Antioxidant activity of melanins derived from tea: comparison between different oxidative states

被引：48

作者：

Hung, YC

Sava, VM

Makan, SY

Chen, THJ

Hong, MY

Huang, GS

机构：

[1] China Med Coll, Inst Chinese Pharmaceut Sci, Taichung 404, Taiwan

[2] China Med Coll, Gynecol Oncol Sect, Dept Obstet & Gynecol, Taichung 404, Taiwan

[3] Natl Acad Sci Ukraine, Bogatsky Physicochem Inst, UA-65080 Odessa, Ukraine

来源：

FOOD CHEMISTRY | 2002年 / 78卷 / 02期

关键词：

tea melanin; antioxidant activity; beta-carotene oxidation;

D O I：

10.1016/S0308-8146(01)00403-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The antioxidant activity of tea melanin (TM) derived from tea leaves was studied. The influence of TM on the kinetics of the free-radical oxidation of beta-carotene revealed essential differences between their oxidative states. The reduced preparation of TM delays the oxidation of beta-carotene. The lag time increased in proportion to concentration of TM. The oxidized preparation of TM decreases the rate of P-carotene consumption, but does not affect the lag time. The kinetic characteristics of the antioxidant activity of TM can be explained by the participation of phenol and quinone groups in free-radical chain reactions. Antioxidant properties of TM can be utilized for prevention of free-radical oxidation of natural products. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：233 / 240

页数：8

共 26 条

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