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The galloyl catechins contributing to main antioxidant capacity of tea made from Camellia sinensis in China.
ScientificWorldJournal. 2014; 2014:863984.S

Abstract

Total polyphenol content, catechins content, and antioxidant capacities of green, dark, oolong, and black teas made from Camellia sinensis in China were evaluated. The total polyphenol content of 20 samples of tea was in the range of 7.82-32.36%. Total catechins content was in the range of 4.34-24.27%. The antioxidant capacity of tea extract was determined by the oxygen radical absorbance capacity (ORAC) test and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging test. Total polyphenol content, catechins content, and antioxidant capacity decreased in the following order: green > oolong > black > dark tea. A positive correlation existed between the antioxidant capacity and total polyphenol content or catechins content (R (2) = 0.67-0.87). The antioxidant capacities of five major catechins (epigallocatechin gallate (EGCG), epicatechin gallate (ECG), epicatechin, epigallocatechin, and catechin) were determined by online HPLC DPPH radical-scavenging; the antioxidant activity of tea was mainly attributed to the esterified catechins (EGCG or ECG).

Authors+Show Affiliations

Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China ; College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China.Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China.Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China.Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China.

Pub Type(s)

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

Language

eng

PubMed ID

25243234

Citation

Zhao, Chunjian, et al. "The Galloyl Catechins Contributing to Main Antioxidant Capacity of Tea Made From Camellia Sinensis in China." TheScientificWorldJournal, vol. 2014, 2014, p. 863984.
Zhao C, Li C, Liu S, et al. The galloyl catechins contributing to main antioxidant capacity of tea made from Camellia sinensis in China. ScientificWorldJournal. 2014;2014:863984.
Zhao, C., Li, C., Liu, S., & Yang, L. (2014). The galloyl catechins contributing to main antioxidant capacity of tea made from Camellia sinensis in China. TheScientificWorldJournal, 2014, 863984. https://doi.org/10.1155/2014/863984
Zhao C, et al. The Galloyl Catechins Contributing to Main Antioxidant Capacity of Tea Made From Camellia Sinensis in China. ScientificWorldJournal. 2014;2014:863984. PubMed PMID: 25243234.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The galloyl catechins contributing to main antioxidant capacity of tea made from Camellia sinensis in China. AU - Zhao,Chunjian, AU - Li,Chunying, AU - Liu,Shuaihua, AU - Yang,Lei, Y1 - 2014/08/28/ PY - 2014/05/17/received PY - 2014/08/03/accepted PY - 2014/9/23/entrez PY - 2014/9/23/pubmed PY - 2015/6/24/medline SP - 863984 EP - 863984 JF - TheScientificWorldJournal JO - ScientificWorldJournal VL - 2014 N2 - Total polyphenol content, catechins content, and antioxidant capacities of green, dark, oolong, and black teas made from Camellia sinensis in China were evaluated. The total polyphenol content of 20 samples of tea was in the range of 7.82-32.36%. Total catechins content was in the range of 4.34-24.27%. The antioxidant capacity of tea extract was determined by the oxygen radical absorbance capacity (ORAC) test and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging test. Total polyphenol content, catechins content, and antioxidant capacity decreased in the following order: green > oolong > black > dark tea. A positive correlation existed between the antioxidant capacity and total polyphenol content or catechins content (R (2) = 0.67-0.87). The antioxidant capacities of five major catechins (epigallocatechin gallate (EGCG), epicatechin gallate (ECG), epicatechin, epigallocatechin, and catechin) were determined by online HPLC DPPH radical-scavenging; the antioxidant activity of tea was mainly attributed to the esterified catechins (EGCG or ECG). SN - 1537-744X UR - https://www.unboundmedicine.com/medline/citation/25243234/The_galloyl_catechins_contributing_to_main_antioxidant_capacity_of_tea_made_from_Camellia_sinensis_in_China_ L2 - https://doi.org/10.1155/2014/863984 DB - PRIME DP - Unbound Medicine ER -