Optimal Roasting Conditions for Maximizing the Quality of Tea Leached from High Functional Perilla frutescens Leaves
![]() |
Yun, Ung-Jae
(Division of Food Bioscience & Technology, College of Life Sciences & Biotechnology, Korea University)
Yang, Sung-Yong (Division of Food Bioscience & Technology, College of Life Sciences & Biotechnology, Korea University) Lee, Hyun-Sun (Institute of Life Science and Natural Resource, Korea University) Hong, Chung-Oui (Division of Food Bioscience & Technology, College of Life Sciences & Biotechnology, Korea University) Lee, Kwang-Won (Division of Food Bioscience & Technology, College of Life Sciences & Biotechnology, Korea University) |
1 | Saklara S, Unganb S, Katnasc S. Microstructural changes in hazelnuts during roasting. Food Research International 36: 19-23 (2003) DOI |
2 | ParK MH, Kim KC, Kim JS. Changes in the physicochemical properties of ginseng by roasting. Korean J. Ginseng Sci. 17: 228-231 (1993) 과학기술학회마을 |
3 | Park JH, Han JS, Choi HK. Effect on quality of pan-fired green tea by 1st pan-firing time. Korean J. Med. Crop Sci. 7: 101-106 (1999) 과학기술학회마을 |
4 | Chung HS, Kim KJ, Kwang SY. Effects of roasting temperature on phycochemical properties of Job's tear (Coix lachrymajobi L. var. mayeum) powder and estracts. Korean J. Food Preserv. 13: 477-482 (2006) |
5 | Appel HM. Limitation of folin assays of foliar phenolics in ecological studies. J. Chem. Ecol. 27: 761-778 (2001) DOI |
6 | Zoran M, Dorde M, Nada K. Polyphenol contents and antioxidant activity of Maydis stigma extracts. Biores. Technol. 96: 873-877 (2005) DOI |
7 | Choi Y, Kim MH, Shin JJ, Park JM, Lee J. The antioxidant activities of the some commercial teas. J. Korean Soc. Food Sci. Nutr. 32: 723-727 (2003) DOI |
8 | Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of "Antioxi-power": The FRAP assay. Anal. Biochem. 230: 70-79 (1996) |
9 | Hong MJ, Lee GD, Kim HK, Kwon JH. Changes in functional and sensory properties of chicory roots induces by roasting processes. Korean J. Food Sci. Technol. 30: 413-418 (1998) |
10 | Chung HS, Youn KS. Optimization of roasting process for preparation of water extracts from job's tears(Coicis lachryma-jobi). Korean J. Food Preserv. 13: 119-124 (2006) 과학기술학회마을 |
11 | Yu JS, Hwang IG, Woo KS, Chang YD, Lee CH, Jeong JH, Jeong HS. Physicochemical characteristics of chrysanthemum indicum L. flower tea according to different pan-firing times. Korean J. Food Sci. Technol. 40: 297-302 (2008) 과학기술학회마을 |
12 | Choi HD, Koh YJ, Kim YS, Choi IW, Cha DS. Changes in physicochemical and sensory characteristics of dandelion (taraxacum officinale) leaves by roasting treatment. Korean J. Food Sci. Technol. 39: 515-520 (2007) 과학기술학회마을 |
13 | Shin JH, Lee SJ, Seo JK, Cheon EW, Sung NJ. Antioxidant activity of hot water extract from Yuza(Citrus junos Sieb ex Tanaka) Peel. Korean J. Life Sci. 18: 1745-1751 (2008) 과학기술학회마을 DOI |
14 | Grat E, Eaton JW. Antioxidant functions of phytic acid. Free Rad. Bio. Med. 8: 61-69 (1990) DOI |
15 | Park JH, Yang CB. Studies on the removal of phytate from Korean perilla protein. Korean J. Food Sci. Technol. 22: 343-349 (1990) 과학기술학회마을 |
16 | Kim JH, Kim MK. Effect of dried leaf powders and ethanol extracts of Perilla frutescens, Artemisia prineceps var. orientalis and aster scaber on lipid metabolism and antioxidative capacity in rat. J. Korean Soc. Food Sci. Nutr. 32: 540-551 (1999) |
17 | Lee KI, Rhee SH, Kim JO, Chung HY, Park KY. Antimutagenic and antioxidative effects of perilla leaf extracts. J. Korean Soc. Food Sci. Nutr. 22: 175-180 (1993) 과학기술학회마을 |
18 | Hong YP, Kim SY, Choi WY. Postharvest changes in quality and biochemical component of perilla leaves. Korean J. Food Sci. Technol. 18: 255-258 (1986) |
19 | Lim SU, Seo YH, Lee YG, Baek NI. Isolation of volatile allelochemicals from leaves of Perilla frutescens and Artemisia asiatica. Agr. Chem. Biotechnol. 37: 115-123 (1994) |
20 |
Park HY, Nam MH, Lee HS, Jun WJ, Hendrich S, Lee KW. Isolation of caffeic acid from Perilla frutescens and its role in enhancing |
21 | Lee HS, Lee HA, Hong CO, Yang SY, Hong SY, Park SY, Lee HJ, Lee KW. Quantification of caffeic acid and rosmarinic acid and antioxidant activities of hot-water extracts from leaves of perilla frutescens. Korean J. Food Sci. Technol. 41: 302-306 (2009) 과학기술학회마을 |
22 | Cho MS. A study of intakes of vegetables in Korea. Korean J. Food Culture 18: 606-612 (2003) 과학기술학회마을 |
23 | Yang CB. Studies on lipid and fatty acid composition of Korean perilla leaves (Perilla frutescens var. japonica HARA). Korean J. Food Sci. Technol. 24: 610-615 (1992) 과학기술학회마을 |
24 | Hyun KW, Kim JH, Song KJ, Lee JB, Jang JH, Kim YS, Lee JS. Physiological functionality in geumsan perilla leaves from greenhouse and field cultivation. Korean J. Food Sci. Technol. 35: 975-979 (2003) 과학기술학회마을 |
25 | Lee GD, Yoon SR, Kim JO, Hur SS, Seo KI. Monitoring on the tea with steaming and drying process of germinated buckwheat. J. Korean Soc. Food Sci. Nutr. 33: 212-217 (2004) DOI |
26 | Yoo KM, Kim CE, Kim DI, Huh D, Hwang IK. Antioxidant activity and physicochemical characteristics of tangerine peel tea with Citrus unshiu cultivated in Cheju. Korean J. Food Cook. Sci. 21: 354-359 (2005) 과학기술학회마을 |
27 | Joo SJ, Choi KJ, Kim KS, Park SG, Kim TS, Oh MH, Lee SS, Ko JW. Characteristics of mixed tea prepared with several herbs cultivated in Korea. Korean J. Food Preserv. 9: 400-405 (2002) 과학기술학회마을 |
28 | Redgwell RJ, Trovato V, Curti D. Cocoa bean carbohydrates: roasting induced changes and polymer interactions. Food Chemistry 80: 511-516 (2003) DOI |
29 | Redgwell RJ, Trovato J, Curti D. Fischer M. Effect of roasting on degradation and structural features of polysaccharides in Arabica coffee beans. Carbohydrate Research 337: 421-431 (2002) DOI |
![]() |