Browse > Article
http://dx.doi.org/10.3746/jkfn.2007.36.8.1043

Quality Properties of Green Tea Prepared with Alkaline Ionized Water  

Lee, Jung-Min (Dept. of Food Science and Biotechnology, Kyungnam University)
Park, Soon-Rye (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.36, no.8, 2007 , pp. 1043-1047 More about this Journal
Abstract
The physicochemical characteristics of green tea prepared by four kinds of alkaline ionized water (AIW; pH 8.57, 8.85, 9.23, and 10.06, respectively) were evaluated. Green tea was made by soaking commercial green tea leaves in AIW at $75^{\circ}C$ for 10 min (1.0 g/100 mL). Total phenol contents, total flavonol contents, and ascorbic acid contents of green tea decreased with increasing pH of AIW. Increasing pH of AIW tended to decrease lightness (L) and redness (a) of green tea but increase yellowness (b) in Hunter color values. The amount of epicatechins and radical scavenging activity of green tea also decreased with increasing pH of AIW, while caffeine was not significantly affected. Tyrosinase inhibition activity was the highest in AIW of pH 8.85.
Keywords
green tea; alkaline ionized water; chemical composition;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Sanetaka S, Shigeru K, Mariko N, Takumi M, Kenichi K, Miho G, Hidemitsu H, Kazumicho O, Shinkatsu M, Yoshinori K. 1997. Electrolyzed-reduced water scavenges active oxygen species and protects DNA from oxidative damage. Biochem Biophys Res Commun 234: 269-274   DOI   ScienceOn
2 Graham HN. 1992. Green tea composition, consumption, and polyphenol chemistry. Prev Med 21: 334-350   DOI   ScienceOn
3 Hibasami H, Komiya T, Achiwa Y, Ohnishi K, Kojima T, Nakanishi K, Hara Y. 1998. Induction of apoptosis in human stomach cancer cells by green tea catechins. Oncol Rep 5: 527-529
4 Sikic BI, Mimnaugh EG, Litterst CL, Gram TE. 1977. The effects of ascorbic of ascorbic acid deficiency and repletion on pulmonary, renal and hepattic drug metabolism in the guinea pig. Arch Biochem Biophys 179: 663-671   DOI   ScienceOn
5 Lee SC, Kim SY, Jeong SM, Park JH. 2006. Effect of far-infrared irradiation on catechins and nitrite scavenging activity of green tea. J Agric Food Chem 54: 399-403   DOI   ScienceOn
6 Kim JK, Cha WS, Park JH, Oh SL, Cho YJ, Chun SS, Choi C. 1997. Inhibition effect against tyrosinase of condensed tannins from Korean green tea. Korean J Food Sci Technol 29: 173-177   과학기술학회마을
7 Price ML, Scoyoc SV, Butler LG. 1978. A critical evaluation of the vanillin reaction as assay for tannin in sorghumgrain. J Agric Food Chem 26: 252-259   DOI
8 Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200   DOI   ScienceOn
9 Watanabe T, Kishika Y, Shirai W. 1997. Influence of alkaline ionized water rat erythrocyte hexokinase activity and myocardium. J Toxicol Sci 22: 141-152   DOI   ScienceOn
10 Gutfinger T. 1981. Polyphenols in olive oils. J Am Oil Chem Soc 58: 966-968   DOI
11 Sagesaka M, Tane Y, Sugiura T, Miwa Y, Yamaguchi K. 1996. Effect of tea leaf saponin on blood pressure of spontaneously hypertensive rats. Yakugaku Zasshi 116: 388-395   DOI
12 Sato T, Miyata G. 2000. The nutraceutical benefit. part I; Green tea. Nutr 16: 315-317   DOI   ScienceOn
13 Bu YC, Teon CO. 1993. Antioxidants of theas folium and moutan cortex. J Korean Agric Chem Soc 36: 326-331   과학기술학회마을
14 Chen ZP, Schell JB, Ho CT, Chen KY. 1998. Green tea epigallocathechin gallate shows a pronounced growth inhibitory effect on cancerous cells but not on their normal counterparts. Cancer Lett 129: 173-179   DOI   ScienceOn
15 Liao S, Umekita Y, Guo J, Kokontis JM, Hiipakka RA. 1995. Growth inhibition and regression of human prostate and breast tumors in athymic mice by tea epigallocatechin gallate. Cancer Lett 96: 239-243   DOI   ScienceOn
16 Lee SH, Jang MS. 2004. Effects of electrolyzed water and chlorinated water on sensory and microbiological characteristics of lettuce. Korean J Soc Food Cookery Sci 6: 45-53   과학기술학회마을
17 Oh SH, Ha TI, Chang MH. 1993. Availability of alkaline ionic water as a cooking water. Korean J Food Nutr 6: 8-15   과학기술학회마을
18 Kim JM, Yokoyama K. 1997. Effects of alkaline ionized water on spontaneously diabetic GK-rats fed sucrose. Korean J Lab Anim Sic 13: 187-190
19 Son JH, Jo C, Kim MR, Kim JO, Byun MW. 2001. Effect of gamma irradiation on removal of undesirable color from green tea extracts. J Korean Soc Food Sci Nutr 30: 1305-1308   과학기술학회마을
20 Wang H, Provan GJ, Helliwell K. 2003. HPLC determination of catechins in tea leaves and tea extracts using relative response factors. Food Chem 81: 307-312   DOI   ScienceOn
21 Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200   DOI   ScienceOn
22 Mason HS. 1947. The chemistry of melanin. J Biol Chem 172: 83
23 SAS Institute. 1995. SAS/STAT User's Guide. SAS Institute Inc., Cary, NC, USA
24 Okouchi SM, Suzuki KS, Ikeda S. 2002. Water desirable for the human body in terms of oxidation reduction potential (ORP) to pH relationship. J Food Sci 67: 1594-1598   DOI   ScienceOn
25 Crespy V, Williamson G. 1994. A review of the health effects of green tea catechins in in vivo animal models. J Nutr 134: 3431S-3440S
26 Judd DG, Wyszecki G. 1964. Applied colorific science for industry and business. Diamond Co., Tokyo, Japan. p 333
27 Kumamoto M, Sonda T, Nagayama K, Tabata M. 2001. Effect of pH and metal ions on antioxidative activities of catechins. Biosci Biotechnol Biochem 65: 126-132   DOI   ScienceOn
28 Jovanovic SV, Steenken S, Tosic M, Marjanovic B, Simic MG. 1994. Flavonoids as antioxidants. J Am Chem Soc 116: 4846-4851   DOI   ScienceOn