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http://dx.doi.org/10.9799/ksfan.2013.26.3.398

Changes of Nutrient Composition and Antioxidative Activities of Fermented Tea during Fermentation  

Lee, Kyung-Haeng (Dept. of Food and Nutrition, Korea National University of Transportation)
Kim, Yong-Shik (Dept. of Food Science and Technology, Korea National University of Transportation)
Lee, Jong-Yeol (Dept. of Food Science and Technology, Korea National University of Transportation)
Publication Information
The Korean Journal of Food And Nutrition / v.26, no.3, 2013 , pp. 398-403 More about this Journal
Abstract
To manufacture the fermented tea with hygienic quality, green tea was fermented using Bacillus subtilis, Saccharomyces cerevisiae and Lactobacillus bulgaricus and mineral composition, total amino acid content and antioxidative activity changes were evaluated during the fermentation period. Minerals detected in the fermented tea, the Ca, Fe, Zn, Mg and Mn minerals were detected. Ca and Mg are relatively large compared to other mineral content. Total amino acid content of the control was 3.57%, but total amino acid of fermented teas were higher (3.68~3.85%) during fermentation 20 days. Metal chelating activity of control was 55.11%, Metal chelating activity of the fermented tea using B. subtilis was the highest. In reducing power, O.D. value of the control was 2.27, three kinds of fermented tea were lower than that of control. The fermented teas increased lipid peroxidation inhibition compared to the blank test.
Keywords
fermented tea; mineral composition; amino acid content; antioxidative activity;
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Times Cited By KSCI : 7  (Citation Analysis)
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