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Antioxidative Activity of Rooibos Tea(Aspalathus linearis) Extracts  

Lee, Cho-Rong (Department of Food Science and Technology, Chungnam National University)
Lee, Jeung-Hee (Department of Food Science and Technology, Chungnam National University)
Park, Sang-Hyun (Radiation Research Center for Biotechnology, Korea Atomic Energy Research Institute)
Lee, Ki-Teak (Department of Food Science and Technology, Chungnam National University)
Publication Information
Food Science and Preservation / v.15, no.4, 2008 , pp. 582-586 More about this Journal
Abstract
Total phenolic compounds and antioxidative activities of rooibos tea(Aspalathus linearis) fractions were studied. Three extracts, using hexane, ethyl acetate, and ethanol, were prepared. Total phenolic compounds were 3069.3 mg/100 g extract in the hexane fraction, 18604.4 mg/100 g extract in the ethyl acetate fraction, and 13458.8 mg/100 g extract in the ethanol fraction. Levels of vanillic acid, caffeic acid, syringic acid, 4-coumaric acid, and ferulic acid were analyzed by RP-HPLC, and totals of 3452.6 and 3156.1 mg/100 g of extract were found in the ethanol and ethyl acetate fraction, respectively. In the DPPH assay, the ethanol fraction(82.2% of contol) and the ethyl acetate fraction(78.9%) showed the highest free radical scavenging capacities. The induction period of each tea fraction in the fish oil rancimat assay was measured. When 500 ppm of the ethanol fraction was applied, a 1.19 h induction period was observed. This was 2-fold greater than the induction period of the control.
Keywords
rooibos tea; antioxidant; polyphenol contents; free radical capacity; induction periods;
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Times Cited By KSCI : 7  (Citation Analysis)
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