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KMID : 0380620150470040419
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 4 p.419 ~ p.424
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Physicochemical Properties and Antioxidant Activities of Loose-leaf Green Tea Commercially Available in Korea
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Lee Lan-Sook
Kim Sang-Hee
Park Jong-Dae
Kim Young-Boong
Kim Young-Chan
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Abstract
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The objective of this study was to investigate the physicochemical and antioxidant properties of a variety of commonly consumed commercial green tea. Green tea samples with the same commercial name produced at different regions were analyzed. High-grade tea samples showed higher values of lightness (L) and greenness (?a). Additionally, compared to other varieties of teas, high-grade tea samples showed higher levels of catechin, gallocatechin gallate (GCg), epicatechin gallate (ECg), theanine, and methylxanthines and a lower level of epigallocatechin (EGC). The antioxidant activity of green tea was also investigated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline- 6-sulfonic acid) diammonium salt (ABTS) radical assays. High-grade teas were observed to have higher antioxidant activities. The results of this study indicate that the catechin content, such as EGCg, GCg, and ECg levels, was found to positively influence the total antioxidant activity of green tea.
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KEYWORD
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Loose-leaf, green tea, catechins, theanine, antioxidant activity
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