Antioxidant activity analysis of Catechin compounds in Korean green tea using HPLC On-line $ABTS^{+}$ Antioxidant screening system

HPLC On-line $ABTS^{+}$ Antioxidant screening 시스템을 이용한 한국산 녹차로부터 Catechin compounds의 황산화 활성분석

  • Lee, Kwang-Jin (Natural Product Research Center, Korea Institute of Science and Technology KIST Gangneung)
  • 이광진 (한국과학기술연구원 KIST강릉분원, 천연물소재연구센터)
  • Published : 2008.02.29


In this work, we describes analysis of the antioxidant potential of Korean green tea phenolics using an high-performance liquid chromatography (HPLC) on-line $ABTS^{+}$ antioxidant screening method. In conjunction with the analysis of their 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS+) radical scavenging ability, the extraction of catechine compounds from Korean green tea were performed by various temperature and time. The optimum operating conditions were experimentally determined to analyze the catechine compounds in the pretreatment extracts. From the results, the extraction temperature $60^{\circ}C$, time 3 min was selected as an optimal antioxidant activity condition. The analysis by $C_{18}$ column was performed, the flow rate of mobile phase and UV wavelength was fixed at 1.0 ml/min and 254 nm, respectively. the mobile phase was composed from acetonitrile and water, and the gradient elution mode were applied.


  1. Amra, P. U., S. Mojca, Z. Eljko Knez, W. Bernd, O. Frank, and G. Sabine (2006), Extraction of active ingredients from green tea (Camellia sinensis): Extraction efficiency of major catechins and caffeine, Food Chemistry , 96(4), 597-605
  2. Reza, E, A G. Gholam, and H. H. K. Mohammad (2007), Antioxidant activity of various extracts of old tea leaves and black tea wastes (Camellia sinensis), Food Chemistry, 100(1), 231-236
  3. Quansheng, C., Z. Jiewen, H. Xingyi, Z. Haidong, and L. Muhua (2006), Simultaneous determination of total polyphenols and caffeine contents of green tea by near-infrared reflectance spectroscopy, Microchemical J. 83(1), 42-47
  4. Masaki, K., L. Yuquan, and M. Kanehisa (2006), Dual function of (K)-epigallocatechin gallate (EGCG) in healthy human lymphocytes, Cancer Letters, 241(2), 250-255
  5. Haixia, C. , Z. Min, and X. Bijun (2005) , Components and antioxidant activity of polysaccharide conjugate from green tea, Food Chemistry, 90(1-2), 17-21
  6. Row, K. H., and Y. Z. Jin (2006), Recovery of catechin compounds from Korean tea by solvent extraction, Bioresource Technology, 97(5), 790-793
  7. Thiraviam, G., G. Amita, C. Kanwaljit, and P. K. Indu (2004), Delineation of antimutagenic activity of catechin, epicatechin and green tea extract, Mutation Research, 556(1-2), 65 - 74
  8. Jianmei, Y., A. Moham ed , and G. Ipek (2005), Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics, Food Chemistry, 90(1-2), 199-206
  9. Laurent, B., L. David, and T. Angelo (2007), Production of green tea EGC- and EGCG -enriched fractions by a two-step extraction procedure, Separation and Purification Technology, 56(1), 53-56
  10. Hong, S. P., and K. H. Row (2002), Separation of Acanthoside-D in Acanthopanax Senticosus by Preparative Recycle Chromatograpy, HWAHAK KONGHAK, 40(4), 488-491
  11. Shi, Z., J. He, and W. Chang (2004), Micelle-mediated extraction of tanshinones from Salvia miltiorrhiza bunge with analysis by high-performance liquid chromatography, Talanta, 64(2), 401-407
  12. Pan, X, G. Niu, and H Liu (2002), Comparison of microwave-assisted extraction and conventional extraction techniques for the extraction of tanshinones from Salvia miltiorrhiza bunge, Biochemical Engineering Journal. 12(1), 71-77
  13. Yang, Q., X. I. Zhang, X. Y. Li, W. K. Tang, J. X. Zhang, C. X. Fang, and C. Y. Zheng (2007), Coupling continuous ultrasound-assisted extraction with ultrasonic probe , solid-phase extraction and high-performance liquid chromatography for the determination of sodium Danshensu and four tanshinones in Salvia miltiorrhiza bunge, Analytica Chimica Acta, 589(2), 231-238
  14. Chang, C. J., K. L. Chiu, Y. L. Chen, and C. Y. Chang (2000), Separation of catechins from green tea using carbon dioxide extraction, Food Chemistry 68(1), 109-113
  15. Kamalijit, Y., M. Raymond, S. Lloyd, and B. Darren, (2006), Application and opportunities for ultrasound assisted extraction in the food industry Review, Accepted Manuscript, Innovative Food Science & Emerging Technologies, S1466-8564(07)00124-5
  16. Nuengchamnong, N., C. F. Dejong , B. Bruyneel, W. M. A. Niessen, H. Irth, and K. Ingkaninan, (2005), HPLC Coupled On-line to ESI-MS and a DPPH-based Assay for the Rapid Identification of Anti-oxidants in Butea superba, Phytochemical Analysis, 16(6), 422-428
  17. Ogawa, A., H. Arai, H. Tanizawa, T. Miyahara, and T. Toyooka, (1999) , On-line screening method for antioxidants by liquid chromatography with chemiluminescence detection, Analytica Chimica Acta, 383(3), 221-230
  18. Shi, Z., J. He, and W. Chang (2004), Micelle-Mediated Extraction of Tanshinones from Salvia Miltiorrhiza Bunge with Analysis by High-Performance Liquid Chromatography, Talanta, 64(2), 401-407
  19. Han, S. K., K. J. Lee, J. D. Kim, Y. W. Lee, and K. H. Row (2004), Extraction of Isoflavones from Korean Soybean by Sub/Supercritical Water, Korean Chemical Engineering Research, 42(6), 669-672
  20. Labbe, D., A. Tremblay, and L. Bazinet (2006), Effect of brewing temperature and duration on green tea catechin solubilization: basis for production of a catechin-enriched fraction, Sep. Purif. Technol, 49(1), 1-9
  21. Huiling, L., L. Yuerong, D. Junjie, L. Jianliang, X. Hairong, and H. Wang (2007), Decaffeination of fresh green tea leaf (Camellia sinensis) by hot water treatment, Food Chemistry, 101(4), 1451-1456