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http://dx.doi.org/10.9721/KJFST.2019.51.6.584

Effect of extraction temperature on physicochemical constituents and antioxidant potentials of Pu-erh tea  

Choi, Sung-Hee (Department of Korean Culture, Wonkwang University)
Kim, Il-Doo (International Institute of Research & Development, Kyungpook National University)
Dhungana, Sanjeev Kumar (National Institute of Crop Science, Rural Development Administration)
Park, Kwangsoo (Department of Korean Culture, Wonkwang University)
Publication Information
Korean Journal of Food Science and Technology / v.51, no.6, 2019 , pp. 584-591 More about this Journal
Abstract
Of all the various types of tea that are available, Pu-erh tea has attracted much attention because of its healthpromoting effects. The objective of this study was to investigate the physicochemical and antioxidant properties of two types of Pu-erh tea, Gushu Pu-erh and typical Pu-erh, extracted at 80 and 100℃, respectively. The Gushu Pu-erh extracts showed lower pH but higher antioxidant potential at both the temperatures, as compared to the typical Pu-erh. The mineral content of the tea extracts was greater at 100℃ than at 80℃. Among the seven categories of the flavor compounds that were detected, the peak area of esters was the highest in the Gushu Pu-erh extracts. The type of tea and the extraction temperature significantly affected the physicochemical and functional properties of these tea extracts. This study revealed that Gushu Pu-erh extracted at 100℃ for 3 min with 30 s of shaking provides better results in terms of the antioxidant potential and mineral content.
Keywords
Antioxidant potential; Typical Pu-erh; Flavor compound; Gushu Pu-erh;
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