TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF EXTRACTS OF TEA (BLACK, GREEN AND WHITE)MUNTHER HAMZA RATHI AND HIND SUHAIL ABDULHAYAbstract The total phenolics content (TPC) and free radical scavengeng activity (FRSA) of extracts prepared from tea (black, green and white) using different solvents were analysed. The TPC was measured using Folin–Ciocalteau method; while the antioxidant activity was determined using DPPH-radical scavenging. The results of the current study showed that the amount of phenolic compounds obtained depends on the type of solvent used for extraction. The best solvents in the extraction of TPC was hydrochloric acid diluted with distilled water by 5% for all varieties of tea green tea leaves content of phenolic compounds at a higher level for all extracts used in the experiment compared with white and black tea leaves except ethanol 50%. Generally, the results showed that the extracts prepared from the leaves of the green and white tea have significantly higher free radical Scavenging activity (P< 0.05) than the extracts prepared from the leaves of the black tea. As well as, the current study showed the presence of a positive correlation between the TPC and the antioxidant activity, In conclusion, the solvent used for the extraction play a significant role in determining the TPC and free radical scavenging activity and that the green tea especially could be a good potential source of bioactive compounds that have anti-radical capacities.
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