Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
권호 표지
DOI QR코드

DOI QR Code

Analysis by HPLC of Catechins, Alkaloids and Antioxidant Activities in Hadong Green Tea Leaves

HPLC를 이용한 하동 녹차의 Catechin류, Alkaloid류 분석 및 항산화능 측정

  • Lee, Mi-Hee (Department of Food & Nutrition & Cook, Taegu Science University) ;
  • Lee, Sung-Un (Department of Food Service Industry, Uiduk University)
  • 이미희 (대구과학대학교 식품영양조리과) ;
  • 이승언 (위덕대학교 외식산업학부)
  • Received : 2013.12.11
  • Accepted : 2013.12.30
  • Published : 2013.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study used HPLC to analyze the contents of catechins, alkaloids, theanine, total phenolic compounds and antioxidant activities of commercial Hadong green tea leaves(Uzen, Sezak, Jungzak, Daezak). The content of catechins, alkaloids, theanine, total phenolic compounds were lower by water extracts than by 80% ethanol-water extracts. Total catechin and alkaloid contents in Uzen(172.33 mg/g, 30.80 mg/g) by 80% ethanol extract were the highest. Theanine contents of 80% ethanol-water extracts ranged form 55.36 to 37.48 mg/g of tea leaves. Total phenloic compounds contents of green tea were higher than Uzen. Antioxidative of green tea by DPPH, FTC, TBA method were higher than that Uzen.

하동지역에서 생산되는 잎 녹차(우전, 세작, 중작, 대작)에 함유되어 있는 catechin류, alkaloid류 및 theanine를 HPLC를 이용하여 분석을 함과 동시에 녹차 추출물을 이용하여 총 페놀 물질과 항산화능을 측정하였다. Catechin류와 alkaloid류, theanine, 총 페놀 화합물의 함량은 물 추출물 보다 80% 알코올 추출물에서 더 높았다. 총 catechin과 alkaloid의 함량은 80% 에탄올로 추출한 우전(172.33 mg/g, 30.80 mg/g)에서 가장 높았다. Theanine의 함량도 80% 에탄올 추출물에서 높았고 55.36에서 37.48 mg/g의 범위였다. 녹차의 총페놀 화합물은 우전에서 가장 높았고, DPPH법, FTC법 및 TBA법을 이용한 항산화 활성 측정에서도 우전에서 높은 결과를 나타내었다.

Keywords

References

  1. J. Peterson, J. Dwyer J, S. Bhagwat, D. Haytowitz, J. Holden, A. L. Eldridge, G. Beecher, and J. Aladesanmi, Major Flavonoids in Dry Tea. J Food Compos. Anal., 18, 487 (2005). https://doi.org/10.1016/j.jfca.2004.05.006
  2. M. Yasuda, M. Kondo, T. Sonda, K. Takedomi, S. Eguchi, and A. Eguchi, The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions. Food Sci, Biotechnol, 13, 156 (2004).
  3. M. J. Lee, D. J. Kown, and O. J. Park, The Comparison of Antioxidant Capacities and Catechin Contents of Korean Commercial Green, Oolong, and Black Teas. Korean J. Food Culture, 22, 449 (2007).
  4. J. H. Wee, J. H. Moon, and K. H. Park, Catechin Conten and Composition of Domestic Tea Leaves at Different Plucking Time. Korean J Food Sci., Technol, 31, 20 (1999).
  5. C. A. Bursill, M. Abbey, and P. D. Roach, A Green Tea Extract Lowers Plasma Cholesterol by Inhibiting Cholesterol Synthesis and Upregulating the LDL Receptor in the Cholesterol-fed Rabbit. Atherosclerosis, 193, 86 (2007). https://doi.org/10.1016/j.atherosclerosis.2006.08.033
  6. M. Suganuma, S. Okabe, N. Sueoka, E. Sueoka, S. Matsuyama, K. Imai, K. Nakachi, and H. Fujiki, Green Tea and Cancer Chemoprevention. Mutat. Res - Fund. Mol,. M, 428, 339 (1999). https://doi.org/10.1016/S1383-5742(99)00059-9
  7. Y. Yoshida, M. Kiso, and T. Goto, Efficiency of the Extraction of Catechins from Green tea. Food Chem, 67, 429 (1999). https://doi.org/10.1016/S0308-8146(99)00148-X
  8. S. Coimbra, E. Castro, P. Rocha-Pereira, I. Rebelo, S. Rocha, and A. Santos-Silva, The Effect of Green tea in Oxidative Stress. Clin. Nutr,. 25, 790 (2006). https://doi.org/10.1016/j.clnu.2006.01.022
  9. M. Friedman, B. E. Mackey, H. J. Kim, I. S. Lee, K. R. Lee, and, S. U. Lee, E. Kozukue, and N. Kozukue, Structure-Actibity Relationships of Tea Compounds Against Human Cancer Cells. J. Agric. Food. Chem, 55, 243 (2007). https://doi.org/10.1021/jf062276h
  10. M. Friedman, S. Y. Kim, S. J. Lee, K. R. Lee, and N. Kozukue, HPLC Analysis of Catechins, Theaflavins, Caffeine, and Theobromin in Seventy-seven Teas: Comparison of Water and 80% Ethanol-Water Extracts. J. Agric. Food. Chem, 56, 532 (2005).
  11. S. G. Yeo, C. W. Ahn, I. S. Kim, and Y. B. Park, Antimcrobial Effect of Tea Extracts from Green Tea, Oolong Tea and Black tea. J. Korean Sco. Food Nutr,. 24, 293 (1995).
  12. J. H. Oh, E. H. Kim, J. L. Kim, Y. I. Moon, Y. H. Kang, and J. S. Kang, Study on Antioxidant Potency of Green Tea by DPPH Method. J. Korean Sco. Food Nutr,. 33, 1079 (2004). https://doi.org/10.3746/jkfn.2004.33.7.1079
  13. S. H. Kim, D. Han, and J. D. Park, Changes of Some Chemical Compounds of Korean (Posong) Green Tea According to Harvest Periods. Korean J. Food Sci. Technol, 36, 542 (2004).
  14. K. Kondo, M. Kurihara, N. Miyata, T. Suzuki, and M. Toyoda. Scavenging Mechanisms of (-)-Epigallocatechin gallate and (-)-Epicatechin gallate on Peroxyl Radicals and Formation of Superoxide Duringthe Inhibitory Action. Free Radical Biol. Med. 27, 855 (1999). https://doi.org/10.1016/S0891-5849(99)00133-1
  15. N. Turkmen, F. Sari, and Y. S. Velioglu. Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin-Ciocalteu methods. Food Chem. 99, 835 (2006). https://doi.org/10.1016/j.foodchem.2005.08.034
  16. H. Koiwai, and N. Masuzawa. Extraction of catechins from green tea using ultrasound. Jpn. J. Appl. Phys. 46, 4936 (2007). https://doi.org/10.1143/JJAP.46.4936
  17. C. Chen, H. R. Tang, L. H. Sutcliffe, and P. S. Belton. Green tea polyphenols react with 1,1-diphenyl-2-picrylhydrazyl free radicals in the bilayer of liposomes: Direct evidence from electron spin resonance studies. J. Agr. Food Chem. 48, 5710 (2000). https://doi.org/10.1021/jf000807a
  18. D. Villano, M. S. Fernadez-Pachon, M. L. Moya, A. M. Troncoso and M. C. Garcia-Parrilla. Radical scavenging ability of polyphenolic compounds towards DPPH free radical. Talanta. 71, 230 (2007). https://doi.org/10.1016/j.talanta.2006.03.050
  19. B. K. Kim, C. E. Park, K. J. Park, J. H. Lim, J. W. Jeong, S. W. Jeong and C. W. Cho, Antioxidant and Antimicrobial Activities of Green Tea at Different Harvest Time. J East Asian Soc Dietary Life. 19, 570 (2009).
  20. K. Y. Park, S. G. Gil, T. G. Nam, Y. J. Kim, Y. R. Kim and D. O. Kim, Comparative Analysis of Catechins and Antioxidant Capacity in Various Grads of Organic Teas Grown in Boseoing, Korea. Korean J. Food Sci. Technol. 41, 82 (2009).

Cited by

  1. 저장조건에 따른 녹차의 카테킨류, 테아닌의 변화 vol.22, pp.5, 2013, https://doi.org/10.20878/cshr.2016.22.5.020