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Nutritional Components and Antioxidant Activities of Commercial Loquat (Eryobotrya japonica) Leaf Tea  

Jeong, Chang-Ho (Wooyang Frozen Food Co., Ltd.)
Kim, Il-Hun (Depart. of Food Sci. Tech., Gyeongsang National Univ.Insti. of Agric. & Life Sci.)
Shim, Ki-Hwan (Depart. of Food Sci. Tech., Gyeongsang National Univ.Insti. of Agric. & Life Sci.)
Bae, Young-Il (Bio21 center)
Publication Information
Journal of agriculture & life science / v.45, no.4, 2011 , pp. 105-112 More about this Journal
Abstract
Nutritional components and antioxidant activities of commercial loquat leaf tea (CLLT) were evaluated. Proximate compositions were as follows; moisture 5.34%, crude protein 8.38%, crude fat 13.26%, nitrogen free extract 46.21%, crude fiber 19.24% and crude ash 7.57%, respectively. Ascorbic acid and total phenolics content of CLLT was 0.47 mg/100 g and 42.55 mg/GAE g, respectively. Mineral elements were Ca 1,624.01 mg/100 g, K 1,099.66 mg/100 g, and Mg 192.70 mg/100 g, respectively. Amino acid contents of CLLT were very rich in glutamic acid 565.98 mg/100 g and deficient in cystine 12.97 mg/100 g. The 2,2'-azino-bis (3-ethylbenzthiazoline-6- sulfonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of hot water extract from CLLT were 72.51% and 90.11%, respectively at a concentration of $1,000{\mu}g/mL$. Reducing power and ferric reducing antioxidant power (FRAP) of hot water extract from CLLT were increased in a dose dependent manner. Therefore, these results suggest that the hot water extract of CLLT possess antioxidant activities and thus it has great potential as a source for functional food such as natural antioxidant.
Keywords
Commercial loquat leaf tea; Nutritional component; Hot water extract; Antioxidant activity;
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