–99.
24- Haslam, E. (2003). Thoughts on thearubigins. Phytochemistry, 64(1), 61-73.
25-Chrościńska-Krawczyk, M., Jargiełło-Baszak, M., Wałek, M., Tylus, B., & Czuczwar, S. J. (2011). Caffeine and the anticonvulsant potency of antiepileptic drugs: Experimental and clinical data. Pharmacological Report, 63, 12–18.
26-Yasuhiko A., Satoshi U., Koh-ichi S., Nobuhito H., Yoshio K., Nobuyuki Y., Tomoko Y., Junichi I., Masao I.(1995). Effect of green tea rich in γ-aminobutyric acid on blood pressure of Dahl salt-sensitive rats. Am. J. Hypertens, 8(1),74–79.
27- Chen, R., Meng, Q. J., Liu, H. X., Li, S., & Wang, C. L. (2017). Variance analysis of free amino acid composition in different kinds of tea. Food Sci. Technol, 42, 258-263.
28- Chen, C., Zhu, H., Kang, J., Warusawitharana, H. K., Chen, S., Wang, K., ... & Li, B. (2022). Comparative transcriptome and phytochemical analysis provides insight into triterpene saponin biosynthesis in seeds and flowers of the tea plant (Camellia sinensis). Metabolites, 12(3), 204.
29-Du J.Y., Bai L., Bai B.Z. (2003). The main chemical composition of tea. Agric. Technol, 23, 53–55.
30- Zhao, L. Y., Cao, C. Y., Chen, G. T., Fang, Y., & Hu, Q. H. (2011). Determination of mineral elements in two grades of three green tea varieties by ICP-AES. Spectroscopy and Spectral Analysis, 31(4), 1119-1121.
31- Guan, Q. X., Dong, W. F., Li, H. J., Wang, R., & Zou, Y. (2017). Extraction and stability of pigment from green tea. Food Ind, 38, 100-102.
32-Drivelos, S. A., Danezis, G. P., Haroutounian, S. A., & Georgiou, C. A. (2016). Rare earth elements minimal harvest year variation facilitates robust geographical origin discrimination: The case of PDO “Fava Santorinis”. Food Chemistry, 213, 238-245.
33- Zafar, K., Naeem, A., & Mirza, F. (2016). A comparative study of caffeinated beverages; tea and energy drink consumption on attention span of healthy male and female subjects. Int. J. Endorsing Health Sci. Res, 4, 22-26.
34- Yılmaz, C., Özdemir, F., & Gökmen, V. (2020). Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing. Lwt, 117, 108655.
35- Bai, L., Takagi, S., Ando, T., Yoneyama, H., Ito, K., Mizugai, H., & Isogai, E. (2016). Antimicrobial activity of tea catechin against canine oral bacteria and the functional mechanisms. Journal of Veterinary Medical Science, 78(9), 1439-1445.
36- Sun, Q.; Yan, X. History of pu’er. (2014) . Tea and comparative study for the effect of its various extracts on lipid-lowering diet. Pak. J.Pharm. Sci, 27, 1015–1022.103
38-Shao, J., Wei, Y., & Wei, X. (2022). A comprehensive review on bioavailability, safety and antidepressant potential of natural bioactive components from tea. Food Research International, 158, 111540
39-Peterson, J., Dwyer, J., Bhagwat, S., Haytowitz, D., Holden, J., Eldridge, A. L., ... & Aladesanmi, J. (2005). Major flavonoids in dry tea. Journal of Food Composition and Analysis, 18(6), 487-501.
40- Pelillo, M., Biguzzi, B., Bendini, A., Toschi, T. G., Vanzini, M., & Lercker, G. (2002). Preliminary investigation into development of HPLC with UV and MS-electrospray detection for the analysis of tea catechins. Food chemistry, 78(3), 369-374.
43-Kumar, V., Kaur, R., Aggarwal, P., & Singh, G. (2022). Underutilized citrus species: An insight of their nutraceutical potential and importance for the development of functional food. Scientia Horticulturae, 296, 110909
44-Amić, D., Davidović-Amić, D., Bešlo, D., & Trinajstić, N. (2003). Structure-radical scavenging activity relationships of flavonoids. Croatica chemica acta, 76(1), 55-61.
45-Pourmorad, F., Hosseinimehr, S. J., & Shahabimajd, N. (2006). Antioxidant activity, phenol and flavonoid contents of some selected Iranian medicinal plants. African journal of biotechnology, 5(11), 1142-1145 .
46-Ye, Y., Ai, Z., Li, R., Tian, Y., & Yang, Y. (2024). Quality analysis and antioxidant activity of different types of tea powder. Food Production, Processing and Nutrition, 6(1), 36.
47-Karori, S. M., Wachira, F. N., Wanyoko, J. K., & Ngure, R. M. (2007). Antioxidant capacity of different types of tea products. African journal of Biotechnology, 6(19).
48-Chen, Y., Lai, L., You, Y., Gao, R., Xiang, J., Wang, G., & Yu, W. (2023). Quantitative analysis of bioactive compounds in commercial teas: profiling catechin alkaloids, phenolic acids, and flavonols using targeted statistical approaches. Foods, 12(16), 3098.
49-Sun, L., Li, Q., Xiang, L., Lai, X., Zhang, W., Chen, R., ... & Sun, S. (2020). Phytochemical profiles and bioactivities of cake tea leaves obtained from the same cultivar: A comparative analysis. Natural Product Communications, 15(8), 1934578X20945505.
50-Rahman, M., Jahan, I. A., Ahmed, S., Ahmed, K. S., Roy, M., Zzaman, W., & Ahmad, I. (2021). Bioactive compounds and antioxidant activity of black and green tea available in Bangladesh. Food Res, 5(3), 107-111.
51-Izzreen, N. M. Q., & Fadzelly, M. A. (2013). Phytochemicals and antioxidant properties of different parts of Camellia sinensis leaves from Sabah Tea Plantation in Sabah, Malaysia. International Food Research Journal, 20(1), 307.
52- Zhao, C. N., Tang, G. Y., Cao, S. Y., Xu, X. Y., Gan, R. Y., Liu, Q., ... & Li, H. B. (2019). Phenolic profiles and antioxidant activities of 30 tea infusions from green, black, oolong, white, yellow and dark teas. Antioxidants, 8(7), 215.
53-Kopjar, M., Tadić, M., & Piližota, V. (2015). Phenol content and antioxidant activity of green, yellow and black tea leaves. Chemical and Biological Technologies in Agriculture, 2, 1-6.
54-Nuryana, I., Ratnakomala, S., Fahrurrozi, A. B. J., Andriani, A., Putra, F. J. N., Rezamela, E. & Lisdiyanti, P. (2020). Catechin contents, antioxidant and antibacterial activities of different types of Indonesian tea (Camellia sinensis). Annales Bogorienses Vol, 24(2), 107.
55-Yashin, Y. I., Yashin, A. Y., & Chernousova, N. I. (2005). Chromatographic determination of tea chemical composition. Beer and Beverages, 2, 44-49.
56-Lelita, D. I., & Putri, A. S. (2019). Antioxidant capacity of white tea (Camelia sinensis) extract: compared to green, oolong and black tea. In IOP Conference Series: Earth and Environmental Science (Vol. 292, No. 1, p. 012018). IOP Publishing.
57-Chai, Z., Tian, L., Yu, H., Zhang, L., Zeng, Q., Wu, H., ... & Huang, W. (2020). Comparison on chemical compositions and antioxidant capacities of the green, oolong, and red tea from blueberry leaves. Food Science & Nutrition, 8(3), 1688-1699.
58-Widowati, W., Herlina, T., Ratnawati, H., Constantia, G., Deva, I. D. G. S., & Maesaroh, M. (2015). Antioxidant potential of black, green and oolong tea methanol extracts. Biology, Medicine, & Natural Product Chemistry, 4(2), 35-39.
59-Fan, F.-Y., Shi, M., Nie, Y., Zhao, Y., Ye, J.-H., & Liang, Y.-R. (2016). Differential behaviors of tea catechins under thermal processing: Formation of nonenzymatic oligomers. Food Chemistry, 196, 347–354.
60-Bonheure, D., Willson, K. C., & Clifford, M. N. (1992). Tea cultivation to consumption. Mineral Nutrition and Fertilizers. Champman and Hall, 2-6.
61-Obanda, M., Owuor, P. O., & Mang'oka, R. (2001). Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature. Food chemistry, 75(4), 395-404.
62- Cabrera, C., Giménez, R., & López, M. C. (2003). Determination of tea components with antioxidant activity. Journal of agricultural and food chemistry, 51(15), 4427-4435.
63-Han, S., Wang, Y., Fang, Z., Zhang, Y., Zeng, W., Karrar, E., Zhang, H., Jin, Q., Wu, G., & Wang, X. (2022). Effect of olive polyphenols on lipid oxidation of high fat beef during digestion. Food Research International, 161, 111843.
64- Zhu, N., Wang, M., Wei, G. J., Lin, J. K., Yang, C. S., & Ho, C. T. (2001). Identification of reaction products of (−)-epigallocatechin,(−)-epigallocatechin gallate and pyrogallol with 2, 2-diphenyl-1-picrylhydrazyl radical. Food Chemistry, 73(3), 345-349.
65- Owuor, P. O., & Obanda, M. (2007). The use of green tea (Camellia sinensis) leaf flavan-3-ol composition in predicting plain black tea quality potential. Food chemistry, 100(3), 873-884.
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2026-09-01
How to Cite
Zughair, D. A. ., & Tawfeeq, A. A. . (2026). Effect of Catechin and Phenolic Composition on the Antioxidant Capacities of Different Types of Tea (Camellia sinensis). Indonesian Journal of Pharmacy, 37(3), 481–496. https://doi.org/10.22146/ijp.22118
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