References
- Chung HJ. 2016. Comparison of bioactive constituents and biological activities of aronia, blackcurrant, and maquiberry. J Korean Soc Food Sci Nutr 45: 1122-1129. https://doi.org/10.3746/jkfn.2016.45.8.1122
- Oszmianski J, Wojdylo A. 2005. Aronia melanocarpa phenolics and their antioxidant activity. Eur Food Res Technol 221: 809-813. https://doi.org/10.1007/s00217-005-0002-5
- Kim B, Ku CS, Pham TX, Park Y, Martin DA, Xie L, Taheri R, Lee J, Bolling BW. 2013. Aronia melanocarpa (chokeberry) polyphenol-rich extract improves antioxidant function and reduces total plasma cholesterol in apolipoprotein E knockout mice. Nutr Res 33: 406-413. https://doi.org/10.1016/j.nutres.2013.03.001
- Jeong JM. 2008. Antioxidative and antiallergic effects of aronia (Aronia melanocarpa) extract. J Korean Soc Food Sci Nutr 37: 1109-1113. https://doi.org/10.3746/jkfn.2008.37.9.1109
- Yng H, Oh KH, Yoo YC. 2015. Anti-inflammatory effect of hot water extract of Aronia fruits in LPS-stimulated RAW 264.7 macrophages. J Korean Soc Food Sci Nutr 44: 7-13. https://doi.org/10.3746/jkfn.2015.44.1.007
- Kulling SE, Rawel HM. 2008. Chokeberry (Aronia melanocarpa)-A review on the characteristic components and potential health effects. Planta Med 74: 1625-1634. https://doi.org/10.1055/s-0028-1088306
- Rugina D, Sconta Z, Leopold L, Pintea A, Bunea A, Socaciu C. 2012. Antioxidant activities of chokeberry extracts and the cytotoxic action of their anthocyanin fraction on Hela human cervical tumor cells. J Med Food 15: 700-706. https://doi.org/10.1089/jmf.2011.0246
- Kokotkiewicz A, Jaremicz Z, Luczkiewicz M. 2010. Aronia plants: a review of traditional use, biological activities, and perspectives for modern medicine. J Med Food 13: 255-269. https://doi.org/10.1089/jmf.2009.0062
- Thi ND, Hwang ES. 2014. Bioactive compound contents and antioxidant activity in aronia (Aronia melanocarpa) leaves collected at different growth stages. Prev Nutr Food Sci 19: 204-212. https://doi.org/10.3746/pnf.2014.19.3.204
- Ipatova OM, Prozorovskaia NN, Rusina IF, Prozorovskii VN. 2003. Antioxidant properties of a leaf extract from aronia (Aronia melanocarba) containing proanthocyanidins. Biomed Khim 49: 165-176.
- Kim SY. 2014. Patent technology trends of Aronia melanocarpa at home and abroad. Food J Sept: 67-69.
- Lee JE, Kim GS, Park S, Kim YH, Kim MB, Lee WS, Jeong SW, Lee SJ, Jin JS, Shin SC. 2014. Determination of chokeberry (Aronia melanocarpa) polyphenol components using liquid chromatography-tandem mass spectrometry: Overall contribution to antioxidant activity. Food Chem 146: 1-5. https://doi.org/10.1016/j.foodchem.2013.09.029
- Lee HM, Kong BJ, Kwon SS, Kim KJ, Kim HS, Jeon SH, Ha JH, Kim JS, Park SN. 2013. Antioxidative activities of Aronia melanocarpa fruit and leaf extracts. J Soc Cosmet Sci Korea 39: 337-345.
- Shin D, Choe T. 2015. Study of the bioactive characteristics of Aronia extract as a cosmatic raw material. Kor J Aesthet Cosmetol 13: 275-283.
- Jeong CH, Kim IH, Shim KH, Bae YI. 2011. Nutritional components and antioxidant activities of commercial loquat (Eryobotrya japonica) leaf tea. J Agric Life Sci 45(4): 105-112.
- www.prnewswire.com/news-releases/tea-market---global-industry-analysis-trend-size-share-and-forecast-2014---2020-300113034.html (accessed Jan 2017).
- Kim DC, Kim DW, Lee SD, In MJ. 2006. Preparation of barley leaf powder tea and its quality characteristics. J Korean Soc Food Sci Nutr 35: 734-737. https://doi.org/10.3746/jkfn.2006.35.6.734
- Lee S. 2015. Composition analysis and antioxidant effects of panfry tea and steaming tea with amaranth leaf. MS Thesis. Sejong University, Seoul, Korea.
- Choi HD, Koh YJ, Kim YS, Coi IW, Cha DS. 2007. Change in physicochemical and sensory characteristics of dandelion (Taraxacum officinale) leaves by roasting treatment. Korean J Food Sci Technol 39: 515-520.
- Yu JS, Hwang IG, Woo KS, Chang YD, Lee CH, Jeong JH, Jeong HS. 2008. Physicochemical characteristics of Chrysanthemum indicum L. flower tea according to different pan-firing times. Korean J Food Sci Technol 40: 297-302.
- Park JH, Kim YO, Jung JM, Seo JB. 2006. Effect on quality of pan-fired green tea at different pan-firing conditions. J Bio-Environ Control 15: 90-95.
- Kim SM, Jeon JS, Kang SW, Kim WR, Lee KD, Um BH. 2012. Composition analysis and antioxidant activity of Ojuk (Phyllostachys nigra Munro) leaf tea and shoot tea. J Appl Biol Chem 55: 95-101. https://doi.org/10.3839/jabc.2011.065
- Son JY, Kim TO. 2011. Antioxidative and physiological activities of traditional Korean teas. Korean J Food Cook Sci 27: 567-575. https://doi.org/10.9724/kfcs.2011.27.5.567
- Park BH, Back KY, Lee SI, Kim SD. 2008. Quality and antioxidative characteristics of Cudrania tricuspidata leaves tea. Korean J Food Preserv 15: 461-468.
- Bae MJ, Ye EJ. 2010. Analyses of active components and quality characteristics in the manufacturing of fermented mulberry leaf (Morus alba) tea. J Korean Soc Food Sci Nutr 39: 859-863. https://doi.org/10.3746/jkfn.2010.39.6.859
- Folin O, Denis W. 1912. On phosphotungstic-phosphomolybdic compounds as color regents. J Biol Chem 12: 239-243.
- Moreno MIN, Isla MI, Sampietro AR, Vattuone MA. 2000. Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J Ethnopharmacol 71: 109-114. https://doi.org/10.1016/S0378-8741(99)00189-0
- Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
- Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
- Kim HY, Lee YJ, Hong KH, Lee CW, Kim KS, Ha SC. 1999. Development of analysis method of caffeine and content survey in commercial foods by HPLC. Korean J Food Sci Technol 31: 1471-1476.
- Park KR, Lee SG, Nam TG, Kim YJ, Kim YR, Kim DO. 2009. Comparative analysis of catechins and antioxidant capacity in various grades of organic green tea grown in Boseong, Korea. Korean J Food Sci Technol 41: 82-86.
- Jeong CH, Kang ST, Joo OS, Lee SC, Shin YH, Shim KH, Cho SH, Choi SG, Heo HJ. 2009. Phenolic content, antioxidant effect and acetylcholinesterase inhibitory activity of Korean commercial green, puer, oolong, and black teas. Korean J Food Preserv 16: 230-237.
- Hong MJ, Lee GD, Kim HG, Kwon JH. 1998. Changes in browning characteristics of Chicory roots by roasting processes. J Korean Soc Food Sci Nutr 27: 591-595.
- Lee YS, Jung SA, Kim JH, Cho KS, Shin EK, Lee HY, Ryu HK, Ahn HJ, Jung WI, Hong SH. 2015. A study on change in chemical composition of green tea, white tea, yellow tea, oolong tea and black tea with different extraction conditions. Korean J Food Nutr 28: 766-773. https://doi.org/10.9799/ksfan.2015.28.5.766
- Kim SD, Yun ES, Chang MS, Park YA, Jung SO, Kim DG, Kim YC, Chae YZ, Kim MY. 2009. Survey of daily caffeine intakes from children’s beverage consumption and the effectiveness of nutrition education. J Korean Soc Food Sci Nutr 38: 709-720. https://doi.org/10.3746/jkfn.2009.38.6.709
Cited by
- Quality Characteristics and Antioxidant Activities of Yanggaeng with Aronia Leaf Powder vol.33, pp.6, 2017, https://doi.org/10.9724/kfcs.2017.33.6.654
- 아로니아 비가식 부위로부터 기능성 바이오융복합 소재 개발을 위한 폴리페놀의 추출 공정 최적화 vol.11, pp.2, 2017, https://doi.org/10.15207/jkcs.2020.11.2.085