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Chain-breaking antioxidant activity and cyclic voltammetry characterization of polyphenols in a range of green, oolong, and black teas

Roginsky, V., Barsukova, T., Hsu, C.F., Kilmartin, P.A.
Journal of agricultural and food chemistry 2003 v.51 no.19 pp. 5798-5802
tea, green tea, black tea, polyphenols, flavanols, antioxidant activity, analytical methods, food analysis, spectroscopy, spectrophotometers
A series of eight green, eight oolong, and 17 black teas have been analyzed for polyphenol content by absorbance at 272 nm and cyclic voltammetry response at an inert carbon electrode, a new method developed to provide a rapid measure of easily oxidizable polyphenols in beverages. The chain-breaking antioxidant activity of the teas has also been determined during the chain oxidation of methyl linoleate in a pH 7.4 micellar solution, for which realistic kinetic parameters have been derived. While higher mean values were obtained for green teas than for oolong and black teas, the differences were not large, and the spread of values within each type was considerable. The absorbance at 272 nm correlated well with the cyclic voltammetry response only for green teas and black teas taken on their own. The cyclic voltammetry measure and the antioxidant activity correlated well only for the green teas, where the polyphenol content is dominated by epigallocatechin gallate.