Antioxidative Effect of Tea Extracts from Green Tea, Oolong Tea and Black Tea

녹차, 오룡차 및 홍차 추출물의 항산화효과

  • 김선봉 (부산수산대학교 식품공학과) ;
  • 여생규 (부산전문대학 식품가공과) ;
  • 안철우 (부산전문대학 식품가공과) ;
  • 이용우 (동의공업전문대학 식품공업과) ;
  • 이태기 (부산수산대학교 식품공학과) ;
  • 박영호 (부산수산대학교 식품공학과)
  • Published : 1995.04.01

Abstract

Antioxidative effect of tea extracts from green tea(steamed, roasted), oolong tea and black tea was investigated. Antioxidative activities of the crude catechin fraction were the most effective in oolong tea which contained the highest level of (-)-epigallocatechin gallate(EGCg). The water-soluble fraction obtained from oolong tea exhibited binding with more ferrous than copper ions. It showed a synergistic effect when used with an antioxidant such as BHT(0.5mg) and $\alpha$-tocopherol(2mg). Especially, this synergistic effect was exhibited more with BHT than with $\alpha$-tocopherol. Also steamed green tea, roasted green tea and oolong tea showed remarkable free radical scavenging action. The SC50(the concentration of a water-soluble fraction which is required to scavenge 50% of 100$\mu$M 1, 1-diphenyl-2-picryl hydrazyl radicals) of steamed and roasted green tea, oolong tea and black tea extracts were 11.3$\mu\textrm{g}$/ml, 11.4$\mu\textrm{g}$/ml, 12.7 $\mu\textrm{g}$/ml and 14.9$\mu\textrm{g}$/ml, respectively. It is assumed that the antioxidative activity of tea extracts is due to inhibition of peroxidation free radical scavenging and binding action of ferrous ions by mainly tea polyphenol compounds.

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