Inhibition Effect against Tyrosinase of Condensed Tannins from Korean Green Tea

한국산 녹차로부터 분리한 축합형 탄닌의 tyrosinase 저해효과

  • Kim, Jin-Ku (Department of Food Engineering, Sangju National Polytechnic University) ;
  • Cha, Woen-Seup (Department of Food Engineering, Sangju National Polytechnic University) ;
  • Park, Joon-Hee (Department of Food Engineering, Sangju National Polytechnic University) ;
  • Oh, Sang-Lyong (Department of Food Engineering, Sangju National Polytechnic University) ;
  • Cho, Young-Je (Department of Food Engineering, Sangju National Polytechnic University) ;
  • Chun, Sung-Sook (Department of Food Science and Technology, Yeungnam University) ;
  • Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
  • 김진구 (상주산업대학교 식품공학과) ;
  • 차원섭 (상주산업대학교 식품공학과) ;
  • 박준희 (상주산업대학교 식품공학과) ;
  • 오상룡 (상주산업대학교 식품공학과) ;
  • 조영제 (상주산업대학교 식품공학과) ;
  • 천성숙 (영남대학교 식품가공학과) ;
  • 최청 (영남대학교 식품가공학과)
  • Published : 1997.02.01

Abstract

For the utilizing of tannins in the functional foods and natural inhibitor against browning reaction by tyrosinase in foods, inhibition effect against tyrosinase of tannins from Korean green tea was determined. Acetone extract from Korean green tea showed inhibition effect against tyrosinase. The gallocatechin compounds showed higher inhibition effect than the catechin compounds. In terms of stereo isomers, (-)-epicatechin compounds had higher inhibition effect than the (+)-catechin compounds. The monomer had higher inhibition effect than the dimer.

Keywords

tyrosinase;inhibitor;condensed tannin;green tea