National Taiwan Ocean University Institutional Repository:Item 987654321/37345
English  |  正體中文  |  简体中文  |  全文笔数/总笔数 : 28603/40634
造访人次 : 4338911      在线人数 : 211
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
搜寻范围 进阶搜寻

jsp.display-item.identifier=請使用永久網址來引用或連結此文件: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37345

题名: Correlation of Major Components and Radical Scavenging Activity of Commercial Tea Drinks in Taiwan
作者: Jia-Jiuan Wu;Meng-Tsan Chiang;Yi-Wei Chang;Jia-Yin Chen;Hui-Ting Yang;Chong-Kuei Lii;Jia-Hsuan Lin;Hsien-Tsung Yao
贡献者: 國立臺灣海洋大學:食品科學系
关键词: 茶飲料;兒茶素;清除自由基;;咖啡因
日期: 2011-09
上传时间: 2016-01-21T03:43:15Z
出版者: 藥物食品分析
摘要: Abstract:Correlation of major components with free radical scavenging activities of 27 commercial tea drinks prepared from green, Oolong, and black teas in Taiwan were investigated. Green sea drinks contained the highest level of total catechins including epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicatechin (EC), epicatechin gallate (ECG), and gallocatechin gallate (GCG), while these components were low in black tea drinks and moderate in Oolong tea drinks. EGC and EGCG were the major catechins in the three types often drinks, and gallic acid showed the highest abundance in black tea drinks. Caffeine concentrations were comparable in the three types of tea drinks. All black tea drinks contained sugars, and sucrose was the main sweetener added. The scavenging abilities against 1, 1-diphenyl-2-pierylhydrazyl (DPPH) and 2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radicals were used to determine the antioxidant potential of tea drinks, and the ranked order of potency was green tea>Oolong tea>black tea. Total phenolics, total catechins, and EGC of tea drinks were positively and significantly (r>0.8) correlated to the scavenging abilities against DPPH and ABTS radicals. Our results show that green tea drinks have higher free radical scavenging activity than black and Oolong tea drinks may be related to their high levels of total phenolics and catechins.
關聯: 19(3),pp289-300
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37345
显示于类别:[食品科學系] 期刊論文

文件中的档案:

档案 描述 大小格式浏览次数
index.html0KbHTML125检视/开启


在NTOUR中所有的数据项都受到原著作权保护.

 


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - 回馈