The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics and Antioxidant Characteristics of Sword Bean Tea Distributed in Domestic Markets

국내 시중 유통 작두콩차의 품질특성 및 항산화특성

  • You-jin Park (National Institute of Crop Science, Rural Development Administration) ;
  • Eom-ji Hwang (National Institute of Crop Science, Rural Development Administration) ;
  • Gyeong-dan Yu (National Institute of Crop Science, Rural Development Administration) ;
  • Koan Sik Woo (National Institute of Crop Science, Rural Development Administration)
  • 박유진 (농촌진흥청 국립식량과학원) ;
  • 황엄지 (농촌진흥청 국립식량과학원) ;
  • 유경단 (농촌진흥청 국립식량과학원) ;
  • 우관식 (농촌진흥청 국립식량과학원)
  • Received : 2024.03.18
  • Accepted : 2024.04.11
  • Published : 2024.04.30
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Abstract

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.

Keywords

Acknowledgement

본 논문은 농촌진흥청 시험연구사업(과제번호: PJ017267042023)의 지원에 의해 이루어진 것임.

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