We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
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.
- Authors
島村智子; 伊藤裕才; 久保勇人; 久柏木丈拡; 石川洋哉; 松井利郎; 山崎壮; 多田穀子; 杉本直楫; 種山浩; 受田浩之
- 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.
- Publication
Japanese Journal of Food Chemistry & Safety, 2017, Vol 24, Issue 1, p10
- ISSN
1341-2094
- Publication type
Article