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Preparation of Citron Peel Tea Containing Yuza(Citrus junos Seib ex TANAKA) and Its Antioxidant Characteristics  

Ji, Eun-Jung (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
Yoo, Kyung-Mi (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
Park, Jae-Book (Korea Food Research Institute)
Hwang, In-Kyeong (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
Publication Information
Korean journal of food and cookery science / v.24, no.4, 2008 , pp. 460-465 More about this Journal
Abstract
The objective of this study was to evaluate the antioxidant properties and sensory qualities of citron peel tea, and to determine the optimum ratio of citron peel powder for its preparation. Yuza peel powders were prepared with citron peel tea at weight 2 and 3 g, respectively. Then, color values(L-value, redness, and yellowness), total phenol content, total antioxidant activity, DPPH radical scavenging activity, and sensory characteristics were measured in the tea samples. The pH of the citron peel tea decreased with increasing preparation temperature. And as the amount of citron peel powder increased, total phenol content, antioxidant capacity, and radical scavenging activity increased. The level of total phenolics in the tea had a higher correlation with total antioxidant capacity($r^2$ = 0.731). Depending on the level of added yuza powder, significant differences(p < 0.05) were shown for aroma, color, and overall acceptability however, there were no significant differences in sourness and bitterness.
Keywords
citron peel tea; total antioxidant activity; DPPH radical scavenging activity; sensory evaluation;
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Times Cited By KSCI : 3  (Citation Analysis)
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