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     Advance Journal of Food Science and Technology


Chemical Analysis and Antioxidant Activity in vitro of Polysaccharides Extracted from Lower Grade Green Tea

Ping Chen, Yongjun Zhang, Liyun Zhu, Hui Jin, Gaofan Zhang, Dongyang Su and Jia Li
College of Life Sciences, China Jilinang University, Xueyuan Street Xiasha Higher Education District Hangzhou, Zhejiang, 310018, China
Advance Journal of Food Science and Technology  2013  10:1355-1360
http://dx.doi.org/10.19026/ajfst.5.3110  |  © The Author(s) 2013
Received: June 19, 2013  |  Accepted: July 05, 2013  |  Published: October 05, 2013

Abstract

Tea is a well-known and important agricultural product in the world. The Crude Polysaccharides from tea leaves (CP) probably have good antioxidant activities. However, whether or not the antioxidant abilities of CP depend on tea polyphenols in the CP is not understanded. In this study, four CP fractions (TPF30, TPF50, TPF70 and TPF90) were isolated from CP and their antioxidant activities were compared. Meanwhile, Chemical and physical characteristics of CP and four CP fractions were investigated by the combination of chemical and instrumental analysis methods. Their antioxidant activities were investigated in vitro systems, including hydroxyl radical assay, 1, 1-Diphenyl-2-Picrylhydrazyl (DPPH·) scavenging activity, reducing power and chelating activity. Among CP and these four polysaccharides, TPF90 showed more significant DPPH· scavenging activity and highest reducing power, chelating activity and inhibitory effects on hydroxyl radical. Thus, it can be concluded that polysaccharides extracted from the lower grade green tea might be employed as ingredients in healthy and functional food to alleviate the oxidative stress.

Keywords:

Antioxidant activity, cheating activity, polysaccharides, reducing power, scavenging ability tea,


References


Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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