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http://dx.doi.org/10.3839/jabc.2010.022

Composition Analysis and Antioxidative Activity of Maengjong-juk (Phyllostachys pubescence) Leaves Tea  

In, Man-Jin (Department of Human Nutrition and Food Science, International Institute of Bio and Health Science, Chungwoon University)
Park, Min-Kyung (Department of Human Nutrition and Food Science, International Institute of Bio and Health Science, Chungwoon University)
Kim, So-Young (Department of Food and Biotechnology, Hoseo University)
Chae, Hee-Jeong (Department of Food and Biotechnology, Hoseo University)
Chae, Moon-Whoan (Geoje-City Agricultural Technology Center)
Sone, Jin (Korea Institute of Marine Science and Technology Promotion)
Ji, Ho-Seon (Regional Resource Business Center)
Han, Kwang-Sik (Regional Resource Business Center)
Kim, Dong-Chung (Department of Human Nutrition and Food Science, International Institute of Bio and Health Science, Chungwoon University)
Publication Information
Journal of Applied Biological Chemistry / v.53, no.2, 2010 , pp. 116-119 More about this Journal
Abstract
A Maengjong-juk (Phyllostachys pubescence) leaves tea was prepared by using a series of drying/roasting and rolling processes. The produced tea contained abundant dietary fibers (60.42%), $\beta$-carotenes (7.9 mg RE%), and calcium (437.1 mg%). Also the polyphenol content ($155.33\;{\mu}g/g$-tea) and DPPH free radical scavenging activity ($IC_{50}=212\;{\mu}g/mL$) of Maengjong-juk leaves tea were greatly higher than those of simply dried leaves. These results imply that the tea preparation is effective to utilize the useful components of Maengjong-juk leaves.
Keywords
free radical scavenging activity; Maengjong-juk (Phyllostachys pubescence) leaves tea; polyphenol content;
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Times Cited By KSCI : 12  (Citation Analysis)
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