Antioxidant potential and radical scavenging activity of different fermentation degree tea leaves extracts

Abstract

Today's world needs a super antioxidant. Researches mainly aim to find new sources of plant world polyphenols, which accessible from everyday food could influence unfavorable aging processes in human body. There are many studies providing evidence that tea bioactive compounds (Camellia sinensis L.) possess antioxidant capacity, profitably influencing human health, by degenerative diseases morbidity decrease. The scope of present research was to answer the question if there are any correlations between polyphenol content in processed tea leaves extracts and its antiradical and antioxidant activity. Evaluations were carried on leaves differentiated by the fermentation process degree -white, green, yellow, red and black tea, with use of DPPH, ABTS, FRAP, reducing power and chelating activity evaluation methods.