POLYPHENOLIC CONTENTS AND ANTIOXIDANT

ACTIVITY OF SOME COMMERCIALLY SOLD TEA

PRODUCTS IN KAFIN HAUSA TOWN

By

ALIYU MUHAMMAD

NAS/15/BIO/1005

DEPARTMENT OF BIOLOGICAL SCIENCES, FACULTY OF NATURAL AND

APPLIED SCIENES, SULE LAMIDO UNIVERSITY KAFIN HAUSA.

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AUGUST, 2019
INTRODUCTION

• POLYPHENOLS
• ANTIOXIDANT
• TEA

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 STATEMENT OF RESEARCH PROBLEM

Adverse factors (stress, diseases, certain powerful drugs,

environmental pollution, smoking, alcoholism, low quality
food products e.t.c) increase free radical generation which
could damage DNA, proteins, lipids, carbohydrates and
vascular walls (Sun et al., 2002). These could result in
disorganization of normal processes in human bodies
(Gutteridge and Halliwell, 2000).

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 JUSTIFICATION
 Antioxidants are known to prevent cellular damage caused by reactive oxygen
species. Tea contains relatively large amounts of polyphenols, mainly catechins
and their derivatives, which are highly potent flavonoids that are considered to
exert a protective effect against cancer and cardiovascular diseases.
 Beverages like tea obtained from Camellia sinensis have been considered as
beneficial to human health due to its high contents of phenolic antioxidant
compounds that prevent human from such harmful free radicals.
 In this study, common teas sold commercially at Kafin Hausa, Jigawa state
from different types and brands, were studied, evaluating their polyphenolic
contents and antioxidant activity.

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 AIM OF THE REASEARCH

 The study is aimed at determining the polyphenolic

contents and antioxidant activity between five different
types of tea products sold at Kafin Hausa town.

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 OBJECTIVES

 To evaluate the total polyphenolic contents of the

different types of tea extracts.

 To determine the antioxidant activities of the different

types of tea extracts.

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 MATERIALS

 Folin ciocalteu reagent, gallic acid, quercetin, 2,2-

diphenyl picryl hydrazy (DPPH), ascorbic acid, were

obtained from the departmental laboratory.

 All other chemicals, regents and solvents were also

collected from the departmental laboratory and were of

analytical grade.

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SAMPLES COLLECTION AND PREPARATION

 Five different types of commercially available bagged

teas products (top tea, city tea, yellow label, green tea
and tiger) were purchased from a store at Kafin Hausa,
Local Government Area, Jigawa State.

 The characteristics (type, commercial name, labeled

origin) of the analyzed samples were recorded.  

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 EXTRACTION OF TEA PRODUCTS
 An extract was prepared using method described by Vincent et
al., (2015) with slight modification, 5g of the tea was macerated
in 500 ml of distilled water at 100 o C in a conical flask. The
contents were mixed thoroughly and left to stand for about 24
hours under agitation to increase the extraction capacity.
Thereafter, the soaked tea infusion was filtered with a muslin
clothe and the resulting aqueous crude was evaporated using a
heating mantle to obtain a powdered extract. The solid mark
referred to as the crude extract was stored in an air-tight
experimental bottle in a refrigerator until ready for use.

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 METHODS
 TOTAL PHENOL

The total phenolic content in the aqueous extract of teas were determined

spectrophotometrically with Folin ciocalteu reagent using the modified method of Wolfe

et al., (2003). An aliquot of the extract (0.5 ml) was mixed with 2.5 ml of 10% Folin

ciocalteu reagent and 2 ml of Na2CO3 (7.5% w/v). The resulting mixture was shaked for

15 secs and incubated at 40 o C for 30 min for color development. The absorbance of the

samples were measured at 765 nm using UV visible light spectrophotometer. The total

phenolic content was expressed as mg/g Gallic acid equivalent from the calibration

curve using the equation;

Y = 4.194x + 0.1713, R2 = 0.984

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Where: Y was the absorbance and x was the Gallic acid equivalent (mg/g)
 CONT`D
 TOTAL FLAVONOIDS

The method of Ordon et al., (2006) was used to estimate total flavonoid
contents of the extract solution based on the formation of complex
flavonoid–aluminum. A volume of 0.5 ml 2% AlCl 3 ethanol solution
was added to 0.5 ml of extract solution. After 1 hour of incubation at the
room temperature, the absorbance was measured at 420 nm using UV
visible light spectrophotometer. All determinations were done in
duplicate and values were calculated from calibration curve obtained
from quercetin using the equation:

Y = 4.405x + 0.103, R2 = 0.990

Where Y was the absorbance and x was the quercetin equivalent (mg/g). 11
 CONT`D
 TOTAL FLAVONOLS

Total flavonol content was determined by adopting the procedure

described by Kumaran and Karunakaran (2007) with slight
modification. The reacting mixture consisted of 2.0 ml of the sample,
2.0 ml of AlCl3 prepared in ethanol and 3.0 ml of (50 g/l) sodium
acetate solution. The absorbance was read 420 nm after 2.5 hour of
incubation at 20 o C. Total flavonol content was calculated as quercetin
(mg/g) equivalent from the calibration curve using the equation:

Y = 4.405x + 0.103, R2 = 0.990

Where Y was the absorbance and x was the quercetin equivalent (mg/g).
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 CONT`D
 DPPH RADICAL SCAVENGING ACTIVITY

The method of Liyana–pathiranan and Shahidi (2005) was used for the determination of
scavenging activity of DPPH free radical in the extract solution. A solution of 0.135 mM
DPPH in methanol was prepared and 1.0 ml of this solution was mixed with 1.0 ml of
extract prepared in methanol containing 0.03125 – 0.5 mg of the tea extracts and
standard drug separately (ascorbic acid). The resulting mixture was shaked thoroughly
and left in the dark at room temperature for 30 min. The absorbance of the mixture was
measured spectrophotometrically at 517 nm. The ability of tea extract to scavenge DPPH
radical was calculated by the equation:

DPPH radical scavenging activity = {(Abs control – Abssample)/ (Abscontrol)} x 100

Where: Abscontrol is the absorbance of DPPH radical + methanol

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Abssample is the absorbance of DPPH radical + extract or standard.
 STATISTICAL ANALYSIS

 All analysis were carried out in duplicate. Results were

expressed as mean ± standard deviation. Data is
subjected to one-way analysis of variance (ANOVA)
with paleontology statistic software (PAST) for multiple
comparisons.

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 RESULTS
Table 1: Percentage yield of extracts recovered

Tea products Percentage yield (%) Color of extract

Top tea 26.16  black

Yellow label 26.70  pale black
City tea 29.22  black
Green tea 25.30  dark brown
Tiger 24.16  black

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FIG.1.0 SHOWING DIFFERENCES IN PHENOLIC,FLAVONOID
AND FLAVONOL BETWEEN DIFFERENT TEA PRODUCT

900

800 phenolic (mgGAE/g)

700
FLAVONOID (mgQUE/g)

600
FLAVONOL (mgQUE/g)
CONTENTS

500

400

300

200

100

0
top tea yellow label city tea green tea tiger
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different tea products
CHART SHOWING RADICAL SCAENGING ACITIITIES
OF STANDARD COMPARED WITH OTHER EXTRACT.
120

100

80
% of radical scavenging

RSA of STD
60 RSA of TT
RSA of YL
RSA of CT
RSA of GT
40 RSA of TE

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0
31.25 6.25 125 250 500
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concentration (µg/ml)
 CONCLUSION

• Conclusively, beverages like tea have high antioxidant

activities due the phenolic content,
• the present results shows that different tea products
content different phenolic content and antioxidant
activities were green tea has the highest phenolic content
followed by yellow label, city tea, tiger and finally top
tea with lowest phenolic content.
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 RECOMMENDATION

• Regular consumption of beverags like tea is vey

important to human health, as such people should take it
into consideration,
• Green tea possess high phenolic content and antioxidant
activities, as such it will be preperable to use green tea.

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