녹차 분말과 카테킨의 농도에 따른 항산화력 비교 분석
Analysis on the Antioxidant Activity of Catechin Concentrations and Green Tea Extract Powder
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Abstract
Antioxidative activities of catechin from green tea extracts were examined by the methods of 1, 1-Diphenyl-2-picrylhydrazyl (DPPH) electron donating ability, hydroxy scavenging activity and the inhibitory effect on xanthine oxidase activity. The resulted demonstrated the fact that Catechin one (containing Green tea extracts plus catechin 51%) of green tea extracts product showed at 65.5% in electron donating activity on the DPPH. The electron donating ability on the DPPH of Catechin one was increased to 10% than purified catechin. Catechin one showed the activity at 64.5% in scavenging activity using hydroxy radical method. To the Catechin one provided to increase the hydroxy scavenging activity up to 3 fold. Inhibitory effects of the catechin one measured with xanthine oxidase method was 6.5%. Although the antioxidative activity of catechin (98% purified) was lower than that of Catechin one (containing Green tea extracts plus catechin 51%) in same catechin concentrations (5㎍, respectively). Therefore, we may suggest that Catechin one can be used as a functional food additive possessing the potent antioxidative activity.
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