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Analysis on the Antioxidant Activity of Catechin Concentrations and Green Tea Extract Powder  

Choi Kyung-Min (Department of Infection Biology, College of Medicine, Wonkwang University)
Yun Young-Gab (Department of Oriental Medicine, Graduate School of Wonkwang University)
Jiang Jing-Hua (Department of Infection Biology, College of Medicine, Wonkwang University)
Oh Sung-Su (Department of Infection Biology, College of Medicine, Wonkwang University)
Yang Hwan-Deok (Department of Orthopedic Surgery, College of Medicine, Wonkwang University)
Kim Hyoung-Jun (Department of Orthopedic Surgery, College of Medicine, Wonkwang University)
Park Jin-Young (Department of Orthopedic Surgery, College of Medicine, Wonkwang University)
Jeon Byung-Hun (Department of Pathology, College of Oriental Medicine, Wonkwang University)
Kim Suk-Il (Department of Parasitology, College of Medicine, Chosun University)
Park Hyun (Department of Infection Biology, College of Medicine, Wonkwang University)
Publication Information
Journal of Physiology & Pathology in Korean Medicine / v.19, no.6, 2005 , pp. 1580-1584 More about this Journal
Abstract
Antioxidative activities of catechin from green tea extracts were examined by the methods of 1,1-Diphenyl-2-picrylhydrazyl (DPPH) electron donating ability, hydroxy scavenging activity and the inhibitory effect on xanthine oxidase activity. The resulted demonstrated the fact that Catechin one (containing Green tea extracts plus catechin 51%) of green tea extracts product showed at 65.5% in electron donating activity on the DPPH. The electron donating ability on the DPPH of Catechin one was increased to 10% than purified catechin. Catechin one showed the activity at 64.5% in scavenging activity using hydroxy radical method. To the Catechin one provided to increase the hydroxy scavenging activity up to 3 fold. Inhibitory effects of the catechin one measured with xanthine oxidase method was 6.5%. Although the antioxidative activity of catechin (98% purified) was lower than that of Catechin one (containing Green tea extracts plus catechin 51%) in same catechin concentrations ($5{\mu}g$, respectively). Therefore, we may suggest that Catechin one can be used as a functional food additive possessing the potent antioxidative activity.
Keywords
Catechin one; antioxidative activity; hydroxy radical scavenging;
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