Effect of different brewing methods on antioxidant properties of steaming green tea

被引：62

作者：

Lin, Sheng-Dun ^{[2
]}

Liu, En-Hui ^{[1
]}

Mau, Jeng-Leun ^{[1
]}

机构：

[1] Natl Chung Hsing Univ, Dept Food Sci & Biotechnol, Taichung 40227, Taiwan

[2] Hungkuang Univ, Dept Food & Nutr, Taichung, Taiwan

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2008年 / 41卷 / 09期

关键词：

steaming green tea; antioxidant activity; reducing power; scavenging ability; chelating ability; phenol; catechin; caffeine;

D O I：

10.1016/j.lwt.2007.10.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The extracts were prepared from cold or hot brewed steaming green tea at different concentrations (2, 6, and 10%), its antioxidant properties studied and potential antioxidant components determined. The yields of hot water extracts (17.49-28.27%) were significantly higher than those of cold water extracts (11.72-14.70%). EC(50) values in antioxidant activity determined by the conjugated diene method and reducing power were 2.19-3.10 and 0.22-0.28mg/ml, respectively. EC(50) values in scavenging ability on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radicals were 29.45-43.80 and 2.88-3.22 mg/ml, respectively. EC(50) values in chelating ability on ferrous ions were 6.45-13.51 mg/ml. Contents of total phenols were 221.71-330.22 mg/g whereas those of total catechins in cold and hot water extracts were 135.05-193.14 and 161.57-195.05 mg/g, respectively. Based on the results obtained, hot water extracts were more effective in antioxidant activity and reducing power. However, cold water extracts were more effective in scavenging ability on DPPH and hydroxyl radicals, and chelating ability on ferrous ions. Summarily, the cold brewing method would be a new alternative way to make a tea. (C) 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：1616 / 1623

页数：8

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