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논문 기본 정보

자료유형
학술저널
저자정보
저널정보
한국차학회 한국차학회지 한국차학회지 제17권 제1호
발행연도
2011.1
수록면
48 - 55 (8page)

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Non-fermented flower tea and enzymatic fermented flower tea samples were manufactured from the flower of Camellia japonica. The characteristics of the teas were evaluated by measuring color, visible spectra, total phenolic content, and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical-scavenging activity. The hot water extract of the non-fermented flower tea showed higher Hunter a value and lower Hunter b value than those of the fermented flower tea. The maximum absorbance of both tea samples was in the region of 500-600 nm in the visible spectra. The non-fermented flower tea showed higher total phenolic content and DPPH radical-scavenging activity compared to those of fermented flower tea. Among the various 4-hydroxybenzoic acid derivatives isolated as the main antioxidative substance from the flower, 3,4,5-trihydroxybenzoic acid was the most abundant in the flower tea samples. Hydroxybenzoic acid derivatives such as 3,4,5-trihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, and 4-hydroxybenzoic acid were decreased during the manufacturing of enzymatic fermented tea. This study indicates that flower of C. japonica can be utilized as a good source for the production of non-fermented flower and fermented flower teas.

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