ArticleRSC advances2026
Comparative biochemical analysis of tea (
Article in RSC advances, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Metabolic diseases, including obesity, type 2 diabetes mellitus, and non-alcoholic fatty liver disease (NAFLD), have prompted interest in identifying natural products capable of modulating digestive enzymes. This study comparatively evaluated the phytochemical composition, antioxidant activity, and digestive enzyme inhibitory activities of green tea (GT), black tea (BT), and green coffee (GC) extracts. Phytochemical screening, antioxidant assays (DPPH, ABTS, and SOD-like), and quantitative phenolic analysis indicated that GT contained the highest phenolic content and exhibited the greatest antioxidant activity, whereas GC showed the highest alkaloid content. Among the fractionated extracts, the ethyl acetate fraction of green tea (EtOAc fraction of GT) was selected for further investigation based on its phenolic content, pancreatic lipase inhibitory activity, and overall biological profile. HPLC analysis identified ferulic acid and chlorogenic acid as major constituents, together with syringic acid, resveratrol, myricetin, and rosmarinic acid. Both the crude BT extract and EtOAc fraction of GT exhibited α-amylase inhibitory activity comparable to that of quercetin. Kinetic analysis indicated competitive inhibition by the EtOAc fraction of GT (IC
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