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KMID : 1007520010100050508
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Food Science and Biotechnology
2001 Volume.10 No. 5 p.508 ~ p.512
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Relationship Between Antioxidant Activity of Commercial Tea Drinks by XYZ - dish Method and Their Concentrations of Catechins
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Iwai, Kunihisa
Sato, Marimo/Matsue, Hajime
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Abstract
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The relationship between antioxidant activity and catechin concentrations in tea drinks was studied to clarify the usefulness of the XYZ-dish method, a method for evaluating antioxidant contents of foods. The antioxidant activity shown was in following order: green teas > oolong teas > other teas. The antioxidant activity of tea infusions was much stronger than that of canned drinks. The catechin compounds (-)-epigallocatechin gallate (EGCg), (-)-gallocatechin gallate, and epigallocatechin (EGC) had strong antioxidant activity. The catechin concentrations in the tea drinks differed greatly by product, and the concentrations in tea infusions were remarkably high. The high contents of EGCg and EGC contribute to the antioxidant activity of many tea drinks. This study confirmed a significantly high correlation between the antioxidant activity of tea drinks and the sum of the concentrations of eight catechins in the drinks. The XYZ-dish method was shown to be useful for the antioxidant evaluation of teas and drinks with a polyphenolic antioxidant effect.
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