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Tea polysaccharides as food antioxidants: An old woman's tale?
Wang Y.2; Zhao Y.2; Andrae-Marobela K.1; Okatch H.1; Xiao J.2
2013-06-01
Source PublicationFood Chemistry
ISSN03088146 18737072
Volume138Issue:2-3Pages:1923-1927
AbstractThe crude polysaccharides from tea leaves (TPS) looks like have good antioxidant activities. However, whether or not the antioxidant abilities of crude TPS depend on tea polyphenols in the crude TPS is not understand. Herein, TPS fractions were isolated from crude TPS and their antioxidant activities were compared. The crude TPS showed stronger antioxidant activities than that of TPS fractions. However, EGCG (6.15 μg/mL) significantly enhanced DPPH radical scavenging potential of TPS fractions for each dose. Moreover, EGCG (8.0 μg/mL) significantly improved the reducing power of TPS fractions. EGCG causes a synergistic increase in the antioxidant activities of TPS fractions. The antioxidant activities of dextrans in the absence and presence of EGCG were investigated to illustrate that the antioxidant activities of TPS is similar to dextrans. These results illustrated that TPS fractions hardly exhibited antioxidant activities and tea polyphenols are the major antioxidant in the crude TPS. TPS as food antioxidants is an old woman's tale. © 2012 Elsevier Ltd. All rights reserved.
KeywordAntioxidants EGCG Free radical scavenging Polysaccharides Tea
DOI10.1016/j.foodchem.2012.09.145
URLView the original
Language英語
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Cited Times [WOS]:23   [WOS Record]     [Related Records in WOS]
Document TypeJournal article
CollectionInstitute of Chinese Medical Sciences
Affiliation1.University of Botswana
2.Shanghai Normal University
Recommended Citation
GB/T 7714
Wang Y.,Zhao Y.,Andrae-Marobela K.,et al. Tea polysaccharides as food antioxidants: An old woman's tale?[J]. Food Chemistry,2013,138(2-3):1923-1927.
APA Wang Y.,Zhao Y.,Andrae-Marobela K.,Okatch H.,&Xiao J..(2013).Tea polysaccharides as food antioxidants: An old woman's tale?.Food Chemistry,138(2-3),1923-1927.
MLA Wang Y.,et al."Tea polysaccharides as food antioxidants: An old woman's tale?".Food Chemistry 138.2-3(2013):1923-1927.
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