Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Isolation of Pentacyclic Triterpenoids from Semi-fermented Tea and Its Effects on Oxidative Stress

  • Chung, Ha-Sook (Department of Foods and Nutrition, College of Natural Sciences, Duksung Women's University)
  • Published : 2009.03.31
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Abstract

Antioxidative activities of major pentacyclic terpenoids from the semi-fermented tea of Camellia sinensis L. were investigated. The free radical scavenging activities of triterpenoids $1{\sim}3$ were examined with of DPPH and superoxide anion radical scavenging activity. The $IC_{50}$ of compounds 1 and 2 for DPPH radical scavenging activities were 23.1 and $37.2{\mu}g/mL$ respectively, and for superoxide anion radical scavenging activities were 37.2 and $35.2{\mu}g/mL$, respectively. According to this result, compounds 1 or 2 in semi-fermented tea could be the candidates for bioactive material having antioxidant activity.

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References

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