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KMID : 1141020190190010009
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Journal of Applied Oriental Medicine
2019 Volume.19 No. 1 p.9 ~ p.25
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Effect of the Processing Recipe of Camellia sinensis L. on Antioxidative in Lipid Metabolism High-Fat Diet Induced Mice.
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Park So-Yun
Seo Bu-Il
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Abstract
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Objectives : The aim of this study was investigate an antioxidative activities effects of raw ethanol extracts and fermented ethanol extracts of pu-erh tea (Camellia sinensis L.).
Methods : The 6 kinds of raw pu-erh tea and 6 kinds of fermented pu-erh tea was prepared 24 hours by stirrer extraction with 30% ethanol. The antioxidant activities were evaluated through radical scavenging assays using 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) and 1, 1-diphenyl-2-picrylhydrazyl (DPPH). Also, examined total poly phenol and flavonoids contents. The most outstanding pu-erh tea was used to measure pancreatic lipase and lipid metabolism in high-fat diet induced mice model.
Results : The antioxidant effects of raw pu-erh tea and fermented pu-erh tea were investigated and the following results were obtained. The total polyphenol contents of 6 kinds of raw pu-erh tea was 23.41±0.06 ㎎/g (imuyasaeng), 25.41±0.04 (imugwalpungchae), 31.99±0.10 (musangmyomi), 34.54±0.29 (gojingamlae), 33.28±0.30 (gosan-yeong-a), 30.75±0.06 (baosan). and 6 kinds of fermented pu-erh tea was 10.07±0.08 ㎎/g (polangsan), 7.77±0.04 (imugyomog), 10.35±0.04 (banjang-eunho), 7.98±0.06 (namnasan), 10.77±0.05 (gungjeongboi), 10.89±0.04 (donghai3geub). The total polyphenol contents of raw pu-erh tea was higher than fermented pu-erh tea.
Conclusion : pu-erh tea extracts has a excellent effect on antioxidant in in vitro, and raw pu-erh tea extract have a better effect on high-fat diet induced mice through antioxidant and lipid metabolism.
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KEYWORD
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Camellia sinensis L., pu-erh tea, antioxidant, lipid metabolism
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