Abstract
EVALUATION OF ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF TEA LEAVES

Dr. Sonia Sethi*, Dimple Yadav, Neha Pal and Harshangi

ABSTRACT

The present study was carried out to determine the phytochemical constituents, antioxidant activity and antimicrobial activity in the Different tea samples. Out of eight tea samples tested, leaf extract of Gtee showed highest total antioxidant capacity. Also reducing power activity and hydrogen peroxide activity was found to be highest in Pipple tea extract. The antimicrobial potential of eight tea extracts was screened against eight bacteria E. coli, S. aureus, P. vulgaris, Pseudomonas, Corynebacterium, Streptococci, Bacillus and Klebsiella sp using well diffusion assay. The tea extracts of Lipton showed significant activity against Pseudomonas sp (20mm). Extract of Tetly exhibit highest activity against P. vulgaris (17mm) and Organic tulsi showed highest activity against Klebsiella (25mm). It can be inferred that the parts of tea having high content of phytochemicals may serve as a good source of nutraceuticals which have potential for use in health care formulations.

Keywords: Phytochemicals, Nutraceuticals, Antioxidant, Phenolics, Healthcare.


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