The Antioxidant Activities of the Some Commercial Teas

국내 시판되는 일부 다류 제품의 항산화 효과

  • Choi, Young-Min (Dept. of Food and Science Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University) ;
  • Kim, Myung-Hee (Korea Food Research Institute) ;
  • Shin, Jung-Jin (Dept. of Food and Science Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University) ;
  • Park, Ju-Mi (Dept. of Food and Science Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University) ;
  • Lee, Jun-Soo (Dept. of Food and Science Technology, Research Center for Bioresource and Health (RCBH), Chungbuk National University)
  • 최용민 (충북대학교 식품공학과, 생물건강산업개발연구센터) ;
  • 김명희 (한국식품개발연구원) ;
  • 신정진 (충북대학교 식품공학과, 생물건강산업개발연구센터) ;
  • 박주미 (충북대학교 식품공학과, 생물건강산업개발연구센터) ;
  • 이준수 (충북대학교 식품공학과, 생물건강산업개발연구센터)
  • Published : 2003.07.01


The antioxidant activities and their antioxidant compounds of a group of teas obtained in local markets were investigated. A total of 18 teas were tested for their antioxidant activities based on their ability to scavenge ABTS (2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) cation radical and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical. The former was expressed as mg of ascorbic acid equivalents per 1 tea bag (L-ascorbic acid equivalent antioxidant capacity, AEAC) and the latter was expressed as percentage of electron donating activity (EDA%). A good correlation of AEAC and EDA was observed between the two methods. The concentrations of total polyphenolics and flavonoids in tea extracts were measured by spectrophotometric methods. Total ascorbic acid was determined via the 2,6-dicholoroindophenol titrimetric method. According to the AEAC value and EDA, black tea, brown rice green tea, green tea, herb tea and malva tea showed relatively high antioxidant activities. Polyphenolic compounds were the major naturally occurring antioxidant compounds found in teas and the high concentrations of polyphenolic compounds were observed in black tea, green tea and herb tea. Overall, six teas out of 18 teas tested in the study showed better antioxidant activities and higher amounts of total polyphenolic compounds.


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