Browse > Article

Influence of Ultrasonification on Extraction Yield and Chemical Property of Green Tea Infusion  

Kim, Byung-Chul (R&D center, SPC group)
Kang, Sung-Won (Division of Applied Life Science(Insti. of Agric. & Life Sci.) Gyeongsang Nat'l Univ.)
Chung, Chang-Ho (Division of Applied Life Science(Insti. of Agric. & Life Sci.) Gyeongsang Nat'l Univ.)
Heo, Ho-Jin (Division of Applied Life Science(Insti. of Agric. & Life Sci.) Gyeongsang Nat'l Univ.)
Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam Univ.)
Cho, Sung-Hwan (Division of Applied Life Science(Insti. of Agric. & Life Sci.) Gyeongsang Nat'l Univ.)
Choi, Sung-Gil (Division of Applied Life Science(Insti. of Agric. & Life Sci.) Gyeongsang Nat'l Univ.)
Publication Information
Journal of agriculture & life science / v.44, no.5, 2010 , pp. 91-99 More about this Journal
Abstract
The objective of this work was to investigate the influence of ultrasonification on extraction yield and chemical properties of green tea infusion. Changes in total soluble matter(TSM), vitamin C, total phenolic compounds, flavonols, catechins, caffeine, free amino acids contents in green tea infusion(GTI) influenced by ultrasonification at $60^{\circ}C$ of extraction temperature for 1, 5, 30, and 60 min were investigated. The amount of infused TSM increased about 5.3% by ultrasonification for 60min. Vitamin C contents also increased 0.21, 0.16, 0.31 mg/g from 1 to 30 min by ultrasonification. However, vitamin C decreased from 2.47 to 2.22 mg/g at 60min. Total phenol compounds contents increased about 10~13 mg/g on all extraction times by ultrasonification. Flavonols such as, myricetin, quercetin, kaempferol were increased to doubled contents as an influence of ultrasonification. Catechins such as, EGCG, EGC, ECG, EC, (+)-C and caffeine contents showed same tendency as the results of vitamin C. On the other hand, result of free amino acids showed different tendency. All amounts of free amino acids did not increase by ultrasonification. Consequently, content of bioactive compounds such as, vitamin C, total phenolic, flavonols and catechins in green tea infusion were influenced by ultrasonification.
Keywords
Green tea; Ultrasonification; Catechins; Flavonols; Vitamin C;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Park, J. H., S. H. Han, M. K. Shin, K. H. Park, and K. C. Lim 2001. Change in the main constituents by a treatment condition of anaerobically treated green tea leaves. Korean J. Medicinal Crop Sci. 9: 275-279.
2 Sehgel, C., R. G. Sutherland, and R. E. Verrall. 1980. Sonoluminescence intensity as a function of bulk solution temperature. J. of Phys. Chem, 84: 525-528.   DOI
3 Shibata, K., M. Moriyama, T. Fukushima, M. Miyazaki, and H. Une. 2000. Green tea consumption and chronic atrophic gastritis: a cross sectional study in green tea protection village. J. Epidemiol. 10: 310-316.   DOI   ScienceOn
4 Tijburg, L. B., M., T. Mattern, J. D. Folts, U. M. Wiesgerber, and M. B. Katan. 1997. Tea flavonoids and cardiovascular diseases. Crit. Rev. Food Sci. Nutr. 37: 771-785.   DOI   ScienceOn
5 Trevisanato, S. I. and Y. I. Kim. 2000. Tea and health. Nutr. Rev. 58: 1-10.
6 Ya L.S., L. S. Ya, K. L. Lai, H. Yu, and Z. Y. Chena. 2003. Stability of tea theaflavins and catechins. Food Chem. 83: 189-195.   DOI   ScienceOn
7 Bae, S. K., Y. C. Lee, and H. W. Kim. 2001. The browning reaction and inhibition of apple concentrated juice. J. Korean Soc. Food Sci. Nutr. 30: 6-13.
8 Buchanan, R. L. and A. M. Fletcher. 1978. Methylxanthine inhibition of aflatoxin production. J. Food Sci. 43: 654-655.   DOI
9 Choi, O. J. and K. H. Choi. 2003. The physicochemical properties of Korean wild teas (green tea, semi-fermented tea, and black tea) according to degree of fermentation. J. Korean Soc. Food Sci. Nutr. 32: 356-362.   과학기술학회마을   DOI
10 Choi, S. H., B. H. Lee, and H. D. Choi. 1992. Analysis of catechin contents in commercial green tea by HPLC. J. Korean Sci. Nutr. 21: 386-389.
11 Chung, F. L., J. Schwartz, C. R. Herzog, and Y. M. Yang. 2003. Tea and cancer prevention: studies in animals and humans. J. Nutr. 133: 3268S-3274S.
12 Drosti, I. E., M. J. Wargovich, and C. S. Yang. 1997. Inhibition of carcinogenesis by tea: The evidence from experimental studies. Crit. Rev. Food Sci. Nutr. 37: 761-770.   DOI   ScienceOn
13 Earnshaw, R. G. 1998. Ultrasound - a new opportunity for food preservation. In: Ultrasound in food processing. Povey, M. J. W. and Mason, T. J. (Editor). pp. 183-192. Blackie academic and professional, LON, England.
14 Graham, H. D. 1992. Modified prussian blue assay for total phenolic compound. J. Agric. Food Chem. 40: 801-805.   DOI
15 Kirishnamurthi, K. K. 1993. Processings of international seminar on green tea. Kor. Society of Food Sci. and Technol. Seoul, Korea.
16 Kim, B. S., W. M. Yang, and J. H. Choi. 2002. Cpmparison of caffeine, free amino acid, Vitamin C and catechins content of commercial green tea in Bosung, Suncheon, Kwangyang, Hadong. J. Kor. Tea Soc. 8: 55-62.
17 Kim, S. H., D. S. Han, and J. D. Park. 2004. Changes of some chemical compounds of Korean(Posong) green tea according to harvest periods. Korean J. Food Sci. Technol. 36: 542-546.   과학기술학회마을
18 Kim, S. H., J. D. Park, L. S. Lee, and D. S. Han. 1999. Effect of pH on the Green tea Extraction. Korea J. Food Sci. Technol. 31: 1024-1028.
19 Lee, Y. J., M. S. Ahn, and K. H. Hong. 1998. A study on the content of general compounds, amino acid, vitamins, catechins, alkaloids in green, oolong and black tea. J. Food Hyg. Safety 13: 377-382.
20 Lin, Y. L., I. M. Juan, Y. I. Chen, Y. C. Liang, and J. K. Lin. 1996. Composition of polyphenols in fresh tea leaves and associations of their oxygen-radical-absorbing capacity with antiproliferative actions in fibroblast cells. J. Agric. Food Chem. 44: 1387-1364.   DOI   ScienceOn
21 Mukbtar, H. and N. Ahmad. 1999. Green tea chemoprevention of cancer. Toxicol. Sci. 52: 111-117.
22 Namgoonga, E., and J. S. Chuna 1984. The effect of ultrasonic vibration on hard chromium plating in a modified self-regulating high speed bath. Thin Solid Films 120: 153-159 .   DOI   ScienceOn
23 Nishi, H. N. Tsumagari, T. Kakimoto, and S. Terabe. 1989. Separation of water-soluble vitamins by micellar electrokinetic chromatography. J. Chromato. 465: 331-343.   DOI   ScienceOn
24 Oh, S. H., I. T. Lee, K. B. Park, and B. J. Kim. 2002. Changes in the levels of water soluble protein and free amino acid in brown rice germinated in a chitosan/glutamic acid solution. Korean J. Biotechnol. Bioeng. 17: 515-519.   과학기술학회마을