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Isolation of Pentacyclic Triterpenoids from Semi-fermented Tea and Its Effects on Oxidative Stress

  • Chung, Ha-Sook
    • Preventive Nutrition and Food Science
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    • v.14 no.1
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    • pp.49-53
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    • 2009
  • Antioxidative activities of major pentacyclic terpenoids from the semi-fermented tea of Camellia sinensis L. were investigated. The free radical scavenging activities of triterpenoids $1{\sim}3$ were examined with of DPPH and superoxide anion radical scavenging activity. The $IC_{50}$ of compounds 1 and 2 for DPPH radical scavenging activities were 23.1 and $37.2{\mu}g/mL$ respectively, and for superoxide anion radical scavenging activities were 37.2 and $35.2{\mu}g/mL$, respectively. According to this result, compounds 1 or 2 in semi-fermented tea could be the candidates for bioactive material having antioxidant activity.