Research Article
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CATECHIC TANNIN CONTENT OF DIFFERENT TEA SAMPLES

Year 2022, Volume: 5 Issue: 2, 93 - 98, 30.06.2022
https://doi.org/10.26650/JARHS2022-1071325

Abstract

Objective: Camellia sinensis (tea) which is a member of the Theaceae family can be found in many tropical and subtropical areas with diverse cultural forms. It is grown only in the Eastern Black Sea Region of Turkey and originated from China and Japan and is defined as a small evergreen tree. White, green, and black teas are all made from the Camellia sinensis plant species. Scientific studies have shown that distinct types of tea have emerged because of different fermentation processes in the production stages. In this study, the macroscopic and microscopic analysis, diagnosis of tannin, and catechical tannin determination have been conducted on fifteen Camellia sinensis samples purchased from various places. Material and Methods: Five grams of powdered tea samples were extracted with 50 ml of hot water and the catechical tannin determination in the extracts was made by gelatin, ferric and stiasny tests.
Results: In the macroscopical examination of A-E (white, green, and black) tea samples the researchers observed no color, odor, or any other substance. When all the samples were microscopically examined, reaserch detected the presence of idioblast which is the characteristic structure of the tea.
Conclusion: There was a positive result regarding a diagnosis of tannin and catechical tannin. Catechin substances were determined in each of the one gram samples; The E white tea 0,1300 g, green tea 0,1500 g, black tea 0,0693 g; the D white tea 0,1889 g, green tea 0,1228 g, black tea 0,0710 g; the C white tea 0,2118 g, green tea 0,1306 g, black tea 0,0436 g; the A white tea 0,2400 g, green tea 0,1972 g, black tea 0,0686 g; the B white tea 0,3317 g, green tea 0,1380 g, black tea 0,0517 g.

References

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  • 8. Granato D, do Prado-Silva L, Alvarenga VO, Zielinski AAF, Bataglion GA, de Morais DR, et al. Characterization of binary and ternary mixtures of green, white and black tea extracts by electrospray ionization mass spectrometry and modeling of their in vitro antibacterial activity. Lebensm Wiss Technol 2016;6:414-20. google scholar
  • 9. Shirakami Y, Sakai H, Kochi T, Seishima M, Shimizu M. Catechins and Its Role in Chronic Diseases. Adv Exp Med Biol 2016;929:67-90. google scholar
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  • 12. Bansal S, Choudhary S, Sharma M, Kumar SS, Lohan S, Bhardwaj V, et al. Tea: A native source of antimicrobial agents. Food Res Int 2013;53(2):568-84. google scholar
  • 13. Han C. Studies on tea and health. J Hygiene Res 2011;40(6):802-5. google scholar
  • 14. Rusak G, Komes D, Likic S, Horzic D, Kovac M. Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chemistry 2008;110(4):852-8. google scholar
  • 15. Tenore GC, Daglia M, Ciampaglia R, Novellino E. Exploring the Nutraceutical Potential of Polyphenols from Black, Green and White Tea Infusions - An Overview. Curr Pharm Biotechnol 2015;16(3):265-71. google scholar
  • 16. Colomer R, Sarrats A, Lupu R, Puig T. Natural Polyphenols and their Synthetic Analogs as Emerging Anticancer Agents. Curr Drug Targets 2017;18(2):147-59. google scholar
  • 17. Hajiaghaalipour F, Kanthimathi MS, Sanusi J, Rajarajeswaran J. White tea (Camellia sinensis) inhibits proliferation of the colon cancer cell line, HT-29, activates caspases and protects DNA of normal cells against oxidative damage. Food Chemistry 2015;169:401-10. google scholar
  • 18. Hua JJ, Wang HJ, Yuan HB, Yin P, Wang JJ, Guo GY, et al. New insights into the effect of fermentation temperature and duration on catechins conversion and formation of tea pigments and theasinensins in black tea. Je Sci Food Agric 2021;102:1-11. google scholar
  • 19. Pinto MD. Tea: A new perspective on health benefits. Food Res Int 2013;53(2):558-67. google scholar
  • 20. Dou JP, Lee VSY, Tzen JTC, Lee MR. Identification and comparison of phenolic compounds in the preparation of oolong tea manufactured by semifermentation and drying processes. J Agric Food Chem 2007;55(18):7462-8. google scholar
  • 21. Scholz B, Liebezeit G. Chemical screening for bioactive substances in culture media of microalgae and cyanobacteria from marine and brackish water habitats: First results. Pharm Biol 2006;44(7):544-9. google scholar
  • 22. Zhang L, Ho CT, Zhou J, Santos JS, Armstrong L, Granato D. Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review. Compr Rev Food Sci Food Saf 2019;18(5):1474-95. google scholar
  • 23. Bondarian F, Ebrahimi A, Mahjoubi F, Hervan EM, Gonbad RA. Evaluation of biochemical constituents and inhibitory effect of tea clone 100 on colorectal cancer cell line HCT-116. Trop J Pharm Res 2018;17(6):1033-41. google scholar
  • 24. Paiva L, Rego C, Lima E, Marcone M, Baptista J. Comparative analysis of the polyphenols, caffeine, and antioxidant activities of green tea, white tea, and flowers from azorean Camellia sinensis varieties affected by different harvested and processing conditions. Antioxidants 2021;10(2):183. google scholar
  • 25. Gramza-Michalowska A, Sidor A, Regula J, Kulczynski B. Pcl Assay Application In Superoxide Anion-Radical Scavenging Capacity of Tea Camellia Sinensis Extracts. Acta Sci Pol Technol Aliment 2015;14(4):331-41. google scholar
  • 26. Nuryana I, Ratnakomala S, Fahrurrozi, Juanssilfero AB, Andriani A, Putra FJN, et al. Catechin Contents, Antioxidant and Antibacterial Activities of Different Types of Indonesian Tea (Camellia Sinensis). Annales Bogorienses 2020;24(2):106-13. google scholar
  • 27. Bortolini DG, Haminiuk CWI, Pedro AC, Fernandes IDA, Maciel GM. Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview. Food Chem X 2021;12:1-10. google scholar
  • 28. Anaeigoudari A, Safari H, Khazdair MR. Effects of Nigella sativa, Camellia sinensis, and Allium sativum as Food Additives on Metabolic Disorders, a Literature Review. Front Pharmacol 2021;12:1-15. doi: 10.3389/fphar.2021.762182. google scholar

FARKLI ÇAY ÖRNEKLERİNİN KATEŞİK TANEN İÇERİĞİ

Year 2022, Volume: 5 Issue: 2, 93 - 98, 30.06.2022
https://doi.org/10.26650/JARHS2022-1071325

Abstract

Amaç: Theaceae familyasının bir üyesi olan Camellia sinensis (çay), farklı kültürel formlarda, birçok tropikal ve subtropikal bölgede bulunabilir. Çin ve Japonya kökenli olup, Türkiye’de sadece Doğu Karadeniz Bölgesinde yetişen, yaprak dökmeyen küçük bir ağaç olarak tanımlanmaktadır. Beyaz, yeşil ve siyah çayların hepsi Camellia sinensis türünden elde edilir. Bilimsel çalışmalar, üretim aşamalarındaki farklı fermantasyon süreçleri nedeniyle farklı çay türlerinin ortaya çıktığını göstermektedir. Bu araştırmada beş farklı markadan satın alınan C. sinensis örneklerinde (A-E) makroskopik ve mikroskobik analizler, tanen tanısı ve kateşik tanen tayini yapıldı. Gereç ve Yöntem: Beş gram toz çay numunesi 50 ml sıcak su ile ekstre edilmiş ve ekstrelerdeki kateşik tanen teşhisi jelatin, ferrik ve stiasny test- leri ile analiz edilmiştir. Bulgular: A-E (her bir markadan beyaz, yeşil ve siyah çay) numunelerinin makroskopik incelemesi sırasında hiçbir renk, koku veya başka bir madde gözlenmemiştir. Örnekler mikroskobik olarak incelendiğinde tüm örnekler- de çayın karakteristik yapısı olan idioblast varlığı tespit edilmiştir. Sonuçlar: Tüm örnekler tanen ve kateşik tanen teşhisinde pozitif sonuç vermiştir. Kateşin içeriği 1 gramlık numunelerde; E beyaz çay 0,1300 gr, yeşil çay 0,1500 gr, siyah çay 0,0693 gr; D beyaz çay 0,1889 gr yeşil çay 0,1228 gr siyah çay 0,0710 gr; C beyaz çay 0,2118 g yeşil çay 0,1306 g siyah çay 0,0436 g; A beyaz çay 0,2400 g, yeşil çay 0,1972 g, siyah çay 0,0686 g; B beyaz çay 0,3317 gr, yeşil çay 0,1380 gr, siyah çay 0,0517 gr olarak tespit edilmiştir.

References

  • 1. Baytop T. Genel Farmakognozi (Cilt 1). İstanbul Üniversitesi Yayınları.1986. google scholar
  • 2. Baytop T. Türkiye’de Bitkiler İle Tedavi (2. baskı ed.). İstanbul, Türkiye: Nobel Tıp Kitapevleri Ltd Şti 1999. google scholar
  • 3. Sharangi AB. Medicinal and therapeutic potentialities of tea (Camellia sinensis L.) - A review. Food Res Int 2009;42(5-6):529-35. google scholar
  • 4. Santos JS, Deolindo CTP, Hoffmann JF, Chaves FC, do Prado-Silva L, Sant’Ana AS, et al. Optimized Camellia sinensis var. sinensis, Ilex paraguariensis, and Aspalathus linearis blend presents high antioxidant and antiproliferative activities in a beverage model. Food Chemistry 2018;254:348-58. google scholar
  • 5. Aucamp J, Gaspar A, Hara Y, Apostolides Z. Inhibition of xanthine oxidase by catechins from tea (Camellia sinensis). Anticancer Research 1997;17(6D):4381-5. google scholar
  • 6. Rana A, Rana S, Kumar S. Phytotherapy with active tea constituents: a review. Environ Chem Lett 2021;19(3):2031-41. google scholar
  • 7. Friedman M. Overview of antibacterial, antitoxin, antiviral, and antifungal activities of tea flavonoids and teas. Mol Nutr Food Res 2007;51(1):116-34. google scholar
  • 8. Granato D, do Prado-Silva L, Alvarenga VO, Zielinski AAF, Bataglion GA, de Morais DR, et al. Characterization of binary and ternary mixtures of green, white and black tea extracts by electrospray ionization mass spectrometry and modeling of their in vitro antibacterial activity. Lebensm Wiss Technol 2016;6:414-20. google scholar
  • 9. Shirakami Y, Sakai H, Kochi T, Seishima M, Shimizu M. Catechins and Its Role in Chronic Diseases. Adv Exp Med Biol 2016;929:67-90. google scholar
  • 10. Hayat K, Iqbal H, Malik U, Bilal U, Mushtaq S. Tea and Its Consumption: Benefits and Risks. Crit Rev Food Sci Nutr 2015;55(7):939-54. google scholar
  • 11. Sanlier N, Atik I, Atik A. A minireview of effects of white tea consumption on diseases. Trends Food Sci Technol 2018;82:82-8. google scholar
  • 12. Bansal S, Choudhary S, Sharma M, Kumar SS, Lohan S, Bhardwaj V, et al. Tea: A native source of antimicrobial agents. Food Res Int 2013;53(2):568-84. google scholar
  • 13. Han C. Studies on tea and health. J Hygiene Res 2011;40(6):802-5. google scholar
  • 14. Rusak G, Komes D, Likic S, Horzic D, Kovac M. Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chemistry 2008;110(4):852-8. google scholar
  • 15. Tenore GC, Daglia M, Ciampaglia R, Novellino E. Exploring the Nutraceutical Potential of Polyphenols from Black, Green and White Tea Infusions - An Overview. Curr Pharm Biotechnol 2015;16(3):265-71. google scholar
  • 16. Colomer R, Sarrats A, Lupu R, Puig T. Natural Polyphenols and their Synthetic Analogs as Emerging Anticancer Agents. Curr Drug Targets 2017;18(2):147-59. google scholar
  • 17. Hajiaghaalipour F, Kanthimathi MS, Sanusi J, Rajarajeswaran J. White tea (Camellia sinensis) inhibits proliferation of the colon cancer cell line, HT-29, activates caspases and protects DNA of normal cells against oxidative damage. Food Chemistry 2015;169:401-10. google scholar
  • 18. Hua JJ, Wang HJ, Yuan HB, Yin P, Wang JJ, Guo GY, et al. New insights into the effect of fermentation temperature and duration on catechins conversion and formation of tea pigments and theasinensins in black tea. Je Sci Food Agric 2021;102:1-11. google scholar
  • 19. Pinto MD. Tea: A new perspective on health benefits. Food Res Int 2013;53(2):558-67. google scholar
  • 20. Dou JP, Lee VSY, Tzen JTC, Lee MR. Identification and comparison of phenolic compounds in the preparation of oolong tea manufactured by semifermentation and drying processes. J Agric Food Chem 2007;55(18):7462-8. google scholar
  • 21. Scholz B, Liebezeit G. Chemical screening for bioactive substances in culture media of microalgae and cyanobacteria from marine and brackish water habitats: First results. Pharm Biol 2006;44(7):544-9. google scholar
  • 22. Zhang L, Ho CT, Zhou J, Santos JS, Armstrong L, Granato D. Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review. Compr Rev Food Sci Food Saf 2019;18(5):1474-95. google scholar
  • 23. Bondarian F, Ebrahimi A, Mahjoubi F, Hervan EM, Gonbad RA. Evaluation of biochemical constituents and inhibitory effect of tea clone 100 on colorectal cancer cell line HCT-116. Trop J Pharm Res 2018;17(6):1033-41. google scholar
  • 24. Paiva L, Rego C, Lima E, Marcone M, Baptista J. Comparative analysis of the polyphenols, caffeine, and antioxidant activities of green tea, white tea, and flowers from azorean Camellia sinensis varieties affected by different harvested and processing conditions. Antioxidants 2021;10(2):183. google scholar
  • 25. Gramza-Michalowska A, Sidor A, Regula J, Kulczynski B. Pcl Assay Application In Superoxide Anion-Radical Scavenging Capacity of Tea Camellia Sinensis Extracts. Acta Sci Pol Technol Aliment 2015;14(4):331-41. google scholar
  • 26. Nuryana I, Ratnakomala S, Fahrurrozi, Juanssilfero AB, Andriani A, Putra FJN, et al. Catechin Contents, Antioxidant and Antibacterial Activities of Different Types of Indonesian Tea (Camellia Sinensis). Annales Bogorienses 2020;24(2):106-13. google scholar
  • 27. Bortolini DG, Haminiuk CWI, Pedro AC, Fernandes IDA, Maciel GM. Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview. Food Chem X 2021;12:1-10. google scholar
  • 28. Anaeigoudari A, Safari H, Khazdair MR. Effects of Nigella sativa, Camellia sinensis, and Allium sativum as Food Additives on Metabolic Disorders, a Literature Review. Front Pharmacol 2021;12:1-15. doi: 10.3389/fphar.2021.762182. google scholar
There are 28 citations in total.

Details

Primary Language English
Subjects Pharmacology and Pharmaceutical Sciences
Journal Section Research Articles
Authors

Gülbahar Özge Alim Toraman 0000-0002-7816-7551

Nur Tan 0000-0001-7958-1917

Publication Date June 30, 2022
Submission Date February 11, 2022
Published in Issue Year 2022 Volume: 5 Issue: 2

Cite

MLA Alim Toraman, Gülbahar Özge and Nur Tan. “CATECHIC TANNIN CONTENT OF DIFFERENT TEA SAMPLES”. Sağlık Bilimlerinde İleri Araştırmalar Dergisi, vol. 5, no. 2, 2022, pp. 93-98, doi:10.26650/JARHS2022-1071325.