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Quantitative analysis of major constituents in green tea with different plucking periods and their antioxidant activity.
Molecules. 2014 Jul 01; 19(7):9173-86.M

Abstract

The objective of this study was to determine the relationship between the plucking periods and the major constituents and the antioxidant activity in green tea. Green tea was prepared from leaves plucked from the end of April 2013 to the end of May 2013 at intervals of one week or longer. The contents of theanine, theobromine, caffeine, catechin (C), and gallocatechin gallate (GCg) were significantly decreased, whereas those of epicatechin (EC), epigallocatechin gallate (EGCg) and epigallocatechin (EGC) were significantly increased along with the period of tea leaf plucking. In addition, antioxidant activity of green tea and standard catechins was investigated using ABTS, FRAP and DPPH assays. The highest antioxidant activity was observed in relatively the oldest leaf, regardless of the assay methods used. Additionally, the order of antioxidant activity of standard catechins was as follows: EGCg≥GCg≥ECg>EGC≥GC≥EC≥C. Moreover, the cis-catechins contents were the key factor affecting the antioxidant activity of green tea in all assays employed (ABTS, r=0.731, p<0.01; FRAP, r=0.886, p<0.01; DPPH, r=0.778, p<0.01).

Authors+Show Affiliations

Korea Food Research Institute, Seongnam, Kyonggi 463-746, Korea. sohee0809@hanmail.net.Korea Food Research Institute, Seongnam, Kyonggi 463-746, Korea. kimsh@kfri.re.kr.Korea Food Research Institute, Seongnam, Kyonggi 463-746, Korea. kybaaa@kfri.re.kr.Korea Food Research Institute, Seongnam, Kyonggi 463-746, Korea. yckim@kfri.re.kr.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24988187

Citation

Lee, Lan-Sook, et al. "Quantitative Analysis of Major Constituents in Green Tea With Different Plucking Periods and Their Antioxidant Activity." Molecules (Basel, Switzerland), vol. 19, no. 7, 2014, pp. 9173-86.
Lee LS, Kim SH, Kim YB, et al. Quantitative analysis of major constituents in green tea with different plucking periods and their antioxidant activity. Molecules. 2014;19(7):9173-86.
Lee, L. S., Kim, S. H., Kim, Y. B., & Kim, Y. C. (2014). Quantitative analysis of major constituents in green tea with different plucking periods and their antioxidant activity. Molecules (Basel, Switzerland), 19(7), 9173-86. https://doi.org/10.3390/molecules19079173
Lee LS, et al. Quantitative Analysis of Major Constituents in Green Tea With Different Plucking Periods and Their Antioxidant Activity. Molecules. 2014 Jul 1;19(7):9173-86. PubMed PMID: 24988187.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Quantitative analysis of major constituents in green tea with different plucking periods and their antioxidant activity. AU - Lee,Lan-Sook, AU - Kim,Sang-Hee, AU - Kim,Young-Boong, AU - Kim,Young-Chan, Y1 - 2014/07/01/ PY - 2014/04/27/received PY - 2014/06/19/revised PY - 2014/06/23/accepted PY - 2014/7/3/entrez PY - 2014/7/6/pubmed PY - 2015/2/27/medline SP - 9173 EP - 86 JF - Molecules (Basel, Switzerland) JO - Molecules VL - 19 IS - 7 N2 - The objective of this study was to determine the relationship between the plucking periods and the major constituents and the antioxidant activity in green tea. Green tea was prepared from leaves plucked from the end of April 2013 to the end of May 2013 at intervals of one week or longer. The contents of theanine, theobromine, caffeine, catechin (C), and gallocatechin gallate (GCg) were significantly decreased, whereas those of epicatechin (EC), epigallocatechin gallate (EGCg) and epigallocatechin (EGC) were significantly increased along with the period of tea leaf plucking. In addition, antioxidant activity of green tea and standard catechins was investigated using ABTS, FRAP and DPPH assays. The highest antioxidant activity was observed in relatively the oldest leaf, regardless of the assay methods used. Additionally, the order of antioxidant activity of standard catechins was as follows: EGCg≥GCg≥ECg>EGC≥GC≥EC≥C. Moreover, the cis-catechins contents were the key factor affecting the antioxidant activity of green tea in all assays employed (ABTS, r=0.731, p<0.01; FRAP, r=0.886, p<0.01; DPPH, r=0.778, p<0.01). SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/24988187/Quantitative_analysis_of_major_constituents_in_green_tea_with_different_plucking_periods_and_their_antioxidant_activity_ L2 - https://www.mdpi.com/resolver?pii=molecules19079173 DB - PRIME DP - Unbound Medicine ER -