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Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea

Antioxidant activities of four kinds of Japanese traditional fermented tea, Gishi‐cha, Ishizuchi‐kurocha, Awa‐bancha, and Batabatacha, were compared. Antioxidant activity was evaluated by three parameters: copper ion reduction ability, radical trapping ability, and oxygen consumption rate. Processes...

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Autores principales: Horie, Masanori, Nara, Kazuhiro, Sugino, Sakiko, Umeno, Aya, Yoshida, Yasukazu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448361/
https://www.ncbi.nlm.nih.gov/pubmed/28572952
http://dx.doi.org/10.1002/fsn3.442
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author Horie, Masanori
Nara, Kazuhiro
Sugino, Sakiko
Umeno, Aya
Yoshida, Yasukazu
author_facet Horie, Masanori
Nara, Kazuhiro
Sugino, Sakiko
Umeno, Aya
Yoshida, Yasukazu
author_sort Horie, Masanori
collection PubMed
description Antioxidant activities of four kinds of Japanese traditional fermented tea, Gishi‐cha, Ishizuchi‐kurocha, Awa‐bancha, and Batabatacha, were compared. Antioxidant activity was evaluated by three parameters: copper ion reduction ability, radical trapping ability, and oxygen consumption rate. Processes of fermentation of these fermented teas are different. Goichi‐cha and Ishizuchi‐kurocha are produced by a two‐stage fermentation process, aerobic fermentation and subsequent anaerobic fermentation. Awa‐bancha is produced by anaerobic fermentation. And batabata‐cha is produced by aerobic fermentation. Additionally, unfermented green tea was also employed as control. These tea leaves were extracted by boiling water and measured antioxidant activities. And concentrations of caffeine and catechins were measured in green tea and in the four kinds of fermented tea: Ishizuchi‐kurocha, Goishi‐cha, Awa‐Bancha, and Batabata‐cha. Concentrations of caffeine and catechins were lower in the fermented teas than in green tea. Among the fermented teas, epigallocatechin content was the highest in Ishizuchi‐kurocha, whereas Batabata‐cha hardly contained any epigallocatechin. Goichi‐cha, Ishizuchi‐kurocha, and Awa‐bancha showed antioxidative activity regardless of measurement method. Batabatacha had hardly any antioxidative activity. Among the fermented teas, Ishizuchi‐kurocha had the strongest antioxidant activity. The antioxidative activities of green tea and the four kinds of fermented tea were significantly different among each other (p < .01). Implication of this study is as follows: although contents of catechins were lower than that of green tea, three kinds of fermented tea showed antioxidative activity comparable to green tea. The results suggest that anaerobic fermentation process is beneficial at least for antioxidative activity.
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spelling pubmed-54483612017-06-01 Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea Horie, Masanori Nara, Kazuhiro Sugino, Sakiko Umeno, Aya Yoshida, Yasukazu Food Sci Nutr Original Research Antioxidant activities of four kinds of Japanese traditional fermented tea, Gishi‐cha, Ishizuchi‐kurocha, Awa‐bancha, and Batabatacha, were compared. Antioxidant activity was evaluated by three parameters: copper ion reduction ability, radical trapping ability, and oxygen consumption rate. Processes of fermentation of these fermented teas are different. Goichi‐cha and Ishizuchi‐kurocha are produced by a two‐stage fermentation process, aerobic fermentation and subsequent anaerobic fermentation. Awa‐bancha is produced by anaerobic fermentation. And batabata‐cha is produced by aerobic fermentation. Additionally, unfermented green tea was also employed as control. These tea leaves were extracted by boiling water and measured antioxidant activities. And concentrations of caffeine and catechins were measured in green tea and in the four kinds of fermented tea: Ishizuchi‐kurocha, Goishi‐cha, Awa‐Bancha, and Batabata‐cha. Concentrations of caffeine and catechins were lower in the fermented teas than in green tea. Among the fermented teas, epigallocatechin content was the highest in Ishizuchi‐kurocha, whereas Batabata‐cha hardly contained any epigallocatechin. Goichi‐cha, Ishizuchi‐kurocha, and Awa‐bancha showed antioxidative activity regardless of measurement method. Batabatacha had hardly any antioxidative activity. Among the fermented teas, Ishizuchi‐kurocha had the strongest antioxidant activity. The antioxidative activities of green tea and the four kinds of fermented tea were significantly different among each other (p < .01). Implication of this study is as follows: although contents of catechins were lower than that of green tea, three kinds of fermented tea showed antioxidative activity comparable to green tea. The results suggest that anaerobic fermentation process is beneficial at least for antioxidative activity. John Wiley and Sons Inc. 2016-11-22 /pmc/articles/PMC5448361/ /pubmed/28572952 http://dx.doi.org/10.1002/fsn3.442 Text en © 2016 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Horie, Masanori
Nara, Kazuhiro
Sugino, Sakiko
Umeno, Aya
Yoshida, Yasukazu
Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea
title Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea
title_full Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea
title_fullStr Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea
title_full_unstemmed Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea
title_short Comparison of antioxidant activities among four kinds of Japanese traditional fermented tea
title_sort comparison of antioxidant activities among four kinds of japanese traditional fermented tea
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5448361/
https://www.ncbi.nlm.nih.gov/pubmed/28572952
http://dx.doi.org/10.1002/fsn3.442
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