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Antioxidative activities of 27 kinds of commercial teabag tea products in Korea prepared per 1 cup serving sizewere examined by XYZ-dish method using chemiluminescence method. Infusion type teabagtea products containing green teashowed the strongest activities. Solid extract and powder type teabag teas showed much weaker activities than the infusiontype except KST8. Activities revealed by XYZ-dish method exhibited good correlation between catechin contents and DPPHradical scavenging activities (r>0.89). These results suggest that XYZ-dish method is reliable for evaluation of antioxidativeactivities in various teabag tea products.