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Journal of Food Quality
Volume 2018, Article ID 5156073, 6 pages
https://doi.org/10.1155/2018/5156073
Research Article

Antioxidative and Antimelanoma Effects of Various Tea Extracts via a Green Extraction Method

1Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
2Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
3Department of Biology, University of Texas at San Antonio, San Antonio, TX 78249, USA
4Graduate Institute of Biotechnology, National Chung Hsing University, Taichung 402, Taiwan
5Department of Biotechnology, National Chung Hsing University, Taichung 402, Taiwan
6Department of Life Science, National Chung Hsing University, Taichung 402, Taiwan
7Center for Stem Cell Research, Kaohsiung Medical University, Kaohsiung 807, Taiwan

Correspondence should be addressed to Hui-Min David Wang; wt.ude.uhcn.nogard@wdivad

Received 7 July 2017; Revised 23 October 2017; Accepted 27 November 2017; Published 13 February 2018

Academic Editor: José A. Beltrán

Copyright © 2018 Yihui Chen et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Tea (Camellia sinensis) contains high level of antioxidant elements and is a well-known beverage consumed worldwide. The purpose of this study is to compare different concentrations of green tea, black tea, oolong tea 861, oolong tea 732, and jasmine green tea. These five types of tea extracts were known to have antioxidative properties, reducing power, and metal ion chelating activity. The current study compared these five extracts in terms of their inhibiting effects on human malignant melanoma: A2058 and A375. To determine the cell viability between normal cell and malignant melanoma cells, an MTT assay was applied to evaluate the cytotoxic potential on human melanoma cells, with all tea extracts showing decreased cell viability with increasing tea extract concentrations. Cytotoxicity on HaCat (normal skin cells) showed no effect on the cell viabilities at lower concentrations of the tea extracts. These results suggest the antioxidative effect of five tea extracts that protect against oxidation and melanoma production, with green tea and jasmine green tea showing the lowest cell viability when tested against malignant melanoma cells.