Antioxidative activities of oolong tea

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

Research output: Contribution to journalArticlepeer-review

297 Scopus citations


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
Issue number23
StatePublished - Nov 6 2002


  • 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)


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