Browse > Article
http://dx.doi.org/10.11002/kjfp.2012.19.4.525

Quality and Antioxidant Characteristics of Granule Tea Prepared with Sea Tangle (Laminaria japonica) and Sea Mustard (Undaria pinnatifida) Powder as Affected by Extraction Method  

Kwon, Yu-Ri (Department of Food Science and Technology, Catholic University of Daegu)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.19, no.4, 2012 , pp. 525-531 More about this Journal
Abstract
This study was conducted to evaluate the quality and anti-oxidant characteristics of different granule tea variants (WSMGT: granule tea prepared from sea mustard hot water extract; ASMGT: granule tea prepared from sea mustard autoclave extract; WSTGT: granule tea prepared from sea tangle hot water extract; and ASTGT: granule tea prepared from sea tangle autoclave extract) from sea tangle and sea mustard powder. The Color of WSTGT showed the highest $L^*$, $b^*$ values, and the lowest $a^*$ value. The water absorption binding agents in ASMGT were higher than those in WSMGT, WSTGT. and ASTGT. Binding agents on water absorption in ASMGT were higher than those of WSMGT, WSTGT, and ASTGT. The alginic acid content of ASMGT was highest. The total polyphenol and total flavonoid contents of ASMGT and ASTGT were highest. The electron donating ability and ferrous ion chelating activity in WSTGT greatly increased compared to those in the other granules tea variants. These results suggest that pressure extraction can be used in functional foods.
Keywords
Sea tangle; sea mustard; granule tea; extraction; seaweed;
Citations & Related Records
Times Cited By KSCI : 18  (Citation Analysis)
연도 인용수 순위
1 Saleh ES, Hameed A (2008) Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples. Food Chem, 114, 1271-1277
2 Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature, 26, 1199-1200
3 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radial cation decolorization assay. Free Radic Biol Med, 26, 1231-1237   DOI   ScienceOn
4 Yen GC, Duhb PD, Tsaia HL (2002) Antioxidant and pro-oxidant properties of ascorbic acid and gallic acid. Food Chem, 79, 307-313   DOI   ScienceOn
5 Buege JA, Aust SD (1978) Microsomal lipid peroxidation. Methods Enzymol, 52, 302-310   DOI
6 Park NY, Kim IS, Jeong YJ (2008) Effects of extraction conditions on the componential extraction of brown seaweed (Undaria pinnatifida). J Korean Soc Food Sci Nutr, 13, 321-326   과학기술학회마을   DOI
7 Cho SY, Joo DS, Kim OS, Jeong IH, Kim SM (1999) Preparation of water soluble alginic acid prepared from sea mustard and sea tangle by microwave and hot water. J Korean Fish Soc, 32, 779-793   과학기술학회마을
8 Chung HS, Hong JH, Youn KS (2005) Quality characteristics of granule prepared by protein-bound polysaccharide isolated from Agaricus blazei and selected forming agents. Korean J Food Preserv, 12, 247-251   과학기술학회마을
9 Ueda Y, Sakaguchi M, Hiratama K, Miyajima R, Kimizuka A (1999) Characteristic flavor constituents and water extracts of garlic. Agr Biol Chem, 54, 163-169
10 Woo JH, Shin SL, Jeong HS, Lee CH (2010) Influence of applied pressure and heat treatment on antioxidant activities of young leaves from Achillea alpina and Solidago virgaurea subsp. gigantea. J Korean Plant, 23, 123-130   과학기술학회마을
11 Seo SJ, Choi Y, Lee SM, Kong S, Lee J (2008) Antioxidant activities and antioxidant compounds of some specialty rices. J Korean Soc Food Sci Nutr, 37, 129-135   과학기술학회마을   DOI
12 Ku HS, Noh JS, Kim HJ, Cheigh HS, Song YO (2007) Antioxidant effects of sea tangle added Korean cabbage in vitro and in vivo. J Korean Soc Food Sci Nutr, 36, 1497-1502   과학기술학회마을   DOI   ScienceOn
13 Kim YY, Lee KW, Kim GB, Cho YJ (2000) Studies on physicochemical and biological properties of depolymerized alginate from sea tangle, laminaria japnicus by thermal decomposition. J Korean Fish Soc, 33, 393-398
14 Sloan AE (2006) The top 10 functional foods. J Food Technology, 60, 22-40
15 Cho EH, Park KY, Kim SY, Oh CS, Bang SI, Chae HJ (2011) Process development for deordorization of fucoidan using a combined method of solvent extraction and spray drying. Korean J Biotechnol Bioeng, 26, 49-56   과학기술학회마을   DOI
16 Jung KJ, Lee SJ (2011) Quality characteristics of rice cookies prepared with sea mustard (Undaria pinnatifida suringer) powder. J Korean Soc Food Nutr, 40, 1453-1459   과학기술학회마을   DOI   ScienceOn
17 Kim JA, Lee JM (2004) The changes of biologically functional compounds and antioxidant activities in Hizikia fusiformis with drying methods. Korean J Food Culture 19, 200-208   과학기술학회마을
18 Kim YS, Nam HG, Shin HJ, Na MS, Kim MH, Lee CW, Kim JS, Piao YL and Cha WS (2011) Effect of hot water extract of Undaria pinnatifida on the activities of antioxidant and nitrite scavenging. Korean J Biotechnol Bioeng, 26, 151-156   과학기술학회마을   DOI
19 Perchellet J, Perchellet EM (1989) Antioxidants and mutstage carcinogenesis in mouse skin. Free Radic Biol Med, 7, 377-408   DOI   ScienceOn
20 Han JS, Jun NY, Kim SO (2006) The quality characteristics of Bacsulgi with sea mustard (Undaria pinnatifida) powder. J Korean Food Cookery, 23, 591-599   과학기술학회마을
21 Ahn CB, Shin TS, Nam TS (2000) A trial for preparation of jam using sea mustard stem. J Korean Fish Soc, 33, 423-430   과학기술학회마을
22 Hur J (1999) Dong-ui-bo-gam. Bupin publishing Co. Seoul
23 Choi HM, Sim CH, Shin TS, Bing DJ, Chun SS (2011) Quality characteristics of Kimbugak with sea tangle powder. J Korean Soc Food Nutr, 24, 434-441   과학기술학회마을   DOI
24 Kim JH, Kim JH, Yoo SS (2008) Impacts of the proportion of sea-tangle on quality characteristics of muffin. J Korean Food Cookery, 24, 565-572   과학기술학회마을
25 Jo KS, Do JR, Koo JG (1998) Pretreatment conditions of Porphyra yezoensis, Undaria pinnatifida and Laminaria religiosa for functional alage-tea. J Korean Soc Food Nutr, 27, 275-280   과학기술학회마을
26 Kim HJ, Kim SI, Han YS (2008) Effects of sea tangle extract and sea tangle yogurt on constipation relief. J Korean Food Cookery, 24, 59-67   과학기술학회마을
27 Kim ML, Choi MA, Jeong JS (2008) Development of fermented beverage using the sea tangle extract, and quality characteristics thereof. Korean J Food Preserv, 15, 21-29   과학기술학회마을
28 Hwang IG, Woo KS, Jeong HS (2011) Biological activity and heat treatment processing of foods. Food Sci Ind, 44, 56-65   과학기술학회마을
29 You BJ, Im YS, Jeong IH, Lee KH (1997) Effects of extraction conditions on bile acids binding capacity in vitro of alginate extracted from sea tangle (Laminaria spp.). J Korean Fish Soc, 30, 31-38
30 Dewanto V, Wu X, Adom KK, Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem, 50, 3010-3014   DOI   ScienceOn