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http://dx.doi.org/10.12925/jkocs.2013.30.4.761

Analysis by HPLC of Catechins, Alkaloids and Antioxidant Activities in Hadong Green Tea Leaves  

Lee, Mi-Hee (Department of Food & Nutrition & Cook, Taegu Science University)
Lee, Sung-Un (Department of Food Service Industry, Uiduk University)
Publication Information
Journal of the Korean Applied Science and Technology / v.30, no.4, 2013 , pp. 761-769 More about this Journal
Abstract
This study used HPLC to analyze the contents of catechins, alkaloids, theanine, total phenolic compounds and antioxidant activities of commercial Hadong green tea leaves(Uzen, Sezak, Jungzak, Daezak). The content of catechins, alkaloids, theanine, total phenolic compounds were lower by water extracts than by 80% ethanol-water extracts. Total catechin and alkaloid contents in Uzen(172.33 mg/g, 30.80 mg/g) by 80% ethanol extract were the highest. Theanine contents of 80% ethanol-water extracts ranged form 55.36 to 37.48 mg/g of tea leaves. Total phenloic compounds contents of green tea were higher than Uzen. Antioxidative of green tea by DPPH, FTC, TBA method were higher than that Uzen.
Keywords
Hadong green tea; catechins; alkaloids; theanine; total phenolic compounds; antioxidant activity;
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