Effect of irradiation on the antioxidative and antigenotoxic activities of a green tea leaf and stem extract

International Journal of Food Science and Technology

Volumn 43, Issue 3, 2008, Pages 400-405

  Jo, Cheorun ^a   Jeong, Seok Moon ^b   Kim, Soo Yeon ^b   Park, Eunju ^b   Lee, Seung Cheol ^b  

^a Chungnam National University   (South Korea)

^b Kyungnam University   (South Korea)

Author keywords

Antigenotoxic; Antioxidative; Green tea leaf extract; Irradiation; Stem

Indexed keywords

CAMELLIA SINENSIS;

EID: 38749108522     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01452.x     Document Type: Article

References (30)

1. Ahn, H.J., Kim, J.H., Jo, C., Kim, M.J. Byun, M.W. (2004). Comparison of irradiated phytic acid and other antioxidant activity. Food Chemistry, 88, 173 178.
2. An, B.J., Kwak, J.H., Son, J.H., Park, J.M., Lee, J.Y., Jo, C. Byun, M.W. (2004). Biological and anti-microbial activity of irradiated green tea polyphenols. Food Chemistry, 88, 549 555.
3. An, B.J., Kwak, J.H., Son, J.H., Park, J.M., Lee, J.Y., Park, T.S., Kim, S.Y., Kim, Y.S., Jo, C. Byun, M.W. (2005). Physiological activity of irradiated green tea polyphenol on the human skin. American Journal of Chinese Medicine, 33, 535 546.
4. Arnao, M.B. (2000). Some methodological problems in the determination of antioxidant activity using chromogen radicals: a practical case. Trends in Food Science and Technology, 11, 419 421.
5. Byun, M.W., Yook, H.S., Kim, K.S. Chung, C.K. (1999). Effect of gamma irradiation on physiological effectiveness of Korean medicinal herbs. Radiation Physics and Chemistry, 54, 291 300.
6. Crosby, G.A. (2005). Lignans in food and nutrition. Food Technology, 59, 32 36.
7. Diplock, A.T. (1991). Antioxidant nutrients and disease prevention: an overview. American Journal of Clinical Nutrition, 53, 189S 193S.
8. Donnelly, E.T., McClure, N. Lewis, S.E. (1999). The effect of ascorbate and α-tocopherol supplementation in vitro on DNA integrity and hydrogen peroxide-induced DNA damage in human spermatozoa. Mutagenesis, 14, 505 512.
9. Duh, P.D. (1998). Antioxidant activity of budrock (Arctium lappa L.): its scavenging effect on free radical and active oxygen. Journal of American Oil Chemists' Society, 75, 455 461.
10. Esposito, F, Arlotti, G, Bonifati, A.M., Napolitano, A., Vitale, D. Foglitano, A. (2006). Antioxidant activity and dietary fiber in durum wheat bran byproducts. Food Research International, in press.
11. Fan, X. Thayer, D.W. (2002). γ-radiation influences browning, antioxidant activity, and malondialdehyde level of apple juice. Journal of Agricultural and Food Chemistry, 50, 710 715.
12. Jayaprakasha, G.K., Singh, R.P. Sakariah, K.K. (2001). Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Journal of Food Science, 73, 285 290.
13. Jo, C., Son, J.H., Lee, H.J. Byun, M.W. (2003a). Irradiation effect on color and functional properties of persimmon (Diospyros kaki L. folium) leaf extract and licorice (Glycyrrhiza uralensis Fischer) root extract during storage. Radiation Physics and Chemistry, 67, 143 148.
14. Jo, C., Son, J.H., Lee, H.J. Byun, M.W. (2003b). Irradiation application for color removal and purification of green tea leaves extract. Radiation Physics and Chemistry, 66, 179 184.
15. Jo, C., Son, J.H., Sohn, C.B. Byun, M.W. (2003c). Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4 °C. Meat Science, 64, 13 17.
16. Jo, C., Jeong, I.Y., Kim, D.S., Son, J.H., An, B.J., Choi, J.S. Byun, M.W. (2005). Comparison of the biological activity between a radiation-processed natural extract and a commercial counterpart for an industrial application. Food Engineering Progress, 9, 177 181.
17. Jung, S.W., Lee, N.K., Kim, S.J. Han, D.S. (1995). Screening of tyrosinase inhibitor from plants. Korean Journal of Food Science and Technology, 27, 891 898.
18. Kang, H.J., Jo, C., Kwon, J.H., Jeong, I.Y. Byun, M.W. (2005). Physicochemical characteristics and biological activity of irradiated pectin solution. Korean Journal of Food Science and Technology, 37, 741 745.
19. Kassie, F., Parzefall, W. Knasmuller, S. (2000). Single cell gel electrophoresis assay: a new technique for human biomonitoring studies. Mutation Research, 463, 13 31.
20. Ki, M.S. (2004). A study on the elevation of the brand value of bosung green tea. Korean Food Marketing Association, 22, 55 178.
21. Lapornik, B., Prosek, M. Wondra, A.G. (2005). Comparison of extracts prepared from plant byproducts using different solvents and extraction time. Journal of Food Engineering, 71, 214 222.
22. Lee, N.Y., Jo, C., Sohn, S.H., Kim, J.K. Byun, M.W. (2006). Effect of gamma irradiation on the biological activity of green tea byproduct extract and a comparison with green tea leaf extract. Journal of Food Science, 71, C269 C274.
23. Lee, S.C., Kim, J.H., Jeong, S.M., Kim, D.R., Ha, J.U., Nam, K.C. Ahn, D.U. (2003). Effect of far-infrared radiation on the antioxidant activity of rice hulls. Journal of Agricultural and Food Chemistry, 51, 4400 4403.
24. Muller, H.E. (1985). Detection of hydrogen peroxide produced by micro-organism on ABTS-peroxidase medium. Zentralblatt für Bakteriologie, Mikrobiologie, und Hygiene, 259, 151 158.
25. Oak, M.H., Bedoui, J.E. Schini-Kerth, V.B. (2005). Antiangiogenic properties of natural polyphenols from red wine and green tea. Journal of Nutritional Biochemistry, 16, 1 8.
26. Oyaizu, M. (1986). Studies on products of browning reaction: antioxidative activities of products of browning reaction prepared from glucosamine. Japanese Journal of Nutrition, 44, 307 315.
27. Re, R., Pellegrini, A., Proteggente, A., Pannala, A., Yang, M. Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical and Biological Medicine, 26, 1231 1237.
28. SAS Institute (1995). SAS/STAT User's Guide. Cary, NC : SAS Institute Inc.
29. Singh, P.N., McCoy, M.T., Tice, R.R. Schneider, E.L. (1988). A simple technique for quantitation of low levels of DNA damage in individual cells. Experimental Cell Research, 175, 184 191.
30. Šližytė R., Rustad T. StorrØ I. (2006). Enzymatic hydrolysis of cod (Gadus morhua) by-products: Optimization of yield and properties of lipid and protein fractions. Process Biochemistry, 40, 3680 3692.