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http://dx.doi.org/10.9721/KJFST.2015.47.5.652

Development of Mulberry-leaf Tea Containing γ-Aminobutyric Acid (GABA) by Anaerobic Treatments  

Lee, Seon-Ho (Department of Food Science and Technology, Yeungnam University)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.5, 2015 , pp. 652-657 More about this Journal
Abstract
To produce mulberry-leaf tea abundant in ${\gamma}$-aminobutyric acid (GABA), mulberry leaves were subjected to two distinct anaerobic conditions ($N_2$ and vacuum) for 12 h before the manufacturing process. Subsequently, changes in the GABA content as well as that of other components were measured. In anaerobically treated mulberry leaves, GABA content markedly increased by 436-472% compared with the control, while the glutamic acid content decreased. However, few changes were observed in the contents of the general components (moisture, carbohydrate, lipid, protein, and ash) and water-soluble solids. Free sugar, catechin, and total phenol content decreased after anaerobic treatment. However, the sensory test scores were not different between the control and anaerobically-treated samples. Consequently, tea products, manufactured post nitrogen gas or vacuum treatment of leaves after harvest, showed functional properties without sensory loss.
Keywords
mulberry; tea; anaerobic; ${\gamma}$-aminobutyric acid; glutamic acid;
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Times Cited By KSCI : 10  (Citation Analysis)
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