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Evaluation of the antioxidative activity of tea by an oxygen electrode method
1Department of Food and Nutrition, Faculty of Domestic Science, Nishikyushu University, Saga, Japan.
Bioscience, Biotechnology, and Biochemistry
|March 21, 1998
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.