• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Science & Nutrition >Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea
【24h】

Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea

机译：四种日本传统发酵茶中抗氧化活性的比较

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Abstract Antioxidant activities of four kinds of Japanese traditional fermented tea, Gishi-cha, Ishizuchi-kurocha, Awa-bancha, and Batabatacha, were compared. Antioxidant activity was evaluated by three parameters: copper ion reduction ability, radical trapping ability, and oxygen consumption rate. Processes of fermentation of these fermented teas are different. Goichi-cha and Ishizuchi-kurocha are produced by a two-stage fermentation process, aerobic fermentation and subsequent anaerobic fermentation. Awa-bancha is produced by anaerobic fermentation. And batabata-cha is produced by aerobic fermentation. Additionally, unfermented green tea was also employed as control. These tea leaves were extracted by boiling water and measured antioxidant activities. And concentrations of caffeine and catechins were measured in green tea and in the four kinds of fermented tea: Ishizuchi-kurocha, Goishi-cha, Awa-Bancha, and Batabata-cha. Concentrations of caffeine and catechins were lower in the fermented teas than in green tea. Among the fermented teas, epigallocatechin content was the highest in Ishizuchi-kurocha, whereas Batabata-cha hardly contained any epigallocatechin. Goichi-cha, Ishizuchi-kurocha, and Awa-bancha showed antioxidative activity regardless of measurement method. Batabatacha had hardly any antioxidative activity. Among the fermented teas, Ishizuchi-kurocha had the strongest antioxidant activity. The antioxidative activities of green tea and the four kinds of fermented tea were significantly different among each other ( p < .01). Implication of this study is as follows: although contents of catechins were lower than that of green tea, three kinds of fermented tea showed antioxidative activity comparable to green tea. The results suggest that anaerobic fermentation process is beneficial at least for antioxidative activity.
机译：摘要比较了四种日本传统发酵茶（Gishi-cha，Ishizuchi-kurocha，Awa-bancha和Batabatacha）的抗氧化活性。通过三个参数评估抗氧化活性：铜离子还原能力，自由基捕获能力和耗氧率。这些发酵茶的发酵过程是不同的。 Goichi-cha和Ishizuchi-kurocha是通过两步发酵过程，好氧发酵和随后的厌氧发酵生产的。 Awa-bancha是通过厌氧发酵生产的。通过有氧发酵生产巴塔巴塔茶。另外，未发酵的绿茶也被用作对照。用沸水提取这些茶叶并测量抗氧化活性。并测量了绿茶和四种发酵茶中的咖啡因和儿茶素的浓度：石津黑茶，Goishi-cha，Awa-Bancha和Batabata-cha。发酵茶中的咖啡因和儿茶素的浓度比绿茶中的低。在发酵茶中，石zu黑茶中的表没食子儿茶素含量最高，而巴塔巴塔茶几乎不含任何表没食子儿茶素。无论测量方法如何，Goichi-cha，Ishizuchi-kurocha和Awa-bancha均显示抗氧化活性。 Batabatacha几乎没有任何抗氧化活性。在发酵茶中，石zu黑茶具有最强的抗氧化活性。绿茶和四种发酵茶的抗氧化活性之间存在显着差异（p <.01）。该研究的意义如下：尽管儿茶素的含量低于绿茶，但三种发酵茶的抗氧化活性与绿茶相当。结果表明厌氧发酵过程至少对抗氧化活性有益。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号