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http://dx.doi.org/10.9721/KJFST.2020.52.5.427

Functional characterization of domestic and foreign green tea cultivars at different harvest periods  

Lee, Bang-Hee (Department of Applied Biology Graduate School, Chonnam National University)
Jeon, Sae Hyun (Department of Food Science & Technology, Chonnam National University)
Jeong, Hana (Institute of Agricultural Science and Technology, Chonnam National University)
Choi, Jung (Tea Industry Institute, Jeonnam Agricultural Research & Extension Services)
Kim, Young-Min (Department of Food Science & Technology, Chonnam National University)
Yang, Kwang-Yeol (Department of Applied Biology Graduate School, Chonnam National University)
Nam, Seung-Hee (Department of Food Science & Technology, Chonnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.5, 2020 , pp. 427-434 More about this Journal
Abstract
This study was performed to compare nutritional compounds and physiological functions of five domestic and imported green tea cultivars at three time points. The five cultivars were compared for theanine, γ-aminobutyric acid, and catechin content by LC-MS/MS and HPLC. Furthermore, the five tea cultivars were functionally characterized with respect to antioxidant activity, brain cell protective effect, and inhibitions of α-glucosidase and HMG-CoA reductase activities. Among green tea cultivars, Chamnok had the highest content of catechins (198 mg/g DW), theanine (11.89 mg/g DW), and tannin (23.6 mg/g DW). Considering functional properties, Chamnok treatment resulted in the maximum viability of brain cells and reduced the cortisol content of SH-SY5Y cells. The inhibition of α-glucosidase and HMG-CoA reductase was the strongest following Chamnok treatment (72.9% and 69.8%, respectively). These results indicate that Chamnok could be optimal for consumption or favorable processing owing to its high nutritional compounds, such as theanine and catechin, and remarkable brain cell protective effects.
Keywords
Green tea; cultivar; theanine; catechin; function;
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