ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: Relationship between total polyphenol and individual catechin content

@article{Roy2010ORACAD,
  title={ORAC and DPPH assay comparison to assess antioxidant capacity of tea infusions: Relationship between total polyphenol and individual catechin content},
  author={Molay Kumar Roy and M. Koide and Theertham Pradyumna Rao and Tsutomu Ōkubo and Yutaka Ogasawara and Lekh Raj Juneja},
  journal={International Journal of Food Sciences and Nutrition},
  year={2010},
  volume={61},
  pages={109 - 124}
}
  • M. Roy, M. Koide, +3 authors L. Juneja
  • Published 15 February 2010
  • Medicine, Chemistry
  • International Journal of Food Sciences and Nutrition
Abstract Commercially available tea infusions are the major source of catechins for preparing bottled tea beverages and tea supplements available in the market today. In the present study, we analyzed five tea infusions to measure the total antioxidant capacity (TAC) by oxygen radical absorbance capacity (ORAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity (DRSC) assays, total polyphenol content by the colorimetric method and individual catechin content by high… 
The Galloyl Catechins Contributing to Main Antioxidant Capacity of Tea Made from Camellia sinensis in China
TLDR
Total polyphenol content, catechins content, and antioxidant capacities of green, dark, oolong, and black teas made from Camellia sinensis in China were evaluated and a positive correlation existed between the antioxidant capacity and total polyphenols content or catechin content.
Assessment and comparison of the antioxidant activities and nitrite scavenging activity of commonly consumed beverages in Korea.
TLDR
The greatest preventative antioxidant capacity of consumed beverages in Korea was found in No. 55 pomegranate, and a high correlation was shown between the total phenolic content and the ORAC value.
Variation in antioxidant capacities in common variant teas and spiced teas
  • Mohd Nazri Zayapor, A. Abdullah, W. Mustapha
  • Chemistry
    THE 2018 UKM FST POSTGRADUATE COLLOQUIUM: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2018 Postgraduate Colloquium
  • 2019
Traditionally, spices are added to black tea for flavoring but possess health benefits as well which derived from antioxidant polyphenols. Assessments on the polyphenol content and antioxidant
Antioxidant Potential of Green and Black Teas of Selected South India Cultivars
Tea is one of the most popular global beverages. It is widely consumed as a health promoting beverage and its health benefits are mainly due to the presence of polyphenols such as catechins,
Antioxidant Activities of Beverage Concentrates and Purees
This study investigated the physicochemical properties (pH, Brix), total phenol content, antioxidant activities (DPPH radical scavenging activity and oxygen radical absorbance capacity (ORAC)), and
Role of catechins in the antioxidant capacity of an active film containing green tea, green coffee, and grapefruit extracts.
TLDR
The chromatographic study demonstrated that (-)-gallocatechin, (-)- epigallocatedchin, (+)- catechin, and (-)-catechin gallate exhibited the most radical scavenging.
Increasing the antioxidant power of tea extracts by biotransformation of polyphenols
Abstract Green tea (Camellia sinensis) and yerba mate (Ilex paraguariensis) are rich in polyphenolic compounds, which are thought to contribute to the health benefits of tea. The aim of this study
Effect of Frozen Storage on Antioxidant Capacity, Polyphenol Oxidase Activity, and Phenolic and Flavonoid Content and Color of Pawpaw Pulp.
WANG, GAI, M.S., August 2013, Food and Nutrition Sciences Effect of Frozen Storage on Antioxidant Capacity, Polyphenol Oxidase Activity, and Phenolic and Flavonoids Content and Color of Pawpaw Pulp
Chemical profile and antioxidant potential of extractable and non‐extractable polyphenols in commercial teas at different fermentation degrees
The present study aimed to compare the chemical and antioxidant differences between the extractable and non‐extractable polyphenols (EPP and NEPP) in commercial teas with different fermentation
In vitro digestion combined with cellular assay to determine the antioxidant activity in Chinese bayberry (Myrica rubra Sieb. et Zucc.) fruits: a comparison with traditional methods.
TLDR
Results showed that digesta had more free phenolic acids (FPA) but less total phenolic content (TPC) and total anthocyanin Content (TAC) than extracts and FPA were better correlated with the chemical antioxidant assays in digesta.
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 47 REFERENCES
Antioxidant and antimicrobial activities of tea infusions
Abstract Tea polyphenols, especially the catechins, are potent antimicrobial and antioxidant agents, with positive effects on human health. White tea is one of the less studied teas but the flavour
Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay.
  • I. Benzie, Y. Szeto
  • Chemistry, Medicine
    Journal of agricultural and food chemistry
  • 1999
TLDR
One cup of tea of usual strength (1-2%), can provide the same potential for improving antioxidant status as around 150 mg of pure ascorbic acid (vitamin C).
Enzymatic modification by tannase increases the antioxidant activity of green tea
Abstract Tea catechins were extracted from green tea leaves, and the effect of tannase-aided treatment on their antioxidative activity was then examined. Their antioxidant capacity was evaluated
Antioxidant capacity and polyphenolic components of teas: implications for altering in vivo antioxidant status.
The Oxygen Radical Absorbance Capacity (ORAC) assay was used to determine the total antioxidant capacity of tea. Green and black teas (n = 18) had a mean antioxidant capacity of 761.1 +/- 85.3
Tea and herbal infusions: Their antioxidant activity and phenolic profile
Abstract Tea and herbal infusions have been studied for their polyphenolic content, antioxidant activity and phenolic profile. The total phenolics recovered by ethyl acetate from the water extract,
ORAC and TEAC assays comparison to measure the antioxidant capacity of food products.
Abstract Oxygen radical antioxidant capacity (ORAC) and trolox equivalent antioxidant capacity (TEAC) assays were compared to estimate the total antioxidant capacity (TAC) of orange juice, milk, and
Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays.
TLDR
A significant relationship between antioxidant capacity and total phenolic content was found, indicating that phenolic compounds are the major contributors to the antioxidant properties of these plants.
Catechin Content of 18 Teas and a Green Tea Extract Supplement Correlates With the Antioxidant Capacity
TLDR
The large variation in flavanol content and ORAC value among various brands and types of tea provides critical information for investigators using tea in studies of nutrition and cancer prevention.
Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts
Guava fruit extracts were analyzed for antioxidant activity measured in methanol extract (AOAM), antioxidant activity measured in dichloromethane extract (AOAD), ascorbic acid, total phenolics, and
Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.
TLDR
Although in vitro antioxidant potency does not prove in vivo biological activity, there is also consistent clinical evidence of antioxidant potency for the most potent beverages including both PJ and red wine.
...
1
2
3
4
5
...