Cassia tora seed was processed by germination and roasting to develop a germinated Cassia tora tea. The effects of extraction temperature on antioxidative compounds in tea extracts were examined and compared to four different commercial Cassia tora tea products. The contents of antioxidative compounds, such as phenolics, flavonoids, and β-carotene, increased as the extraction temperature increased (5 to 80oC), subsequently increasing in vitro antioxidant activities (DPPH and ABTS radical scavenging activities). Germinated Cassia tora tea had higher antioxidative activity than selected commercial Cassia tora teas, and the difference was significant at low extraction temperature. Therefore, the germinated Cassia tora tea could contribute to a new type of tea product with enhanced bioactive and antioxidative activities by adopting appropriate processing and extraction conditions.

Abstract
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재료 및 방
결과 및 고찰
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References
Author Information

• 강선웅(가천대학교 식품생명공학과) | Sun-Woong Kang (Department of Food Science and Biotechnology, Gachon University)
• 구나경(가천대학교 식품생명공학과) | Na-Gyeong Koo (Department of Food Science and Biotechnology, Gachon University)
• 이영택(가천대학교 식품생명공학과) | Young-Tack Lee (Department of Food Science and Biotechnology, Gachon University) Corresponding author