Food Science and Biotechnology

, 20:1399

Antioxidative activities of mao feng tea (Camellia spp.) and kamtae (Ecklonia cava) extracts and their effects on structured lipid from corn and perilla oil

  • Kanika Mitra
  • Jung-Ah Shin
  • Jeung-Hee Lee
  • Seong-Ai Kim
  • Soon-Taek Hong
  • Chang-Keun Sung
  • Dan Yang
  • Lu-Jing Gan
  • Ki-Teak Lee
Research Article

DOI: 10.1007/s10068-011-0192-5

Cite this article as:
Mitra, K., Shin, JA., Lee, JH. et al. Food Sci Biotechnol (2011) 20: 1399. doi:10.1007/s10068-011-0192-5

Abstract

In the study, solvent extracts of kamtae (Ecklonia cava) and mao feng tea (Camillia sinensis) were used for obtaining different fractions of organic solvents (diethyl ether, butanol, and ethyl acetate) and the extracted fractions were studied for their antioxidative activities. The total phenolic contents of the mao feng tea ranged from 1.44 to 5.97 mM GAE/g while kamtae ranged from 1.13 to 4.41 mM GAE/g, respectively. Among them, ethyl acetate fraction showed the highest content of phenolic compounds, resulting in Trolox equivalent antioxidant capacity (TEAC) values as 1,554.54 (from mao feng tea) and 1,097.63 mM Trolox E/g (from kamtae). Also, ethyl acetate fractions from mao feng tea showed the highest DPPH (89.27 RSC%), superoxide anion scavenging activity (46.58%), and ferric reducing antioxidant power (FRAP) (242.2 mg GAE/g) while ethyl acetate fractions from kamtae (K-EA) showed the highest DPPH (82.23 RSC%), superoxide anion scavenging activity (28.82%), and FRAP (162.43 mg GAE/g) among the obtained fractions.

Keywords

kamtae (Ecklonia cava)mao feng tea (Camillia sinensis)antioxidant activitystructured lipid

Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2011

Authors and Affiliations

  • Kanika Mitra
    • 2
  • Jung-Ah Shin
    • 1
  • Jeung-Hee Lee
    • 3
  • Seong-Ai Kim
    • 2
  • Soon-Taek Hong
    • 1
  • Chang-Keun Sung
    • 1
  • Dan Yang
    • 1
  • Lu-Jing Gan
    • 1
  • Ki-Teak Lee
    • 1
  1. 1.Department of Food Science and TechnologyChungnam National UniversityDaejeonKorea
  2. 2.Department of Food and NutritionChungnam National UniversityDaejeonKorea
  3. 3.Institute of Agricultural ScienceChungnam National UniversityDaejeonKorea
  4. 4.US Department of Agriculture, Agricultural Research ServiceEastern Regional Research CenterWyndmoorUSA