Phytochemical screening, invitro antioxidant and anti-inflammatory activity of polyphenolic fraction extracted from Camellia sinensis bud extract

Abstract

Tea is one of the most widely consumed beverages in the world today, second only to water, well ahead of coffee, beer, wine and carbonated soft drinks. The tea plant, Camellia sinensis, is a member of the Theaceae family and black, oolong, white and green tea are produced from its leaf and buds. Tea beverage is an infusion of the dried leaves of Camellia sinensis. The present study aims to screen the phytochemicals screening, in vitro antioxidant and anti-inflammatory activity of polyphenolic compound extracted from Camellia sinensis bud extract. The qualitative phytochemical results revealed the presence of important phytochemicals like alkaloids, flavonoids, phenols, and tannins. The C. sinensis buds could be a rich source of antioxidants. The extract showed significant antioxidant and anti-inflammatory activity. Total phenolic content of the bud’s extract was found to be 123 mg/GAE. The extract possesses a significant antioxidant and anti-inflammatory activity.