Journal of Food Science and Technology

, Volume 49, Issue 3, pp 356–361

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

Original Article

DOI: 10.1007/s13197-011-0291-6

Cite this article as:
Chen, H., Zhang, Y., Lu, X. et al. J Food Sci Technol (2012) 49: 356. doi:10.1007/s13197-011-0291-6

Abstract

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.

Keywords

Tea polyphenolsComparative studiesPhysicochemical propertiesAntioxidant activityHPLC-MS

Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Haixia Chen
    • 1
  • Yu Zhang
    • 1
  • Xueming Lu
    • 1
  • Zhishuang Qu
    • 1
  1. 1.Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and TechnologyTianjin UniversityTianjinPeople’s Republic of China