Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Comparison of Antioxidant Capacities and Catechin Contents of Korean Commercial Green, Oolong, and Black Teas

국내 시판되는 녹차, 우롱차 및 홍차의 카테킨 함량과 항산화능 비교

  • Lee, Min-June (Research Institute of Food and Nutritional Sciences, Yonsei University) ;
  • Kwon, Dae-Joong (Research & Development Center, Haewon Biotech, Inc.) ;
  • Park, Ok-Jin (College of Yeojoo, Dept. of Food Coordination)
  • 이민준 (연세대학교식품영양과학연구소) ;
  • 권대중 ((주) 해원바이오테크기술연구소) ;
  • 박옥진 (여주대학 푸드코디네이션과)
  • Published : 2007.09.30
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Abstract

Using green tea(GT), oolong tea(OT), black tea(BT) and green tea bag(GTB) out of tea products in market, this study quantified polyphenol and catechins as anti-oxidant substances and analyzed their respective anti-oxidant capacities. As a result, more epigallocathechin(EGC) was found in GT and GTB as well as caffein(CAF) in GT and BT. GT contained more epigallocathechin gallate(EGCG) than other tea types. Both FRAP and ORAC, as two methods of analyzing anti-oxidant capacities, showed that GTB had highest anti-oxidant capacities, while OT had lowest of all. By brand, it was found that all the 3 brands of GT had similarly high anti-oxidant capacities, but there were differences in the anti-oxidant activities of GTB and BT depending on brand. Out of catechin components, it was found that epicatechin(EC), epicathechin gallate(ECG) and EGCG were major components affecting anti-oxidant capacities.

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References

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