The physiological properties of teas (dried leaves, DL; steamed green tea, SGT; roasted green tea, RGT;semi-fermented tea, SFT; fermented tea, FT) with a different manufacturing process from Acrous gramineus leaves were examined to develop a functional tea to increase the industrial utilization of the leaves. The contents of the general components including moisture, crude protein, crude ash and crude lipid did not show a significant difference in the manufacturing process. The total content of asarone, which induced sedative action and brain activation, were increased in the fermentation process and was found to be significantly high in FT (50.05 mg/100 g fr. wt. eq.). The content of GABA (γ-aminobutyic acid) also was increased by the fermentation process. The DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased after the fermentation process, whereas total polyphenol content decreased with fermentation. These results highlight the need for more detail research, because polyphenol,as the main antioxidant, showed radical scavenging activity in plants. The sensory evaluation showed that the FT and RGT received higher scores in taste, flavor and color than the other teas. These results suggest that fermentation tea manufacturing is the best process for developing a commercial product from A. gramineus leaves.
The physiological properties of teas (dried leaves, DL; steamed green tea, SGT; roasted green tea, RGT;semi-fermented tea, SFT; fermented tea, FT) with a different manufacturing process from Acrous gramineus leaves were examined to develop a functional tea to increase the industrial utilization of the leaves. The contents of the general components including moisture, crude protein, crude ash and crude lipid did not show a significant difference in the manufacturing process. The total content of asarone, which induced sedative action and brain activation, were increased in the fermentation process and was found to be significantly high in FT (50.05 mg/100 g fr. wt. eq.). The content of GABA (γ-aminobutyic acid) also was increased by the fermentation process. The DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased after the fermentation process, whereas total polyphenol content decreased with fermentation. These results highlight the need for more detail research, because polyphenol,as the main antioxidant, showed radical scavenging activity in plants. The sensory evaluation showed that the FT and RGT received higher scores in taste, flavor and color than the other teas. These results suggest that fermentation tea manufacturing is the best process for developing a commercial product from A. gramineus leaves.
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