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Copyright of Journal of Tea Science is the property of Journal of Tea Science Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Liupao tea is one kind of the famous dark tea in history with special flavors and many health functions. In this study, in order to elucidate the effects of different aging times on the main quality chemical components of Liupao tea and its antioxidant activity, four different chemical assays(including ferric ion reducing antioxidant power, 1, 1—diphenyl-2— picrylhydrazyl free radical scavenging capacity, 2. 2'—azino—bis(3—ethylbenzothiazoline-6—sulfonic acid) ammonium salt radical scavenging capacity, and the superoxide anion radical scavenging activity)and one biological as, say(cellular antioxidant activity) were employed to analyze and compare the effects of different aging times(6 a, about 8 a, and over 10 a) on the antioxidant activity of Liupao tea. The results showed that the content of major chemical components such as total water extracts, tea polyphenols, catechins, and free amino acids in the tea infusion of Liupao tea showed a decreasing trend with the increase of aging time, while the content of theabrownines showed an increasing trend. The antioxidant activity of generally had a decreasing trend with the increase of aging time, the samples with ageing time of six years possessed significant higher antioxidant activities than those with ageing time of more than ten years. Additionally, the cellular antioxidant activity of Liupao tea had a certain increasing trend with the prolonging of aging time. Correlation analysis showed that the antioxidant activities of Liupao tea were strongly correlated with the content levels of the components including water extracts, tea polyphenols, catechins. Different aging time had an important effect on the antioxidant activities of Liupao tea. The decreased antioxidant activities of Liupao tea might be related to the decrease of its main tea polyphenols content, while the enhancement of its cellular antioxidant capacity might be related to the increase of the content of theabrownines. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Tea Science is the property of Journal of Tea Science Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)