Antioxidant and Antimicrobial Activities of White, Green and Black Tea Extracts

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dc.authorscopusid56634751100
dc.authorscopusid6506631662
dc.authorscopusid23099752000
dc.authorscopusid23979419500
dc.authorscopusid6602223026
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidDemirci, Ahmet Şükrü/AAT-6596-2020
dc.authorwosidorak, hulya/ABA-6973-2020
dc.contributor.authorOrak, Hakime Hülya
dc.contributor.authorYağar, Hülya
dc.contributor.authorİşbilir, Şebnem Selen
dc.contributor.authorDemirci, Ahmet Şükrü
dc.contributor.authorGümüş, Tuncay
dc.date.accessioned2022-05-11T14:14:18Z
dc.date.available2022-05-11T14:14:18Z
dc.date.issued2013
dc.departmentMeslek Yüksekokulları, Teknik Bilimler Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractIn the present study, the antioxidant and antimicrobial activities of three tea (Camellia sinensis) types (white tea WT, green tea - GT, and black tea - BT) were compared and the relationships between total phenolic, tannin and flavonoid contents were determined. Regardless of the assays used, the highest total phenolic content (313.3 +/- 1.41 mu g GAE/mg extract), total flavonoid (16.98 +/- 0.27 mu g QE/mg extract) and total tannin content (266.79 +/- 2.59 mu g TAE/mg extract) were determined in green tea extract, which also demonstrated the highest antioxidant capacity. Black tea extract showed the lowest phenolic content and antioxidant capacity. The EC50 value of DPPH scavenging activity was in the order of: ascorbic acid >GT>BHA>WT>BT>BHT. While the tea extracts exhibited antibacterial activity against Staphylococcus aureus, no inhibitory effects were observed against Escherichia coli and Salmonella enteritidis. All extracts exhibited antifungal activity against two aflatoxigenic moulds Aspergillus parasiticus NRRL 2999 and NRRL 465. The antibacterial activity of tea extracts decreased in the following order: GT>WT>BT DPPH scavenging activity strongly correlated with total phenolic content, reducing power, antimicrobial activity against S. aureus, A. parasiticus NRRL 2999, A. parasiticus NRRL 465 (P<0.05). These data suggest that green tea extract is more effective than white and black tea extracts as a potential source of natural antioxidants.
dc.identifier.doi10.1556/AAlim.2013.2222
dc.identifier.endpage389
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84884580274
dc.identifier.scopusqualityQ3
dc.identifier.startpage379
dc.identifier.urihttps://doi.org/10.1556/AAlim.2013.2222
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5856
dc.identifier.volume42
dc.identifier.wosWOS:000324490700011
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorOrak, Hakime Hülya
dc.institutionauthorDemirci, Ahmet Şükrü
dc.institutionauthorGümüş, Tuncay
dc.language.isoen
dc.publisherAkademiai Kiado Zrt
dc.relation.ispartofActa Alimentaria
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDPPH center dot
dc.subjectferric thiocyanate assay
dc.subjectreducing power
dc.subjecttannin
dc.subjectflavonoid
dc.subjectAspergillus parasiticus
dc.subjectStaphylococcus aureus
dc.subjectPolyphenols
dc.subjectInfusions
dc.subjectCapacity
dc.titleAntioxidant and Antimicrobial Activities of White, Green and Black Tea Extracts
dc.typeArticle

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