PAK. J. FOOD SCI.

, 22(1), 2012: 7-11

ISSN: 2226-5899

Antioxidant potential of black tea (Camellia Sinensis L.)-A review

Saud Akram, Richard Marshall, Abdollah Ghavami, Rai Muhammad Amir1, Muhammad Umair Sattar1
School of Human Sciences, Faculty of Life Sciences, London Metropolitan University, UK
1
National Institute of Food Science and Technology, University of Agriculture, Faisalabad
Corresponding Author: sadi_92pk@yahoo.com

Abstract
Black tea is abundant in antioxidants, such as flavonoids, demonstrated to prevent the oxidation of LDL cholesterol,
preventing damage in both the bloodstream and at artery walls, and lowering the risk of heart disease. It also helps to prevent
tooth decay, can lower cholesterol, act as an arthritis soother, and may help folks burn fat. Antioxidants have a vital role in
maintaining healthy life. Tea contains high amount of antioxidants. Antioxidants are widely used as ingredients in dietary
supplement and have been investigated for the prevention of diseases such as cancer and coronary heart diseases.
Antioxidants have vital function in food as preservatives. Amount of antioxidants in tea depend upon tea origin and
processing technology. Black tea consumed throughout the world is a popular beverage and ensures that an antioxidative
agent available in everyday life.
Keywords: Antioxidant, Black Tea
Introduction: their removal in order to protect the body from negative
changes in the body (e.g. aging). For the removal of
An antioxidant is 'any substance that, when present at low
reactive oxygen species from the body both enzymatic as
concentrations compared with that of an oxidizable
well as non-enzymatic cellular molecules are involved.
substrate, significantly delays or inhibits oxidation of that
There are two types of antioxidants; Enzymatic and Non-
substrate. Sufficient dietary intake of antioxidants i.e.
Enzymatic antioxidants (Jakus, 2000).
vitamin C and selenium, can significantly reduce the risk
of several chronic diseases such as cardiovascular A. Enzymatic Antioxidants
diseases, cancers and cataracts (Vaya and Aviram, 2001).
This antioxidant system includes superoxide dismutases
Antioxidants are compounds that are capable of
(SODs) and catalase (Yang et al., 1999). Superoxide
preventing or inhibiting oxidation processes in food
dismutases are enzymes that are found ubiquitously in
systems (Horubała, 1999; Borowska, 2003). Their
oxygen-metabolising organisms. The superoxide radical
mechanisms of action include: scavenging reactive
anion (O2-) which is the substrate of superoxide
oxygen and nitrogen free radical species, decreasing the
dismutase generated by the transfer of one electron to
localised oxygen concentration thereby reducing
molecular oxygen. It is responsible both for direct
molecular oxygen’s oxidation potential, metabolising
damage of biological macromolecules (such as proteins
lipid peroxides to non-radical products and chelating
and DNA for example) and for generating other reactive
metal ions to prevent the generation of free radicals. In
oxygen species. SODs keep the concentration of
order to counter the oxidation problems synthetic
superoxide radicals in low limits and therefore play an
antioxidants, such as butylated hydroxyanisole (BHA),
important role in the defence against oxidative stress
butylated hydroxytoluene (BHT) and ter-butyl
Superoxide dismutases (SODs) is present in three
hydroquinone (TBHQ) are widely used as food additives
isoforms. It plays a vital role in scavenging O2 generated
(Pattanaik et al., 2005). However, due to increasing
from the electron transport chain, endoplasmic reticulum
information on possible adverse effects of synthetic
and cytosolic oxidases. The extracellular superoxide
compounds on human health, consumer preference has
dismutase is a tetrameric protein that catalyze the
shifted towards the natural ingredients. There is a
dismutation of superoxide into H2O2 (Ivanova and
growing interest in exploring natural antioxidants
Zinoviev, 2000). The main function of tetrameric protein
including phenolic acid, carotenoids, tocopherols and
is to remove H2O2 by catalyzing its conversion into water
vitamin C but the polyphenols are most the important in
(Krinsky, 1993).
this regard. The compounds are secondary metabolites of
plants and abundantly present in fruits and vegetables, B. Non-Enzymatic Antioxidants
their products correlated with reduced incidence of
Non-enzymatic antioxidants are classified into two
cardiovascular and chronic diseases and of certain
groups: endogenous and exogenous antioxidants. The
cancers (Horubała, 1999; Borowska, 2003).
non-enzymatic antioxidant defense system includes
Classification of Antioxidants ascorbic acid (vitamin C), J- tecopherol (vitamin E),
glutathione (GSH), K-Carotene, and vitamin A. There is a
No single antioxidant can counter affect the free radicals
balance between both the activities and intracellular
so a variety of antioxidants are collectively required for

Pakistan Journal of Food Sciences (2012), Volume 22, Issue 1, Page(s): 7-11 7

levels of these antioxidants that are essential for the
survival of organisms and their health (Vaisi-Raygani et
al., 2006). Production of metal – catalyzed free radicals
are controlled by the antioxidants as they are bind with
metal transition because the sequester of copper ions are
both albumin and ceruloplasmin. While the other proteins
like hepatoglobin binds with haemoglobin (oxygen
carrier in blood). On the other hand both ferritin and
transferring bind with free iron present in the body
(lvanova and Zinoviev, 2000). The inhibition of the
oxidation processes by scavenging free radicals can be
done by the compounds as lipoic, uric acids, bilirubin,
ubiquinone and glutathione which are non-protein
endogenous antioxidants (Shahidi, 1997).
The best known vitamins that have dietary origin are
ascorbic acid, tocopherol, carotenoids, quinones, and
polyphenols and are categorised as exogenous
antioxidants. Tecopherol protects against membrane lipid
peroxidation as it is a lipid soluble antioxidant and on
reaction yield a stable lipid hydroperoxidixe molecule.
While vitamin C has multiple antioxidant properties. It
also scavenges others free radicals and certain non-
radicals such as HOC1 (Packer and Cadenas, 2002).
C. Synthetic antioxidants
Phenolics are the primarily synthetic antioxidants and
include butylated hydroxyanisole (BHA), butylated
hydroxy toluene (BHT), tertiary butyl hydroquinone
(TBHQ), propyl, octyl, and dodecyl gallates (Sherwin,
1989).
Butylated hydroxyanisole (BHA; tertiary butyl-4-
hydroxyansole) is one of the most widely used food
antioxidant. BHA which is prepared at commercial level
is a mixture of two isomers, 2-tert-butyl-4-
hydroxyanisole (2-BHA, 10%) and 3-tertbutyl- 4-
hydroxanisole (3-BHA, 90%). it is highly soluble in fats
and oils. The addition of BHA (to a certain amount)
causes no change in colour, odour or flavours, the BHA
efficiency can be increased while mixing with other
antioxidants. For example BHT, TBHQ or propyl gallate
(PG) when mixed with BHA the efficacy is increased two
times (Madhavi et al., 1996). A combination of BHA and
dodecyl gallate is more effective than BHA alone in
stabilizing margarine (Pattanaik et al., 2005).
D. Natural Antioxidants in Plants
Phenolic compounds
The most important group of antioxidants among natural
antioxidants is plant phenolics, they are present in almost
all plants and their participation in human diet on daily
basis is about 1g (Pokorny, 2008). Plant phenolics mainly
consist of phenolic acids, flavonoids, anthocyanins and
their glycosides. High content of phenolics is present in
spices, tea leaves, roasted coffee and cocoa beans. As
most of these compounds become inactivated
immediately after resoption through intestine wall so no
efficient attempt is observed to increase antioxidant level
Pakistan Journal of Food Sciences (2012), Volume 22, Issue 1, Page(s): 7-11
PAK. J. FOOD SCI., 22(1), 2012: 7-11
ISSN: 2226-5899
in the blood stream. They are mostly deposited in leaves
or bark (Pokorny, 2008).
Human diet is full of polyphenols as they are present in
quiet high proportion in most of fruit, vegetables, olive
and dry legumes. A large portion of polyphenols also
present in beverages like tea, coffee and wine. They
protect the cells against oxidative stress that can cause
severe damage to cells (Alarcon et al., 2007).
Polyphenols act as antioxidants by protecting cell
constituents against oxidative damage and reduced the
risk of various degenerative diseases which is associated
to oxidative stress as the prevention of cardiovascular
disease, cancer and osteoporosis and neurodegenerative
disease (Manach et al., 2004).
Phenolic acids
Phenolic acids can be divided in two classes: derivatives
of benzoic acid and derivatives of cinnamic acid. The
hydroxybenzoic acids, like gallic acid and protocatechuic
acid. (Zhou et al., 2009). Generally polyphenols are
present in very low amount in edible parts of plants. But
certain red fruits contain high amount of phenolic acids
like blackberries which contain up to 270 mg/kg fresh
weight (Shahidi et al., 1995). Many plant phenolic
compounds exhibiting antioxidant properties have been
explored and found effective against oxidation (Pokorny,
2008). It had stronger antioxidant activity than that of
synthetic antioxidants (Oktay et al., 2003).
Flavonoids
Depending upon molecular structures, flavonoids are
divided into six classes: flavones, flavanones, flavonols,
isoflavones, anthocyanidins and flavanols (or catechins).
Flavonols are the most ubiquitous flavonoids in foods.
The major flavonols are quercetin and kaempferol. The
richest sources of favonoids are onions (up to 1.2 g/kg
fresh wt), then curly kale, leeks, broccoli and blueberries
also contains a large amount of flavonoids. While the
analysis of red wine and tea suggests that both contain up
to 45 mg flavonols/L(Manach et al., 2004). These
compounds are present in glycosylated forms. Very often
the associated sugar moiety is glucose or rhamnose, but
other sugars that may also be involved are galactose,
arabinose, xylose and glucuronic acid. “Fruit often
contains between 5 and 10 different flavonol glycosides”
(Macheix et al., 1990 as cited in Manach et al., 2004).
The accumulation of flavonols takes place in outer potion
of plant (skin or leaves) due to light biosynthesis (Price et
al., 1995). Flavones consist chiefly of glycosides of
luteolin and apigenin. The major proportion of cereals
such as millet and wheat contain C-glycosides of flavones
(Sartelet et al., 1996).
Carotenoids
Carotenoids are yellow, orange or red pigments present in
fruits and vegetables. Α carotene, β-carotene, lycopene,
lutein, and β -cryptoxanthin are associated with reduced
8

risk of cardiovascular diseases. These compounds are
generally divided into two classes, carotenes and
xanthophylls. Structurally they are present in the form of
acyclic, monocyclic and bicyclic. For example lycopene
is a cyclic whereas carotene is moncyclic (Di Majo,
2005). The antioxidant potential of carotenoids have been
reported for the prevention of free radical initiated
diseases, including atherosclerosis, cataracts, and age-
related muscular degeneration. The free radical
scavenging mechanism of b–carotene has been proposed
to be different from the hydrogen donating phenolic
compounds (Leja et al., 2003).
Lignans
Lignans are formed of 2 phenylpropane units. The richest
dietary source of lignans is linseed, which contains
secoisolariciresinol (up to 3.7 g/kg dry wt) and low
quantities of matairesinol (Adlercreutz and Mazur, 1997).
Stilbenes
Human diet contains low quantity of stilbenes but known
for its antioxidant capacity. Resveratrol is one of the
stillbenes that have shown its anticarcinogenic effects as
a medicinal plant and present in wine in very low
quantity (0.3–7 mg aglycones/L and 15 mg glycosides/L
in red wine) (Arabshahi et al., 2007).
Tannins
Tannins are present in plants and important constituents
of phenolic compound that behave like as antioxidants.
Substantial accumulation of vegetable tannins may occur
in almost any part of a plant seeds, fruit and leaves
(Waterman and Mole, 1994).
Tea and antioxidant
Tea (Camellia sinensis Linn.) has a long history with a
first reference to tea nearly 5,000 years back. Tea is
cultivated in more than 30 countries around the world and
belongs to family Thecae. It is second most abundantly
consumed beverage after water in the world (Wheeler and
Wheeler, 2004). Tea is mostly cultivated in China, Japan
and India. The chemical composition of tea leaves depend
on several factors i.e. tea kind, species, shrub or tree,
leaves age, collecting season, climate, drying conditions
and technological processes during tea production, soil
condition, cultivated method and environmental pollution
(Gramza et al., 2006). In the production of black tea, the
leaves are first spread out on racks and blown with air to
remove about a third of their moisture and make them
pliable. Then they are rolled around to break their cell
walls and release the sugars necessary for fermentation.
To promote fermentation they are kept in a highly humid
environment, which turns the leaves dark and develops
black tea's strong flavor. Finally, the leaves are dried and
shipped off to all corners of the globe.
Composition of black tea
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PAK. J. FOOD SCI., 22(1), 2012: 7-11
ISSN: 2226-5899
The fresh tea leaves consist of 36% polyphenolic
compounds, carbohydrates portion is 25% and protein is
15%. While tea also contains 6.5% lignin, 5% ash, 4%
amino acids, 2% lipids, 1.5% organic acids. Chlorophyll
portion is 0.5% and less than 0.1% of carotenoids and
other volatile substances are present in black tea. Among
polyphenols being the most abundant compounds, the
most frequent are catechins. The most important forms of
catechins are epigallocatechin gallate (EGCG),
epigallocatechin (EGC), epicatechin gallate (ECG), and
epicatechin (EC). The catechins that are present in
smaller amount are gallocatechin, epigallocatechin
digallate, 3-methylepicatechin gallate, catechin gallate,
and gallocatechin gallate. The content of catechins in the
tea leaves depends on their age. In most cases, it is higher
in the leaves used for black tea production than in those
used for green tea production (Pasha and Reddy 2005).
The resulting black tea composition depends on the
technological process of its production. It is difficult to
state a definitive composition for black tea beverage, as it
varies with different preparations. However the
approximate mean percentages of all the components of
black tea extracts is: catechins(10–12%), theaflavins (3–
6%), thearubigins (12–18%), and flavonols (6–8%).
While the other constituents are phenolic acids and
depsides (10–12%), amino acids (13–15%),
methylxanthines (8–11%), carbohydrates (15%), proteins
(1%), mineral matter (10%), and volatiles (0.1%) (Xuczaj
and Skrzydlewska, 2005).
Tea and Health
Daily intake of 3 cups of tea is beneficial for health by
reducing the chances of cardiovascular diseases up to
37%. It also protects against cancer and DNA damage to
cells (Bharat et al., 2003). Polypehnols found in black tea
are also very strong antioxidants, and the manganese in
black tea may reduce the risk of coronary heart disease by
helping cardiac muscle function. Polyphenols in tea seem
to help in preventing formation of potential carcinogens
in the body, particularly in certain types of cancer, such
as ovarian, lung, prostate, colorectal, and bladder. Other
studies reveal that black tea may help prevent stomach,
prostate and breast cancer. The antioxidants in tea may
help keep skin from being plagued by acne and in some
cases have been demonstrated to function equally as well
as the harsher benzoyl peroxide used in so many skin
products. The tannins in tea have a therapeutic effect on
gastric and intestinal illnesses and make it a great
digestive aid. These tannins decrease intestinal activity
and exercise an antidiarrheal effect. The caffeine in black
tea hones mental focus and concentration and studies
show that the amino acid L-theanine found in black tea
can help to relax and concentrate more fully on tasks.
Black tea has been shown to reduce levels of the stress
hormone cortisol after a month of drinking four cups of
tea daily. Research suggests that catechin antioxidants in
black tea may reduce oral cancers. Tea's polyphenols and
9

tannin perform as antibiotics, preventing bacteria that
cause tooth decay and the polyphenols in tea can help to
keep in check the bacteria that cause bad breath. Tea is
full of substances called "tannins," which studies have
shown have the ability to fight viruses such as influenza,
dysentery and hepatitis. One such tannin named
"catechin" helps suppress tumors. Black tea also contains
alkylamine antigens, which help boost immune response.
Consumption of Tea
The annual worldwide per capita consumption of tea is 40
L/year (Vinson et al., 2004). The annual per capita
consumption exceeds 40 L. Total world production in
1989 was 2.45 million metric tons of which 80% was
black tea. Black tea is preferred in the Western World,
usually with milk (Vinson et al., 2004). Antioxidants
present in the tea are in the form of flavonoids (catechins)
and these flavonoids subdivided into flavones,
flavanones, isoflavones, flavonols, flavanols and
anthocyanins. Catechins are the flavanols which form
nearly 30% of the dry weight of green tea and their
content is higher in young leaves (Cao et al., 1996).
Orange theaflavins and brown thearubigens are the main
pigmns of black tea which are formed by the reaction of
quinones from the simple catechin and gallocatechin.
Theaflavins content is up to 2% and thearubigens 10–
20% of dry weight of black tea leaves (Gramza and
korczak, 2005). Moreover tea polyphenols protect against
cancer and cardiovascular diseases (Santosh et al., 1997).
Conclusion
Antioxidants are used as food additives to help guard
against food deterioration and are frequently added to
industrial products. A common use is as stabilizers in
fuels and lubricants to prevent oxidation, and in gasolines
to prevent the polymerization that leads to the formation
of engine-fouling residues. Health benefits of foods that
are high in flavonoids - phytonutrients with antioxidant
benefits. While some of the flavonoids were obtained
from fruits and vegetables, seventy percent came from
black tea. Black tea is abundant in antioxidants, such as
flavonoids, demonstrated to prevent the oxidation of LDL
cholesterol, preventing damage in both the bloodstream
and at artery walls, and lowering the risk of heart disease.
Antioxidants have a vital role in maintaining healthy life.
Tea contains high amount of antioxidants. Antioxidants
are widely used as ingredients in dietary supplement and
have been investigated for the prevention of diseases such
as cancer and coronary heart diseases. Antioxidants have
vital function in food as preservatives. Amount of
antioxidants in tea depend upon tea origin and processing
technology. Black tea consumed throughout the world is
a popular beverage and ensures that an antioxidative
agent available in everyday life.
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