Antioxidant, Antibacterial and Antifungal Activity of Camellia sinensis

The tea infusion is a drink that made from the leaves of Camellia sinensis. Numerous chemicals with biological activity can be found in large quantities in tea plants. The objective of current investigation was to characterize the antioxidant, antibacterial, and antifungal activity of methanol extract obtained from the tea leaves. The total phenolic content and total flavonoids in the crude extract were estimated as 55.2 ± 1.14 mg/g and 33.88 ± 0.54 mg/g respectively. The antioxidant activities of the extract from tea leaves were found to vary from 14.16 to 81.66% and the IC50 value was 63.12mg/mL. The antimicrobial activity was very effective against E.coli, Klebsiella sp., Mycobacterium philei and Streptococcus sp., Aspergillus flavus, Collectotrichum sp., Mucor sp., and Penicillium sp. The test organism, Bacillus sp., Salmonella typhi, and Aspergillus niger showed resistance to the methanol extract.