Evaluation on Gallic Acid, EGCG Contents and Antiradical Activity of Green Tea and Black Tea Extracts

Asli Can Agca; Kadir Batçıoğlu; Engin Şarer

doi:10.33483/jfpau.644407

Research Article

YEŞİL ÇAY VE SİYAH ÇAY EKSTRELERİNDEKİ GALLİK ASİT, EGCG İÇERİĞİ VE ANTİRADİKAL AKTİVİTESİNİN DEĞERLENDİRİLMESİ

Year 2020, Volume: 44 Issue: 1, 50 - 60, 31.01.2020

Asli Can Agca , Kadir Batçıoğlu Engin Şarer

https://doi.org/10.33483/jfpau.644407

Cited By: 1

Abstract

Amaç: Çay, dünyada
çok iyi bilinen ve tüketilen bir içecek olup antioksidan aktivitesine bağlı
koruyucu etkileri bilinen önemli bir fitobesindir. Bu çalışmanın amacı, Kuzey
Anadolu kaynaklı Camellia sinensis bitkisinden elde edilen yeşil çay ve siyah
çaydan hareketle elde edilen ekstrelerdeki gallik asit ve epigallokateşin
gallat miktarı ile ekstrelerin antiradikal aktivitesinin tespit edilmesidir.

Gereç
ve Yöntem: Yeşil çay ve siyah çayın etanol, metanol ve sulu ekstrelerindeki gallik
asit ve epigallokateşin gallat miktar tayini YPSK yöntemi ile tespit edilmiş ve
ekstrelerin antiradikal aktivite tayini için DPPH ve ABTS yöntemleri kullanılmıştır.

Sonuç
ve Tartışma: Toplam 6
ekstredeki gallik asit içeriği 0.052-1.341 mg/100 ml aralığında bulunmuş ve
EGCG (epigallokateşin gallat) için bu değer aralığı 0-19.54 mg/100ml olarak
tespit edilmiştir. Hem DPPH hem de ABTS radikali üzerinde en iyi etkiyi yeşil
çayın sulu ekstresinin sağladığı belirlenmiştir. Yeşil çayın, koruyucu sağlıkta
değerlendirilebilecek iyi bir aday olduğu ancak fitobesin ve farmasötik
kalitede ürünün formülasyon çalışmalarında, bitkinin hasat yöntemi, bitkiden
hareketle çay üretim prosesi, optimum karıştırma zamanı, kullanılan çözücü ve
yaprakların parçalanma derecesinin kayıt altına alınması gerekmektedir.

Keywords

Antiradikal aktivite, camellia sinensis, egcg, gallik asit, siyah çay, yeşil çay

References

1. Gupta, C, and Prakash, D. (2014). Phytonutrients as therapeutic agents- Review. J Complement Integr Med.,11(3), 151–169.
2. Poe, K. (2017). Plant- based diets and phytonutrients: potential health benefits and disease prevention. Arch. of Med., 9(6:7), 1-2.
3. Pandey, K.B, Rizvi, S.I. (2009). Plant polyphenols as dietary antioxidants in human health and disease. Oxid Med Cell Longev., 2(5), 270-278.
4. Chu, D.C. (1997). Green Tea-Its Cultivation, Processing of the leaves for drinking materials and kinds of green tea. In: T. Yamamoto, L.R. Juneja, D.C. Chu, M. Kim (Eds.) Chemistry and Applications of Green Tea, (pp. 1-22). New York: CRC Press.
5. Khan, N. and Mukhtar, H. (2013). Tea and Health: Studies in Humans. Curr. Pharm. Des. 19(34), 6141-6147.
6. Ramzan, I., Li, G.Q. (2015). Phytotherapies, efficacy, safety and regulation. In: I. Ramzan (Eds.) Phytotherapies-past, present, future, (pp 1-17). New Jersey: John Wiley&Sons.
7. Tsao, R. ( 2010). Chemistry and biochemistry of dietary polyphenols. Nutrients, 2, 1231-1246.
8. Legeay, S., Rodier, M., Fillon, L., Faure, S., Clere, N. (2015). Epigallocatechin gallate: a review of its beneficial properties to prevent metabolic syndrome. Nutrients, 7, 5443-5468.
9. Singh, B.N., Shanka, S., Srivastava, R.K. (2011). Green tea catechin, epigallocatechin gallate (EGCG): mechanisms, perspectives and clinical applications. Biochem Pharmacol, 82(12), 1807-1821.
10. Rady, I., Mohamed, H., Rady, M., Siddiqui, I.A., Mukhtar, H. (2018). Cancer preventive and therapeutic effects of EGCG, the major polyphenol in green tea. Egyp J Basic and App Sci, 5,1-23.
11. Granja, A., Frias, I., Neves, A.R., Pinheiro, M., Reis, S. (2017). Therapeutic potential of epigallocatechin gallate nanodelivery system. Bıomed Res Int.,1-15.
12. Armoskaite, V., Ramanauskiene, K., Maruska, A., Razukas, A., Dagilyte, A., Baranauskas, A., Briedis, V. (2011). The analysis of quality and antioxidant activity of green tea extracts. J. Medicinal Plants Res., 5(5): 811-816.
13. Baytop, T. (1999). Türkiye’de Bitkilerle Tedavi-Geçmişte ve Bugün-. second ed. Nobel Tıp Kitapevleri, İstanbul.
14. Lobo, V., Patil, A., Phatak, A., Chandra, N. (2010). Free radicals, antioxidants and functutional foods: impact on human health. Pharmacogn. Rev., 4(8), 118-126. 15. Karori, S.M., Wachira, F.N., Wanyoko, J.K., Ngure, R.M. (2007). Antioxidant capacity of different types of tea products. Afr. J. Biotechnol., 6(19), 2287-2296.
16. Lee, L.S., Kim, S.H., Kim, Y.B., Kim, Y.C. (2014). Quantitative analysis of major constituents in green tea with different plucking periods and their antioxidant activity. MOL., 19, 9173-9186.
17. Rusak, G., Komes, D., Likic, S., Horzic, D., Kovac, M. (2008). Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chem., 110, 852–858.
18. Pereira, V.P., Knor, F.J., Vellosa, J.C.R., Beltrame, F.L. (2014). Determination of phenolic compounds and antioxidant activity of green, black and white teas of Camellia sinensis (L.) Kuntze. Rev. Bras. Pl. Med., 16(3), 490-498.
19. Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M, Brighenti F. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J Nutr. 2003; 133: 2812- 2819.
20. Zuo, Y., Chen, H., Deng, Y. ( 2002). Simultenous determination of catechins, caffeine and gallic acids in green, oolong, black and pu-erh teas using HPLC with photodiode array detector. Talanta, 57, 307-316.
21. Liebert, M., Lıcht, U., Bohm, V., Bitsch, R. (1999). Antioxidant properties and total phenolics content of green and black tea under different brewing conditions. Z Lebensm Unters Forsch A., 208, 217-220.
22. Sung, H., Nah, J., Chun, S., Park, H., Yang, S.E., Mın, W.K. (2000). In-vivo antioxidant effect of green tea. Eur J Clin Nutr.,54, 527-529.
23. Fernandez, P.L., Pablos, F., Martin, M.J., Gonzales, A.G. (2002). Study of catechin and xanthine tea profiles as geographical tracers. J. Agric. Food Chem., 50, 1833-1839.
24. Hilal, Y. and Engelhardt, U. (2007). Characterisation of white tea-comparison to green tea and black tea. J. Verbr. Lebensm., 2, 414:421.
25. Fernandez, P.L., Marin, M.J., Gonzales, A.G., Pablos, F. (2000). HPLC Detemination of catechins and caffeine in tea. Differentiation of green, black and instant tea. Analyst, 125,421-425.
26. Wang, H., Helliwell, K., You, X. (2000). Isocratic elution system for the determination of catechins, caffeine and gallic acid in green tea using HPLC. Food Chem., 68, 115-121.
27. Ozturk, B., Seyhan, F., Ozdemir, I.S., Karadeniz, B., Bahar, B., Ertas, E., Ilgaz, S. (2016). Change of enzyme activity and quality during the processing of Turkish green tea. LWT-Food Sci.Tec 65, 318-324.

Evaluation on Gallic Acid, EGCG Contents and Antiradical Activity of Green Tea and Black Tea Extracts

Year 2020, Volume: 44 Issue: 1, 50 - 60, 31.01.2020

Asli Can Agca , Kadir Batçıoğlu Engin Şarer

https://doi.org/10.33483/jfpau.644407

Cited By: 1

Abstract

Objective: Tea is very well known
and consumed beverage worldwide also cultivated widely. It is one of
phytonutrients that has a protective role associated with its antioxidant
activity. The aim of this article is to study the gallic acid, epigallocatechin
gallate contents and antiradical activity of green tea and black tea extracts from Camellia sinensis
cultivated in North Anatolia.

Material and Method: Gallic
acid and epigallocatechin gallate contents were investigated in ethanol,
methanol and water extracts of green tea and black tea by HPLC analysis and the
antiradical activities were also examined for scavenging effect on DPPH and
ABTS free radicals.

Result
and Discussion: In total 6 extracts, gallic acid contents were determined in the range
of 0.052-1.341 mg/100 ml and the value of EGCG (epigallocatechin gallate) were
found between 0-19.54 mg/100ml. Water extract of green tea exhibited the best
antiradical activity on both DPPH and ABTS radicals. Green tea could be
evaluated as a good candidate for health prevention but it should be noted that
the harvesting method and manufacturing process, optimum conditions on brewing
time, the solvent used, chopping grade of tea leaves should also be taken into
consideration during formulating both phytonutrient and pharmaceutical grade
products.

Keywords

gallic acid, EGCG, antiradical activity, green tea, black tea, Camellia sinensis

References

1. Gupta, C, and Prakash, D. (2014). Phytonutrients as therapeutic agents- Review. J Complement Integr Med.,11(3), 151–169.
2. Poe, K. (2017). Plant- based diets and phytonutrients: potential health benefits and disease prevention. Arch. of Med., 9(6:7), 1-2.
3. Pandey, K.B, Rizvi, S.I. (2009). Plant polyphenols as dietary antioxidants in human health and disease. Oxid Med Cell Longev., 2(5), 270-278.
4. Chu, D.C. (1997). Green Tea-Its Cultivation, Processing of the leaves for drinking materials and kinds of green tea. In: T. Yamamoto, L.R. Juneja, D.C. Chu, M. Kim (Eds.) Chemistry and Applications of Green Tea, (pp. 1-22). New York: CRC Press.
5. Khan, N. and Mukhtar, H. (2013). Tea and Health: Studies in Humans. Curr. Pharm. Des. 19(34), 6141-6147.
6. Ramzan, I., Li, G.Q. (2015). Phytotherapies, efficacy, safety and regulation. In: I. Ramzan (Eds.) Phytotherapies-past, present, future, (pp 1-17). New Jersey: John Wiley&Sons.
7. Tsao, R. ( 2010). Chemistry and biochemistry of dietary polyphenols. Nutrients, 2, 1231-1246.
8. Legeay, S., Rodier, M., Fillon, L., Faure, S., Clere, N. (2015). Epigallocatechin gallate: a review of its beneficial properties to prevent metabolic syndrome. Nutrients, 7, 5443-5468.
9. Singh, B.N., Shanka, S., Srivastava, R.K. (2011). Green tea catechin, epigallocatechin gallate (EGCG): mechanisms, perspectives and clinical applications. Biochem Pharmacol, 82(12), 1807-1821.
10. Rady, I., Mohamed, H., Rady, M., Siddiqui, I.A., Mukhtar, H. (2018). Cancer preventive and therapeutic effects of EGCG, the major polyphenol in green tea. Egyp J Basic and App Sci, 5,1-23.
11. Granja, A., Frias, I., Neves, A.R., Pinheiro, M., Reis, S. (2017). Therapeutic potential of epigallocatechin gallate nanodelivery system. Bıomed Res Int.,1-15.
12. Armoskaite, V., Ramanauskiene, K., Maruska, A., Razukas, A., Dagilyte, A., Baranauskas, A., Briedis, V. (2011). The analysis of quality and antioxidant activity of green tea extracts. J. Medicinal Plants Res., 5(5): 811-816.
13. Baytop, T. (1999). Türkiye’de Bitkilerle Tedavi-Geçmişte ve Bugün-. second ed. Nobel Tıp Kitapevleri, İstanbul.
14. Lobo, V., Patil, A., Phatak, A., Chandra, N. (2010). Free radicals, antioxidants and functutional foods: impact on human health. Pharmacogn. Rev., 4(8), 118-126. 15. Karori, S.M., Wachira, F.N., Wanyoko, J.K., Ngure, R.M. (2007). Antioxidant capacity of different types of tea products. Afr. J. Biotechnol., 6(19), 2287-2296.
16. Lee, L.S., Kim, S.H., Kim, Y.B., Kim, Y.C. (2014). Quantitative analysis of major constituents in green tea with different plucking periods and their antioxidant activity. MOL., 19, 9173-9186.
17. Rusak, G., Komes, D., Likic, S., Horzic, D., Kovac, M. (2008). Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chem., 110, 852–858.
18. Pereira, V.P., Knor, F.J., Vellosa, J.C.R., Beltrame, F.L. (2014). Determination of phenolic compounds and antioxidant activity of green, black and white teas of Camellia sinensis (L.) Kuntze. Rev. Bras. Pl. Med., 16(3), 490-498.
19. Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M, Brighenti F. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J Nutr. 2003; 133: 2812- 2819.
20. Zuo, Y., Chen, H., Deng, Y. ( 2002). Simultenous determination of catechins, caffeine and gallic acids in green, oolong, black and pu-erh teas using HPLC with photodiode array detector. Talanta, 57, 307-316.
21. Liebert, M., Lıcht, U., Bohm, V., Bitsch, R. (1999). Antioxidant properties and total phenolics content of green and black tea under different brewing conditions. Z Lebensm Unters Forsch A., 208, 217-220.
22. Sung, H., Nah, J., Chun, S., Park, H., Yang, S.E., Mın, W.K. (2000). In-vivo antioxidant effect of green tea. Eur J Clin Nutr.,54, 527-529.
23. Fernandez, P.L., Pablos, F., Martin, M.J., Gonzales, A.G. (2002). Study of catechin and xanthine tea profiles as geographical tracers. J. Agric. Food Chem., 50, 1833-1839.
24. Hilal, Y. and Engelhardt, U. (2007). Characterisation of white tea-comparison to green tea and black tea. J. Verbr. Lebensm., 2, 414:421.
25. Fernandez, P.L., Marin, M.J., Gonzales, A.G., Pablos, F. (2000). HPLC Detemination of catechins and caffeine in tea. Differentiation of green, black and instant tea. Analyst, 125,421-425.
26. Wang, H., Helliwell, K., You, X. (2000). Isocratic elution system for the determination of catechins, caffeine and gallic acid in green tea using HPLC. Food Chem., 68, 115-121.
27. Ozturk, B., Seyhan, F., Ozdemir, I.S., Karadeniz, B., Bahar, B., Ertas, E., Ilgaz, S. (2016). Change of enzyme activity and quality during the processing of Turkish green tea. LWT-Food Sci.Tec 65, 318-324.

There are 26 citations in total.

Details

Primary Language	English
Subjects	Pharmacology and Pharmaceutical Sciences
Journal Section	Research Article
Authors	Asli Can Agca 0000-0002-5710-3479 Kadir Batçıoğlu This is me 0000-0001-6663-2287 Engin Şarer This is me 0000-0001-6681-2309
Publication Date	January 31, 2020
Submission Date	November 8, 2019
Acceptance Date	November 25, 2019
Published in Issue	Year 2020 Volume: 44 Issue: 1

Cite

APA	Can Agca, A., Batçıoğlu, K., & Şarer, E. (2020). Evaluation on Gallic Acid, EGCG Contents and Antiradical Activity of Green Tea and Black Tea Extracts. Journal of Faculty of Pharmacy of Ankara University, 44(1), 50-60. https://doi.org/10.33483/jfpau.644407
AMA	Can Agca A, Batçıoğlu K, Şarer E. Evaluation on Gallic Acid, EGCG Contents and Antiradical Activity of Green Tea and Black Tea Extracts. J. Fac. Pharm. Ankara. January 2020;44(1):50-60. doi:10.33483/jfpau.644407
Chicago	Can Agca, Asli, Kadir Batçıoğlu, and Engin Şarer. “Evaluation on Gallic Acid, EGCG Contents and Antiradical Activity of Green Tea and Black Tea Extracts”. Journal of Faculty of Pharmacy of Ankara University 44, no. 1 (January 2020): 50-60. https://doi.org/10.33483/jfpau.644407.
EndNote	Can Agca A, Batçıoğlu K, Şarer E (January 1, 2020) Evaluation on Gallic Acid, EGCG Contents and Antiradical Activity of Green Tea and Black Tea Extracts. Journal of Faculty of Pharmacy of Ankara University 44 1 50–60.
IEEE	A. Can Agca, K. Batçıoğlu, and E. Şarer, “Evaluation on Gallic Acid, EGCG Contents and Antiradical Activity of Green Tea and Black Tea Extracts”, J. Fac. Pharm. Ankara, vol. 44, no. 1, pp. 50–60, 2020, doi: 10.33483/jfpau.644407.
ISNAD	Can Agca, Asli et al. “Evaluation on Gallic Acid, EGCG Contents and Antiradical Activity of Green Tea and Black Tea Extracts”. Journal of Faculty of Pharmacy of Ankara University 44/1 (January 2020), 50-60. https://doi.org/10.33483/jfpau.644407.
JAMA	Can Agca A, Batçıoğlu K, Şarer E. Evaluation on Gallic Acid, EGCG Contents and Antiradical Activity of Green Tea and Black Tea Extracts. J. Fac. Pharm. Ankara. 2020;44:50–60.
MLA	Can Agca, Asli et al. “Evaluation on Gallic Acid, EGCG Contents and Antiradical Activity of Green Tea and Black Tea Extracts”. Journal of Faculty of Pharmacy of Ankara University, vol. 44, no. 1, 2020, pp. 50-60, doi:10.33483/jfpau.644407.
Vancouver	Can Agca A, Batçıoğlu K, Şarer E. Evaluation on Gallic Acid, EGCG Contents and Antiradical Activity of Green Tea and Black Tea Extracts. J. Fac. Pharm. Ankara. 2020;44(1):50-6.

Cited By

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Balıkesir Üniversitesi Fen Bilimleri Enstitüsü Dergisi

https://doi.org/10.25092/baunfbed.893621

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The Journal of Faculty of Pharmacy of Ankara University is an international medium, an open access, peer-reviewed journal for the publication of original research reports, reviews and short communications in English or Turkish on relevant developments in pharmaceutical sciences., Proceeding of scientific meetings may be published as special issues of supplements to the journal. Additionally, it contains previous and forthcoming national and international scientific meetings with social activities in pharmaceutical areas.