Relationship between catechin content and antioxidant capacity in natural food additive tea extract
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- Shimamura Tomoko
- Faculty of Agriculture and Marine Science, Kochi University
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- Ito Yusai
- National Institute of Health Sciences Faculty of Home Economics, Kyoritsu Women’s University
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- Kubo Yuto
- Faculty of Agriculture and Marine Science, Kochi University
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- Kashiwagi Takehiro
- Faculty of Agriculture and Marine Science, Kochi University
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- Ishikawa Hiroya
- International College of Arts and Sciences, Fukuoka Women’s University
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- Matsui Toshiro
- Faculty of Agriculture, Graduated School of Kyushu University
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- Yamazaki Takeshi
- National Institute of Health Sciences Faculty of Human Life Sciences, Jissen Women’s University
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- Tada Atsuko
- National Institute of Health Sciences
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- Sugimoto Naoki
- National Institute of Health Sciences
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- Akiyama Hiroshi
- National Institute of Health Sciences
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- Ukeda Hiroyuki
- Faculty of Agriculture and Marine Science, Kochi University
Bibliographic Information
- Other Title
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- 既存添加物チャ抽出物中のカテキン類含量と抗酸化力価の関係
- キソン テンカブツ チャ チュウシュツブツ チュウ ノ カテキンルイ ガンリョウ ト コウサンカ リキカ ノ カンケイ
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Abstract
In this study, the relationship between the catechin content and antioxidant capacity of the tea extract, a natural food additive, was investigated to establish the quality standards based on the antioxidant capacity. The antioxidant activity was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The antioxidant capacities were detected in 13 kinds of tea extracts among the tested 14 kinds of them. A correlation was found between the total amount of catechins (C, EC, GC, EGC, Cg, ECg, GCg, and EGCg) and the antioxidant capacity (r = 0.975, n = 13, p ‹ 0.01). In addition, the contribution ratio of all kinds of catechins in the tea extract to the antioxidant capacity was 90%. These results suggest that the DPPH assay is a useful method to evaluate the antioxidant capacity in the tea extract for establishing the quality standards.
Journal
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- Japanese Journal of Food Chemistry and Safety
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Japanese Journal of Food Chemistry and Safety 24 (1), 10-15, 2017
Japanese Society of Food Chemistry
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Details 詳細情報について
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- CRID
- 1390282680173540736
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- NII Article ID
- 130005628535
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- NII Book ID
- AA11666400
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- ISSN
- 21896445
- 13412094
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- NDL BIB ID
- 028203474
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- CiNii Articles
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- Abstract License Flag
- Disallowed