Antioxidant activity of Camellia sinensis leaves and tea from a lowland plantation in Malaysia

被引：191
|
作者：
Chan, E. W. C. [1 ]
Lim, Y. Y. [1 ]
Chew, Y. L. [1 ]
机构：
[1] Monash Univ, Sch Arts & Sci, Petaling Jaya 46150, Selangor, Malaysia
来源：
FOOD CHEMISTRY | 2007年 / 102卷 / 04期
关键词：
Camellia sinensis; fresh leaves; tea; lowland; highland; total phenolic content; antioxidant activity;
D O I：
10.1016/j.foodchem.2006.07.009
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Methanol extracts of fresh tea leaves from a lowland plantation in Malaysia were screened for total phenolic content (TPC) and antioxidant activity (AOA). AOA evaluation included 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging ability, ferric-reducing antioxidant power (FRAP), and ferrous-ion chelating (FIC) ability. Ranking, based on TPC and AOA, was as follows: shoots > young leaves > mature leaves. TPC and AOA of lowland leaves were comparable to those of highland plants. A green tea produced by drying young leaves in a household microwave oven for 4 min showed significantly higher TPC and AOA than did four commercial brands of green and black tea. (c) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1214 / 1222
页数：9
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