[논문]Comparison of Anti-oxidative Activity in a Single Serving Size of the Commercial Coffees and Teas

Kim, Tae-Hun; Lee, Seulgi; Seo, Jin Woo; Bing, Sun Hye; Kim, Jong Im; Kwon, Eui-Ra; Jo, Gune-Hee; Lee, Jae-Myean; Choi, Joon Sig

doi:10.13103/jfhs.2017.32.6.460

Comparison of Anti-oxidative Activity in a Single Serving Size of the Commercial Coffees and Teas 원문보기

한국식품위생안전성학회지 = Journal of food hygiene and safety, v.32 no.6, 2017년, pp.460 - 469

Kim, Tae-Hun (Food Analysis Division, Daejeon Metropolitan City Institute of Health and Environment) , Lee, Seulgi (Department of Biochemistry, Chungnam National University) , Seo, Jin Woo (Food Analysis Division, Daejeon Metropolitan City Institute of Health and Environment) , Bing, Sun Hye (Food Analysis Division, Daejeon Metropolitan City Institute of Health and Environment) , Kim, Jong Im (Food Analysis Division, Daejeon Metropolitan City Institute of Health and Environment) , Kwon, Eui-Ra (Food Analysis Division, Daejeon Metropolitan City Institute of Health and Environment) , Jo, Gune-Hee (Food Analysis Division, Daejeon Metropolitan City Institute of Health and Environment) , Lee, Jae-Myean (Food Analysis Division, Daejeon Metropolitan City Institute of Health and Environment) , Choi, Joon Sig (Department of Biochemistry, Chungnam National University)

초록
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커피와 다류에 대한 소비는 전 세계적으로 해마다 증가하는 추세이며, 한국을 포함하여 아시아권에도 물 다음으로 가장 많은 소비가 이루어지는 음료는 커피와 차(녹차, 케모마일차, 페퍼민트차, 둥글레차, 보이차, 홍차, 대추차)이다. 본 연구는 국내에서 시판되는 커피전문점의 브랜드 커피 5종과 침출차 20종(녹차 4종, 홍차 3종, 보이차 3종, 케모마일차 3종, 페퍼민트차 3종, 둥글레차 3종, 대추차 1종), 고형차 2종(대추차 2종)에 대하여 각 음료 1잔에 함유되어 있는 비타민C, 카페인, 총폴리페놀, 플라보노이드를 분석하였고, 이들의 항산화활성을 측정하여 서로의 상관관계를 살펴보았다. 추가적으로 항산화활성이 높은 커피와 다류 총 4종을 대상으로 과산화수소($H_2O_2$)로 유도된 산화적 스트레스로부터 세포 보호효과를 평가하여 시판 커피와 다류의 항산화 연구를 위한 기초자료를 확보하고자 하였다. 녹차와 홍차 각각 1잔당 비타민 C 함량은 0.04~1.58 mg 이었고 커피와 나머지 차는 비타민 C가 검출되지 않았다. 카페인 함량은 브랜드 커피가 1잔당 150.17~202.75 mg으로 다른 종류의 음료보다 높았다. 음료에 함유된 총 폴리페놀 함량은 gallic acid의 등량값(GAE)으로 표시할 때 브랜드 커피 A($BC_A$)가 265.54 mg / serving size으로 가장 높았고, 플라보노이드 함량은 quercetin 등량값(QE)으로 브랜드 커피 B($BC_B$)가 12.14 mg / serving size으로 가장 높았다. 음료 4종(브랜드 커피 A, C 그리고 녹차 D, 홍차 A) 시료의 농도가 높아질수록 HeLa 세포 내활성산소종(reactive oxygen species, ROS) 생성 억제효과 및 $H_2O_2$의 소거활성이 증가하였다. 본 연구결과 브랜드 커피 및 홍차, 녹차는 각각 1잔당 비타민 C의 등량값으로 590, 330, 300 mg의 항산화능을 가지며, HeLa 세포 내에서도 활성산소 감소효과가 확인되는 우수한 항산화 음료로 평가되었다.

Abstract ▼ AI-Helper

The aim of this work was to study the comparison of anti-oxidative activity in a single serving size of commercial coffees and teas. Commercial regular coffees and teas, including, brand regular coffees ($BC_A$, $BC_B$, $BC_C$, $BC_D$, and $BC_E$), green tea ($GT_A$, $GT_B$, $GT_C$, and $GT_D$), black tea ($BT_A$, $BT_B$, and $BT_C$), pu-erh tea ($PT_A$, $PT_B$, and $PT_C$), chamomile tea ($CT_A$, $CT_B$, and $CT_C$), peppermint tea ($P_A$, $P_B$, and $P_C$), polygonatum odoratum tea ($POT_A$, $POT_B$, and $POT_C$), and jujube tea ($JT_A$, $JT_B$, and $JT_C$) were assayed for the levels of ascorbic acid, caffeine, total content of polyphenols and flavonoids, and ability to scavenge free radicals, using two in vitro antioxidant assays. The scavenging abilities of $BC_A$ and $BC_C$ were $664.91{\pm}48.87mg$ ascorbic acid equivalent/serving size and $624.36{\pm}16.18mg$ ascorbic acid equivalent/serving size, respectively. The four beverage samples ($BC_A$, $BC_C$, $GT_D$, and $BT_A$) significantly reduced the production of reactive oxygen species (ROS) and intracellular oxidative stress induced by $H_2O_2$. These results suggest that the beverages possess significant radical scavenging ability, which may be due to the presence of antioxidants. Furthermore, the significant reducing level of ROS evidences the potential antioxidant effects of these beverages in human cells.

주제어

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문제 정의

This study aimed to improve the understanding of how antioxidant compounds affect the antioxidative activity of these beverages. The assessment of DPPH and ABTS free radical scavenging ability indicated significant and strongly positive Pearson’s correlation between caffeine and total polyphenol and flavonoid content of these beverages (Table 5).

제안 방법

A volume of 50 μL of each the coffee or tea extract was added in a tube and subsequently, a sequential addition of 450 μL ethanol at 80%, 100 μL aluminum nitrate at 10%, 100 μL potassium acetate (1 M), and 4.3 mL ethanol at 80% to each extract sample was performed.
HeLa cells were seeded in 96- well plates at 1 × 10⁴ cells/well. To evaluate the direct effect, 24 hr after seeding, exposed for 24 hr to brand coffee (BC_A and BC_C), green tea D, and black tea A at 1/8 to 1 serving size concentrations. Afterwards, 100 μL of H₂DCF-DA (100 μM) in serum- and phenol red-free DMEM was added to each well for 30 min at 37°C, and cells were washed once with PBS.

대상 데이터

DMEM (Dulbecco’s modified Eagle’s medium) and 100 × antibiotic-antimycotic reagent were purchased from Thermo Fisher Scientific (Waltham, MA, USA).
To test the protective effect against oxidative stress, cells were pretreated during 24 hr with brand coffee (BC_A and BC_C), green tea D, and black tea A at 1/8 to 1 serving size concentrations, the H₂DCF-DA (100 μM) probe was added to each well for 30 min at 37°C, and the cells were washed once with PBS and fresh phenol red-free DMEM containing 500 μM H₂O₂ was added to all cultures except controls for 10 min at 37°C. In both experiments, intracellular ROS were measured using a HTS Multi Label Reader (Perkin Elmer, Waltham, MA, USA) at excitation and emission wavelengths of 485 and 538 nm, respectively.
Samples of commercial regular coffee and tea were purchased at nationwide coffee chain stores, and department stores, large discount stores, in Daejeon metropolitan area, Republic of Korea. The commercial brands (A, B, C, D, and E) of regular coffee, used in this study, were purchased in the quantities of three cups per brand (Table 1). The average capacity (in mL) of a cup of each brand of regular coffee (Americano) was A (284 ± 5), B (319 ± 2), C (304 ± 6), D (301 ± 2), and E (325 ± 5).
The average capacity (in mL) of a cup of each brand of regular coffee (Americano) was A (284 ± 5), B (319 ± 2), C (304 ± 6), D (301 ± 2), and E (325 ± 5). Twenty kinds of leached tea (four types of green tea, three types of black tea, three types of pu-erh tea, three types of chamomile tea, three types of peppermint tea, three types of polygonatum odoratum tea, and one type of jujube tea), and two kinds of solid-extracted tea (two types of jujube tea), were purchased (Table 2). The infusions were prepared by pouring 120 mL of boiled water at 100°C on one tea bag and brewing for 10 min.

데이터처리

Results are shown as means ± standard deviations. The results were statistically analyzed by Analysis of variance (ANOVA), and the unpaired t-test. Significance was accepted at p ≤ 0.

이론/모형

Viability curves of HeLa cells after 24 hr of incubation with beverage samples. Data were obtained with the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. Each point indicates the average and standard deviation of three independent experiments.

성능/효과

In conclusion, this study revealed that brand regular coffees had the highest antioxidant activity, while green and black tea had adequate antioxidant activity. Among the brand coffees and leached teas, brand coffees BC_A and BC_C, green tea D, and black tea A were found to have higher antioxidant activity.
These methods are widely used to determine in vitro antioxidant activity of foods and beverages²⁴⁾. The determination of radical scavenging activity using DPPH showed that the brand coffee BC_C had the highest scavenging ability (664.91 mg ascorbic acid equivalent/ serving size), while polygonatum odoratum tea (POT_B) had the lowest (1.40 mg AE/serving size). This result indicates that the brand coffee BC_C and polygonatum odoratum tea (POT_B) possess an antioxidant activity equivalent to 664.

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