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Study on DPPH Free Radical Scavenging Activity of Pu-erh Tea Infusion

Zhao Zhenjun, Xianchun Hu, Li Zhou, Liu Qin-jin

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Abstract

The antioxidative activity of Pu-erh tea with different age water infusion were evaluated by their capacity of scavenging 1,1-diphenyl-2-picrylhydrazyl(DPPH·) free radical.The results showed that the antioxidative activity of Pu-erh tea infusion decreased with the increase of aging extent;The free radical scavenging ratio decreased with the decreasing of the tea polyphenol content;The free radical scavenging ratio of Pu-erh tea infusion differed as storage durations differed,thus the free radical scavenging ratio of Pu-erh tea infusion could be used as an important index for determinating storage time and fermentation extent Pu-erh tea.

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What this paper is about

The antioxidative activity of Pu-erh tea with different age water infusion were evaluated by their capacity of scavenging 1,1-diphenyl-2-picrylhydrazyl(DPPH·) free radical.The results showed that the antioxidative activity of Pu-erh tea infusion decreased with the increase of aging extent;The free radical scavenging ratio decreased with the decreasing of the tea polyphenol content;The free radical scavenging ratio of Pu-erh tea infusion differed as storage durations differed,thus the free radical scavenging ratio of Pu-erh tea infusion could be used as an important index for determinating storage time and fermentation extent Pu-erh tea.

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Available abstract

The antioxidative activity of Pu-erh tea with different age water infusion were evaluated by their capacity of scavenging 1,1-diphenyl-2-picrylhydrazyl(DPPH·) free radical.The results showed that the antioxidative activity of Pu-erh tea infusion decreased with the increase of aging extent;The free radical scavenging ratio decreased with the decreasing of the tea polyphenol content;The free radical scavenging ratio of Pu-erh tea infusion differed as storage durations differed,thus the free radical scavenging ratio of Pu-erh tea infusion could be used as an important index for determinating storage time and fermentation extent Pu-erh tea.

Key concepts: Chemistry, Scavenging, DPPH, Food science, Polyphenol, Free radical scavenger, Antioxidant, Green tea

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