DPPH, ABTS, AND APX RADICAL SCAVENGING CAPACITY OF GREEN TEA, OOLONG TEA, AND JEJU FERMENTED TEA BY PRODUCED PRODUCTS

Man Kyu Huh* and Seong Yong Bae

ABSTRACT

Tea is one of the most popular natural beverage ingredients in world community. This study was to evaluate and compare the antioxidant radical scavenging capacity of extracts from four types for commercial tea consumption, i.e. green tea, oolong tea, black tea, and the Jeju fermented tea. Three antioxidant properties were analyzed using 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ascorbate peroxidase (APX) scavenging activity. The DPPH activity of the fermented tea (Jeju) was the highest among tested teas and there was significant difference at four concentration levels (p < 0.01). ABTS scavenging activity of the fermented tea was evaluated 92.6% at 1.0 ㎛ of water extracts and those of green, oolong, and black teas at same concentration were 72.9, 68.9% and 67.8%, respectively. The three extracts of the produced product green tea, oolong tea, and black tea for APX scavenging activity were lower than that of the fermented product tea (Jeju). DPPH, ABTS, and APX scavenging activities were shown significant differences at all concentration levels between the Jeju fermented tea and other three teas (p<0.05). The Jeju fermented tea was manufactured from a concentrate much thicker than other tea. It was judged that these strong concentration had a high antioxidant function.

Keywords: ABTS, APX, DPPH, Jeju fermented tea, scavenging activity.