Comparative study of catechin levels from green tea, oolong tea and black tea product with various treatments
1 Departmen of Pharmaceutical Chemistry, Sekolah Tinggi Ilmu Farmasi Makassar, Indonesia, 90242.
2 Departmen of Pharmaceutical Techlogy, Sekolah Tinggi Ilmu Farmasi Makassar, Indonesia, 90242.
3 Bachelor Students, Sekolah Tinggi Ilmu Farmasi Makassar, Indonesia, 90242.
Research Article
GSC Biological and Pharmaceutical Sciences, 2021, 14(01), 001-010.
Article DOI: 10.30574/gscbps.2021.14.1.0416
Publication history:
Received on 23 December 2020; revised on 02 January 2021; accepted on 04 January 2021
Abstract:
Background: Tea is a refreshing drink that contains polyphenol compounds, namely catechins that are used for medicine and cosmetics. This study was to assess the content of catechin compounds in green tea, oolong and black tea products from Indonesia, China and Taiwan.
Methods: Some tea products are brewed at varying temperatures (75±2; 85±2 and 95±20 C) and times (5; 10 and 15 minutes). Identification of catechin compounds was carried out using chemical reagents and UV spectrophotometry. The level of cathecin in tea products were analyzed by spectrophotometer at 280 nm wavelength.
Results: The results obtained indicate that green tea, oolong tea and black tea contain epigallocatechin-3-gallate (EGCG) compounds according to the color change based on chemical reagents and for UV spectrum analysis which has λmax in the range 268-274 nm. The results of quantitative tests using UV-Vis spectrophotometry showed that the green tea samples gave the highest levels of catechins followed by oolong tea and black tea with brewing temperature at 95±20 °C.
Conclusion: The catechin content of tea obtained from various products varies according to the type of processing method and the brewing temperature. Therefore, this study is expected to provide information related to catechin content to the public and researchers.
Keywords:
Green Tea; Oolong Tea; Black Tea; Catechin; UV Spectrophotometry
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Copyright © 2021 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
