Total phenolic compounds and tannins content of Bancha green tea (Camellia Sinensis) depending on extraction conditions

Abstract

The effect of different extraction conditions of prepared infusions on the content of bioactive compounds of Bancha green tea (Camellia sinensis L.) were investigated. The content of total phenols, tannins and meth- ylxanthines were determined spectrophotometrically. The highest content of total phenolic compounds and tannis were determined on the 30th minute of infusion – 7,71% and 4,49% respectively. The conditions with the most valuable (higher content of polyphenols) and the most healthy (lowest of tannins) combination is in the 10th minute of extraction – 7.47% and 3,84%. The tea also contained low percentages of methylxan- thines (0,66%) and caffeine (0,09%).