Alkaloid and polyphenol analysis by HPLC in green and black tea powders and their potential use as additives in ruminant diets

Ramdani, D; Chaudhry, AS; Seal, CJ

doi:10.1063/1.5021201

Alkaloid and polyphenol analysis by HPLC in green and black tea powders and their potential use as additives in ruminant diets

Lookup NU author(s): Diky Ramdani, Dr Abdul Chaudhry ORCiD, Emeritus Professor Chris Seal ORCiD

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Abstract

© 2018 Author(s). We used HPLC to examine the bioactive compounds such as alkaloids and polyphenols in green and black tea powders and their use as potential additives in ruminant diets. Caffeine was the highest alkaloid in both green and black teas. Green tea had significantly higher concentrations of alkaloids and catechins but lower theaflavins than black tea. Epigallocatechin gallate, epicatechin gallate and epigallocatechin were the major catechins in green tea while theaflavin-3, 3'-digallate and theaflavin-3-gallate were the major theaflavins in black tea. Tea powders in ruminant diets decreased in vitro rumen ammonia and methane production without affecting volatile fatty acid profiles and the degradability of the diets. The tea powders containing variable amounts of alkaloids, catechins and theaflavins can potentially be used to decrease rumen ammonia and methane productions without any detrimental effect on rumen functions in vitro and perhaps ruminant productive efficiency.