Investigation of effect of tea wastes over some antioxidant enzymes on erythrocytes

In this study, tea and its wastes come from green and black tea production process were used. The main target of this study is to determinate the phenolic content and the radical scavenging activities of tea and its wastes, and measurement of their effects on antioxidant enzyme activities in erythrocyte cell model. Total polyphenol contents of tea and its wastes were determined as mg catechine per dry mass by using Folin-Ciocalteau reactive and DPPH radical scavenging activity was estimated by Cuendet method as equivalent catechine standard. As measured of oxidative stress in erythrocyte, MDA and total thiol levels were measured by Stock and Sedlak methods, respectively. The activities of antioxidant enzymes in erythrocyte were determined byusing SOD, CAT, GR and GSH-Px activities (with Fitzgerald, Aebi, Bergmeyer and Beutler' studies, respectively). The extracts with the highest and lowest phenolic contents were determined green tea and black fiber waste. Therefore, the highest radical scavenging activity and total thiol level, and the lowest MDA concentration were detected in green tea. Also, all enzyme activities in erythrocyte were higher in sample with green tea tocompared to other tea extracts. As a result, it was decided that tea and its wastes have antioxidant activity, and green tea and its leaf wastes have higher antioxidant activity than black tea. We think that the tea wastes such having a biological effect might be evaluated as many of protective health products particularly in cosmetic fields, thus, these by-products, no application for any area is expected to become an economical value.