KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
권호 표지

Nutritional Component Analysis of Green Tea Tree's Root and Seed

녹차나무 뿌리와 씨의 영양 성분 분석

  • Cha, Wol-Suk (Dept. of Chemical & Biochemical Engineering, Chosun University) ;
  • Cho, Mi-Ja (Wonkwang University) ;
  • Ding, Ji-Lu (Dept. of Chemical & Biochemical Engineering, Chosun University) ;
  • Shin, Hyun-Jae (Dept. of Chemical & Biochemical Engineering, Chosun University)
  • 차월석 (조선대학교 생명화학공학과) ;
  • 조미자 (원광대학교 차문화예다학과) ;
  • 정길록 (조선대학교 생명화학공학과) ;
  • 신현재 (조선대학교 생명화학공학과)
  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Green tea is popular plants in Asian countries and has become more widespread in western countries due to its taste characteristics and health benefits. Apart from green tea leafs, however, the use of root and seed of green tea tree has not intensively been investigated yet. In this study, the contents of mineral, vitamin, total amino acid, free amino acid, and total polyphenol (catechin, caffeic acid, and chlorogenic acid) of the root and seed of green tea tree were analyzed for the development of healthy foods. For minerals, potassium contents were 1,052 and 1,480 mg/100g-dry weight of root and seed, respectively. The order of mineral contents were as follows: K > P > Ca > Mg > Na > Fe > Mn > Zn > Cu in root and K > P > Na > Ca > Mg > Mn > Fe > Cu > Zn in seed. For vitamins, vitamin C contents were 5.72 and 6.05 mg/100g-dry weight of root and seed, respectively. The presence of more various kinds of vitamins were observed in seed than in root. For total amino acids, the contents were 1,651 and 4,335 mg/100g-dry weight of root and seed, respectively. The total amino acid contents of seed and root were higher than those in commercial green tea products. Especially the phenylalanine contents were 16 and 139 mg/100g-dry weight of root and seed, respectively whereas phenylalanine was not found in commercial green tea products. Concerning free amino acids, the bitter tasting amino acids such as arginine, valine and tryptophan were more abundant in root and the sweet tasting ones such as glutamic acid, alanine, aspartic acid, and serine were more abundant in seed. The total polyphenol contents were 237 and 81 mg/100g-dry weight of root and seed, respectively. The polyphenol contents in root were three times higher than that in seed so root may be a better source for antioxidant ingredients than seed. Among many polyphenols, catechin, caffeic acid, and chlorogenic acid were the top three major components.

본 연구에서는 건조된 녹차 뿌리와 씨에 함유된 성분중에서 무기성분, 비타민, 총 아미노산과 유리 아미노산, 총 폴리페놀 및 그 구성 성분들의 함량을 분석하였다. 뿌리와 씨의 무기성분 중에서는 K의 함량이 각각 1,052 mg/100 g과 1,480 mg/100 g으로 가장 많았고, 뿌리에서 P, Ca, Mg, Na, Fe, Mn, Zn, Cu의 순으로, 씨에서는 P, Na, Ca, Mg, Mn, Fe, Cu, Zn의 순으로 함량이 많았다. 뿌리에서 vitamin C의 함량은 5.72 mg/100 g으로 가장 많았고 씨에서는 6.05 mg/100 g으로 나타났다. 비타민의 함량을 살펴 본 결과 녹차 뿌리보다 씨에 더욱 많은 종류의 vitamin이 함유되어 있었고 그 함량도 뿌리에 비해 다소 높은 경향이었다. 총 아미노산은 뿌리에 1,651 mg/100 g, 씨에 4,335 mg/100 g 함유되어 있어 각국 시판 녹차에 비해 그 함량이 높았고, 녹차에서 존재하지 않는 아미노산인 phenylalanine도 16.00 mg/100 g와 139.00 mg/100 g 존재하는 것으로 나타났다. 유리 아미노산의 경우, 뿌리에서 녹차의 품질을 평가하는 theanine이 전체 유리 아미노산 함량의 48%를 차지하였고 쓴맛을 내는 arginine, valine 및 tryptophan 등의 함량이 높았으며, 열매에서는 단맛과 감칠맛을 내는 glutamic acid, alanine, theanine, aspartic acid 및 serine 등의 함량이 많았다. 총 polyphenol은 뿌리에 237 mg/100 g으로 씨에서의 함량 81 mg/100 g보다 3배가량 높았다. Polyphenol 중 catechin의 함량은 뿌리에서 66 mg/100 g, 씨에서 1 mg/100 g으로 나타났고 caffeic acid는 뿌리에서 0.78 mg/100 g으로 나타났지만 씨에서는 검출되지 않았다. 또한 chlorogenic acid는 뿌리와 씨에서 각각 3.7 mg/100 g과 6.6 mg/100 g 검출되었다.

Keywords

References

  1. Sung, K. C. (2003), A study on the antimicrobial effect of natural artemisia extract using super critical carbon dioxide, J. of Korean Oil Chemists' Soc. 20, 309-315
  2. Oh, C. K., M. C. Oh, and S. H. Kim (2000), Desmutagenic effects of extracts from green tea, Korean J. Soc. Food Sci. 16, 390-393
  3. Park, C. S. (2005), Component and quality characteristics of powdered green tea cultivated in Hwagae area, Korean J. Food Reserv. 12, 36-42
  4. Graham, H. N. (1992), Green tea composition, consumption, and polyphenol chemistry, Prev. Med. 21, 334-350 https://doi.org/10.1016/0091-7435(92)90041-F
  5. Henning, S. M., C. Fajardo-Lira, H. W. Lee., A. A. Youssefian, V. L. Go, and D. Heber (2003), Catechin Content of 18 teas and a green tea extract supplement correlates with the antioxidant capacity, Nutr. Cancer 45, 226-235 https://doi.org/10.1207/S15327914NC4502_13
  6. Mukhtar, H. and N. Ahmad (1999), Mechanism of cancer chemopreventive activity of green tea, Proc. Soc. Exp. Biol. Med. 200, 234-238
  7. Weisburger, J. H., A. Rivenson, K. Garr, and C. Aliaga (1997), Tea, or tea and milk, inhibit mammary gland and colon carcinogenesis in rats, Cancer Lett. 114, 323-327 https://doi.org/10.1016/S0304-3835(97)04693-4
  8. Yang, C. S., M. J. Lee., L. Chen, and G. Y. Yang (1997), Polyphenols as inhibitors of carcinogenesis, Environ. Health Perspect. 105, 971-976 https://doi.org/10.2307/3433312
  9. Sgesaka-Mitane, Y., T. Sugiura, Y. Miwa, K. Yamaguchi, and K. Kyuki (1996), Effect of tea-leaf saponin on blood pressure of spontaneoulsy hypertensive rats, Yakugaku zasshi 116, 388-395 https://doi.org/10.1248/yakushi1947.116.5_388
  10. Sakanaka, S., T. Sato, M. Kim, and T. Yamamoto (1990), Inhibitory effect of green tea polyphenol on glucan synthesis and cellular adherence of cariogenic Streptococci, Agric. Biol. Chem. 54, 2925-2929 https://doi.org/10.1271/bbb1961.54.2925
  11. Mitsuo, N. (1990), Antioxidants/antimutagens in food, Food Sci. Nutri. 29, 273
  12. Oyanagui, Y. (1989), SOD and Active Oxygen Modulator. pp17, Nihon Igakukan Tokyo, Japan
  13. Kim, S. H., D. S Han, and H. D. Park (2004), Changes of some chemical compounds of Korean (Posong) green tea according to harvest periods, Korean J. Food Sci. Technol. 36, 542-546
  14. A. O. A. C. (1990), Official Methods of Analysis. 15th eds., Association of Official Analytical Chemists
  15. Waters Associates (1983), Official method of amino acid analysis. In Amino acid analysis system of operators manual of the Waters Associates. pp37, U.S.A
  16. Food Code (2003), Conduct laboratory testing according to specifications and test methods of the Food Code. pp.894-918, Korea Food & Drug Administration, Moon Yong Press, Seoul
  17. Swain, T., W. E. Hillis, and M. Ortega (1959), Phenolic constituents of Ptunus domestica. I., Quantitative analysis of phenolic constituents, J. Sci. Food Agric. 10, 83-88
  18. Sugiura, T. (1970), Official methods of tea analysis, Bulletin of Japanese Tea Experience Station 6, 167
  19. Teranishi, R. and I. Hornstein (1995), Chemical composition of tea, Food Ren. Int. 11, 435-456 https://doi.org/10.1080/87559129509541053
  20. Rhee, S. J., M. J. Kim, Y. H. Yoon, G. Y. Park, W. K. Choe, J. S. Bang, and Y. C. Boo (1994), Changes in contents of catechin, mineral and vitamin C of Korean tea by leaching condition, HSJAS 3, 171-180
  21. Park, J. H., H. K. Choi, and K. H. Park (1998), Chemical components of various green teas on market, J. Kor. Tea Soc. 4, 83-92
  22. Jung, J. K., C. H. Yu, T. Y. Chung, and S. M. La (1973), A study on Korean green tea, J. Korean Nutri. Soc. 6, 17-26
  23. Liu, T. L. (2003), Mechanism and clinical studies on the anti-caries effect of green tea polyphenols, Korean J. Food. Sci. Technol. 7, 83-100