Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Notes
Evaluation of the Antioxidative Activity of Tea by an Oxygen Electrode Method
Midori KUMAMOTO, Tamiyoshi SONDA
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Keywords: antioxidative activity, oxygen electrode, catechin, tea, HPLC
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1998 Volume 62 Issue 1 Pages 175-177

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Abstract
  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.
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© 1998 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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