Comparison of Antibacterial Effects of White Tea and Green Tea Extract on E. coli and Pseudomonas aeruginosa under Laboratory Conditions

Introduction and Objectives: Green tea and white tea are prepared from leaves of the plant camellia sinensis. White tea is actually a plant s immature leaf. If the polyphenol oxidase enzyme can be given more activity and the degree of fermentation increases, Black tea is obtained. In this study, inhibitory effects of green and white tea extract on Pseudomonas aeruginosa and Escherichia coli strains were evaluated.Materials and Methods: In this study, the aqueous extracts of the specimens were extracted by extraction soxhlet, diluted 10% extract by means of a blank disc and disk diffusion agar method. White tea extract on E. coli with a growth inhibitory hole of 21 mm diameter and P. aeruginosa with a diameter of 15 mm was determined. Also, green tea on E. coli with a diameter of 18 mm and on Pseudomonas bacteria with The diameter was 15mm for 18 hours in adjacency The bacteria were incubated At 37 ° C.Conclusion: White tea extract has a more effective inhibitory effect Compared with on green tea extract, which can reduce the risk of intestinal infections, and can also be concentrated in the extract and the use of white tea polyphenols as an anti diarrhea syrup in pharmaceutical industry.

Keywords:

Camellia sinensis , E. coli , Pseudomonas aeruginosa , Inhibitory effect