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Polyphenols, tannins and caffeine content and antioxidant activity of green teas coming from organic and non-organic production

Published online by Cambridge University Press:  20 December 2013

Renata Kazimierczak ,
Ewelina Hallmann ,
Anna Rusaczonek  and
Ewa Rembiałkowska
Renata Kazimierczak*
Affiliation:
Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland.
Ewelina Hallmann
Affiliation:
Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland.
Anna Rusaczonek
Affiliation:
Department of Plant Genetics, Breeding, and Biotechnology, Faculty of Horticulture, Biotechnology and Landscape Architecture, Nowoursynowska 166, 02-787 Warsaw, Poland.
Ewa Rembiałkowska
Affiliation:
Department of Functional and Organic Food and Commodities, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 166, 02-787 Warsaw, Poland.
*
*Corresponding author: renata_kazimierczak@sggw.pl
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Abstract

Among infusions of green teabags and leafy green teas from organic and non-organic production systems we measured and compared the content of phenolic acids, flavonols and total polyphenols by spectrophotometry, the content of tannins by titration and the content of caffeine by high-performance liquid chromatography (HPLC). In addition, the antioxidant activity of the infusions was determined by spectrophotometry. The results obtained have shown that organic teas contained significantly more flavonols and tannins. However, the content of phenolic acids was higher in non-organic teas. The teas from organic and non-organic production did not differ in terms of total polyphenol content and antioxidant activity. There were no differences in leaf teas in relation to the teabags in contents of phenolic acids, tannins and total polyphenols. Organic teas had higher content of catechin C than the non-organic ones, but at the same time non-organic teas had more epigallocatechin 3-gallate (EGCG) in comparison to organic teas. Epigallocatechin (EGC) and epicatechin (EC) were not found to be different between the two groups of tea. Catechin was found to be significantly higher in teabags, while the EGCG was higher in leaf teas. The reason for this may be the oxidation of teabags, which have a greater exposed surface area. There was no appreciable effect of the form of tea on the content of tannins, caffeine, flavonols, phenolic acids, total polyphenols, EGC and EC as well as the antioxidant activity of the tea infusions examined.

Keywords

organic green teanon-organic green teaTEACphenolic compoundstanninscaffeine
Type
Research Papers
Information
Renewable Agriculture and Food Systems , Volume 30 , Issue 3 , June 2015 , pp. 263 - 269
Copyright
Copyright © Cambridge University Press 2013 

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