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KMID : 1160620090140010049
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Preventive Nutrition and Food Science
2009 Volume.14 No. 1 p.49 ~ p.53
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Isolation of Pentacyclic Triterpenoids from Semi-fermented Tea and Its Effects on Oxidative Stress
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Chung Ha-Sook
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Abstract
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Antioxidative activities of major pentacyclic terpenoids from the semi-fermented tea of Camellia sinensis L. were investigated. The free radical scavenging activities of triterpenoids 1～3 were examined with of DPPH and superoxide anion radical scavenging activity. The IC50 of compounds 1 and 2 for DPPH radical scavenging activities were 23.1 and 37.2 ?g/mL, respectively, and for superoxide anion radical scavenging activities were 37.2 and 35.2 ?g/mL, respectively. According to this result, compounds 1 or 2 in semi-fermented tea could be the candidates for bioactive material having antioxidant activity.
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KEYWORD
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Camellia sinensis L., semi-fermented tea, pentacyclic triterpenoids, RDA-MS fragment, 2D-NMR, antioxidant, chung tea, oolong tea
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