Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea
| Autor: | Kazuhiro Nara, Yasukazu Yoshida, Masanori Horie, Aya Umeno, Sakiko Sugino |
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| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Antioxidant Radical trapping medicine.medical_treatment antioxidant activity complex mixtures 01 natural sciences chemistry.chemical_compound catechins aerobic fermentation fermented tea anaerobic fermentation 0404 agricultural biotechnology Fermented tea 010608 biotechnology medicine Food science Original Research Measurement method food and beverages 04 agricultural and veterinary sciences Green tea 040401 food science carbohydrates (lipids) chemistry Fermentation Caffeine Food Science |
| Zdroj: | Food Science & Nutrition, 5(3):639–645 Food Science & Nutrition |
| ISSN: | 2048-7177 |
| DOI: | 10.1002/fsn3.442 |
| Popis: | Antioxidant activities of four kinds of Japanese traditional fermented tea, Gishi‐cha, Ishizuchi‐kurocha, Awa‐bancha, and Batabatacha, were compared. Antioxidant activity was evaluated by three parameters: copper ion reduction ability, radical trapping ability, and oxygen consumption rate. Processes of fermentation of these fermented teas are different. Goichi‐cha and Ishizuchi‐kurocha are produced by a two‐stage fermentation process, aerobic fermentation and subsequent anaerobic fermentation. Awa‐bancha is produced by anaerobic fermentation. And batabata‐cha is produced by aerobic fermentation. Additionally, unfermented green tea was also employed as control. These tea leaves were extracted by boiling water and measured antioxidant activities. And concentrations of caffeine and catechins were measured in green tea and in the four kinds of fermented tea: Ishizuchi‐kurocha, Goishi‐cha, Awa‐Bancha, and Batabata‐cha. Concentrations of caffeine and catechins were lower in the fermented teas than in green tea. Among the fermented teas, epigallocatechin content was the highest in Ishizuchi‐kurocha, whereas Batabata‐cha hardly contained any epigallocatechin. Goichi‐cha, Ishizuchi‐kurocha, and Awa‐bancha showed antioxidative activity regardless of measurement method. Batabatacha had hardly any antioxidative activity. Among the fermented teas, Ishizuchi‐kurocha had the strongest antioxidant activity. The antioxidative activities of green tea and the four kinds of fermented tea were significantly different among each other (p |
| Databáze: | OpenAIRE |
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