Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of quality and bioactive components of Korean green, white, and black teas and their associated GABA teas

  • Choi, Sung-Hee (Department of Korean Culture, Wonkwang University) ;
  • Kim, Il-Doo (International Institute of Agricultural Research and Development, Kyungpook National University) ;
  • Dhungana, Sanjeev Kumar (Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration) ;
  • Shin, Dong-Hyun (School of Applied Biosciences, Kyungpook National University)
  • Received : 2021.01.15
  • Accepted : 2022.03.11
  • Published : 2022.04.30
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Abstract

Various types of tea have been cultivated to obtain different flavors and enhance their functional properties. The objective of this study was to investigate the physicochemical properties of γ-aminobutyric acid (GABA) teas produced from commercial Korean green, white, and black teas. The concentration of total minerals was reduced in GABA green tea and GABA white tea but was improved in GABA black tea. The essential, non-essential, and total free amino acid contents were remarkably increased in the GABA teas. The amino acid GABA content was increased by 561.00 and 294.20 times in GABA white tea and GABA black tea, respectively. The antioxidant potential was not reduced, although the total polyphenol and total flavonoid contents decreased in GABA green tea and GABA black tea. The results indicated that the overall nutritional value of commercial green, white, and black teas could be improved by processing them into GABA teas.

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References

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