Phytochemical Composition and Antioxidant Capacity of 30 Chinese Teas

Antioxidants

卷:8

Shi-Yu Cao¹  Ren-You Gan²  Qing Liu³  Cai-Ning Zhao³  Qian-Qian Mao³  Guo-Yi Tang³  Hua-Bin Li³  Xiao-Yu Xu³  Ao Shang³ 

[1] Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;

[2] Department of Food Science &

[3] Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China;

关键词: tea;    Camellia sinensis;    antioxidant activity;    polyphenol;    catechin;    caffeine;    theaflavine;   

DOI  :  10.3390/antiox8060180

来源: DOAJ

【 摘 要 】

Tea has been reported to prevent and manage many chronic diseases, such as cancer, diabetes, obesity, and cardiovascular diseases, and the antioxidant capacity of tea may be responsible for these health benefits. In this study, the antioxidant capacities of fat-soluble, water-soluble, and bound-insoluble fractions of 30 Chinese teas belonging to six categories, namely green, black, oolong, dark, white, and yellow teas, were systematically evaluated, applying ferric-reducing antioxidant power and Trolox equivalent antioxidant capacity assays. In addition, total phenolic contents of teas were determined by Folin−Ciocalteu method, and the contents of 18 main phytochemical compounds in teas were measured by high-performance liquid chromatography (HPLC). The results found that several teas possessed very strong antioxidant capacity, and caffeine, theaflavine, gallic acid, chlorogenic acid, ellagic acid, and kaempferol-3-O-glucoside, as well as eight catechins, were the main antioxidant compounds in them. Thus, these teas could be good natural sources of dietary antioxidants, and their extracts might be developed as food additives, nutraceuticals, cosmetics, and pharmaceuticals.

【 授权许可】

Unknown