Détail de la notice
Titre du Document
Characterization of the antioxidant functions of flavonoids and proanthocyanidins in Mauritian black teas
Auteur(s)
LUXIMON-RAMMA Amitabye ; BAHORUN Theeshan ; CROZIER Alan ; ...
Résumé
Tea drinking is associated with an improved antioxidant status in vivo which may contribute to the lowering of the risk of certain types of cancer, coronary heart disease and stroke. The polyphenolic bioactive composition and the antioxidant properties of Mauritian commercial black and fresh tea leaves were evaluated. Hot water infusates contained high levels of total phenols, total proanthocyanidins and total flavonoids. The concentrations of individual compounds, (+)-catechin, (-)-epicatechin, (-)-epicatechin 3-gallate, epigallocatechin, (-)-epigallocatechin 3-gallate, gallic acid, and procyanidin dimers Bl and B2 were high. The ferric reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays were used to assess the antioxidant potential of tea infusates with the following order of potency: Ouvagalia tea > Buccaneer's choice > Black Label > Red Label > Extra > Corson > Chartreuse > La Flora > 3-Pavillons. Linear regression analyses indicated high correlation coefficient with total proanthocyanidin (TEAC r = 0.96 and FRAP r = 0.95) and total phenol contents (TEAC r = 0.90 and FRAP r = 0.92) in infusates. Catechins and gallic acid significantly contributed to the overall antioxidant capacity of black tea extracts. In general, the fresh tea leaves had high levels of total phenols, total flavonoids, total proanthocyanidin and exhibited greater antioxidant potentials when compared with black teas. Thus Mauritian black teas and fresh tea leaves ca
Editeur
Elsevier
Identifiant
ISSN : 0963-9969
Source
Food research international A. 2005, vol. 38, n° 4, pp. 357-367 [11 pages] [bibl. : 1 p.1/4]
Langue
Anglais
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