Antioxidative Activity Evaluation Study on Tea Polysaccharide by Scavenging DPPH

Abstract

Abstract: The antioxidative activity of tea polysaccharide was determined by the capacity of scavenging 1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical, and the evaluated unit was expressed as the equivalent concentration of ascorbic acid. Afterextraction, the antioxidative activities of tea polysaccharides from various teas and different extraction processes were determined.The results showed that there are remarkable effects of region, breed and extraction process on the capacity of scavenging DPPHfreer adical.

Key words: 1,1-diphenyl-2-picrylhydrazyl(DPPH), tea polysaccharide, antioxidative activity

NIE Shao-Ping, XIE Ming-Yong, LUO Zhen. Antioxidative Activity Evaluation Study on Tea Polysaccharide by Scavenging DPPH[J]. FOOD SCIENCE, 2006, 27(3): 34-36 https://doi.org/

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Antioxidative Activity Evaluation Study on Tea Polysaccharide by Scavenging DPPH

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