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KMID : 1007520040130020197
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Food Science and Biotechnology
2004 Volume.13 No. 2 p.197 ~ p.201
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Antioxidant Effects of Korean Teabag Teas by a Simple and Fast XYZ-dish Method
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Chung, Shin-Kyo
Kim, Mi-Yeon/Kim, Young-Chan/Iwai, Kunihisa/Matsue, Hajime
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Abstract
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Antioxidative activities of 27 kinds of commercial teabag tea products in Korea prepared per 1 cup serving size were examined by XYZ-dish method using chemiluminescence method. Infusion type teabagtea products containing green tea showed the strongest activities. Solid extract and powder type teabag teas showed much weaker activities than the infusion type except KST8. Activities revealed by XYZ-dish method exhibited good correlation between catechin contents and DPPH radical scavenging activities (r＞0.89). These results suggest that XYZ-dish method is reliable for evaluation of antioxidative activities on various teabag tea products.
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