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Antioxidant and Synergist Effect of Extract Isolated from Commercial Green, Oolong and Black Tea  

이호선 (국립 한경대학교 식품공학과 식품생물산업 연구소)
손종연 (국립 한경대학교 식품공학과 식품생물산업 연구소)
Publication Information
The Korean Journal of Food And Nutrition / v.15, no.4, 2002 , pp. 377-381 More about this Journal
Abstract
The antioxidative effect of tea extracts from green tea, oolong tea and black tea was investigated. The extraction yields of crude catechin were green tea 5.4%, oolong tea 3.5%, and black tea 2.5%. Green tea, oolong tea and black tea of crude catechin showed antioxident activity at concentrations of 200ppm, and the oolong tea showed highest antioxidant effect. The browning intensities(at 420 nm) of green, oolong and black tea were 0.140, 0.582 and 0.915, respectively and green tea showed highest hydrogen donating ability(HDA) and than followed by oolong or black tea. Also, when the crude catechin(100 ppm) was used in combination with ${\alpha}$-tocopherol(50 ppm) and ascorbyl palmitate(50 ppm), the crude cathechin showed very strong synergistic effect, comparable to that of crude catechin(200 ppm).
Keywords
green tea; oolong tea; black tea; antioxidant; synergist;
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