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KMID : 1007520110200051399
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Food Science and Biotechnology
2011 Volume.20 No. 5 p.1399 ~ p.1406
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Antioxidative Activities of Mao Feng Tea (Camellia spp.) and Kamtae (Ecklonia cava) Extracts and Their Effects on Structured Lipid from Corn and Perilla Oil
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Kanika Mitra
Shin Jung-Ah
Lee Jeung-Hee
Kim Seong-Ai
Hong Soon-Taek
Sung Chang-Keun
Yang Dan
Gan Lu-Jing
Lee Ki-Teak
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Abstract
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In the study, solvent extracts of kamtae (Ecklonia cava) and mao feng tea (Camillia sinensis) were used for obtaining different fractions of organic solvents (diethyl ether, butanol, and ethyl acetate) and the extracted fractions were studied for their antioxidative activities. The total phenolic contents of the mao feng tea ranged from 1.44 to 5.97 mM GAE/g while kamtae ranged from 1.13 to 4.41 mM GAE/g, respectively. Among them, ethyl acetate fraction showed the highest content of phenolic compounds, resulting in Trolox equivalent antioxidant capacity (TEAC) values as 1,554.54 (from mao feng tea) and 1,097.63 mM Trolox E/g (from kamtae). Also, ethyl acetate fractions from mao feng tea showed the highest DPPH (89.27 RSC%), superoxide anion scavenging activity (46.58%), and ferric reducing antioxidant power (FRAP) (242.2 mg GAE/g) while ethyl acetate fractions from kamtae (K-EA) showed the highest DPPH (82.23 RSC%), superoxide anion scavenging activity (28.82%), and FRAP (162.43 mg GAE/g) among the obtained fractions.
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KEYWORD
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kamtae (Ecklonia cava), mao feng tea (Camillia sinensis), antioxidant activity, structured lipid
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