Francis N. Wachira

Antioxidant capacity of different types of tea products

In the present study, twelve different types of commercial tea samples were assayed to determine their phenolic composition and antioxidant activity. Reverse phase high performance liquid chromatography using a binary gradient system was used for the identification and quantification of individual catechins. Subsequently, total phenolic content was determined spectrophotometrically according to the Folin-ciocalteus method. Total theaflavins and thearubigins were also determined. The radical scavenging behavior of the polyphenols on 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) was also studied spectrophotometrically. The results showed that total polyphenols, total catechins and antioxidant activity were significantly (P<0.05) different in the commercial tea samples. Green tea had the highest levels of catechins, total polyphenols and total antioxidant activity. White tea (silvery tip) a rare specialty type of tea was not significantly different from green tea. Statistical analysis showed an essential catechin content influence of the tea extracts on antioxidant activity. Epigallocatechin gallate (EGCG) was the most potent catechin and the most potent in antioxidant activity (r = 0.989***). Epigallocatechin (EGC) (r = 0.787, P<0.001), epicatechin (EC) + catechin (+C) and epicatechigallate (ECG) also showed significant (P<0.05) antioxidant activity. Black tea contained high levels of theaflavins and thearubigins, which accounted for most of the antioxidant potential in this type of tea product (r = 0.930*** and r = 0.930*** respectively). These results suggest that conversion of catechins during black tea processing did not affect the free-radical potency of black tea. Gallic acid (GA) also showed significant(r = 0.530*) contribution to the antioxidant activity in black tea. Green, black and white tea products processed from Kenyan tea cultivars originally selected for black tea had significantly (P<0.05) higher antioxidant activity than green tea processed from tea cultivars from Japan and China. These results seem to suggest that the cultivar type is critical in determining the antioxidant potency of tea product and that black teas processed from suitable cultivars could be potent in antioxidant activity when compared to green teas.

Polyphenols as Potential Indicators for Drought Tolerance in Tea (Camellia sinensis L.)

Plant polyphenols have gained prominence in quality of plant products and in human health. An experiment was conducted to determine the association of tea polyphenols with water stress and their suitability as indicators for drought tolerance. The experiment was conducted in a ‘rain-out’ shelter, and consisted of six tea clones (BBK 35, TRFK 6/8, TRFK 76/1, TRFK 395/2, TRFK 31/30, and TRFK 311/287) and four levels of soil water contents (38, 30, 22, and 14% v/v), which were maintained for a period of 12 weeks. The treatments were arranged in a completely randomized design and replicated three times. Plant growth was monitored over 6 weeks, and a water stress index was calculated to determine water-stress tolerant clones. Total polyphenols in tea shoots was analyzed and a regression analysis done. The results indicate that declining soil water content (SWC) reduced both growth and content of polyphenols in tea. Tolerant clones maintained a high polyphenol content at low SWC, and also showed less fluctuation in phenolics when subjected to changes in SWC. There was significant (P<0.001) correlation of total polyphenol content with shoot growth and WSI of tea, and a linear relationship (r2=0.97) between SWC for tea and both, water stress index and shoot polyphenol content. We report that there is a potential to use polyphenols as indicators for selection of drought-tolerant tea cultivars.

Genotype × environment interactions for tea yields

Several methods were used to evaluate phenotypic stability in 20 tea (Camellia sinensis) genotypes, many of which are cultivated widely in East Africa. The genotypes were evaluated for annual yields at two sites over a six year period. Data obtained were used to compare methods of analysis of G × E interactions and yield stability in tea. A standard multi-factor analysis of variance test revealed that all first order interactions (genotypes × sites; genotypes × years; sites × years) as well as second order interactions (sites × genotype × years) were significant. Regression analysis was used to assess genotype response to environments. Regression coefficients (bi) obtained ranged from 0.78 to 1.25. Deviations from regression (S2d) were significant (p < 0.05) from 0.0 for all the test genotypes. Analysis for sensitivity to environment change (SE2i) revealed that the test genotypes differed in their level of sensitivity. The hierarchical cluster analysis method was used to assemble the test genotypes into groups with similar regression coefficients (bi) and mean yield, which proved useful for the identification of high yielding genotypes for breeding purposes as well as for commercial exploitation. Rank correlation between yield and some stability parameters were significant. Mean yield was significantly correlated to bi (r = 0.80***) and SE2i(0.74***) which is an indication that selection for increased yield in tea would change yield stability by increasing bi and SE2i leading to development of genotypes that are specifically adapted to environments with optimal growing conditions. Genotypes differed in response to years and sites. As stand age increased, genotype yields generally increased though annual yield fluctuations were more pronounced in some genotypes than others. This response was not consistent across the sites for all genotypes indicating the need to test clones at multiple sites over longer periods of time.

Different types of tea products attenuate inflammation induced in Trypanosoma brucei infected mice

An in vivo study was carried out to determine the effect of different types of Kenyan tea extracts on male Swiss albino mice infected with Trypanosoma brucei brucei isolate KETRI 2710. The isolate produced a similar clinical picture after a pre-patent period of 5 days post-infection (DPI). Parasitemia levels in the untreated mice and those given different teas developed exponentially at similar rates reaching similar densities at the peak of parasitemia 8 DPI. Between 9 and 13 DPI parasitemia decreased more rapidly in tea treated compared to the untreated mice which indicated that tea lowered parasitemia level. Anaemia indicated by a fall in erythrocyte packed cell volume (PCV) occurred within 4 DPI and remained below the normal levels until the terminal stages of the disease. A significant difference (P<0.05) was observed 11 DPI between the tea treated and the untreated mice indicating that tea enhanced resistance to erythrocyte destruction. Mice treated with tea exhibited significantly (P<0.01) reduced parasite-induced hypoalbuminemia as compared to the untreated. Since albumin is a negative acute phase protein, it shows a decrease during inflammatory conditions and therefore its elevation in the mice given tea in this study clearly demonstrated that tea ameliorated inflammation induced by T. b. brucei. Although green and white teas were superior in most of these characteristics, black tea, which is the principle tea product from Kenya, displayed remarkable properties some even comparable to those of green tea. Interestingly, tea was more efficacious than dexamethasone an established anti-inflammatory drug, demonstrating its therapeutic potential.

The fortification of tea with sweeteners and milk and its effect on in vitro antioxidant potential of tea product and glutathione levels in an animal model

Several studies have demonstrated that tea flavonoids protect cells and tissues against free radicals which have been implicated in the etiology of oxidative stress-related disease disorders. However, black tea is commonly consumed with additives that could otherwise affect the bioavailability of the active tea molecules. In this study, the biochemical parameters of Kenyan teas were determined and the effect of added milk and sweeteners on the antioxidant activity of Kenyan teas was investigated. The effect of tea antioxidants on glutathione (GSH) was also evaluated in vivo in a time series study using Swiss mice. Green teas had the highest levels of total polyphenols, total and individual catechins, while black teas had high levels of total thearubigins, total theaflavins and theaflavin fractions. The antioxidant activity was high in green teas though some of the black teas were as efficacious as the green teas. The addition of milk, sugar and honey significantly (p<0.05) decreased the antioxidant activity of tea in a concentration-dependent manner. Addition of the sweetener, stevia (Stevia rebaudiana Bertoni), showed no significant (p>0.05) influence on the antioxidant activity of tea and therefore can be recommended as a preferred sweetener for tea. Significantly (p<0.001) higher levels of GSH were observed in plasma than in other tissues. GSH levels were generally highest 2h after tea consumption, which indicates the need to repeatedly take tea every 2h to maximise its potential health benefits.

High fertilizer rates increase Susceptibility of tea to water Stress

A study to determine the association of fertilizer with soil water deficit in tea [Camellia sinensis (L.) O. Kuntze] was conducted in a rain-out shelter using potted plants, in which five rates of fertilizer (0, 75, 150, 225 and 300 kg Nitrogen ha−1) and six levels of soil water content (38, 34, 30, 26, 22 and 18% v/v) were applied in a complete randomized design and replicated three times. The soil water treatment was maintained for a period of 12 weeks during which shoot growth, plant water relations, and dry matter partitioning in tea were determined. A parallel field experiment with the above fertilizer rates was conducted at three sites in which shoot density and shoot weight were determined during the dry season. Fertilizer improved leaf-to-root and leaf-to-total mass ratios (P < 0.001), reduced shoot growth, shoot water potential and specific leaf area (P < 0.001). The fertilizer exacerbated drought effect on tea through disproportionate assimilate partitioning which consequently weakened the ability of tea to tolerate water stress. Results suggest an indirect contribution of fertilizer supply to drought susceptibility in tea.

Green tea from purple leaf coloured tea clones in Kenya- their quality characteristics.

The Kenyan tea industry wishes to diversify its tea products, and in line with this, anthocyanin - rich teas were developed at the Tea Research Foundation of Kenya. These teas have purple-coloured leaves and the green colour is masked. In total, 12 accessions of the purple leaf coloured teas and 2 standard tea varieties were studied. Clones Hanlu and Yabukita are Chinese and Japanese tea varieties, respectively, known for good green tea, and they were used as reference standards. Little if any research had been done to characterize the quality of these purple leaf coloured teas and this study investigated their total polyphenols (TPP), catechins, caffeine, gallic acid and theanine. These are the major green tea quality parameters. Results showed that the new Kenyan tea clones had higher total polyphenols than had the reference standard tea varieties, which had 17.2% and 19.7% while the lowest among the Kenyan clones was 20.8%. On catechin quality index, K-purple and TRFK 91/1 showed high index values of 15.9 and 13.3, respectively, while clones TRFK 83/1 and 73/5 showed low index values of 0.74 and 1.0, respectively. Hanlu had the highest caffeine level with 2.42% while clones TRFK KS 3, TRFK KS 2 and TRFK 83/1 had relatively high caffeine levels among the purple leaf coloured teas, with 2.33%, 2.22% and 2.21%, respectively. Clone TRFK 73/5 had the lowest caffeine content, with 1.16%. Theanine analysis showed that most purple leaf coloured teas had more theanine than had the reference standard clones, except TRFK 83/1 and K-purple, which were lower than the reference standard clones. The implication of the green tea chemical quality parameters is also discussed. It is concluded that all the studied clones/varieties have above the minimum 14% of total polyphenols. Clones K-purple and TRFK 91/1 showed high green tea quality indices with the latter doubling with high levels of theanine; hence its highly recommended for green tea manufacture.

DRY-MATTER PRODUCTION AND PARTITION IN DIPLOID, TRIPLOID AND TETRAPLOID TEA

SummaryThe effects of polyploidy on yield, total dry-matter production and partitioning of tea were studied in diploid (23), triploid (33) and tetraploid (43) tea (Camellia sinensis). Although increased ploidy depressed yield significantly (P<0.05), significant differences in productivity were noted among genotypes of the same ploidy level and some triploids even outyielded some diploids which indicated the potential for selecting and/or developing high yielding polyploid clones. After 60 months of growth, the clones had accumulated 20±53 tonnes of dry matter per hectare. Diploids accumulated significantly higher total biomass than the polyploids. Between 25 and 40% of total accumulated dry matter was partitioned into leaves. Polyploids had a large proportion of unplucked leaves which indicated that their productivity could be improved by plucking older leaves with the bud (coarse plucking) or by more frequent plucking. Between 13 and 32% of the total dry matter was partitioned into the root system. The h...

Kenyan purple tea anthocyanins ability to cross the blood brain barrier and reinforce brain antioxidant capacity in mice.

Abstract Studies on antioxidants as neuroprotective agents have been hampered by the impermeability of the blood brain barrier (BBB) to many compounds. However, previous studies have shown that a group of tea flavonoids, the catechins, are brain permeable and neuroprotective. Despite this remarkable observation, there exist no data on the bioavailability and pharmacological benefits of tea anthocyanins (ACNs) in the brain tissue. This study investigated the ability of Kenyan purple tea ACNs to cross the BBB and boost the brain antioxidant capacity. Mice were orally administered with purified and characterized Kenyan purple tea ACNs or a combination of Kenyan purple tea ACNs and coenzyme-Q10 at a dose of 200 mg/kg body weight in an experiment that lasted for 15 days. Twenty-four hours post the last dosage of antioxidants, CO2 was used to euthanize the mice after which the brain was excised and used for various biochemical analyses. Brain extracts were analysed by high-performance liquid chromatography for ACN metabolites and spectrophotometry for cellular glutathione (GSH). Kenyan purple tea ACNs significantly (P < 0.05) raised brain GSH levels implying boost in brain antioxidant capacity. However, co-administration of both antioxidants caused a reduction of these beneficial effects implying a negative interaction. Notably, ACN metabolites were detected in brain tissue of ACN-fed mice. Our results constitute the first demonstration that Kenyan purple tea ACNs can cross the BBB reinforcing the brains antioxidant capacity. Hence, the need to study them as suitable candidates for dietary supplements that could support antioxidant capacity in the brain and have potential to provide neuroprotection in neurodegenerative conditions.

Genetic diversity in Napier grass (Pennisetum purpureum) cultivars: implications for breeding and conservation

Napier grass is an important forage for smallholder dairy farms. However, there has been a comparatively low effort to improve Napier grass. It is necessary to strengthen forage breeding programs for development of cultivars with superior traits like. With a high rich gene pool; correct identification of Napier grass accessions is a prerequisite because the existing germplasm information is scanty and cannot be relied upon for crop improvement. Thus the genetic assessment of various Napier grass accessions from the Eastern Africa region is important for correct cultivar identification in order to fully exploit them in crop improvement strategies.