Study of Chemical Composition and Antioxidant Activity of Tincture, Infusion of Green Tea Leaves
Year: 2022
Type: article
Abstract: Aim.To provide the qualitative, quantitative analysis of phenolic compounds of tincture and infusion of green tea leaves and determine its antioxidant activity. Material and methods.Green tea leaves of species Chun Myn were the object of the study, which were collected in Anhui province, China from March to April.The qualitative analysis was performed by thin layer chromatography (TLC), spectrophotometry was used for the quantitative determination on the spectrophotometer UV-1000 (China), antioxidant activity was found by potentiometric method on pH meter HANNA 2550 (Germany) with a combined platinum electrode EZDO 50 PO (Taiwan).Tincture of green tea leaves was obtained by the maceration method with 60% ethanol in ratio raw material/solvent 1:10 (mass of dry leaves 10,0 g), infusion was obtained by the same way only with distilled water according to State Pharmacopeia of Ukraine.Results and discussion.As result of study it was found that the total content of phenolic compounds was 7.90, 3.54 mg/mL, catechins -8.43, 3.36 mg/mL, flavonoids -0.25, 0.38 mg/mL, hydroxycinnamic acids -0.45, 0.36 mg/mL, which was determined with spectrophotometrical method and antioxidant activity -48.27, 18.23 mmol-eqv./mdry res.that was measured with potentiometrical method in tincture, infusion of green tea leaves, respectively.Conclusions.The qualitative and quantitative analysis of phenolic compounds, catechins, flavonoids and hydroxycinnamic acids of tincture and infusion green tea leaves has been provided.The research has revealed that tincture has contained phenolic compounds in 55%, catechins in 60%, hydroxycinnamic acids in 13% more and flavonoids in 34% less than in infusion.The antioxidant activity of green tea tincture in 38% higher than in infusion.The 60% ethanol is more appropriate solvent for extraction catechins than water, which can be used for developing and obtaining medicines, dietary supplements and cosmetologically products.
Source: Fìtoterapìâ
Institution: National University of Pharmacy
Language: English
Topic: Tea Polyphenols and Effects
Subfield: Food Science
Domain: Life Sciences
Open Access status: bronze
OpenAlex ID: W4288097384