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pp.100-109
This study examined the quality characteristics and antioxidant properties of sword bean tea available in domestic markets. Each product of sword bean tea had distinct appearance characteristics. The color, pH, brownness, and turbidity of the tea varied significantly across different products, with tea bags showing higher levels of brownness and turbidity. The total polyphenol content of hot water extraction ranged from 165.13 to 517.69 mg gallic acid equivalents (GAE)/100 g sample for pod tea, 999.36 to 2,054.74 mg GAE/100 g sample for tea bag tea, and 74.62 to 275.00 mg GAE/100 g sample for grain tea, respectively. Similarly, the total flavonoid content, measured in terms of catechin equivalents (CE), ranged from 39.51 to 65.00 mg CE/100 g sample for pod tea, 86.57 to 253.63 mg CE/100 g sample for tea bag tea, and 32.94 to 38.63 mg CE/100 g sample for grain tea, for hot water extraction. The DPPH and ABTS radical scavenging activities of pod tea were 95.68 to 276.19 mg TE/100 g sample and 270.87 to 804.21 mg trolox equivalents/100 g sample, respectively, for hot water extraction. These results suggest the need to establish quality standards to ensure consistent quality of sword bean tea.
재료 및 방법
1. 국내 시중 유통 작두콩차의 외관 특성 검정
2. 국내 시중 유통 작두콩차의 품질특성 검정
3. 총 폴리페놀 및 플라보노이드 함량 분석
4. Radical 소거활성 측정
5. 통계분석
결과 및 고찰
1. 국내 시중 유통 작두콩차 제품의 외관 특성
2. 국내 시중 유통 작두콩차의 품질특성
3. 국내 시중 유통 작두콩차의 항산화성분 함량
4. 국내 시중 유통 작두콩차의 radical 소거활성
요약 및 결론
References
