Comparative studies on the physicochemical and antioxidant properties of different tea extracts

Tea is one of the most popular drinks next to water. Tea polyphenol is one of the main bioactive constituents of tea with health functions. In order to find the most bioactive tea polyphynols, polyphenol extracts from green tea, black tea and chemical oxidation products of green tea extracts were co...

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Bibliographic Details
Published in:Journal of food science and technology 2012-06, Vol.49 (3), p.356-361
Main Authors: Chen, Haixia, Zhang, Yu, Lu, Xueming, Qu, Zhishuang
Format: Article
Language:English
Subjects:
Acids
Antioxidants
Black tea
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Comparative studies
Fermentation
Food
Food Science
Green tea
Hydrogen peroxide
Ionization
Liquid chromatography
Mass spectrometry
Nutrition
Original
Original Article
Oxidation
Phenols
Polyphenols
Potassium
Solvents
Statistical analysis
Tea
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Summary:Tea is one of the most popular drinks next to water. Tea polyphenol is one of the main bioactive constituents of tea with health functions. In order to find the most bioactive tea polyphynols, polyphenol extracts from green tea, black tea and chemical oxidation products of green tea extracts were comparatively studied on the physicochemical and antioxidant properties. Results showed physicochemical and antioxidant properties of polyphenol extracts changed greatly after the chemical oxidation. Hydrogen peroxide induced oxidation products (HOP) possessed the highest antioxidant ability among the four tea polyphenol extracts. Thirteen phenolic compounds and one alkaloid in HOP were identified by reversed phase high-performance liquid chromatography coupled to diode array detection and electrospray ionization mass spectrometry (RP-HPLC-DAD-ESI-MS). Hydrogen peroxide induced oxidation of tea polyphenol extracts could improve the antioxidant activity and could be used to produce antioxidants for food industry.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-011-0291-6