In the case of Camellia tea samples, the number of chemicals
present in the extracts was relatively small: 15 and 20
components were identified in green and fermented teas,
respectively. Green tea contained dihydroactinidiolide (8.32
μg/g) in the greatest concentration, followed by phenylethyl
alcohol (6.56 μg/g) and benzyl alcohol (4.49 μg/g). These
aromatic compounds play an important role in the antioxidant
activity of the extracts, which will be discussed below.
Fermented tea contained (E)-geraniol (7.44 μg/g) in the
greatest concentration, followed by dihydroactinidiolide (4.15
μg/g). No important differences of constituents between green
and fermented teas were observed.
In the case of the Burea plant samples, the number of
chemicals identified in the extracts was 26 in stems and 38 in
roots. The stem extract contained n-hexanoic acid in the
greatest concentration (9.89 μg/g) followed by 2-acetylpyrrole
(1.86 μg/g). The root extract contained n-hexanoic acid (13.13