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Antioxidant Activity and Physicochemical Characteristics of Tangerine Peel Tea Prepared with Citrus unshiu Cultivated in Cheju  

Yoo Kyung-Mi (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
Kim Chan-Eun (Department of Food and Nutrition, Kyungpook National University)
Kim Dong-IL (Department of Herb Medicine Resource, Kyungwoon University)
Huh Dam (Omniherb Co., Ltd.(Dongwoodang Pharmarcy Co., Ltd.))
Hwang Inkyeong (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
Publication Information
Korean journal of food and cookery science / v.21, no.3, 2005 , pp. 354-359 More about this Journal
Abstract
To investigate the physiological activities and development of tangerine peel tea, we examined the antioxidant effect of tangerine peel tea and determined the physicochernical characteristics including proximate composition, mineral contents, color values and sensory evaluation. The wet weight composition of tangerine peel tea was $61.6\pm0.3mg$ of crude carbohydrate, $15.0\pm20mg$ of crude lipid, $8.3\pm2.1mg$ of crude Protein and $7.6\pm0.1mg$ of crude ash. The pH of tnagerine peel tea decreased with increasing preparation temperature. The Hunter color values (L and a values) generally increased with increasing preparation temperature. Total phenolic contents of tangerine peel tea were $16.0 mg\%\;at\;60^{\circ}\;18.9mg\%\;at\;80^{\circ}C\;and\;20.9m\%\;at\;100^{\circ}C$. As the preparation temperature of tangerine peel tea increased, the radical scavenging activity (DPPH) also increased obviously. In the sensory evaluation, the tangerine peel tea prepared with 1 g at $80^{\circ}C$ obtained the best result with high scores in overall acceptability.
Keywords
Tangerine tea; antioxidant activities; color; sensory evaluation;
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Times Cited By KSCI : 1  (Citation Analysis)
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