Browse > Article

The Change of Catechin and Theanine Content in Green Tea during Different Storage Conditions  

Lee, Seung-Un (Dept. of Food Service Industry, Uiduk University)
Publication Information
Culinary science and hospitality research / v.22, no.5, 2016 , pp. 267-276 More about this Journal
Abstract
This study used HPLC to analyze the contents of catechins, alkaloids, and theanine of commercial green tea. Green tea samples were stored for 6 months at five different temperatures, $30^{\circ}C$, $15^{\circ}C$, $4^{\circ}C$, $-15^{\circ}C$ and $-40^{\circ}C$. Catechins change in storage temperature was $30^{\circ}C$ > $15^{\circ}C$ > $4^{\circ}C$ > $-15^{\circ}C$ > $-40^{\circ}C$ stored for 6 months. Total alkaloids content higher levels were CAF(27.49 mg/g) with lower level of TB(2.16 mg/g) and TP(0.28 mg/g). The total alkaloids content decreased in the longer storage periods, a similar case with, although CAF were almost unchanged in all storage temperatures. The results indicate that temperature and storage time are important in the storage of green tea, with refrigerated and frozen conditions as preferable to increase or preserve the chemical compounds of the green tea.
Keywords
green tea; catechin; alkaloid; theanine; storage time; storage temperature;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Friedman M, Kim SY, Lee SJ, Lee KR, Kozukue N (2005). HPlc analysis of catechins, theaflavins, caffeine, and theobromin in seventy-seven teas: comparison of water and 80% ethanolwater extracts. J Agric Food Chem 56(5):532-538.
2 Finger A, Kuhr S, Engelhardt UH (1992). Chromatography of tea constituents. J of Chrom 69(5):535-540.
3 Food Code (2008). Korean food and drug administration, Seoul, Korea.
4 Fukatsu S, Hara. T (1971). Effect of storage condition on the qualities of tea. Study Tea 40(1):58-66.
5 Han KY (2015). Effect of storage temperature, time and natural additives on the changes in flavor of Lentinus edodes. J Korean Culinary Research 21(1):235-249.
6 Haraguchi Y, Sano H, Nakazato K, Tomaru K, Yorishita M (2002). Effects of storage conditions on quality of match tea. J Tea Res. 93(1):1-8.
7 Higdon JV, Frei B (2003). Tea catechins and polyphenols: Health effects, metabolism, and antioxidant functions. Cri Rev Food Sci 43(1):89-143.   DOI
8 Jeong DH, Kim JT (1997). The science of tea. Daegwang Press, Seoul, Korea. pp 87-92.
9 Khan SM, Kour G (2007). Subacute oral toxicity of chlorpyriphos and protective effect of green tea extract. Pestic Biochem Phys 89(2):118-123.   DOI
10 Kim CH (2009). Antioxidant activity and quality characteristics of Artemisia sp. with different heat treatments. Korean J of Culinary Research 15(3):128-138.
11 Kim JT (1996) Science and culture of tea. Borimsa publishing Co, Seoul, Korea pp. 157-248.
12 Ko WJ, Ko KS, Kim YD, Jeong KW, Lee SH, Koh JS (2006). Change in functional constituents and stability of green tea beverage during different storing conditions. Korena J Food Preserv 13(4):421-426.
13 Lee JH, Lim SW, Cho SH, Chio SG, Heo HJ, Lee SC (2009). Effect of relative humidity and storage temperature on the quality of green tea powder. J Koren Soc Food Sci Nutr 38(1):83-88.   DOI
14 Lee JW, Do JH (2005). Market trand of health functional food and prospect of ginseng market. J Ginseng Res 29(2):206-214.   DOI
15 Lee LS, Kim SH, Park JD, Kim YB, Kim YC (2015). Physicochemical properties and antioxidant activities of loose-leaf green tea commercially available in Korea. Korean J Food Sci Technol 47(4) 419-424.   DOI
16 Lee MH, Lee SU (2013). Analysis by HPLC of catechins, alkaloids and antioxidant activities in Hadong green tea leaves. J Korean Oil Chemists Soc 30(4):761-769.   DOI
17 Mohan KVP, Gunasekaran P, Varalakshmi E, Hara Y, Nagini S (2007). In vitro evaluation of the anticancer effect of lactoferrin and tea polyphenol combination on oral carcinoma cells. Cell Biol Int 31(5):599-608.   DOI
18 Park SK, Kim TI, Lee WK, Park HK, Hong JT (2009). Combination of green tea extract and l-theanine alleviates electric foot shock induced stress by modulating neurotransmitters in mice. Yakhak Hoeji 53(5):241-249.
19 Park JH, Back CN, Kim JK (2005). Recommendation of packing method to delay the quality decline of green tea powder stoed at room temperature. Korean J Hort Sci Technol 23(4):499-506.
20 Park JH, Nam SH, Song JH, Chio YS, Chio JH, Chio JJ, Lee HC (2012). Quality changes of green tea anaerobic treatment by various storage temperature and period. Korean J Hort Sci Technol 30(5):519-526.   DOI
21 Tang S, Kerry JP, Sheehan D, Buckley DJ, Morrissey PA (2001). Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry, and fish patties to lipid oxidation. Food Res In. 34(4):651-657.   DOI
22 Kim WM, Lee YS (2008). A study on the antioxidant activity and quality characteristics of pan bread with waxy black rice flour and green tea powder. Korean J of Culinary Research 14(4):1-13.
23 Mok CK (2002) Suppression of browning of green tea by extraction with oganic acids. Food Engineering Progress 6(2):215-221.
24 Nakagawa M (1975) Chemical component and taste of green tea. J Association Res Otolaryngology 9(3):156-160.
25 Nha YA, Park JN (2003). Effect of dried powders of pine needli, pine pollen, green tea and horseradish of preservation of kimchi-yangnyum. Korean J of Culinary Research 9(4):197-190.
26 Oh JH, Kim E, Kim JL, Moon YI, Kang YH, JKang JS (2004). Study on antioxidant potency of green tea by DPPH method. J Korean Sco Food Nutr 33(5):1079-1085.   DOI
27 Shao W, Powell C, Clifford MN (1995). The analysis by HPLC of green, black and puer teas produced in Yunnan, J Sci Food Agric 69(4):535-540.   DOI
28 Song JM, Park KD, Lee KH, Byun YH, Park JH, Kim SH, Kim JH, Seong BL (2007). Biological evaluation of anti-influenza viral activity of semisynthetic catechin derivatives. Antivir Res 76(1):178-185.   DOI
29 Yeo HK, Park KT (2007). The effect fo perceived value on satisfaction and revisit intention of green tea farm visitors. Korean J of Culinary Research 13(2):110-122.
30 Yeo SG, Ahn CW, Kim IS, Park YB (1995). Antimcrobial effect of tea extracts from green tea, oolong tea and black tea. J Korean Sco Food Nutr 24(2):293-298.
31 Yoshioka H, Sugiura K, Kawahara R, Hujita T, Makino M, Kamiya M, Tsuyumu S (1991). Formation of radicals and chemiluminescence during the auto-oxidation of the catechins. Agri Biol Chem Tokyo 55(5):2717-2723.