Comparative study on total polyphenol content and total antioxidant activity of Tea (Camellia sinensis)

Hang Chen, Chi-Tang Ho

Research output: Chapter in Book/Report/Conference proceedingConference contribution

3 Scopus citations


Total polyphenol content (TPC) and total antioxidant activity (TAA) of seventeen types of tea samples were evaluated and their relationship examined. TPC of tea was measured by the standard Folin-Ciocalteu method and a new enzymatic procedure involving the use of horseradish peroxidase and 4-aminoantipyrine, a chromagenic agent. TAA in tea samples was assessed using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and ferric reducing antioxidant power (FRAP) assays. The highest content of polyphenol and strongest antioxidant activity was detected in green teas, followed by oolong teas and then black teas. The comparison of the above methods revealed the relationship between TPC and TAA of teas. Discrepancies in the results maybe explained by the different chemical principles upon which these assays are built. Moreover, use of a variery of standard compounds, along with a new enzymatic method, showed significant differences in the used TPC of teas, indicating need for further standardization of TPC and TAA methods.

Original languageEnglish (US)
Title of host publicationAntioxidant Measurement and Applications
EditorsFereidoon Shahidi, Chi-Tang Ho
Number of pages20
Publication statusPublished - Dec 11 2007

Publication series

NameACS Symposium Series
ISSN (Print)0097-6156


All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Chemical Engineering(all)

Cite this

Chen, H., & Ho, C-T. (2007). Comparative study on total polyphenol content and total antioxidant activity of Tea (Camellia sinensis). In F. Shahidi, & C-T. Ho (Eds.), Antioxidant Measurement and Applications (pp. 195-214). (ACS Symposium Series; Vol. 956).