Thearubigins rich black tea fraction reveals strong antioxidant activity

Sangeeta Kumari Sinha, Saroj S. Ghaskadbi


Background: Black tea contains two major polyphenols namely Theaflavins (TFs) and Thearubigins (TRs). Several reports are available on antioxidant properties of TFs. However, very little information is known about TRs. Aim: To investigate in vitro antioxidant properties of not well‑known TR rich fractions in comparison with TF rich fraction. Materials and Methods: TR and TF rich fractions were checked for in vitro antioxidant activities by using standard biochemical radical scavenging assays and pulse radiolysis. These fractions were also used to evaluate the protection conferred against induced oxidative damage to biomolecules (lipids, proteins and DNA) in rat liver mitochondria. Statistical Analysis: The one‑way analysis of variance test associated with the Tukey’s test was used to determine the statistical significance of the differences among experimental groups. All the statistical analyses were done using SPSS 19.0 software. Results and Conclusions: Results from this study suggest that like TF rich fraction, TR rich fraction has
good antioxidant properties, which correlate to the total phenolics and flavonoids content and provide significant protection against
oxidative damage to biomolecules (lipids, proteins and DNA) in rat liver mitochondria. This is the first report about the in vitro
antioxidant activity of TRs rich fractions from black tea.
Key words: Antioxidant, black tea, oxidative damage, theaflavins, thearubigins

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