Bioactive Components of Tea Plant (<I>Camellia sinensis</I> (L.) O. Kuntze) From Mambilla Plateau, Taraba State - Nigeria
DOI:
https://doi.org/10.26538/tjpps/v4i2.3Keywords:
Bioactive contents, Caffeine, Green tea, Camellia sinensis, Phytochemical profiling, Mambilla PlateauAbstract
Tea is the most widely consumed drink after water. It is of tremendous therapeutic, nutritional, and economic importance to consumers. There is documented information on the phytochemical composition of tea plants. There seems to be a dearth of informationon the bioactive components of the plant in the Mambilla plateau. Therefore, this study explores tea clones' bioactive components in the Mambilla plateau, Taraba State, Nigeria. Leaves of Camellia sinensis were collected from the six original clones (CBB36, C68, C143, C236, C318 and C1212) in the Mambila plateau. The tea plant leaves collected were washed and air dried at room temperature for two weeks before powdering using an electric blender. The powdered leaves were poured into an airtight bottle and stored in a dark room. Bioactive compounds in the leaves were extracted by cold maceration and analysed using the GC-MS. The number of compounds identified followed the pattern: clone 68 (25) >clone 1212 (23) > clone 143 (22) >clone236 (17)> clone BB36 (14)> clone 318 (6). It was also observed that all the leaves of the tea clones analysed contained caffeine (clones BB36, 318, 1212, 236, 68) though at varying levels, except clone 143. Also, phenolic compounds like phenol, 2,4-dimethyl-(0.068 mg/ml -0.419 mg/ml), phenol, 3,5-dimethyl-(1.430 mg/ml-2.806 mg/ml), phenol, 2-ethyl (0.318 mg/ml) and phenol, 3-methyl-(2.953 mg/ml)weredetected in leaves of C. sinensis. Several bioactive compounds were identified in the different clones of tea plants that were investigated, and some may be of therapeutic and nutritional importance to consumers.
References
Emine BO, Ozlem RO, Memnune S, Neva GG. Genetics, taxonomy and conservation of the threatened California plants. Conserv Bio. 2000; 14(5):1394-1405.
Soukand R, Quave CL, Pieroni A, Pardo-de-Santavana M, Tardio J, Kalle R, Lucaj l, Svanberg I, Kolosova V, Aceituno-Mata L, Menendez-Baceta G, Kolodziejska-Degorska I, Piroznikow E, Petkevicius R, Hajdari A, Mustafa B. Plants used for making recreational tea in Europe: A review based on specific research. Biomed Central (J. Ethnobio. Ethnomed). 2013; 9:58-70.
Falla NM, Demasi S, Caser M, Scariot V. Phytochemical Profile and Antioxidant Properties of Italian Green Tea, a New High-Quality Niche Product. Horticult. 2021; 7:91-103.
Ananthi J, Giri RS. Screening of bioactive compounds of green tea (Camellia sinensis). World J Pharm Medical Res. 2018; 4(9):222-226.
Oluseyi A, Nicholas AA, Jayne NA. Prevalence and Pattern of Cardiovascular-related Causes of Out-of-Hospital Deaths in Lagos, Nigeria. African Health Sci. 2018; 18(4):942–949.
Ukwubile CA, Malgwi TS, Dibal MY, Bababe A.B, Bingari MS. Phytochemical composition and toxicity evaluation of Camellia sinensis (L.) O. Kuntze (Theaceae) (green tea) leaves collected from Mambila Beverages Ltd Nigeria. Intern J Med Plants and Natural Prod. 2020; 6(2):7-13.
Aroyeun SO, Shittu TR, Yahaya AT, Sowunmi, FA, Odumbaku LA, Okelana FA, Akoroda MO. Green tea processing in Nigeria and its economic implications. Global Adv Res J Manag Bus Stud. 2013; 2(1): 50-55.
Gai Z, Wang Y, Jiang J, Xie H, Ding Z. The quality evaluation of tea (Camellia sinensis) varieties based on the metabolomics. Hort Sci. 2019; 54(3): 409-415.
Salako G, Olalubi O, Sawyerr H, Howe G, Adebayo A, Adio A. Using multi techniques analysis in biogeoclimatic ecosystem classification and mapping of Mambilla plateau in Taraba State Nigeria. Open J Ecol. 2016; 6: 412-426.
Xia EH, Zhang HB, Sheng J, Li K, Zhang QJ, Kim CH, Zhang Y, Liu Y, Zhu T, Li W, Shao S-F, Ni D-J, Eichler EE, Gao L-Z. The tea tree genome provides insights into tea flavor and independent evolution of caffeine biosynthesis. Mol Plant. 2017; 10:866–877.
Feng L, Gao RY, Hou X.Y, Hu L, Zhang XC, Wei S. Determination of quality constituents in the young leaves of albino tea cultivars. Food Chem. 2014; 155: 98–104.
Xia EH, Tong W, Hou Y, An YL, Chen LB, Wu Q, Liu YL, Yu J, Li FD, Li RP. The reference genome of tea plant and resequencing of 81 diverse accessions provide insights into its genome evolution and adaptation. Mol Plant. 2020; 13: 1013–1026.
Zhang WY, Zhang YJ, Qiu HJ, Guo YF, Wan HL, Zhang XL, Scossa F, Alseekh S, Zhang QH, Wang P. Genome assembly of wild tea tree DASZ reveals pedigree and selection history of tea varieties. Nat Commun. 2020; 11: 3719-3726.
Wang XC, Feng H, Chang YX, Ma C, Wang LY, Hao XY, Li AL, Cheng H, Wang L, Cui X. Population sequencing enhances understanding of tea plant evolution. Nat Commun. 2020; 11: 4447-4457.
Zhang XT, Chen S, Shi LQ, Gong DP, Zhang SC, Zhao Q, Zhan DL, Vasseur L, Wang YB, Yu JX. Haplotype-resolved genome assembly provides insights into evolutionary history of the tea plant Camellia sinensis. Nat Gen. 2021; 53: 1250–1259.
Zhang QJ, Li W, Li K, Nan H, Shi C, Zhang Y, Dai ZY, Lin YL, Yang X, Tong Y. The chromosome-level reference genome of tea tree unveils recent bursts of non-autonomous LTR retrotransposons in driving genome size evolution. Mol Plant. 2020; 13, 935–938.
Wang PJ, Yu JX, Jin S, Chen S, Yue C, Wang WL, Gao SL, Cao HL, Zheng YC, Gu MY. Genetic basis of high aroma and stress tolerance in the oolong tea cultivar genome. Hort Res. 2021; 8: 107–121.
Tariq AL, Reyaz AL. Phytochemical analysis of Camellia sinensis leaves. Inter J Drug Dev Res. 2012; 4(4): 311-316.
Mildner-Szkudlarz S, Zawirska-Wojtasiak R, Obuchowskij W, Goslinski M. Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability. SenFood Qual. 2009; 74: 362–370.
Cai Y, Luo Q, Sun M, Corke H. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci. 2004; 74: 2157–2184.
Zielinski AAF, Haminiuk CWI, Beta T. Multi-response optimisation of phenolic antioxidants from white tea (Camellia sinensis L. Kuntze) and their identification by LC-DAD-Q-TOF-MS/MS. Food Sci Tech. 2016; 65: 897-907.
Pérez-burillo S, Giménez R, Ru JA, Pastoriza S. Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties. Food Chem. 2018; 248: 111–118.
Alexandra BB. A review of quercetin: chemistry, antioxidant properties, and bioavailability. J Young Investig. 2009; 60:69.
Gargi S, Biswajit B. Black tea as a part of daily diet: A boon for healthy living. Intern J Tea Sci. 201; 9:9-14.
Sen G, Sarkar N, Nath M, Maity S. Bioactive components of tea. Arch of Food and Nut Sci. 2020; 4: 001-009.
Oyawaluja BO, Oyawaluja AA, Akinyimika DE, Odukoya OA, Coker HA. Antioxidant Profiling, Phytochemical Investigation and Pharmacognostic Evaluation of Nephrolepis biserrata (SW.) Schott (Nephrolepidaceae). Trop J Phytochem Pharm Sci. 2024; 3(2):208–215.
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Tropical Journal of Phytochemistry and Pharmaceutical Sciences
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
