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標題: Bioactive components and antioxidant properties of gamma-aminobutyric acid (GABA) tea leaves
作者: Lin, S.D.
Mau, J.L.
Hsu, C.A.
關鍵字: GABA tea;Catechin;Theanine;gamma-Aminobutyric acid;Antioxidant;property;green tea;adventitious roots;camellia-sinensis;blood-pressure;extraction;theanine;autoxidation;derivatives;inhibitors;scavengers
Project: Lwt-Food Science and Technology
期刊/報告no:: Lwt-Food Science and Technology, Volume 46, Issue 1, Page(s) 64-70.
Various ethanolic concentrations (0-95%, v/v) and temperatures (25-95 degrees C) were used to extract gamma-aminobutyric acid (GABA) tea leaves. Extraction yields, and contents of total phenols, various catechins, GABA, theanine, and antioxidant properties of extracts were determined. The 50% (v/v) ethanol at 50-95 degrees C gave higher yields (32.05-32.56 g dried extract/100 g dried tea leaves). The bioactive components and antioxidant properties of extracts were affected by the ethanolic concentrations and temperatures. Among catechins, epigallocatechin gallate was the main catechin in all extracts, followed by epigallocatechin, epicatechin, epicatechin gallate, gallocatechin and gallocatechin gallate. The 50-75% (v/v) ethanol at 75-95 degrees C gave higher contents of ester type (102.92-104.54 mg/g extract) and non-ester type (61.75-63.55 mg/g extract) catechins. Water at 50-75 degrees C gave higher GABA and theanine contents and higher chelating ability of extracts. The 75% (v/v) ethanol at 25-75 degrees C gave higher scavenging ability and reducing power of extracts. Based on dried tea extracts or leaves results obtained, the optimal extraction conditions to maintain the total contents of various catechins. GABA and theanine in the maximum level were 50% ethanol (v/v) and 75-95 degrees C. (C) 2011 Elsevier Ltd. All rights reserved.
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2011.10.025
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