ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF WHITE, GREEN AND BLACK TEA EXTRACTS

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dc.authoridGumus, Tuncay/0000-0001-7635-5519;
dc.authorwosidorak, hulya/ABA-6973-2020
dc.authorwosidGumus, Tuncay/ABA-4238-2020
dc.authorwosidDemirci, Ahmet Şükrü/AAT-6596-2020
dc.contributor.authorOrak, H. H.
dc.contributor.authorYagar, H.
dc.contributor.authorIsbilir, S. S.
dc.contributor.authorDemirci, A. S.
dc.contributor.authorGumus, T.
dc.date.accessioned2024-06-12T10:59:49Z
dc.date.available2024-06-12T10:59:49Z
dc.date.issued2013
dc.departmentTrakya Üniversitesien_US
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.en_US
dc.identifier.doi10.1556/AAlim.2013.2222
dc.identifier.endpage389en_US
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-84884580274en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage379en_US
dc.identifier.urihttps://doi.org/10.1556/AAlim.2013.2222
dc.identifier.urihttps://hdl.handle.net/20.500.14551/20587
dc.identifier.volume42en_US
dc.identifier.wosWOS:000324490700011en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherAkademiai Kiado Zrten_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDPPH Center Doten_US
dc.subjectFerric Thiocyanate Assayen_US
dc.subjectReducing Poweren_US
dc.subjectTanninen_US
dc.subjectFlavonoiden_US
dc.subjectAspergillus Parasiticusen_US
dc.subjectStaphylococcus Aureusen_US
dc.subjectPolyphenolsen_US
dc.subjectInfusionsen_US
dc.subjectCapacityen_US
dc.titleANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF WHITE, GREEN AND BLACK TEA EXTRACTSen_US
dc.typeArticleen_US

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