Radical Scavenging Capacity of Rwandan CTC Tea Polyphenols Extracted Using Microwave Assisted Extraction


Authors

  • Dominique Savio Nshimiyimana Food Safety and Quality Control Laboratory, School of Food Science and Technology, Jiangnan University,1800 Lihu Boulevard, Wuxi, 214122, Jiangsu Province, People Republic of China
  • Qian He Food Safety and Quality Control Laboratory, School of Food Science and Technology, Jiangnan University,1800 Lihu Boulevard, Wuxi, 214122, Jiangsu Province, People Republic of China

DOI:

https://doi.org/10.3923/pjn.2010.589.593

Keywords:

CTC tea, decoction, microwave assisted extraction, scavenging capacity, tea extracts, total polyphenols

Abstract

Extracts of Cutting, Tearing and Curling (CTC) black and green teas from Rwanda were extracted using decoction and Microwave Assisted Extraction (MAE). Green Tea Extract from Microwave Assisted Extraction (GTMAE) had higher concentration of total tea polyphenols than others; (GTMAE26%>GTD21%>BTMAE16%>BTD14%). The higher the concentration of the total tea polyphenols, the higher was free radical scavenging activity. Antioxidant activity of the teas extracts is expressed by the DPPH radical scavenging with the decreased absorbance in the order: green tea microwave assisted extraction > green tea decoction > black tea microwave assisted extraction > black tea decoction extraction. Consequently, MAE method was found to much more effective than decoction in total polyphenolics content, scavenging capacity, time and energy consumption for both CTC black and green tea.

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Published

15.05.2010

Issue

Vol. 9 No. 6 (2010)

Section

Research Article

License

Copyright (c) 2010 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Nshimiyimana, D. S., & He, Q. (2010). Radical Scavenging Capacity of Rwandan CTC Tea Polyphenols Extracted Using Microwave Assisted Extraction. Pakistan Journal of Nutrition, 9(6), 589–593. https://doi.org/10.3923/pjn.2010.589.593