Evaluation of the total oxy-radical scavenging capacity of catechins isolated from green tea

Kang, Keon Wook; Oh, Soo Jin; Ryu, Shi Yong; Song, Gyu Yong; Kim, Bong-Hee; Kang, Jong Seong; Kim, Sang Kyum

doi:10.1016/j.foodchem.2010.01.055

Cited by 29 publications

(15 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The method is based on the reduction of the methanolic-DPPH solution because of the presence of antioxidant substances having hydrogen donating groups (RH) such as phenolics and flavonoids compounds due to the formation of non radical DPPH-H form [12,41]. The total antioxidant activities (TAA) determined by DPPH of water extract of pluchea leaves and green tea mixtures at various proportions were expressed as mg of quercetin equivalent L of samples ( fig.…”

Section: Dpph Free Radical Scavenging Activitymentioning

confidence: 99%

“…They are comprised on epigallocatechin gallate (23.4-112.4 lg/ml) as the major component, followed by epigallocatechin (18.4-78.9 lg/ml), epicatechin gallate (5.6-29.6 lg/ml), epicatechin (4.6-14.5 lg/ml) and catechin (3.2-8.2 lg/ml) [11]. The catechins effectively scavenge oxy-radicals involved in the pathogenesis of many chronic diseases, including cardiovascular diseases, cancer, neurodegenerative diseases, and ageing [12], antioxidant and prebiotic activities [13], anticancer [8], antidiabetic [14], antiinflammatory and analgesic effect [15].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

In Vitro Antioxidant Capacities and Antidiabetic Properties of Pluchea Leaves and Green Tea Mixtures at Various Proportions

Widyawati

Werdani

Setiokusumo

2017

Int J Pharm Pharm Sci

View full text Add to dashboard Cite

Objective: This study was done to determine the effect of pluchea leaves and green tea mixtures at various proportions to antioxidant and antidiabetic properties. Methods:The research used a single factor randomized block design. Research factors were pluchea and green tea mixture proportions, including 100:0; 75:25; 50:50; 25:75; and 0:100% (w/w), respectively. Each of factors was repeated five times. The parameters observed in this study were phytochemical compounds, total phenols, total flavonoids, free radical DPPH scavenging activity, iron ion reducing power, alpha amylase and alpha glycosidase inhibition activities. The data were statistically α = 5%, if the data analysis showed a significant analyzed using analysis of variance (ANOVA) at effect then it was continued with duncan's multiple range test (DMRT). Results:The phytochemical compounds containing in pluchea leaves and green tea mixtures were alkaloids, flavonoids, phenolics, saponins, tannins, triterpenoids, sterols, and cardiac glycosides. The qualitative assay of phytochemical compounds from aqueous extract had a different pattern with total phenolic content (TPC) and total flavonoid content (TFC), especially at 75:25; 50:50 and 25:75 % (w/w) from pluchea leaves and green tea mixture proportions. The 50:50% (w/w) proportions of samples had the highest TPC and TFC, it was proposed that there was an interaction between bioactive compounds of pluchea leaves and green tea. TPC and TFC were correlated with free radical DPPH scavenging activity, iron reducing power and alpha glycosidase inhibition activity, but the alpha amylase inhibition activity had the different graph pattern with the TPC and TFC. Conclusion:The antioxidant capacity of pluchea leaves and green tea mixtures at various proportions had the graph pattern similar to the alpha glycosidase inhibitory activity and different with the alpha amylase inhibitory activity.

show abstract

Section: Dpph Free Radical Scavenging Activitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

In Vitro Antioxidant Capacities and Antidiabetic Properties of Pluchea Leaves and Green Tea Mixtures at Various Proportions

Widyawati

Werdani

Setiokusumo

2017

Int J Pharm Pharm Sci

View full text Add to dashboard Cite

show abstract

“…The major catechin derivative in green tea are (EGC, EGCG, GC) which represents (28.11, 32.60, 20.42%), while in Ahmed tea, Coffee and El-Arosa tea (EGCG, GC) are represents (30.65, 40.86%), (38.87, 30.23%) and (23.19, 55.4, El-Fakher tea, Cacao (GC) represents (3.8, 2.8, 1.8), respectively. The antioxidant activity of the tea and tea product related the major component of catechin derivative which differ from product to another, on the other hand antioxidant activity in coffee and cacao may be related to the addition browning reaction during processing (Friedman et al, 2005;Kang et al, 2010;Rusak et al, 2008).…”

Section: Antioxidant Activitiesmentioning

confidence: 99%

Antioxidant Activity of Aqueous Extracts of Different Caffeine Products

Afify

Shalaby

El-Beltagi

2011

Not Bot Hort Agrobot Cluj

View full text Add to dashboard Cite

The antioxidant activity of water extracts (cold and hot) of six caffeine products were carried out. The extracts were screened for total polyphenol contents and antioxidant activity using DPPH, ABTS methods and reducing power method at 50 and 100 µg/ml after 15 min and 30 min using DPPH, ABTS BHA and Caffeine as standard compounds. The results indicated that, the hot water extracts for different caffeine products showed higher antioxidant activity than those of cold extracts and this activity was time and concentration dependent. In addition, the activity was higher against ABTS radical more than DPPH and reducing power methods. Also, there is a positive correlation between the antioxidant and reducing compounds presented in water extracts of different caffeine products. The results of HPLC showed that fresh tea leaves are rich in flavanol monomers known as catechins. The most abundant catechin derivatives in green tea are EGC, EGCG and GC. On the other hand EGCG and GC are major catechin derivative in different caffeine product except El-Fakher tea and Cacao. Generally, these beverages had high antioxidant capacities and total phenolic contents, and could be important dietary sources of antioxidant phenolic for prevention of diseases caused by oxidative stress.

show abstract

“…Among those dietary species, coffee is a major source of antioxidants and is estimated to provide half of total antioxidant intake in several populations [20], [41], [42]. Thus, coffee extracts have received a lot of attention in recent years and numerous studies have proven that the biologically active components of the extracts such as chlorogenic acids (caffeoylquinic acids [29], dicaffeoylquinic acids [29], feruloylquinic acids [29], [30], [31]), [34] and pcoumaroylqunic acids [29]), melanoidns [37], [39], [44] and lipid soluble heterocyclic compounds (alkaloids) [45], [46] play significant role for its antioxidant behavior in both vitro and vivo [32].…”

Section: Introductionmentioning

confidence: 99%

Determination of Caffeine Content and Antioxidant Activity of Coffee

Gebeyehu¹

2015

AJAC

View full text Add to dashboard Cite

Attempt has been made to look into caffeine contents and antioxidant activity of coffee grown at Wembera, Goncha, Zegie, and Burie localities of North-West Ethiopia. The caffeine content of the extracts in % w/w has been found to be 1.53 ± 0.003 for Wembera coffee, 1.41 ± 0.040 for Goncha coffee, 1.29 ± 0.033 for Zegie coffee and 0.97 ± 0.049 for Burie coffee. The antioxidant activities of the coffee extracts were measured by using ferric reducing power assay and Rancimat assay. Ferric reducing power assay was used to measure the total antioxidant power of water soluble components of coffee and is expressed as ascorbic acid equivalent antioxidant capacity in milligram per gram of the dried coffee samples. The ferric reducing power values of the extracts were 9.532 ± 0.201, 9.159 ± 0.441, 8.955 ± 0.180, 6.751 ± 0.284 for Wembera, Burie, Goncha and Zegie coffees, respectively. The Rancimat assay was also used to measure antioxidant activity of lipid soluble portions of coffee extracts using sunflower oil as the oxidizable substrate. It was found that all the coffee extracts improved the oxidative stability of sunflower oil. The protection factors were 1.36 ± 0.027, 1.31 ± 0.027, 1.26 ± 0.069 and 1.17 ± 0.015 for Wembera, Burie, Goncha and Zegie coffees respectively. Based on these results, it is suggested that Wembera coffee has the higher caffeine content and antioxidant activities than Burie, Goncha and Zegie coffee varieties.

show abstract

Evaluation of the total oxy-radical scavenging capacity of catechins isolated from green tea

Cited by 29 publications

References 26 publications

In Vitro Antioxidant Capacities and Antidiabetic Properties of Pluchea Leaves and Green Tea Mixtures at Various Proportions

In Vitro Antioxidant Capacities and Antidiabetic Properties of Pluchea Leaves and Green Tea Mixtures at Various Proportions

Antioxidant Activity of Aqueous Extracts of Different Caffeine Products

Determination of Caffeine Content and Antioxidant Activity of Coffee

Contact Info

Product

Resources

About