Abstract
EVALUATION OF IN VITRO ANTIOXIDANT POTENTIAL OF GREEN TEA (CAMELIA SINENSIS) INFUSIONS WITH LEAVES COLLECTED FROM DIFFERENT HEIGHTS OF DARJEELING HILL, WEST BENGAL

Karabi Chakraborty and Sauryya Bhattacharyya*

ABSTRACT

Tea (Camelia sinensis) is the most consumed beverage and is also known for its medicinal value. The leaves are processed industrially for commercial usage or processed traditionally for preparation of infusions in different cultures of different countries. The present study was undertaken to find out whether the antioxidant activity and the content of tea bioactives change after processing by a local traditional process. Fresh tea leaves were collected from six different altitudes of Darjeeling hill, viz. 6900, 5800, 4500, 3600, 2500 and 500 feet. The assays performed included ABTS and DPPH radical decolorization assays and contents of total polyphenols, tannins, total flavonoid and ascorbic acid. It was observed that ABTS and DPPH radical scavenging abilities as well as ascorbic acid content were reduced in the leaves collected from higher altitudes, suggesting probable depletion of the antioxidant bioactives on exposure to extreme climatic conditions as well as elevated UV radiations. This was substantiated by the fact that total phenolic contents and flavonoid contents were higher in the higher altitude leaves. Tannin contents were almost unchanged. The study indicated that the medicinal value of the tea infusions remained almost unchanged irrespective of altitude.

Keywords: Tea, Antioxidant, flavonoids, polyphenols, tannins.


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