Antioxidative and Antimicrobial Effects of Water Extracts with Castanea crenata Leaf Tea

밤잎차(茶) 물추출물의 항산화 및 항미생물 효과

  • Choi, Ok-Beom (Department of Food Science and Technology, Chonnam National University) ;
  • Yoo, Gyurng-Soo (College of Pharmacy, Chonnam National University) ;
  • Park, Keun-Hyung (Department of Food Science and Technology, Chonnam National University)
  • Published : 1999.08.31


Antioxidative and antimicrobial effects of the extracts of Castanea crenata leaf tea, steamed tea and semi-fermented tea were investigated. Antioxidative effects were by measuring the 1,1-diphenyl-2-picrylhydrazyl(DPPH)-radical scavening activity of the extracts. The effects were stronger than that of synthetic antioxidant such as BHT at the same concentration. The $SC_{50}$ value (50% radical scavening effects of $1{\times}10^{-4}$ M DPPH) of steamed tea, semi-fermented tea and BHT were 53.3 ${\mu}g/mL$, 49.9 ${\mu}g/mL$ and 101.0 ${\mu}g/mL$, respectively. The antimicrobial effects of methanol extracts (8 mg, 20 mg) of 0.2 g and 0.5 g. eq. of Castanea crenata leaf tea were stronger than those of 0.65 mg of benzoic acid, against gram(+) bacteria such as S. aureus, S. epidermidis, M. luteus, L. mesenteroides and B. subtilis and gram(-) bacteria such as E. coli, S. typhimurium, and P. aeruginosa.