Correlation of Major Components and Radical Scavenging Activity of Commercial Tea Drinks in Taiwan

台灣市售茶飲料主要成份與清除自由基活性之相關性

吳佳娟(Jia-Jiuan Wu) ； 江孟燦(Meng-Tsan Chiang) ； 張毅偉(Yi-Wei Chang) ； 陳佳音(Jia-Yin Chen) ； 楊惠婷(Hui-Ting Yang) ； 李宗貴(Chong-Kuei Lii) ； 林佳璇(Jia-Hsuan Lin) ； 姚賢宗(Hsien-Tsung Yao)

《藥物食品分析》 19卷3期 (2011/09) Pp. 289-300

摘要

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.

關鍵字

茶飲料 ； 兒茶素 ； 清除自由基 ； 糖 ； 咖啡因

並列摘要

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.

並列關鍵字

tea drinks ； catechins ； free radical scavenging ； sugar ； caffeine