Jerusalem artichoke, bitter gourd, sword bean, beet, greater burdock, and lotus root were dried at 70℃ for 12 h and extracted at 70℃ for 3 min. The resulting extracts were analyzed to determine their pH, color, total polyphenol content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity, and α-glucosidase inhibitory activity. The pH of the hand-made teas ranged from 5.80 to 6.97, indicating overall weakly acidic properties. Greater burdock and beet teas showed high phenolic compound contents. Bitter gourd tea had the highest levels of TPC (44.93±0.28 mg GAE/100 mL) and TFC (13.61±0.31 mg CE/100 mL), whereas sword bean tea had the lowest levels of TPC (15.57±0.37 mg GAE/100 mL) and TFC (4.19±0.07 mg CE/100 mL). DPPH radical-scavenging activity analysis indicated that bitter gourd and greater burdock teas exhibited the strongest antioxidant activities, whereas beet tea exhibited the lowest scavenging activity. Jerusalem artichoke, lotus root, and sword bean teas also exhibited significant scavenging activities. In contrast, α-glucosidase inhibitory activity was highest in bitter gourd tea, followed by that in Jerusalem artichoke, burdock, lotus root, beet, and sword bean teas. Correlation analysis indicated that higher TPC and TFC were associated with superior antioxidant (DPPH) and antidiabetic (α-glucosidase) properties of the assessed hand-made teas.

Abstract
서 론
재료 및 방법
    1. 실험 재료
    2. 수제 전통차 제조
    3. 수제 전통차의 품질 특성
    4. 수제 전통차의총 폴리페놀및 플라보노이드 함량 분석
    5. 수제 전통차의 DPPH 라디칼에 의한 전자공여능 측정
    6. α-Glucosidase 저해활성 측정
    7. 통계분석
결과 및 고찰
    1. 수제 전통차의 건조원료 외관과 수용성 침출액
    2. 수제 전통차의 pH와 색도 측정
    3. 수제전통차의 총 폴리페놀 및 플라보노이드 함량
    4. 수제 전통차의 DPPH 라디칼에 의한 전자공여능 측정
    5. 수제 전통차의 α-glucosidase 저해 활성 측정
    6. 수제 전통차의 상관관계
요약 및 결론
References

• 이연리(대전보건대학교 식품영양과 부교수) | Youn Ri Lee (Associate Professor, Dept. of Food and Nutrition, Daejeon Health Institute of Technology, Daejeon 34504, Korea) Corresponding author