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Study of Antibacterial activity of Camellia sinensis against disease causing

bacterial strains and its Phytochemical analysis

Shalini S, Parvathy M*

* Assistant Professor, Department of Botany, Mount Carmel College Autonomous,
Bengaluru, Karnataka.

Email ID: dr.parvathy@mccblr.edu.in

ABSTRACT

Camellia sinensis, commonly known as tea, is a recreational drink used all over the world.
It is well known for its stimulatory effects on human brain. It has numerous

therapeutic properties like antibacterial, antioxidant, antifungal, anti-tumour, anti-

inflammatory effects. The present study is mainly focused on antibacterial activity of
commercially available green tea and black tea leaves and to analyse the phytochemicals

present in them. Antibacterial activities of ethanol extracts of green tea and black tea were
done using agar well diffusion method against four different bacteria like E. coli, S. aureus,

K. pneumoniae, P. aeruginosa. Qualitative phytochemical analysis was done on the ethanol
extracts of both the tea varieties. Since polyphenols are largely present in tea, tannins and

flavonoids were quantitatively analysed. Antibacterial activity results showed that all the

bacteria were susceptible for both the teas but P. aeruginosa was highly susceptible when
compared to other bacteria. The least susceptible was E. coli. Qualitative analysis of

phytochemicals of green tea showed the presence of tannins, saponins, flavonoids,
quinone, phenols and cardiac glycosides whereas black tea showed tannins, saponins,

flavonoids, phenols, cardiac glycosides and terpenoids. Quantitative estimation of tannins
and flavonoids showed that green tea had 50,744µg/ml and

183.846µg/ml of tannins and flavonoids respectively and black tea extract had 34,116µg/ml

and 237.942µg/ml of tannins and flavonoids respectively. This study confirms that Camellia
sinensis can act as natural antimicrobial agent with additional benefits exhibited by their

phytochemicals especially tannins and flavonoids. It can also act synergistically with

antibiotics to enhance its activity.
KEYWORDS: Camellia sinensis, Antibacterial, Phytochemical analysis, Tannins,

Flavonoids.

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