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http://dx.doi.org/10.7318/KJFC.2007.22.4.449

The Comparison of Antioxidant Capacities and Catechin Contents of Korean Commercial Green, Oolong, and Black Teas  

Lee, Min-June (Research Institute of Food and Nutritional Sciences, Yonsei University)
Kwon, Dae-Joong (Research & Development Center, Haewon Biotech, Inc.)
Park, Ok-Jin (College of Yeojoo, Dept. of Food Coordination)
Publication Information
Journal of the Korean Society of Food Culture / v.22, no.4, 2007 , pp. 449-453 More about this Journal
Abstract
Using green tea(GT), oolong tea(OT), black tea(BT) and green tea bag(GTB) out of tea products in market, this study quantified polyphenol and catechins as anti-oxidant substances and analyzed their respective anti-oxidant capacities. As a result, more epigallocathechin(EGC) was found in GT and GTB as well as caffein(CAF) in GT and BT. GT contained more epigallocathechin gallate(EGCG) than other tea types. Both FRAP and ORAC, as two methods of analyzing anti-oxidant capacities, showed that GTB had highest anti-oxidant capacities, while OT had lowest of all. By brand, it was found that all the 3 brands of GT had similarly high anti-oxidant capacities, but there were differences in the anti-oxidant activities of GTB and BT depending on brand. Out of catechin components, it was found that epicatechin(EC), epicathechin gallate(ECG) and EGCG were major components affecting anti-oxidant capacities.
Keywords
tea; catechin; antioxidant capacity; EC; ECG; EGCG;
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Times Cited By KSCI : 4  (Citation Analysis)
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