Comparative analysis of antioxidant potential in aqueous and methanolic extracts of different tea leaves

Tea (Camellia sinensis) is widely consumed for its potential health benefits, primarily due to its rich polyphenolic content. This study compares the antioxidant properties of black, green, and white tea leaf extracts in aqueous and methanolic solvents. Antioxidant activity was evaluated using assays such as 2,2'- diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and total phenolic content (TPC). The results indicate that green tea exhibited the highest antioxidant potential, followed by white tea and black tea. Methanolic extracts showed superior antioxidant activity compared to aqueous extracts, suggesting higher polyphenol solubility in methanol. The correlation between TPC and antioxidant activity confirms that phenolic compounds contribute significantly to radical scavenging effects. These findings highlight the influence of processing methods on tea's antioxidant properties and suggest that green tea and methanolic extracts may offer greater health benefits. Further studies on bioavailability and in vivo efficacy are warranted to validate their therapeutic potential.