Abstract Title:

Black tea polyphenol theaflavin as promising antioxidant and potential copper chelator.

Abstract Source:

J Sci Food Agric. 2020 Feb 22. Epub 2020 Feb 22. PMID: 32086808

Abstract Author(s):

Neha Sharma, Huong T Phan, Miyuki Chikae, Yuzuru Takamura, Auriane F Azo-Oussou, Mun'delanji C Vestergaard

Article Affiliation:

Neha Sharma


BACKGROUND: In this work, we investigated the antioxidant and copper chelating abilities of theaflavin, a polyphenol responsible for astringency, color and sensation present in black tea. Using voltammetric techniques, the analyses were conducted at disposable electrochemical printed carbon chips in conjunction with a portable hand-held potentiostat.

RESULTS: Voltammograms of theaflavin showed five separate oxidation peaks, corresponding to the oxidation of five individual functional groups. Electroanalytical data of theaflavin after interaction with copper indicates that the flavonoid has higher antioxidant potential and is a better copper chelator than epigallocatechin gallate, a major polyphenol present in green tea and a well-known antioxidant. This could be attributed to the extra fused ring and larger number of OH groups in theaflavin.

CONCLUSIONS: Our findings introduce another natural compound as a potential nutraceutical in oxidation- and copper-modulated illnesses. In addition, this simple and fast approach would be highly pertinent to inspect health benefits of natural food products. To the best of our knowledge, this is the first report of electrochemical analysis of Cu (II) chelation by theaflavin. This article is protected by copyright. All rights reserved.

Study Type : In Vitro Study

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