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《Journal of Anhui Agricultural Sciences》 2009-09
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Study on the Antioxidant Activities of Extracts from Different Kinds of Teas

LI Run-feng et al (Department of Food Engineering,Hebei Normal University of Science and Technology,Changli,Hebei 066600)  
[Objective] The aim of the study was to supply theoretical foundation for developing a new type of natural antioxidant.[Method] The antioxidant matters were extracted with water and 50% ethanol from black tea,green tea and oolong tea and the antioxidant activities of their extracts were studied.[Result] Under the same extraction condition,the contents of tea-polyphenol in both water extracts and ethanol extracts from green tea were highest,that of oolong tea was secondary and that of black tea was lowest.The reducing capacity of extracts from green tea was strongest,that of extracts from oolong tea was secondary and that of extracts from black tea was weakest.The capacities of clearing ·OH of 50% ethanol extracts were as follows from the strong to the weak: green tea oolong tea black tea and the inhibition rates on the oxidation of lipidosome were as follows sequencely: black tea green tea oolong tea.The extracts from different kinds of teas had relatively strong reducing capacity and action of inhibiting the oxidation of lipidosome and clearing ·OH produced by Fenton reaction.[Conclusion] The extracts from tea was a good natural antioxidant and clearing agent of free radical and the antioxidant activities of extracts from different kinds of teas were different.
【CateGory Index】: R285
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