Evaluation of the Antioxidative Activity of Tea by an Oxygen Electrode Method.

• KUMAMOTO Midori

  Department of Food and Nutrition, Faculty of Domestic Science, Nishikyushu University

• SONDA Tamiyoshi

  Department of Food and Nutrition, Faculty of Domestic Science, Nishikyushu University

書誌事項

タイトル別名

• Evaluation of the Antioxidative Activit

抄録

  The antioxidative activity was studied for 25 kinds of tea and catechins by a new evaluation method using an oxygen electrode. The concentration of catechins in 6 types of green tea was analyzed by HPLC. The result indicates that the antioxidative activity of green tea depends to some extent on the amount of catechins present.<br>

収録刊行物

• Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ

  Ｂｉｏｓｃｉｅｎｃｅ，　Ｂｉｏｔｅｃｈｎｏｌｏｇｙ，　ａｎｄ　Ｂｉｏｃｈｅｍｉｓｔｒｙ 62 (1), 175-177, 1998

  公益社団法人 日本農芸化学会

キーワード

• antioxidative activity
• oxygen electrode
• catechin
• tea
• HPLC

詳細情報

• CRID: 1390282681449015936
• NII論文ID: 110002678941
• NII書誌ID: AA10824164
• DOI: 10.1271/bbb.62.175
• COI: 1:CAS:528:DyaK1cXpsVGjsQ%3D%3D
• ISSN: 13476947
• ISSN: 09168451
• NDL書誌ID: 4406247
• PubMed: 9501531
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4406247
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.62.175
• 本文言語コード: en
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