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KMID : 1011620120280030319
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 3 p.319 ~ p.326
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Antioxidative Activities and Antibrowning Effects of Green Tea Extracts and Propolis
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장민선:Chang Min-Sun
박미지:Park Mi-Ji/정문철:Jeong Moon-Cheol/김동만:Kim Dong-Man/김건희:Kim Gun-Hee
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Abstract
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This study was designed to investigate the properties related to browning of hot water and 80% ethanol extracts of green tea (Camellia sinensis) and propolis. The extracts were assessed for polyphenol oxidase (PPO) inhibitory activity and total phenolic and flavonoid contents. In addition, apples were cut into 15 mm thick slices and dipped for 1 min in 0.5% of the green tea extracts and the propolis solutions and stored at room temperature for 24 h. The PPO inhibitory activity of the green tea extracts was better than that of the propolis. The highest DPPH free radical scavenging activity (90.81%), total phenol contents (170.42 mg/mL) and the metal chelating effects (45.93%) were measured in the green tea hot water extracts. The mineral content of the green tea water extracts was 69,328.44 ppm potassium and 2,409.42 ppm magnesium. After 24 h, the △E value of the apple slices treated with the green tea water extracts was the lowest (1.35). The antibrowning effects of the green tea extracts were higher than those of propolis in the apple slices.
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KEYWORD
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green tea, propolis, antioxidant, antihrowining
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