Free and bound-form phenolics were isolated from potato (cv. Toyoshiro) flesh and peel. The free and bound-form phenolics in the peel showed high DPPH radical scavenging activity, while those in the flesh showed low activity. The total amount of chlorogenic acid and caffeic acid in the free-form phenolics from the peel was highly correlated with the DPPH radical scavenging activity. Ferulic acid was identified as the active radical scavenging compound in the bound-form phenolics from the peel. The potato peel may therefore offer an effective source of an antioxidative.
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. Awabancha 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.
K E Y W O R D Saerobic fermentation, anaerobic fermentation, antioxidant activity, catechins, fermented tea
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