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KMID : 0665420070220040449
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Korean Journal of Food Culture
2007 Volume.22 No. 4 p.449 ~ p.453
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The Comparison of Antioxidant Capacities and Catechin Contents of Korean Commercial Green, Oolong, and Black Teas
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Lee MIn-June
Kwon Dae-Joong
Park Ok-Jin
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Abstract
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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.
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KEYWORD
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tea, catechin, antioxidant capacity, EC, ECG, EGCG
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