This study was carried out to assess the quality of Korean fermented teas(I, II, III) and Chinese puer teas(IV, V, VI). Taste components such as free sugars, free amino acids and free organic acids), minerals and Hunter color value were analyzed from ethanol extract or powder of six fermented teas. ...
This study was carried out to assess the quality of Korean fermented teas(I, II, III) and Chinese puer teas(IV, V, VI). Taste components such as free sugars, free amino acids and free organic acids), minerals and Hunter color value were analyzed from ethanol extract or powder of six fermented teas. Some antioxidant activities and their related compounds (catechins, total flavonoid and total phenols) were investigated. 1. Contents of total free sugars in Korean fermented teas(KFT, 4.67~6.35%, dry matter base) were higher than those in Chinese puer teas(CPT, 1.65~3.55%). Major sugars were fructose, glucose and sucrose. Contents of total organic acids in CPT(2.44~2.67%) were higher than those in KFT(1.33~1.85%). Major organic acids was malic acid, followed by the succinic acid and citric acid. 2. Contents of total composition amino acids in KFT(2,585.5~4292.0 mg%) were higher than those in CPT(2,152.8~2,640.4 mg%). In amino acid contents of KFT, Jeon Cha(II) and Whang Cha(III) were 1.66 and 1.65 times than Danbyeong Cha(I), respectively. Contents of total free amino acids in KFT(812.4~1,125.6 mg%) were 2.00~2.28 times than those in CPT(493.4~562.3 mg%). 3. Contents of total minerals in KFT(1,421.4~1576.8 mg%) were similar to those in CPT(1,472.0~1,969.4 mg%). Of minerals, phosphate was the highest contents, which was 50% in total amount of each tea extracts and the others were in the order of K> Mg> Na> Ca> Fe. 4. Lightness(L) of Hunter color value in KFT(27.97~31.73) were higher than those in CPT(24.17~31.06). Redness(a) of Unnam Puer tea IV(+3.52) and V(+3.95) were higher than those in KFT(+0.47~+1.52) and Sacheon Puer tea(VI, +1.14). Yellowness(b) of KFT(+7.78~+11.89) were slightly higher than those of CPT(+5.35~+9.27). 5. Contents of total flavonoids(TFN) in KFT (314.2~421.3 ㎍/g) were 1.6 times higher as average than those in CPT (178.7~270.6 ㎍/g). Of fermented teas, TFN of Whang Cha(III) was the highest amount being 421.3 ㎍/g. Contents of total flavonoids(TFN) in KFT were in the range of 22.8~39.8 ㎍/g and in the order of Whang Cha(III, 39.8%), Danbyeong Cha(I, 29.6%) and Jeon Cha(II, 22.8%). 6. Contents of total catechins in KFT(157.6~181.1 mg/g) were 1.54 times higher as average than those in CPT(97.8~122.5 mg/g). Contents of theaflavin(TF) and thearubigin(TR) in CPT(228.4~403.1 mg/g) were 1.67 times higher as average than those in KFT(155.8~237.3 mg/g) and then TF(1st, polyphenol oxidized from catechins) content was about 5 to 6 times higher than that of TR(2nd) among all of fermented teas tested. 7. DPPH radical scavenging activities(DRSA) were increased in proportion to the increase of concentration of fermented tea extracts and then DRSA of KTF were higher than those of CPT. In KTF, DRSA of Whang Cha at 1,000 ㎍/mL was the highest amount being 80.5%, and then Danbyeong Cha(I) and Sacheon Puer tea were 75.6% and 74.3%, respectively. 8. Reducing power(RP) of KTF at 100 and 500 ㎍/mL wee 0.15~0.27 and 0.56~0.79 as optical density at 700 nm, respectively. RP was associated with increase of concentration of tea extracts in a dose-dependant manner. Whang Cha(III) was the highest amount among RPs of all sample tested. 9. Antioxidant activity(AA) of KTF(71.3~81.5%, 77.4% as average) were higher than those of CPT(58.2~67.2%, 62.4%) through analysis of β-carotene-linoleate system. AA of KTF were in the order of Whang Cha(III, 81.5%), Danbyeong Cha(I, 79.5%) and Jeon Cha(II, 71.3%).
This study was carried out to assess the quality of Korean fermented teas(I, II, III) and Chinese puer teas(IV, V, VI). Taste components such as free sugars, free amino acids and free organic acids), minerals and Hunter color value were analyzed from ethanol extract or powder of six fermented teas. Some antioxidant activities and their related compounds (catechins, total flavonoid and total phenols) were investigated. 1. Contents of total free sugars in Korean fermented teas(KFT, 4.67~6.35%, dry matter base) were higher than those in Chinese puer teas(CPT, 1.65~3.55%). Major sugars were fructose, glucose and sucrose. Contents of total organic acids in CPT(2.44~2.67%) were higher than those in KFT(1.33~1.85%). Major organic acids was malic acid, followed by the succinic acid and citric acid. 2. Contents of total composition amino acids in KFT(2,585.5~4292.0 mg%) were higher than those in CPT(2,152.8~2,640.4 mg%). In amino acid contents of KFT, Jeon Cha(II) and Whang Cha(III) were 1.66 and 1.65 times than Danbyeong Cha(I), respectively. Contents of total free amino acids in KFT(812.4~1,125.6 mg%) were 2.00~2.28 times than those in CPT(493.4~562.3 mg%). 3. Contents of total minerals in KFT(1,421.4~1576.8 mg%) were similar to those in CPT(1,472.0~1,969.4 mg%). Of minerals, phosphate was the highest contents, which was 50% in total amount of each tea extracts and the others were in the order of K> Mg> Na> Ca> Fe. 4. Lightness(L) of Hunter color value in KFT(27.97~31.73) were higher than those in CPT(24.17~31.06). Redness(a) of Unnam Puer tea IV(+3.52) and V(+3.95) were higher than those in KFT(+0.47~+1.52) and Sacheon Puer tea(VI, +1.14). Yellowness(b) of KFT(+7.78~+11.89) were slightly higher than those of CPT(+5.35~+9.27). 5. Contents of total flavonoids(TFN) in KFT (314.2~421.3 ㎍/g) were 1.6 times higher as average than those in CPT (178.7~270.6 ㎍/g). Of fermented teas, TFN of Whang Cha(III) was the highest amount being 421.3 ㎍/g. Contents of total flavonoids(TFN) in KFT were in the range of 22.8~39.8 ㎍/g and in the order of Whang Cha(III, 39.8%), Danbyeong Cha(I, 29.6%) and Jeon Cha(II, 22.8%). 6. Contents of total catechins in KFT(157.6~181.1 mg/g) were 1.54 times higher as average than those in CPT(97.8~122.5 mg/g). Contents of theaflavin(TF) and thearubigin(TR) in CPT(228.4~403.1 mg/g) were 1.67 times higher as average than those in KFT(155.8~237.3 mg/g) and then TF(1st, polyphenol oxidized from catechins) content was about 5 to 6 times higher than that of TR(2nd) among all of fermented teas tested. 7. DPPH radical scavenging activities(DRSA) were increased in proportion to the increase of concentration of fermented tea extracts and then DRSA of KTF were higher than those of CPT. In KTF, DRSA of Whang Cha at 1,000 ㎍/mL was the highest amount being 80.5%, and then Danbyeong Cha(I) and Sacheon Puer tea were 75.6% and 74.3%, respectively. 8. Reducing power(RP) of KTF at 100 and 500 ㎍/mL wee 0.15~0.27 and 0.56~0.79 as optical density at 700 nm, respectively. RP was associated with increase of concentration of tea extracts in a dose-dependant manner. Whang Cha(III) was the highest amount among RPs of all sample tested. 9. Antioxidant activity(AA) of KTF(71.3~81.5%, 77.4% as average) were higher than those of CPT(58.2~67.2%, 62.4%) through analysis of β-carotene-linoleate system. AA of KTF were in the order of Whang Cha(III, 81.5%), Danbyeong Cha(I, 79.5%) and Jeon Cha(II, 71.3%).
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