Handmade green tea: Antioxidant content and activity

Abstract

The unique aroma and flavor of Camellia sinensis tea contribute to its global popularity. Tea production involves several stages, including withering, curling, fermenting, drying, and packing, resulting in various types, such as green, black, white, yellow, oolong, and dark teas. This study evaluates the antioxidant capacity and phenolic content of white, green, and handmade green teas, investigating their potential as alternative sources of bioactive compounds. Samples were collected from the ÇAYMER Tea Research and Application Center in Rize, Turkey. Total phenolic content (TPC) and total flavonoid content (TFC) were measured using the Folin-Ciocalteu method and an aluminum chloride assay, while phenolic compounds were identified via High-Performance Liquid Chromatography (HPLC). Antioxidant activity was assessed through DPPH, FRAP, and CUPRAC assays. White tea exhibited the highest phenolic content (150 mg GAE/g DW), followed by handmade green tea (145 mg GAE/g DW) and green tea (72 mg GAE/g DW). Both white and handmade green teas showed significant antioxidant activity, with the DPPH assay revealing similar radical scavenging abilities. These findings suggest that handmade green tea, rich in antioxidants and phenolics, may serve as a promising alternative, with potential benefits for consumption and economic development.

Keywords

• Handmade green tea
• Antioxidant activity
• Antioxidant capacity
• Phenolic compounds