Antioxidative activities of oolong tea

Qin Yan Zhu, Robert M. Hackman, Jodi L. Ensunsa, Roberta R. Holt, Carl L Keen

Research output: Contribution to journalArticle

261 Citations (Scopus)

Abstract

While the antioxidative properties of green and black tea have been extensively studied, less attention has been given to these properties in oolong tea. The reducing powers, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities, the amount of total phenolic compounds, the inhibitory effect on FeCl2/H2O2 (Fenton reaction system)-induced DNA damage, and the inhibitory effect on erythrocyte hemolysis of an oolong tea water extract (OTE) were evaluated in the present study. The OTE was found to have strong antioxidative activities in all of the model systems tested. When the OTE was separated into different fractions according to molecular weight, it was found that the fractions with higher amounts of phenolic compounds (lower molecular weight) have stronger antioxidative activities. The present results support the concept that oolong tea contains several low molecular weight antioxidants that may have health promotion activities.

Original languageEnglish (US)
Pages (from-to)6929-6934
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume50
Issue number23
DOIs
StatePublished - Nov 6 2002

Fingerprint

Tea
antioxidant activity
molecular weight
phenolic compounds
extracts
Molecular Weight
Molecular weight
Water
health promotion
black tea
water
hemolysis
green tea
DNA damage
erythrocytes
Scavenging
Hemolysis
oolong tea
Health Promotion
antioxidants

Keywords

  • Antioxidative activity
  • DNA damage
  • DPPH scavenging activity
  • Membrane oxidation
  • Oolong tea
  • Reducing power

ASJC Scopus subject areas

  • Agricultural and Biological Sciences (miscellaneous)
  • Food Science
  • Chemistry (miscellaneous)

Cite this

Zhu, Q. Y., Hackman, R. M., Ensunsa, J. L., Holt, R. R., & Keen, C. L. (2002). Antioxidative activities of oolong tea. Journal of Agricultural and Food Chemistry, 50(23), 6929-6934. https://doi.org/10.1021/jf0206163

Antioxidative activities of oolong tea. / Zhu, Qin Yan; Hackman, Robert M.; Ensunsa, Jodi L.; Holt, Roberta R.; Keen, Carl L.

In: Journal of Agricultural and Food Chemistry, Vol. 50, No. 23, 06.11.2002, p. 6929-6934.

Research output: Contribution to journalArticle

Zhu, QY, Hackman, RM, Ensunsa, JL, Holt, RR & Keen, CL 2002, 'Antioxidative activities of oolong tea', Journal of Agricultural and Food Chemistry, vol. 50, no. 23, pp. 6929-6934. https://doi.org/10.1021/jf0206163
Zhu QY, Hackman RM, Ensunsa JL, Holt RR, Keen CL. Antioxidative activities of oolong tea. Journal of Agricultural and Food Chemistry. 2002 Nov 6;50(23):6929-6934. https://doi.org/10.1021/jf0206163
Zhu, Qin Yan ; Hackman, Robert M. ; Ensunsa, Jodi L. ; Holt, Roberta R. ; Keen, Carl L. / Antioxidative activities of oolong tea. In: Journal of Agricultural and Food Chemistry. 2002 ; Vol. 50, No. 23. pp. 6929-6934.
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