Chemical characterization and anti-bacterial activity of black tea extract components

Mahdi, H. S. and Mahdi, L. Kh. and Saour, K. Y. (2005) Chemical characterization and anti-bacterial activity of black tea extract components. Journal of The Faculty of Medicine Baghdad, 47 (2). pp. 174-178. ISSN 0041-9419

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Abstract

Background: Aqueous extracts of black tea exhibited antimicrobial activity against wide range of bacteria.

Aim of study: In this investigation the antimicrobially active components of this extract were identified and characterized. The minimal inhibitory concentration (MIC) for each one was determined.

Subject & Methods: the active components of the aqueous extract were identified and characterized. The minimal inhibitory concentration (MIC) for each was determined. Tannie acid, theophylline, caffeine and theobromine were isolated by thin layer chromatograhy (TLC) and purified by silica gel column. MIC was assessed by using agar dilution method.

Results: Broad spectrum activity of three components excluding theobromine against gram­ negative and selective gram-positive organisms was observed. Tannie acid showed the greatest potency with MIC of 160 /iglml. whereas the MIC of theophylline and caffeine was 2.5 mg/ml and I O mg/ml respectively.


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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Faculty / Department / School: Historic - Faculty of Sciences - Department of Biological and Physical Sciences
Date Deposited: 28 Feb 2018 00:14
Last Modified: 28 Feb 2018 00:14
Fields of Research : 06 Biological Sciences > 0601 Biochemistry and Cell Biology > 060101 Analytical Biochemistry
06 Biological Sciences > 0605 Microbiology > 060501 Bacteriology
Socio-Economic Objective: E Expanding Knowledge > 97 Expanding Knowledge > 970106 Expanding Knowledge in the Biological Sciences
E Expanding Knowledge > 97 Expanding Knowledge > 970111 Expanding Knowledge in the Medical and Health Sciences
URI: http://eprints.usq.edu.au/id/eprint/28833

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