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

Article

Mahdi, H. S., 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.
Article Title

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

Article CategoryArticle
AuthorsMahdi, H. S. (Author), Mahdi, L. Kh. (Author) and Saour, K. Y. (Author)
Journal TitleJournal of The Faculty of Medicine Baghdad
Journal Citation47 (2), pp. 174-178
Number of Pages4
Year2005
Place of PublicationIraq
Web Address (URL)http://iqjmc.net/wp-content/uploads/2016/10/17-10.pdf
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.

ANZSRC Field of Research 2020310101. Analytical biochemistry
310701. Bacteriology
Byline AffiliationsUniversity of Baghdad, Iraq
Institution of OriginUniversity of Southern Queensland
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