• Ragaa El Sheikh Chemistry Department, Faculty of Sciences, Zagazig University, Zagazig,44519, Egypt
  • Alaa S. Amin Chemistry Department, Faculty of Sciences, Benha University, Benha, Egypt
  • Mohammed A. Atwa Food Technology Research Institute, Giza, Egypt.
  • Ayman A. Gouda Chemistry Department, Faculty of Sciences, Zagazig University, Zagazig, Egypt
  • Amira A. Abdullah Food Technology Research Institute, Giza, Egypt


Phenolic compounds, Flavonoids, Antioxidant activity, Egyptian tea


Objective: Tea is the most widely consumed beverage in the world. Green tea (Camellia sinensis) is a good source of bioactive compounds and it is gaining interest due to its health benefits. The present study was conducted to determine the total polyphenols and total flavonoid content as well as the antioxidant activity of ethanolic extracts from different Egyptian tea samples.

Methods: The determination process carried out using standard spectrophotometric methods and quantified various phenolic and flavonoid compounds by using high performance liquid chromatography (HPLC) method. The comparison was also made between Egyptian tea samples and commonly tea samples in the markets.

Results: Results from this study showed that Egyptian green tea showed a significant higher values of total phenol and flavonoid, contents. The same trend was also observed in antioxidant activity as assessed using DPPH (2, 2-diphenyl-1-picrylhydrazyl) free radical scavenging assay. It revealed that the total antioxidant activity could be due to its total phenol content.

Conclusion: The study concludes that Egyptian green tea offers higher amount of antioxidant properties.



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Author Biography

Ayman A. Gouda, Chemistry Department, Faculty of Sciences, Zagazig University, Zagazig, Egypt

Pharmaceutical Analysis


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How to Cite

El Sheikh, R., A. S. Amin, M. A. Atwa, A. A. Gouda, and A. A. Abdullah. “DETERMINATION OF PHENOLIC COMPONENTS AND ANTIOXIDANT ACTIVITY OF SOME EGYPTIAN TEA SAMPLES”. International Journal of Pharmacy and Pharmaceutical Sciences, vol. 7, no. 4, Apr. 2015, pp. 198-02,



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