지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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This study was conducted to evaluate the antioxidant activities of water extracts of green tea (GT), white tea (WT) and black tea (BT). The polyphenol contents of EGCG, GT, WT, and BT were 436.0, 105.5, 108.7, and 106.2 mg/g,respectively. The electron-donating abilities of EGCG, GT, WT, and BT at 100 μg/mL were 91.7, 90.2, 90.2, and 89.6%,respectively. The ABTS radical abilities of EGCG, GT, WT, and BT at 100 μg/mL were 99.5, 85.5, 92.2, and 83.7%,respectively. The SOD-like activities of EGCG, GT, WT, and BT at 1,000 μg/mL were 28.9, 26.3, 28.7, and 31.1%,respectively. The nitrite scavenging ability of EGCG, GT, WT, and BT at 3,200 μg/mL were 99.1, 99.5, 99.4, and 99.6%,respectively. It was conformed that GT, WT and BT had high antioxidant activity, and they could be a useful functional source for the cosmetic materials.
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참고문헌 (17)
참고문헌 신청
Folin O / 1912 / On phosphotungstic-phosphomolybdic compounds as color reagents / J Biol Chem 12 : 239 ~ 249
Gray JI / 1975 / Inhibition of N-nitrosiamine formation in model food system / J Food Sci 40 : 981 ~ 984
Marklund S / 1974 / Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase / European J Biochem 47 : 46
Re R / 1999 / Antioxidant activity applying an improved ABTS radical cation decolorization assay / Free Rad Biol Med 26 : 1231 ~ 1237
Sharma V / 2005 / Extractability of tea catechin as a function of manufacture procedure and temperature of infusion / Food Chem 93 : 141 ~ 148
Gray JI / 1975 / Inhibition of N-nitrosiamine formation in model food system / J Food Sci 40 : 981 ~ 984
Marklund S / 1974 / Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase / European J Biochem 47 : 46
Re R / 1999 / Antioxidant activity applying an improved ABTS radical cation decolorization assay / Free Rad Biol Med 26 : 1231 ~ 1237
Sharma V / 2005 / Extractability of tea catechin as a function of manufacture procedure and temperature of infusion / Food Chem 93 : 141 ~ 148
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