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http://dx.doi.org/10.3746/jkfn.2006.35.6.774

Effect of Electron-Beam Irradiation on the Characteristics of Green Tea (Camellia sinensis L.)  

Park, Ji-Hee (Dept. of Food Science and Biotechnology, Kyungnam University)
Lee, Jung-Min (Dept. of Food Science and Biotechnology, Kyungnam University)
Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.6, 2006 , pp. 774-779 More about this Journal
Abstract
The commercial green tea leaves were packaged with polyethylene film and irradiated by electron beam at doses of 0, 5, 10, 20, and 30 kGy. After irradiation, green teas were prepared by soaking the leaves in water (1 g/100 mL) at $75^{\circ}C$ for 10 min, and the physicochemical characteristics of green tea were determined. Electron beam irradiation decreased total phenol contents (TPC), total flavanol contents (TFC), ascorbic acid contents (AAC). Irradiation at dose of 20 kGy decreased TPC, TFC, and AAC from 223.46, 32.50, and 6.03 mg/g to 202.88, 31.16, and 5.57 mg/g, respectively, compared with non irradiated control. Electron beam irradiation also decreased catechins, caffeine, and nitrite scavenging activity of green tea. However, the changes of overall color and radical scavenging activity of irradiated green tea were negligible.
Keywords
green tea; electron-beam irradiation; chemical composition; radical scavenging activity; nitrite scavenging activity;
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