Determination of Bioactive Properties and Antimicrobial Activities of Extracts of Black Tea and Black Tea Waste Samples Obtained at Different Solvent Concentrations
Abstract
This study was carried out to determine whether black tea wastes could be a value-added product potential as a source of antioxidant and antimicrobial phenolic compounds. The effects of extraction solvent (water, 50%, 80% and 96% ethanol) on black tea and black tea waste samples and their interaction on total phenolic, antioxidant properties (DDPH and ABTS) and antimicrobial activity were investigated. It was determined that the total phenolic content of black tea and black tea waste samples ranged between 48.79–82.61 and 42.37–74.03 mg GAE/g, respectively. When the antioxidant properties of Black Tea Waste samples extracted with different ethanol concentrations were compared, it was determined that the highest DPPH radical scavenging effect and ABTS antioxidant capacity value were observed in the samples extracted with 80% ethanol, with 41.86% and 2.23 µmol TE/mg extract, respectively. In general, it has been determined that the antimicrobial activities of Black tea waste extracts against selected pathogenic microorganisms have higher values than Black tea extracts depending on the amount of added extract. It is thought that black tea waste samples can be used as raw materials for the development of value-added products with antioxidant and antimicrobial properties for applications in the food supplement, pharmaceutical and edible packaging industries.
References
- Abdeltaif, S.A., Sirelkhatim, K.A. & Hassan, A.B. (2018). Estimation of Phenolic and Flavonoid Compounds and Antioxidant Activity of Spent Coffee and Black Tea (Processing) Waste for Potential Recovery and Reuse in Sudan. Recycling, 3(27), 2-9.
- Abraham, A.M., Alnemari, R.M., Brüßler, J. & Keck, C.M. (2021). Improved Antioxidant Capacity of Black Tea Waste Utilizing PlantCrystals. Molecules, 26, 592.
- Archana, S. & Abraham, J. (2011). Comparative analysis of antimicrobial activity of leaf extracts from fresh green tea, commercial green tea and black tea on pathogens. Journal of Applied Pharmaceutical Science, 1(8), 149-152.
- Carloni, P., Tiano, L., Padella, L., Bacchetti, T., Customu, C., Kay, A. & Damiani, E. (2013). Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food Research International, 53, 900-908.
- Chen, Z. & Lin, Z. (2015). Tea and human health: biomedical functions of tea active components and current issues. Journal of Zhejiang University-SCIENCE B, 16, 87-102.
- CLSI. (2012). Performance Standards for Antimicrobial Susceptebility Testing. Twenty-second Informational Supplement. Clinical and Laboratory Standards Insitute, Wayne, PA, USA, M100-S22. 59p.
- Dubeau, S., Samson, G. & Tajmir-Riahi, H.A. (2010). Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas. Food Chemistry, 122, 539-545.
- Engin, M.S., Kalkan, S., Çay, S., Güder, A., Otağ, M.R., Gür, G. & Kablan, A. (2018). DPPH Radical Scavenging, Phenolic and Antimicrobial Activity of Momordica charantia and Rheum ribes. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 9(4), 447-458.
- Farhoosh, R., Golmovahhed, G.A. & Khodaparast, M.H. (2007). Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis L.). Food Chemistry, 100, 231- 236.
- Gadkari, P.V., Kadimi, U.S. & Balaraman, M. (2014). Catechin concentrates of garden tea leaves (Camellia sinensis L.): extraction/isolation and evaluation of chemical composition. Journal of the Science of Food and Agriculture, 94(14), 2921-2928.
- Güçlü Üstündağ, Ö., Erşan, S., Özcan, E., Özan, G., Kayra, N. & Ekinci, F.Y. (2016). Black tea processing waste as a source of antioxidant and antimicrobial phenolic compounds. European Food Research and Technology, 242, 1523-1532.
- Hu, J., Zhou, D. & Chen, Y. (2009). Preparation and antioxidant activity of green tea extract enriched in epigallocatechin (EGC) and epigallocatechin gallate (EGCG). Journal of Agricultural and Food Chemistry, 57(4), 1349-1353.
- Kaur A., Kaur M., Kaur P., Kaur H., Kaur S. & Kaur K. (2015). Estimation and comparison of total phenolics and total antioxidants in green tea and black tea. Global Journal of Bio-science and Biotechnology, 4(1), 116-120.
- Koech, K.R., Wachira, F.N., Ngure, R.M., Wanyoko, J.K., Bii, C.C., Karori, S.M. & Kerio, L.C. (2013). Antimicrobial, Synergistic and Antioxidant Activities of Tea Polyphenols. In Méndez-Vilas, A. (Ed.) Microbial Pathogens and Strategies for Combating Them: Science, Technology and Education. Vol. 2, p. 971 - 981. Spain: Formatex Research Center.
- Li, Y., Guo, C., Yang, J., Wei, J., Xu, J.Z., & Cheng, S. (2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry, 96, 254-260.
- Liebert, M.A., Licht, U., Böhm, V. & Bitsch, R. (1999). Antioxidant properties and total phenolics content of green and black tea under different brewing conditions. Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 208, 217-220.
- Lorenzo, J. & Munekata, P.E. (2016). Phenolic compounds of green tea: Health benefits and technological application in food. Asian pacific Journal of Tropical Biomedicine, 6, 709-719.
- Mahmoud, M., Alkhaleefah, F. & Sheriff, D.M. (2013). Antimicrobial Effects of Epi-Gallo-Catechin- Gallate and Epicatechins of Green tea on Planktonic and Biofilm Forms of Staphylococcus aureus, Including MRSA. Nature and Science, 11(6), 70-79.
- Nadiah, N.I. & Uthumporn, U. (2015). Determination of phenolic and antioxidant properties in tea and spent tea under various extraction method and determination of catechins, caffeine andgallic acid by HPLC. IJASEIT 5(3), 158-164.
- Nor Qhairul Izzreen, M.N. & Mohd Fadzelly, A.B. (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), 307-312.
- Olosunde, O.F., Abu-Saeed, K. & Abu-Saeed, M.B. (2012). Phytochemical screening and antimicrobial properties of a common brand of black tea (Camellia sinensis) marketed in Nigerian environment. Advanced Pharmaceutical Bulletin, 2(2), 259-263.
- Pan, X., Niu, G. & Liu, H. (2003). Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves. Chemical Engineering and Processing, 42, 129-133.
- Singleton, V.L., Orthofer, R. & Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152-178.
- Stewart, A.J., Mullen, W. & Crozier, A. (2005). On-line high-performance liquid chromatography analysis of the antioxidant activity of phenolic compounds in green and black tea. Molecular Nutrition & Food Research, 49(1), 52-60.
- Sun, L., Fan, K., Wang, L., Ma, D., Wang, Y., Kong, X., Li, H., Ren, Y. & Ding, Z. (2021). Correlation among Metabolic Changes in Tea Plant Camellia sinensis (L.) Shoots, Green Tea Quality and the Application of Cow Manure to Tea Plantation Soils. Molecules, 26.
- Yang, J. & Liu, R.H. (2013). The phenolic profiles and antioxidant activity in different types of tea. International Journal of Food Science and Technology, 48, 163-171.
- Zhao, L., Li, W., Zhu, S., Tsai, S., Li, J., Tracey, K. J., Wang, P., Fan, S., Sama, A.E. & Wang, H. (2013). Green Tea Catechin Quenches the Fluorescence of Bacterial-Conjugated Alexa Fluor Dyes. Inflammation and Allergy –Drug Targets, 12(5), 308 -314.
- Zheng, Q., Li, W. & Gao, X. (2021). The effect of storage time on tea Polyphenols, catechin compounds, total flavones and the biological activity of Ya’an Tibetan tea (Camellia sinensis). Journal of Food Processing and Preservation, e16004.
Siyah Çay ve Siyah Çay Atığı Örneklerinin Farklı Çözgen konsantrasyonlarında Elde Edilen Ekstraktlarının Biyoaktif Özellikleri ve Antimikrobiyel Aktivitelerinin Belirlenmesi
Abstract
Bu çalışma siyah çay atıklarının antioksidan ve antimikrobiyal fenolik bileşik kaynağı olarak katma değerli bir ürün potansiyeli olup olamayacağının belirlemek amacıyla gerçekleştirilmiştir. Ekstraksiyon çözücüsünün (su, %50, %80 ve %96 etanol) siyah çay ve siyah çay atığı örnekleri üzerine etkileri ve bunların toplam fenolik, antioksidan özellik (DDPH ve ABTS) ve antimikrobiyal aktivite üzerindeki etkileşimi incelenmiştir. Siyah çay ve Siyah çay atığı örneklerinin toplam fenolik madde içerikleri sırasıyla 48,79–82,61 ve 42,37–74,03 mg GAE/g aralığında değiştiği saptanmıştır. Farklı etanol konsantrasyonları ile ekstrakte edilen Siyah Çay Atığı örneklerinin antioksidan özellikleri karşılaştırıldığında en yüksek DPPH radikal süpürme etkisi ve ABTS antioksidan kapasite değeri %80 etanol ile ekstrakte edilen örneklerde gerçekleştiği ve sırasıyla %41,86 ve 2,23 µmol TE/mg ekstrakt değerlerinde olduğu saptanmıştır. Genel olarak, Siyah çay atığı ekstraktlarının seçilen patojen mikroorganizmalara karşı gösterdikleri antimikrobiyel etkinlikler, ilave edilen ekstrakt miktarına bağlı olarak Siyah çay ekstraktlarına göre daha yüksek değerlere sahip olduğu belirlenmiştir. Siyah çay atığı örneklerinin gıda takviyesi, ilaç ve yenilebilir ambalaj sektörlerindeki uygulamalar için antioksidan ve antimikrobiyal özelliklere sahip katma değerli ürünlerin geliştirilmesi için hammadde olarak kullanılabilir olduğu düşünülmektedir.
Keywords
Camellia sinensis ekstraksiyon biyoaktivite antimikrobiyel aktivite Camellia sinensis. extraction bioactivity antimicrobial activity
References
- Abdeltaif, S.A., Sirelkhatim, K.A. & Hassan, A.B. (2018). Estimation of Phenolic and Flavonoid Compounds and Antioxidant Activity of Spent Coffee and Black Tea (Processing) Waste for Potential Recovery and Reuse in Sudan. Recycling, 3(27), 2-9.
- Abraham, A.M., Alnemari, R.M., Brüßler, J. & Keck, C.M. (2021). Improved Antioxidant Capacity of Black Tea Waste Utilizing PlantCrystals. Molecules, 26, 592.
- Archana, S. & Abraham, J. (2011). Comparative analysis of antimicrobial activity of leaf extracts from fresh green tea, commercial green tea and black tea on pathogens. Journal of Applied Pharmaceutical Science, 1(8), 149-152.
- Carloni, P., Tiano, L., Padella, L., Bacchetti, T., Customu, C., Kay, A. & Damiani, E. (2013). Antioxidant activity of white, green and black tea obtained from the same tea cultivar. Food Research International, 53, 900-908.
- Chen, Z. & Lin, Z. (2015). Tea and human health: biomedical functions of tea active components and current issues. Journal of Zhejiang University-SCIENCE B, 16, 87-102.
- CLSI. (2012). Performance Standards for Antimicrobial Susceptebility Testing. Twenty-second Informational Supplement. Clinical and Laboratory Standards Insitute, Wayne, PA, USA, M100-S22. 59p.
- Dubeau, S., Samson, G. & Tajmir-Riahi, H.A. (2010). Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas. Food Chemistry, 122, 539-545.
- Engin, M.S., Kalkan, S., Çay, S., Güder, A., Otağ, M.R., Gür, G. & Kablan, A. (2018). DPPH Radical Scavenging, Phenolic and Antimicrobial Activity of Momordica charantia and Rheum ribes. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 9(4), 447-458.
- Farhoosh, R., Golmovahhed, G.A. & Khodaparast, M.H. (2007). Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis L.). Food Chemistry, 100, 231- 236.
- Gadkari, P.V., Kadimi, U.S. & Balaraman, M. (2014). Catechin concentrates of garden tea leaves (Camellia sinensis L.): extraction/isolation and evaluation of chemical composition. Journal of the Science of Food and Agriculture, 94(14), 2921-2928.
- Güçlü Üstündağ, Ö., Erşan, S., Özcan, E., Özan, G., Kayra, N. & Ekinci, F.Y. (2016). Black tea processing waste as a source of antioxidant and antimicrobial phenolic compounds. European Food Research and Technology, 242, 1523-1532.
- Hu, J., Zhou, D. & Chen, Y. (2009). Preparation and antioxidant activity of green tea extract enriched in epigallocatechin (EGC) and epigallocatechin gallate (EGCG). Journal of Agricultural and Food Chemistry, 57(4), 1349-1353.
- Kaur A., Kaur M., Kaur P., Kaur H., Kaur S. & Kaur K. (2015). Estimation and comparison of total phenolics and total antioxidants in green tea and black tea. Global Journal of Bio-science and Biotechnology, 4(1), 116-120.
- Koech, K.R., Wachira, F.N., Ngure, R.M., Wanyoko, J.K., Bii, C.C., Karori, S.M. & Kerio, L.C. (2013). Antimicrobial, Synergistic and Antioxidant Activities of Tea Polyphenols. In Méndez-Vilas, A. (Ed.) Microbial Pathogens and Strategies for Combating Them: Science, Technology and Education. Vol. 2, p. 971 - 981. Spain: Formatex Research Center.
- Li, Y., Guo, C., Yang, J., Wei, J., Xu, J.Z., & Cheng, S. (2006). Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract. Food Chemistry, 96, 254-260.
- Liebert, M.A., Licht, U., Böhm, V. & Bitsch, R. (1999). Antioxidant properties and total phenolics content of green and black tea under different brewing conditions. Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 208, 217-220.
- Lorenzo, J. & Munekata, P.E. (2016). Phenolic compounds of green tea: Health benefits and technological application in food. Asian pacific Journal of Tropical Biomedicine, 6, 709-719.
- Mahmoud, M., Alkhaleefah, F. & Sheriff, D.M. (2013). Antimicrobial Effects of Epi-Gallo-Catechin- Gallate and Epicatechins of Green tea on Planktonic and Biofilm Forms of Staphylococcus aureus, Including MRSA. Nature and Science, 11(6), 70-79.
- Nadiah, N.I. & Uthumporn, U. (2015). Determination of phenolic and antioxidant properties in tea and spent tea under various extraction method and determination of catechins, caffeine andgallic acid by HPLC. IJASEIT 5(3), 158-164.
- Nor Qhairul Izzreen, M.N. & Mohd Fadzelly, A.B. (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), 307-312.
- Olosunde, O.F., Abu-Saeed, K. & Abu-Saeed, M.B. (2012). Phytochemical screening and antimicrobial properties of a common brand of black tea (Camellia sinensis) marketed in Nigerian environment. Advanced Pharmaceutical Bulletin, 2(2), 259-263.
- Pan, X., Niu, G. & Liu, H. (2003). Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves. Chemical Engineering and Processing, 42, 129-133.
- Singleton, V.L., Orthofer, R. & Lamuela-Raventós, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152-178.
- Stewart, A.J., Mullen, W. & Crozier, A. (2005). On-line high-performance liquid chromatography analysis of the antioxidant activity of phenolic compounds in green and black tea. Molecular Nutrition & Food Research, 49(1), 52-60.
- Sun, L., Fan, K., Wang, L., Ma, D., Wang, Y., Kong, X., Li, H., Ren, Y. & Ding, Z. (2021). Correlation among Metabolic Changes in Tea Plant Camellia sinensis (L.) Shoots, Green Tea Quality and the Application of Cow Manure to Tea Plantation Soils. Molecules, 26.
- Yang, J. & Liu, R.H. (2013). The phenolic profiles and antioxidant activity in different types of tea. International Journal of Food Science and Technology, 48, 163-171.
- Zhao, L., Li, W., Zhu, S., Tsai, S., Li, J., Tracey, K. J., Wang, P., Fan, S., Sama, A.E. & Wang, H. (2013). Green Tea Catechin Quenches the Fluorescence of Bacterial-Conjugated Alexa Fluor Dyes. Inflammation and Allergy –Drug Targets, 12(5), 308 -314.
- Zheng, Q., Li, W. & Gao, X. (2021). The effect of storage time on tea Polyphenols, catechin compounds, total flavones and the biological activity of Ya’an Tibetan tea (Camellia sinensis). Journal of Food Processing and Preservation, e16004.
Details
| Primary Language | Turkish |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | March 31, 2023 |
| Submission Date | December 29, 2022 |
| Acceptance Date | February 7, 2023 |
| Published in Issue | Year 2023 Volume: 8 Issue: 1 |
Cite
Cited By
