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

• Published in: Journal of agricultural and food chemistry Vol. 62; no. 25; pp. 5743 - 5748
• Main Authors: Azman, Nurul A. M, Peiró, Sara, Fajarí, Lluís, Julià, Luis, Almajano, Maria Pilar
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 25.06.2014; American Chemical Society, Books and Journals Division
• Subjects: antioxidant activity; buds; Camellia sinensis - chemistry; catechin; electron paramagnetic resonance spectroscopy; Electron Spin Resonance Spectroscopy - methods; epicatechin; epigallocatechin; ferulic acid; Flavonoids - chemistry; free radical scavengers; Free Radical Scavengers - chemistry; leaves; methanol; Oxidation-Reduction; oxidative stress; Plant Extracts - chemistry; white tea; white tea; radical scavenging; spin trap; antioxidant activity; EPR

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...