caa a22 4500 463156331 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0490-y doi (NATIONALLICENCE)springer-10.1007/s00217-006-0490-y Antioxidant activities of crude tea polyphenols, polysaccharides and proteins of selenium-enriched tea and regular green tea [Elektronische Daten] [Fang Yu, Jianchun Sheng, Juan Xu, Xinxin An, Qiuhui Hu] The crude tea polyphenols, polysaccharides and proteins of regular green tea and Se-enriched green tea were investigated in vitro for antioxidant activities by auto-oxidation test (AAPH) and α,α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging method. Results showed that crude tea polyphenols of Se-enriched green tea provided the highest antioxidant activity by DPPH assay and the antioxidant activity was decreased in the order: crude tea polyphenols > crude tea proteins > tea polysaccharides. The crude protein of Se-enriched green tea was found to exhibit the highest antioxidant activity by AAPH method and the antioxidant activity was decreased in the order: crude tea proteins > tea polyphenols > tea polysaccharides. Tea polyphenols and tea polysaccharides of Se-enriched green tea presented significantly higher antioxidant activities than that of regular green tea. No significant difference of antioxidant activities was found between crude tea proteins of Se-enriched green tea and regular green tea. The combinations of Se with tea polyphenols and tea polysaccharides were responsible for the higher antioxidant activities of Se-enriched green tea than regular green tea. Springer-Verlag, 2006 Se nationallicence Tea polyphenols nationallicence Tea polysaccharides nationallicence Tea proteins nationallicence Antioxidant activity nationallicence Yu Fang Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P.R. China aut Sheng Jianchun Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P.R. China aut Xu Juan Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P.R. China aut An Xinxin Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P.R. China aut Hu Qiuhui Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P.R. China aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 843-848 1438-2377 225:5-6<843 2007 225 217 https://doi.org/10.1007/s00217-006-0490-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0490-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Yu Fang Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P.R. China aut NATIONALLICENCE 700 1- Sheng Jianchun Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P.R. China aut NATIONALLICENCE 700 1- Xu Juan Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P.R. China aut NATIONALLICENCE 700 1- An Xinxin Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P.R. China aut NATIONALLICENCE 700 1- Hu Qiuhui Key Laboratory of Food Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, 210095, Nanjing, P.R. China aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 843-848 1438-2377 225:5-6<843 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer