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The sole difference between white tea (WT) and green tea (GT) is the former that made only from the buds and young leaves of the  Camelia sinensis  plant, whilst the latter is made from matured tea leaves. The phytochemical profiles, phenolic compounds, antioxidant, and antimicrobial activity of two varieties of  Camellia sinensis  teas, white and green, were compared in this study. Total antioxidant capacity, reducing power, DPPH radical scavenging, and Fe +2  chelating activities were used to determine antioxidant activities in water extract of GT and WT. The largest level of phenolic content was discovered in WGTE compared with the lowest amount was found in WWTE (290.67 mg/100 g tea and 185.96 mg/100 g tea, respectively). Phenoilc acids (gallic, benzoic, chlorogenic, ellagic, and ρ-coumaric acids) and flavonoids (rutin and kampherol) were found in the two extracts. The findings of DPPH radical scavenging assays were 84.06 and 82.37% inhibition.  In vitro  antimicrobial activity was indicated that (WWTE and WGTE) had a high level of activity against  Staphylococcus aureus,  and gave negative activity against  Salmonella typhimurium,  and  Aspergillus Niger . The WT and GT extracts are a great source of natural antioxidants with biological effects on human health.

Comparative study of phenolic profile, antioxidant and antimicrobial activities of aqueous extract of white and green tea