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KMID : 0613820040140060920
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Journal of Life Science
2004 Volume.14 No. 6 p.920 ~ p.924
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Antioxidant Activity of Korean Green and Fermented Tea Extracts
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Shon Mi-Yae
Kim Sung-Hee
Nam Sang-Hae
Park Seok-Kyu
Sung Nak-Ju
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Abstract
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The beneficial effects of green and fermented tea are generally attributed to some antioxidant activities including superoxide dismutase (SOD)-like ability and scavenging activity originated from their phenolic compounds and flavonoids. Content of total flavonoid of green tea (413.3 ㎍/g) was similar to those of fermented tea (405.7 ㎍/g). Content of total phenol of green tea (46.8 ㎍/g) was higher than those of fermented tea (23.5 ㎍/g). Major catechin compounds of hot water extract in green tea was EGCG, including EGC, GC, catechin and catechol. EGCG was not detected .in fermented tea. SOD-like ability was increased in proportional to added concentration of hot water extract. The scavenging activities of hydroxyl radical at 3000 ㎍/ml of green and fermented teas were found up to 60%. Hot water extract of green tea was more effective in scavenging activity than that of fermented tea.
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KEYWORD
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Antioxidant activity, phenolic compounds and flavonoids, green and fermented tea, catechin
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