Antioxidant capacity of white tea (Camelia Sinensis) extract: Compared to green, oolong and black tea

Abstract

Tea is the most popular natural beverage ingredients in Indonesian community. It was four types for commercial tea consumption, i.e. white tea, green tea, Oolong and black tea. Nowadays public opinions that the white and green tea processed without or slightly fermentation had stronger antioxidant capacity than Oolong and black tea processed in full fermentation. The aim of the research was to compare the antioxidant capacity of the white tea (WTE), green tea (GTE), oolong tea (OTE) and black tea aqueous extract (BTE). Approximately 50 g dried tea was extracted using aquadest (1:10 (w/v), macerated in waterbath shaker (100 rpm/60±2°C/10 minutes) and filtrated using Whatman paper. The solution was concentrated with rotary vacuum evaporator till obtained a viscous liquid then it was freeze-dried for solvent removal and kept in the refrigerator for further analysis. Each extract was to determinate of total phenolic compounds, flavonoid content and DPPH radical scavenging activity. The results showed that the antioxidant capacity of extract as the total phenolic compound expressed as gram gallic acid equivalent (g-GAE/100g-extract) were BTE < WTE < OTE <0.05). As conclusion WTE has the strongest antioxidant capacities, so it has great potential as a natural beverage and also to be applied as natural antioxidant in food system.