Browse > Article
http://dx.doi.org/10.5762/KAIS.2014.15.6.3774

The influence of Procyanidins, Gallic acid and Theaflavins extracted level when fermented sun-dried salt and green tea  

Yoon, Hyun (Biomedical Laboratory Science of Hanlyo University)
Choi, Cheol-Won (Biomedical Laboratory Science of Hanlyo University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.15, no.6, 2014 , pp. 3774-3780 More about this Journal
Abstract
This study examined green tea fermented by the addition of sun-dried salt to increase the extraction of Procyanidins and Gallic acid and Theaflavins. An experiment on the change in the amount of the extract according to the saturation degree of sun-dried salt was performed. The sample of fermented only green tea extracted only Gallic acid (0.004 mg/g). No Procyanidins and Theaflavins were extracted. When the green tea was fermented by sun-dried salt, large amounts of the three compounds were extracted: Procyanidins, 75%(0.244 mg/g) and 100%(0.949 mg/g); Gallic acid, 75%(0.386 mg/g) and 100%(0.691 mg/g), and Theaflavins, 75%(0.083 mg/g). According to the date of fermentation, the largest amount of Procyanidins, Gallic acid and Theaflavins extracted were on the 2nd day(0.295 mg/g) and 7th day(2,256 mg/g) and 4th day(0.168 mg/g), respectively.
Keywords
Green tea; Sun-dried salt; Procyanidins; Gallic acid; Theaflavins;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
연도 인용수 순위
1 R. G. Bailey, H. E. Nursten, I. McDowell, "The chemical oxidation of catechins and other phenolics: A study of the formation of black tea pigment," J. Sci. Food Agr. Vol.63, pp.455-464, 1993 DOI: http://dx.doi.org/10.1002/jsfa.2740630413   DOI   ScienceOn
2 J. W. Lee, "Surface design research of functional fermented milk food," The Journal of the Korea Contents Association, Vol.5, No.6, pp.163-171, 2005   과학기술학회마을
3 S. H. Choi, "Changes in the Composition of Catechins, Theaflavins and Alkaloids in Leaves from Korean Yabukida Tea Plant During Processing to Fermented Black Tea," Korean J. Food Culture, Vol.24, No.3, pp.308-314, 2009   과학기술학회마을
4 S. V. Jovanovic, Y. Hara, S. Steenken, M. G. Simic, "Antioxidant potential of theaflavins. A pulse radiolysis study," J. Am. Chem. Soc. Vol.119, No.23, pp.5337-5343, 1997 DOI: http://dx.doi.org/10.1021/ja970120f   DOI   ScienceOn
5 T. H. Kim, S. K. Ku, I. C. Lee, "Anti-inflammatory functions of purpurogallin in LPS-activated human endothelial cells," BMB reports, Vol.45, No.3, pp.200-205, 2012   DOI   ScienceOn
6 Y. H. Kim, Y. K. Lee, S. Y. Choi, K. S. Lee, "Changes Catechins, Caffeine and Gallic acid Contents in Green tea extract by Contamination," The Korean Society of Medicinal Crop Science, May 18, pp.169-170, 2007   과학기술학회마을
7 M. S. Shin, H. I. Rhee, "The properties of salts and their effects on salted vegetables," Korean Home Econ. Asso, Vol.21, No.1, pp.55-63, 1983
8 J. W. Jhoo, "Anti-inflammatory Effects of Purpurogallin Carboxylic Acid, An Oxidation Product of Gallic Acid in Fermented Tea," Food science and technology, Vol.40, No.6, pp.707-711, 2008
9 J. O. Ha, K. Y. Park, "Comparison of mineral contents and external structure of various salts," Korean J. Food Sci. Nutr, Vol.27, No.3, pp.413-418, 1999
10 M. W. Park, Y. K. Park, "Changes of physicochemical and sensory characteristics of Oiji (Korean pickled cucumbers) prepared with different salts," Korean J. Food Sic. Nutr., Vol.27, No.3, pp.417-424, 1999   과학기술학회마을
11 E. S. Maurice, R. Y. Vernon, "Nutrition and diet in hypertension. In Modern Nutrition in Health and Disease," 7th ed. Lea & Febiger, Philadelphia, pp.1272, 1988
12 S. H. Hwang, "A study on the heavy metal contents of common salts in Korea," Korean J. Environ. Health. Soc., Vol.14, No.1, pp.73-86, 1998   과학기술학회마을
13 J. O. Ha, K. Y. Park, "Comparison of mineral contents and external structure of various salts," Korean J. Food Sci. Nutr., Vol.27, No.3, pp.413-418, 1998
14 C. S. Kong, S. S. Bak, K. O. Jung, J. H. Kil, S. Y. Lim, K. Y. Park, "Antimutagenic and anticancer effects of salted maker with various kinds of salts," J. Kor. Fish. Soc., Vol.38, No.5, pp.281-285, 2005
15 H. Yun, H. J. Oh, S. W. Choi, "Difference of Catechins Extracted Level when Fermented Sun-dried Salt and Green Tea", The Journal of the Korea Contents Association, Vol.12, No.1, pp.278-285, 2012 DOI: http://dx.doi.org/10.5392/JKCA.2012.12.11.278   과학기술학회마을   DOI
16 J. Y. Chang, I. C. Kim, H. C. Chang, "Effect of Solar Salt on the Fermentation Characteristics of Kimchi," Korean J, Food Preserv, Vol.18, No.2, pp.256-265, 2011   과학기술학회마을   DOI   ScienceOn
17 S. J. Kim, H. L. Kim, K. S. Han, "Characterization of kimchi fermentation prepared with various salt," Korean J, Food Preserv, Vol.12, No.4, pp.395-401, 2005
18 F. L. Chung, J. Schwartz, C. R. Herzog, Y. M. Yang, "Tea and cancer prevention, Studies in animals and humans," J. Nutr. Vol.133, No.4, pp.3268-3274, 2003   DOI
19 K. H. Lee, Y. S. Kim, J. Y. Lee, "Changes of Nutrient Composition and Antioxidative Activities of Fermented Tea during Fermentation," korean J. Food & Nutr. Vol.26. No.3, pp.398-403, 2013 DOI: http://dx.doi.org/10.9799/ksfan.2013.26.3.398   과학기술학회마을   DOI   ScienceOn
20 W. S. Jeong, A. N. Kong, "Biological Properties of Monomeric and Polymeric Catechins: Green Tea Catechins and Procyanidins," Pharmaceutical biology Vol.42, suppl.1, pp.84-93, 2004 DOI: http://dx.doi.org/10.3109/13880200490893500   DOI
21 D. M. Morre, D. J. Morre, "Anticancer activity of grape and grape skin extracts alone and combined with green tea infusions," Cancer Let,, Vol.238, No.2, pp.202-209, 2006 DOI: http://dx.doi.org/10.1016/j.canlet.2005.07.011   DOI   ScienceOn
22 Y. J. Cai, L. P. Ma, L. F. Hou, B. Z. Li, L. Y. Yang, Z. L. Liu, "Antioxidant effects of green tea polyphenols on free radical initiated peroxidation of rat liver microsomes," Chem. Phys. Lipids, Vol.120, No.1/2, pp.109-117, 2002 DOI: http://dx.doi.org/10.1016/S0009-3084(02)00110-X   DOI   ScienceOn
23 W. S. Jeong, I. W. Kim, R. Hu, A. N. Kong, "Modulation of AP-1 by chemopreventive agents in human colon HT-29 cancer cell line," Pharmaceutical Research, Vol.24, No.4, pp.649-660, 2004 DOI: http://dx.doi.org/10.1023/B:PHAM.0000022412.69380.d7   DOI   ScienceOn
24 W. S. Jeong, I. W. Kim, R. Hu, A. N. Kong, "Modulatory properties of various natural chemopreventive agents of on the activation of NFkB signaling pathway," Pharmaceutical Research, Vol.24, No.4, pp.661-670, 2004 DOI: http://dx.doi.org/10.1023/B:PHAM.0000022413.43212.cf   DOI   ScienceOn
25 O. K. Kim, "Antidiabetic and antioxidative effects of Corni fructus in streptozotocin induced diabetic rats," J. Korean. Oil Chem. Soc, Vol.22, No.2, pp157-167, 2005.   과학기술학회마을
26 M. H. Pan, Y. C. Liang, S. Y. Lin-Shiau, N. Q. Zhu, C. T. Ho, J. K. Lin, "Induction of apoptosis by the oolong tea polyphenol theasinensin A though cytochrome c release and activation of caspase-9 and caspase-3 in human U-937 cell," J. Agri, Food Chem, Vol.48, No.12, pp.6337-6346, 2000 DOI: http://dx.doi.org/10.1021/jf000777b   DOI   ScienceOn
27 J. V. Higdon, B. Frei, "Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions." Crit. RevFood Sci. & Nutr, Vol.43, No.1, pp.89-143, 2003 DOI: http://dx.doi.org/10.1080/10408690390826464   DOI   ScienceOn
28 P. C. Hollman, E. J. Feskens, M. B. Katan, "Tea flavonols in cardiovascular disease and cancer epidemiology," Proceedings of Soc. Exp. Biol. & Med, Vol.220, No,4, pp.198-202, 1999 DOI: http://dx.doi.org/10.3181/00379727-220-44365   DOI
29 M. G. Choung, M. S. Lee, "Optimal HPLC condition for simultaneous determination of catechins and caffeine green tea extracts", Korean journal of crop science, Vol.53, No.2, pp.224-232, 2008   과학기술학회마을
30 K. C. Sung, "A study on the pharmaceutical characteristic and analysis of green tea Extract," J. Korean Oil Chemists's SOC, Vol.23, No.2, pp.115-124, 2006
31 M. C. Sabu, K. Smitha, K. Ramadas, "Antidiabetic activity of green tea polyphenols and their role in reducing oxidative stress in experimental diabetes," J. Ethanopharmacol, Vol.83, No.2, pp.109-116, 2002   DOI   ScienceOn
32 C. S. Park, M. S. Cha, "Comparison of antibacterial activities of green tea extracts and preservatives to the pathogenic bacteria," Korean J. Food Nutr., Vol.13, No.1, pp.36-44, 2000   과학기술학회마을
33 K. J. Lee, "Antioxidant activity analysis of catechin compounds in Korean green tea using HPLC online ABTS+ antioxidant screening system," Korean J. Biotechnol. Bioeng. Vol.23, No.1, pp.96-100, 2009
34 Y. S. Cho, H. S. Kim, S. K. Kim, O. C. Kwon, S. J. Jeong, Y. M. Lee, "Antibacterial and bacterial activity of green tea extracts," J. Korean Tea Soc, Vol.3, No.1, pp.89-103, 1997
35 S. H. Chung, K. H. Yoon, "Antimicrobial activity of extracts and fractions of green tea used for coarse tea," J. Korean Soc. Food Sci. Nutr., Vol.37, No.11, pp.1382-1388, 2009 DOI: http://dx.doi.org/10.3746/jkfn.2008.37.11.1382   과학기술학회마을   DOI
36 S. T. Kang, U. H. Yoo, K. H. Nam, J. Y. Kang, K. S. Oh, "Antioxidative effects of green tea extract on the oxidation of anchovy oil," J. Agric. Life Sci., Vol.41, No.3, pp.47-53, 2007
37 W. O. Choi, J. W. Lee, "Effect of Catechins on Serum Lipids in Obese Women", The Journal of the Korea Contents Association, Vol.12, No.1, pp.338-345, 2012 DOI: http://dx.doi.org/10.5392/JKCA.2012.12.01.338   과학기술학회마을   DOI   ScienceOn