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http://dx.doi.org/10.3746/jkfn.2004.33.4.753

Effect of Far-Infrared Irradiation on the Antioxidant Activity and Catechin of Green Tea  

김소영 (경남대학교 식품생명공학부)
정석문 (경남대학교 식품생명공학부)
이승철 (경남대학교 식품생명공학부)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.4, 2004 , pp. 753-756 More about this Journal
Abstract
The effect of far-infrared (FIR) treatment on total flavanols contents and catechin composition of green tea were determined by vanillin spectroscopic and HPLC methods. Total flavanols content of green tea increased from 145 mg/g to 160 mg/g after FIR treatment for 10 min, but decreased from 146 to 90 mg/g after FIR treatment for 20 min. Among nine catechins of green tea, epicatechin derivatives decreased continuously with treatment time of FIR, while catechin derivatives increased up to 10 min and decreased to 20 min. These results indicate that FIR treatment exerting appreciable influence on catechin content of green tea may be useful as one of processing method improving quality of green tea.
Keywords
green tea; far-infrared treatment; total flavanols; catechin composition;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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