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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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초록· 키워드
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Of all the various types of tea that are available, Pu-erh tea has attracted much attention because of its healthpromoting effects. The objective of this study was to investigate the physicochemical and antioxidant properties of two types of Pu-erh tea, Gushu Pu-erh and typical Pu-erh, extracted at 80 and 100℃, respectively. The Gushu Pu-erh extracts showed lower pH but higher antioxidant potential at both the temperatures, as compared to the typical Pu-erh. The mineral content of the tea extracts was greater at 100℃ than at 80℃. Among the seven categories of the flavor compounds that were detected, the peak area of esters was the highest in the Gushu Pu-erh extracts. The type of tea and the extraction temperature significantly affected the physicochemical and functional properties of these tea extracts. This study revealed that Gushu Pu-erh extracted at 100℃ for 3 min with 30 s of shaking provides better results in terms of the antioxidant potential and mineral content.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (39)
참고문헌 신청
Ahmed S, Unachukwu U, Stepp JR, Peters CM, Long C, Kennelly E. Pu-erh tea tasting in Yunnan, China: correlation of drinkers’ perceptions to phytochemistry. J. Ethnopharmacol. 132: 176-185 (2010)
Chen HY, Lin-Shiau SY, Lin JK. Pu-erh tea; its manufacturing and health benefits. pp. 9-15. In: Tea and Tea Products: Chemistry and Health-Promoting Properties. Ho CT, Lin JK, Shahidi F (ed). CRC Press, Boca Raton, FL, USA (2009)
Choi SH, Kim ID, Dhungana SK, Kim DG. Comparison of quality characteristic and antioxidant potential of cultivated Pu-erh and Gushu Pu-erh tea extracts at two temperatures. J. Pure Appl. Microbio. 12: 1155-1162 (2018)
Clement Y. Can green tea do that? A literature review of the clinical evidence. Prev. Med. 49: 83-87 (2009)
Czernicka M, Zagula G, Bajcar M, Saletnik B, Puchalski C. Study of nutritional value of dried tea leaves and infusions of black, green and white teas from Chinese plantations. Roczniki Panstwowego Zak³adu Higieny 68: 237-245 (2017)
Chen HY, Lin-Shiau SY, Lin JK. Pu-erh tea; its manufacturing and health benefits. pp. 9-15. In: Tea and Tea Products: Chemistry and Health-Promoting Properties. Ho CT, Lin JK, Shahidi F (ed). CRC Press, Boca Raton, FL, USA (2009)
Choi SH, Kim ID, Dhungana SK, Kim DG. Comparison of quality characteristic and antioxidant potential of cultivated Pu-erh and Gushu Pu-erh tea extracts at two temperatures. J. Pure Appl. Microbio. 12: 1155-1162 (2018)
Clement Y. Can green tea do that? A literature review of the clinical evidence. Prev. Med. 49: 83-87 (2009)
Czernicka M, Zagula G, Bajcar M, Saletnik B, Puchalski C. Study of nutritional value of dried tea leaves and infusions of black, green and white teas from Chinese plantations. Roczniki Panstwowego Zak³adu Higieny 68: 237-245 (2017)
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UCI(KEPA) : I410-ECN-0101-2020-594-000118246