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El-shuony, F., El- Kadousy, S., Abo-zid, M. (2016). GREEN TEA,S ROLE ON PROTECTING LIVER CELLS IN MICE. Menoufia Journal of Agricultural Biotechnology, 1(1), 37-38. doi: 10.21608/mjab.2016.176605
F. M. El-shuony; S. A. El- Kadousy; M. M. Abo-zid. "GREEN TEA,S ROLE ON PROTECTING LIVER CELLS IN MICE". Menoufia Journal of Agricultural Biotechnology, 1, 1, 2016, 37-38. doi: 10.21608/mjab.2016.176605
El-shuony, F., El- Kadousy, S., Abo-zid, M. (2016). 'GREEN TEA,S ROLE ON PROTECTING LIVER CELLS IN MICE', Menoufia Journal of Agricultural Biotechnology, 1(1), pp. 37-38. doi: 10.21608/mjab.2016.176605
El-shuony, F., El- Kadousy, S., Abo-zid, M. GREEN TEA,S ROLE ON PROTECTING LIVER CELLS IN MICE. Menoufia Journal of Agricultural Biotechnology, 2016; 1(1): 37-38. doi: 10.21608/mjab.2016.176605

GREEN TEA,S ROLE ON PROTECTING LIVER CELLS IN MICE

Article 5, Volume 1, Issue 1, July and August 2016, Page 37-38  XML PDF (303.59 K)
Document Type: original papers
DOI: 10.21608/mjab.2016.176605
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Authors
F. M. El-shuony1; S. A. El- Kadousy1; M. M. Abo-zid2
1Prof. of Biochemistry, Fac. of Agric., Menoufia Univ.
2Associate Prof. of Biochemistry, Fac. of Agric., Menoufia Univ.
Abstract
Chemical composition and the antioxidant activity of Egyptian and Chinese tea extracts (ethanol, water, hot water and boiling water) were investigated.

Egyptian green tea leaves contains total ash 8.77%, total lipids 7.1%, crude protein 17.6%, and total carbohydrates 7.5%. While Chinese green tea leaves contains total ash 7.8%, total lipids 7.05%, crude protein 18.2%, and total carbohydrates 7.44%.
Total phenolics in Egyptian green tea extracts has been ranged from 113.7 to 259.1 mg/g while total flavonoids has been ranged from 87.6 to 185.9 mg/g, comparing with 89.4 to 229.1 mg/g   and  79.7 to 181 mg/g of total phenolic and total flavonoid respectively in Chinese green tea extracts . HPLC results showed that Egyptian and Chinese green tea were found to contain 18 of phenolic compounds, among them Caffeine, epicatechin, cinnamic acid, reverstrol, Salycilic acid and Ferulic acid were the major active constituents. All extracts showed high antioxidant activity in both concentration (2.5 and 5%). Ethanolic extract showed the highest biological activity.
Keywords
Green tea; Total phenolics; Antioxidant activity; Reducing power
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