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http://dx.doi.org/10.3746/jkfn.2002.31.2.355

Effect of Additive on Color Reversion of Irradiated Green Tea Extract  

권종숙 (충남대학교 식품영양학과)
손천배 (충남대학교 식품영양학과)
조철훈 (한국원자력연구소 방사선식품·생명공학기술개발팀)
손준호 (한국원자력연구소 방사선식품·생명공학기술개발팀)
변명우 (한국원자력연구소 방사선식품·생명공학기술개발팀)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.31, no.2, 2002 , pp. 355-360 More about this Journal
Abstract
Effect of additive on color reversion of green tea extract, whose undesirable color had been removed by irradiation, was studied during storage. Hunter color L-vague of irradiated sample was significantly higher than that of nonirradiated control. The color of green tea extract with butylated hydroxyanisole (BHA) did not differ from that of the control but the green tea extract with ascorbic acid had higher L-value than the control during the whole storage (p<0.05), However, the sample irradiated at 20 kGy showed a faster color reversion than the sample with 5 or 10 kGy of irradiation. Hunter color a-values were decreased by irradiation and the sample with ascorbic acid showed the lowest. The result of Hunter color b-value was also similar to that of Hunter color a-value, indicating that when the irradiation technology is used for color improvement of green tea extract, the ascorbic acid can be added to minimize color reversion of the extract during delivery or storage.
Keywords
green tea extract; color reversion; irradiation; ascorbic acid; BHA;
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