Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy

White tea (WT) presents high levels of catechins, which are known to reduce oxidative stress. WT is the least processed tea, unfermented and prepared only from very young tea leaves. The subject of this paper is the use of the spin trap method and electron paramagnetic resonance (EPR) spectroscopy a...

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Main Authors:	Nurul Aini, Mohd Azman, Peiro, Sara, Fajari, Lluis, Julia, Luis, Almajano, María Pilar
Format:	Article
Language:	English
Published:	ACS Publications 2014
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/6082/ http://umpir.ump.edu.my/id/eprint/6082/ http://umpir.ump.edu.my/id/eprint/6082/ http://umpir.ump.edu.my/id/eprint/6082/1/fkksa-2014-nurul-Radical%20Scavenging%20of%20White.pdf

id	ump-6082
recordtype	eprints
spelling	ump-60822016-04-20T03:18:12Z http://umpir.ump.edu.my/id/eprint/6082/ Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy Nurul Aini, Mohd Azman Peiro, Sara Fajari, Lluis Julia, Luis Almajano, María Pilar TP Chemical technology White tea (WT) presents high levels of catechins, which are known to reduce oxidative stress. WT is the least processed tea, unfermented and prepared only from very young tea leaves. The subject of this paper is the use of the spin trap method and electron paramagnetic resonance (EPR) spectroscopy as the analytical tool to measure, for the ﬁrst time, the radical scavenging activity of WT and its major catechin components, epicatechin (EC), epicatechin-3-gallate (ECG), epigallocatechin (EGC), and epigallocatechin-3-gallate (EGCG), against the methoxy radical, using ferulic acid as antioxidant pattern. The antioxidant activity has been measured by the decrease of the intensity of the spectral bands of the adduct DMPO−OCH in the EPR with the amount of antioxidant in the reactive mixture. Tea leaves and buds were extracted with waterless methanol. It has been proved that tea compounds with more antiradical activity against methoxy radical are those with the gallate group, EGCG and ECG. ACS Publications 2014 Article PeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/6082/1/fkksa-2014-nurul-Radical%20Scavenging%20of%20White.pdf Nurul Aini, Mohd Azman and Peiro, Sara and Fajari, Lluis and Julia, Luis and Almajano, María Pilar (2014) Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy. Journal of Agricultural and Food Chemistry, 62 (25). pp. 5743-5748. ISSN 0021-8561 (print); 1520-5118 (online) http://dx.doi.org/10.1021/jf501707p DOI: 10.1021/jf501707p
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Nurul Aini, Mohd Azman Peiro, Sara Fajari, Lluis Julia, Luis Almajano, María Pilar Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy
description	White tea (WT) presents high levels of catechins, which are known to reduce oxidative stress. WT is the least processed tea, unfermented and prepared only from very young tea leaves. The subject of this paper is the use of the spin trap method and electron paramagnetic resonance (EPR) spectroscopy as the analytical tool to measure, for the ﬁrst time, the radical scavenging activity of WT and its major catechin components, epicatechin (EC), epicatechin-3-gallate (ECG), epigallocatechin (EGC), and epigallocatechin-3-gallate (EGCG), against the methoxy radical, using ferulic acid as antioxidant pattern. The antioxidant activity has been measured by the decrease of the intensity of the spectral bands of the adduct DMPO−OCH in the EPR with the amount of antioxidant in the reactive mixture. Tea leaves and buds were extracted with waterless methanol. It has been proved that tea compounds with more antiradical activity against methoxy radical are those with the gallate group, EGCG and ECG.
format	Article
author	Nurul Aini, Mohd Azman Peiro, Sara Fajari, Lluis Julia, Luis Almajano, María Pilar
author_facet	Nurul Aini, Mohd Azman Peiro, Sara Fajari, Lluis Julia, Luis Almajano, María Pilar
author_sort	Nurul Aini, Mohd Azman
title	Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy
title_short	Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy
title_full	Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy
title_fullStr	Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy
title_full_unstemmed	Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy
title_sort	radical scavenging of white tea and its flavonoid constituents by electron paramagnetic resonance (epr) spectroscopy
publisher	ACS Publications
publishDate	2014
url	http://umpir.ump.edu.my/id/eprint/6082/ http://umpir.ump.edu.my/id/eprint/6082/ http://umpir.ump.edu.my/id/eprint/6082/ http://umpir.ump.edu.my/id/eprint/6082/1/fkksa-2014-nurul-Radical%20Scavenging%20of%20White.pdf
first_indexed	2023-09-18T22:01:32Z
last_indexed	2023-09-18T22:01:32Z
_version_	1777414430719475712

Radical Scavenging of White Tea and Its Flavonoid Constituents by Electron Paramagnetic Resonance (EPR) Spectroscopy

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