Physiological and Antioxidant Activities of Green, Oolong and Black Tea Extracts

녹차, 오룡차 및 홍차 추출물의 생리활성과 항산화 효과

  • Kang, Kun-Og (Dept. of Nutrition and Culinary Science, Hankyong National University)
  • 강근옥 (국립한경대학교 영양조리과학과)
  • Received : 2011.01.05
  • Accepted : 2011.03.24
  • Published : 2011.04.30

Abstract

This study investigated the physiological and antioxidant activities of green, oolong, and black tea extracts. The crude catechin extract yields of green, oolong, and black tea were 4.9%, 3.4%, and 2.5%, respectively. Total phenol contents of green, oolong, and black tea were 40.9%, 43.0%, and 38.5%, respectively. The order of the electron donating abilities of green, oolong and black tea were green tea>oolong tea>black tea extracts. The SOD-like activities of green, oolong and black tea extracts at 5,000 ppm were 21.2%, 17.5% and 13.9%, respectively. The nitrite-scavenging abilities of green, oolong and black tea extracts were higher than that of ascorbic acid (p<0.05). Antioxidant activities in soybean oil substrates at 500 ppm were in the order of green tea>oolong tea>black tea${\geq}$BHT (200 ppm). Therefore these results showed that the physiological and antioxidant activities of green tea were better than those of oolong and black tea.

Acknowledgement

Supported by : 한경대학교

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