Antioxidant activity, polyphenolic composition and in vitro antibacterial and antifungal activities of tea seed oil




Anti-microbial activity, Antioxidant activity, Catechins, Polyphenol, Tea seed oil


The polyphenolic composition and antioxidant activity of tea seed oil from C. sinensis TRFK 301/5 (green colored) and TRFK 306 (purple colored) and C. oleifera were evaluated. The total polyphenolic content, total catechins and catechin fractions were significantly different in the oils. C. oleifera contained significantly (p ≤ 0.05) higher amounts of catechins and polyphenols than C. sinensisC. oleifera also exhibited a higher DPPH radical scavenging activity (18.81 ± 0.46%) compared to C. sinensis (TRFK 306; 15.98 ± 0.13 and TRFK 301/5; 14.73 ± 0.47%). The antimicrobial activities of tea seed oil and two selected oils (olive and eucalyptus oil), were also evaluated against Escherichia coli, Staphylococcus aureusCandinda albicansCryptococcus neoformans and Trichophyton mentagrophytesS. aureus was significantly inhibited by the oils compared to E. coli. The oils inhibited the growth of T. mentagrophytes and C. albicans, although they had no effect on C. neoformans. Tea seed oil is a potential source of beneficial phytochemicals and potent antimicrobial agents.


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How to Cite

Ruto H, Yugi J, Ochanda S, Bii C. Antioxidant activity, polyphenolic composition and in vitro antibacterial and antifungal activities of tea seed oil. grasasaceites [Internet]. 2022Mar.31 [cited 2022Dec.7];73(1):e442. Available from: