title: [Antioxidant reactions and activities of teas and wines by the cumene hydroperoxide/hemoglobin * methylene blue method].
abstract: BACKGROUND
  We reported a new method using cumene hydroperoxide to determine the antioxidant activity of polyphenols.
  
  
  METHODS
  We measured antioxidant activities of a variety of different teas and wines by the cumene hydroperoxide/hemoglobin * methylene blue method. The activities of teas were observed by adding 100 ml of boiling water to 2g of tea leaves. The wine samples were mainly diluted 10 times.
  
  
  RESULTS
  The average level of antioxidant activity of teas was as follows: wild plants (n = 6) were 59 micromol/l, heated green (n = 3) was 400 micromol/l, green (n = 8) was 550 micromol/l, powdered green (n = 2) was 960 micromol/l, and black (n = 11) was 405 micromol/l. The antioxidant activity of wines was as follows: red (n = 7) was 1,920 micromol/l, white (n = 7) was 1,010 micromol/l, additive-free red (n = 6) was 658 micromol/l, and additive-free white (n = 6) was 118 micromol/l. The correlation between the concentration of teas or wines and antioxidant activity was not a linear type. For this reason, the tea and wine were measured under comparable conditions. The concentration of free sulfur dioxide contained within red wine was 20 mg/l and, white wine was 55 mg/l. The apparent-antioxidant activity of these concentrations of free sulfur dioxide was 234 micromol/l and 651 micromol/l.
  
  
  CONCLUSIONS
  Tea is the national drink of Japan, green tea and heated green tea are particularly favored. The antioxidant activities of these teas were lower than that of red wine. However larger quantities of tea than wine are consumed every day. Therefore, we concluded that the total antioxidant activity of tea is the same or higher than that of red wine.
authors.affiliation: Niigata College of Nursing, Joetsu 943-0147, Japan. sugita@niigata-cn.ac.jp
authors.forename: Osamu
authors.initials: O
authors.lastname: Sugita
authors.forename: Masaharu
authors.initials: M
authors.lastname: Nakano
authors.forename: Takayuki
authors.initials: T
authors.lastname: Matsuto
authors.forename: Masahiko
authors.initials: M
authors.lastname: Okada
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D001555:Benzene Derivatives; D016166:Free Radical Scavengers; D006454:Hemoglobins; D008751:Methylene Blue; D013458:Sulfur Dioxide / Q000032:analysis; D013662:Tea / Q000737:chemistry; D014920:Wine / Q000032:analysis
chemical_list: D000975:Antioxidants; D001555:Benzene Derivatives; D016166:Free Radical Scavengers; D006454:Hemoglobins; D013662:Tea; D013458:Sulfur Dioxide; C007164:cumene hydroperoxide; D008751:Methylene Blue