Study on Antioxidant Potency of Green Tea by DPPH Method
Oh, J.H.;Kim, E.H.;Kim, J.L.;Kang, J.S.(Cheju National University, Jeju, Republic of Korea)E-mail:[email protected] | Moon, Y.I.(Pukjeju Agricultural Development and Technology Extention Center, Jeju, Republic of Korea) | Kang, Y.H.(Hallym University, Chuncheon, Republic of Korea)
The present study was conducted to compare antioxidant activity of green teas, fermented teas and other related common teas by examining radical scavenging activity using DPPH (2,2 diphenyl 1-picryl hydrazyl). Scavenging activity (SC∧50) of epigallocatechin gallate (EGCG) for 0.1 mM DPPH radical was 5.5 μM or 4.2 mg/L by weight, then catechin, 14 μM or 2.5 mg/L and vitamin C, 22 μM or 3.9 mg/L, respectively. Kyokuro tea (okro) powder of 24.2 mg/L or green tea powder of 25.2 mg/L was used to reach SC∧50 for 0.1 mM DPPH. One serving of 2 g green tea provides antioxidant activity equivalent to 109~147 mg EGCG, 145~185 mg catechin or 131~168 mg vitamin C.
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