Tea extracts as free radical scavengers

• Autorzy: Gramza A , Pawlak-Lemanska K. , Korczak J. , Wasowicz E. , Rudzinska M.
• Języki publikacji: EN

Abstrakty

EN

Antiradical activity was measured with the use of two different methods of scavenging the stable free radicals ABTS+• and DPPH• . Examined tea extracts showed different antiradical activity. Best activity in scavenging ABTS+• expressed as TAA (total antioxidant activity) showed black tea aqueous and ethanol extracts. Green tea extracts were four times less effective. Antiradical activity showed that the lowest concentration needed to scavenge the 50% of initial DPPH• radical (EC₅₀) was green and black tea ethanol extracts. Aqueous extracts showed 50% lower activity than equivalent ethanol extracts. Research proved that antiradical activity of plant extracts is dependent on mechanisms of oxidative activity of free radicals used and the chemical structure of contained antioxidants.

Słowa kluczowe

EN

radical scavenger; plant extract; green tea extract; polyphenol; black tea extract; free radical; antioxidant activity; tea

• Wydawca: -
• Czasopismo: Polish Journal of Environmental Studies
• Rocznik: 2005
• Tom: 14
• Numer: 6
• Opis fizyczny: p.861-867,fig.,ref.

Twórcy

autor

Gramza A

• Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Pawlak-Lemanska K.

autor

Korczak J.

autor

Wasowicz E.

autor

Rudzinska M.

Bibliografia

• 1. OSTROWSKA J., STANKIEWICZ A., SKRZYDLEWSKA E. Antioxidative properties of green tea. Bromatol. Toxicol. Chem. 2, 131, 2001.
• 2. GHISELLI A., SERAFINI M., NATELLA F., SCACCINI C. Total antioxidant capacity as a tool to assess redox status: critical view and experimental data. Free Rad. Biol. Med. 29, 1106, 2000.
• 3. DAVIES K. J. Oxidative stress: the paradox of aerobic life Biochem. Soc. Symp. 61, 31, 1995.
• 4. HALLIWELL B., CROSS C. E. Oxygen-derived species: their relation to human disease and environmental stress. Environ. Health Perspect. 102, Suppl. 10, 5, 1994.
• 5. HALLIWELL B., GUTTERIDGE J. M. C., CROSS C. E. Free radicals, antioxidants and human disease: where are we now? J. Lab. Clin. Med. 119, 598, 1992.
• 6. CERRUTTI P. A., Prooxidant states and tumor promotion Science 227, 375, 1985.
• 7. FRENKEL K., CHRZAN K. Hydrogen peroxide formation and DNA base modification by tumor promoter-activated polymorphonuclear leukocytes Carcinogenesis 8, 455, 1987.
• 8. KINSELLA J. E., FRANKEL E., GERMAN B., KANNER J. Possible mechanism for the protective role of antioxidants in wine and plant foods Food Technol. 47, 85, 1993.
• 9. SCHLESIER K., HARWAT M., BOHM V., BITSCH R. Assessment of antioxidant activity by using different in vitro methods Free Radic. Res. 36, 177, 2002.
• 10. NIWA Y., MIYACHI Y. Antioxidant action of natural health products and Chinese herbs. Inflammation 10, 79, 1986.
• 11. WORTHY W. Fruit, vegetables, green tea may cut cancer risk. Chem. Eng., 69, 27, 1991.
• 12. YOKOZAWA T., DONG E., NAKAGAWA T., KASHIWAGI H., NAKAGAWA H., TAKEUCHI S., CHUNG H. Y. In vitro and in vivo studies on the radical-scavenging activity of tea, J. Agric. Food Chem. 46, 2143, 1998.
• 13. NINOMIYA M., UNTEN L., KIM M. Chemical and physicochemical properties of green tea polyphenols; in Chemistry and applications of green tea, ed. Yamamoto T., Juneja L. R., Chu D. C., Mujo K., CRC Press, New York pp 23-35, 1997.
• 14. HO C. T., CHEN Q., SHI H., ZHANG K. Q., ROSEN R. T. Antioxidative effect of polyphenol extract prepared from various Chinese teas. Prev. Med. 21, 520, 1992.
• 15. XIE B., SHI H., CHEN Q., HO C. T. Antioxidant properties of fractions and polyphenol constituents from green, oolong and black teas. Proc. Natl. Counc. Repub. China B 17, 77, 1993.
• 16. YEN G. C., CHEN H. Y. Antioxidant activity of various tea extracts in relation to their mutagenicity. J. Agric. Food Chem. 43, 27, 1995.
• 17. BORS W., SARAN M. Radical scavenging by flavonoids antioxidants. Free Rad. Res. Comm. 2, 289, 1987.
• 18. BORS W., HELLER W., MICHEL C., SARAN M. Flavonoids as antioxidants: determination of radical scavenging efficiencies. Methods Enzymol. 186, 343, 1990.
• 19. BORS W., MICHEL C., STETTMAIER K. Antioxidant effects of flavonoids. Biofactors 6, 399, 1997.
• 20. CAO G., SOFIC E., PRIOR R. L. Antioxidant and prooxidant behaviour of flavonoids: structure – activity relationships. Free Rad. Biol. Med. 22, 749, 1977.
• 21. JOYEUX M., LOBSTEIN A. M., ANTON R., MORTIER F. Comparative antilipoperoxidant, antinecrotic and scavenging properties of terpenes and biflavones from Ginko and some flavonoids. Planta Med. 61, 126, 1995.
• 22. MILLER N. J., RICE-EVANS C. A. Spectrophotometric determination of antioxidant activity. Redox Report 2, 161, 1996.
• 23. BRAND-WILLIAMS W., CUVELIER M. E., BERSET C. Use of a free radical method to evaluate antioxidant activity. Lebensm. Wiss. Technol. 28, 25, 1995.
• 24. SANCHEZ-MORENO C., LARRAURI J. A., SAURACALIXTO F. A procedure to measure the antiradical efficiency of polyphenols. J. Sci. Food Agric. 76, 270, 1998.
• 25. GRAMZA A., KORCZAK J., HES M., JEDRUSEKGOLINSKA A. Tea extracts influence on catalytical properties of Fe²⁺ in lipids. Pol. J. Environ. Studies 13, 143, 2004.
• 26. HORWITZ W. Official methods of analysis of the association of Official Analytical Chemists (AOAC), Washington, 15.049 – 15.055, 10 Ausgabe; 1970.
• 27. LEMAŃSKA K., SZYMUSIAK H., TYRAKOWSKA B., ZIELIŃSKI R., SOFFERS A. E. M. F., RIETJENS I. M. C. M. The influence of pH on antioxidant properties and the mechanism of antioxidant action of hydroxyflavones. Free Rad. Biol. Med. 31, 869, 2001.
• 28. YEN G. C., DUH P. D. Scavenging effect of methanolic extracts of peanut hulls on free-radical and active-oxygen species J. Agric. Food Chem. 42, 629, 1994.
• 29. KHOKHAR S., MAGNUSDOTTIR S. G. M. Total phenol, catechin and caffeine contents of teas commonly consumed in the United Kingdom J. Agric. Food Chem. 50, 565, 2002.
• 30. HOFF J. F., SINGLETON K. I. A. A method for determination of tannin in foods by means of immobilized enzymes J. Food Sci. 42, 1566, 1977.
• 31. MANZOCCO L., ANESE M., NICOLI M. C. Antioxidant properties of extracts as affected by processing Lebensm. Wiss.-Technol. 31, 694, 1998.
• 32. NWUHA V., NAKAJIMA M., TONG J., ICHIKAWA S. Solubility study of green tea extracts in pure solvents and edible oils J. Food Engineering 40, 161, 1999.
• 33. ARTS M. J. T. J., HAENEN G. R. M. M., WILMS L. C., BEETSTRA S. A. J. N., HEIJNEN C. G. M., VOSS H., BAST A. Interactions between flavonoids and proteins: effect on the total antioxidant capacity J. Agric. Food Chem. 50, 1184, 2002.
• 34. SALAH N., MILLER N. J., PAGANGA G., TIJBURG L., BOLWELL G. P., RICE-EVANS C. Polyphenolic flavanols as scavengers of aqueous phase radicals and as chainbreaking antioxidants Arch. Biochem. Biophys. 322, 339, 1995.
• 35. GRAMZA A., The use of Chinese tea leaf extracts (Camelia sinensis L.) as potential antioxidants in lipid systems. Doctor’s thesis. Agricultural University of Poznań, Poland 2003.
• 36. PIETTA P., SIMONETTI P., MAURI P. Antioxidant activity of selected medicinal plants J. Agric. Food Chem. 46, 4487, 1998.
• 37. GAO X., BJORK L., TRAJKOVSKI V., UGGLA M. Evaluation of antioxidant activities of rosehip ethanol extracts in different test systems J. Sci. Food Agric. 80, 2021, 2000.
• 38. ZIELIŃSKI H., KOZŁOWSKA H. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions J. Agric. Food Chem. 48, 2008, 2000.
• 39. VON GADOW A., JOUBERT E., HANSMANN C. F. Comparison of the antioxidant activity of rooibos (Aspalathus linearis) with green, oolong and black tea Food Chem. 60, 73, 1997.
• 40. WANG Z. Y., CHENG S. J., ZHOU Z. C., ATHAR M., KHAN W. A., BICKERS D. R., MUKHTAR H. Antimutagenic activity of green tea polyphenols Mutat. Res. 223, 273, 1989.
• 41. HATANO T., EDAMATSU R., HIRAMATSU M., MORI A., FUJITA YASUHARA T, YOSHIDA T., OKUDA T. Effects of the interaction of tannins with coexisting substances. VI. Effect of tannins and related polyphenols on superoxide anion radical and on 1,1-diphenyl-2-picrylhydrazyl radical Chem. Pharm. Bull. 37, 2016, 1989.
• 42. NANJO F., GOTO K., SETO R., SUZUKI M., SAKAI M., HARA Y. Scavenging effects of tea catechins and their derivatives on 1,1-diphenyl-picrylhydrazyl radical Free Radic. Biol. Med. 21, 895, 1996.
• 43. ENDO Y., USUKI R., KANEDA T. Antioxidant effects of chlorophyll and pheophytin on the autoxidation of oils in the dark II. The mechanizm of antioxidative action of chlorophyll JAOCS 62, 1387, 1985.