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Table 1 Total phenolic, total tannin and total flavonoid contents of the tea extracts

From: Inhibition of attachment of oral bacteria to immortalized human gingival fibroblasts (HGF-1) by tea extracts and tea components

  Total phenolic content (μg GAE / mg) Total tannin content (μg GAE / mg) Total flavonoid content (μg QE / mg)
Green tea 527 ± 34 (a) 149 ± 26 (a) 7.30 ± 0.68 (a)
Oolong tea 469 ± 28 (a, b) 161 ± 35 (a, b) 4.89 ± 0.14 (b)
Black tea 411 ± 20 (b, c) 241 ± 19 (b, c) 2.97 ± 0.59 (c)
Pu-erh tea 349 ± 35 (c) 305 ± 34 (c) 1.68 ± 0.68 (c)
Chrysanthemum tea 376 ± 13 (c) 280 ± 8 (c) 7.61 ± 0.42 (a)
  1. All results are presented as the means followed by SDs. Values labeled with the same letter are not significantly different (p > 0.05) among the tea extract samples. Tukey’s comparisons were conducted separately for each assay.