• 한국조리학회지
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• 제5권2호
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• pp.133-146
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• 1999

Green tea is popular as health food these days and has effects of anti-cancer and an-agering. A various Foreign countries produce green health cookie adding the first, the second and third classes green tea on a commercial. The cookie is produced by wheat flour adding 4% green tea. The changes of taste depending on the quality of green tea are examined through the five sense and the mechanical inspection. The results are as follow: First, as the quality of green tea is higher score is achieved. Second, as the quantity of green tea is increased, the goods are harder in the five sence inspection. Third, as the quality of green tea is higher, brightness is lower in the measurement of color. Therefore, this study indicates that it is desirable to use the good qualify of green tea in case of producing cookie on a commercial scale.

• 식품보건융합연구
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• 제6권5호
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• pp.11-17
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• 2020

This study tried to analyze sensual properties by classifying the thermal water extract of the main material used in Ssanghwa tea. Through this study, we wanted to develop popular Ssanghwa tea and further carry out basic research for the development of various menus using it. The ingredients for the Ssanghwa tea were washed under running water, then dehydrated and put in a pot as 2L of purified water. Ssangwha tea were heated at 100℃ for 10 minutes, then lowered the temperature to 75℃ and boiled down to 200 ml for 110 minutes. This study evaluated sensory characteristics of four types of commercial products and the five types manufactured by the description analysis. Quantitative analysis of the commercial Ssanghwa tea showed significant differences between samples in seven of the total 13 sensory characteristics except OG(Smell of grass), OC(Oriental medicine smell), TG(Umami), RT(Thick), RC(Rough) and RS(Tub-Tub) (p<0.05). In particular, differences between samples were evident in CT(Transmittance), CB(Brownness), TW(Sweet taste) and TB(Bitter) (p<0.001), which appeared to be the main differentiated features of appearance, aroma and taste for commercial Ssanghwa tea. This study tried to analyze sensual properties by classifying the thermal water extract of the main material used in Ssanghwa tea. Through, we wanted to develop popular Ssanghwa tea and further carry out basic research for the development of various menus using it.

• 한국식품과학회지
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• 제54권2호
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• pp.228-234
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• 2022

Various types of tea have been cultivated to obtain different flavors and enhance their functional properties. The objective of this study was to investigate the physicochemical properties of γ-aminobutyric acid (GABA) teas produced from commercial Korean green, white, and black teas. The concentration of total minerals was reduced in GABA green tea and GABA white tea but was improved in GABA black tea. The essential, non-essential, and total free amino acid contents were remarkably increased in the GABA teas. The amino acid GABA content was increased by 561.00 and 294.20 times in GABA white tea and GABA black tea, respectively. The antioxidant potential was not reduced, although the total polyphenol and total flavonoid contents decreased in GABA green tea and GABA black tea. The results indicated that the overall nutritional value of commercial green, white, and black teas could be improved by processing them into GABA teas.

• 한국약용작물학회지
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• 제14권6호
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• pp.322-328
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• 2006

Green tea is of particular source as it has been found to have strong antioxidant activities. The extracts of green tea during the commercial harvest seasons from April, 2003 to August, 2003 were compared. The purpose of this study was to determine the correlation between the polyphenol content of green teas and its antioxidant activities. The con-tent of total polyphenols was analyzed and several antioxidant testings were performed. The levels of total polyphenols were higher in the green teas (e.g. Woojeon, Sejak) harvested during very early spring and lower in the green teas harvested late(eg. Ipha, Yepcha). In particular, the free radical scavenging, the inhibition of LDL oxidation, the cytoprotective effect and the inhibition of DNA damage were correlated with the total polyphenol contents of green tea extracts harvested early spring such as Woojeon, Sejak and Jungjak. The results obtained here show that all extracts of green teas including purified green tea catechin, GTC, have strong antioxidant activities on oxidative stress in vifrθ. The variation in polyphenol content and antioxidant activities among various types of green tea by the harvesting time may provide critical information for investigators and consumers using tea in purposes of nutrition and chemoprevention.

• 한국식품저장유통학회지
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• 제16권2호
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• pp.230-237
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• 2009

본 연구에서는 국내에서 시판되고 있는 4종류의 차 즉, 녹차, 보이차, 우롱차 및 홍차 열수추출물의 페놀성 화합물, 항산화 및 퇴행성 뇌신경질환 저해활성에 대하여 조사하였다. 시판 차 열수추출물의 총 페놀성 화합물 함량은 $72.03{\sim}85.62\;mg/g$이었으며, 녹차, 보이차, 우롱차 및 홍차 열수추출물의 총 플라보놀 함량은 각각 350.96, 254.17, 334.48 및 240.23 mg/100 g이었다. 녹차, 보이차, 우롱차 및 홍차 열수추출물의 총 카테킨 함량은 각각 2,920.35, 1,016.23, 2,824.22 및 1,006.51 mg/100 g이었으며, 카페인함량은 녹차 열수추출물에서 가장 높은 함량을 보였다. $ABTS{\cdot}+$ 라디칼 소거활성도 농도 의존적인 경향을 보였으며, FRAP은 다른 차 열수추출물에 비하여 녹차 열수추출물에서 가장 높게 나타났다. $\beta$-carotene과 linoleic acid system을 이용하여 측정한 항산화 활성 및 퇴행성 뇌신경질환효소 억제활성도 녹차 열수추출물에서 가장 높은 효과를 보였다. 따라서 시판 차 4종의 열수추출물을 이용하여 항산화 및 퇴행성 뇌신경질환효소 억제활성을 측정한 결과 녹차 열수추출물이 가장 높은 활성을 보였으며, 홍차 열수추출물이 가장 낮게 나타났다.

• 한국식품위생안전성학회지
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• 제11권2호
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• pp.99-105
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• 1996

An attempt was made to determine the residual distribution of organochlorine and organophosphorus pesticides in the various kinds of Korean tea which were purchased form the maket. The organochlorine pesticides investigated in this study were BHC, DDT and dicofol and the organophoshorus pesticides were diazinon, EPN, fenitrothion and parathion. The pesticide residues were determined by GC-ECD and BHC was detected in all the samples and it's level were ranged from 0.00064 po 0.05995 ppm and it's average was 0.00682 ppm and DDT, dicofol and organophosphorus pesticides were not detected in all samples. The organophophorus pesticides were detected(0.0035∼0.0983 ppm) in raw materials but were not in the manufactured material and it is considered that the largely components of the pesticides is removed by drying and high temperature while the tea was manufactured. The recovery tests of the pesticides gave satisfactory results showing an average yield of 97.6% with organochlorine pesticides and 92.5% with organophoshorus pesticides and the detection limits level were 0.00008 ppm to 0.0010 ppm.

• 한국작물학회지
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• 제49권4호
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• pp.295-299
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• 2004

The prices of domestic green tea products are relatively expensive and price differences within products of the same levels of quality are various. Also, there is no basic criteria on evaluation of green tea quality. To group 43 commercial green tea products into several parts by the principal component and cluster analyses, this work was done by use of 8 chemical constituents which were analyzed by NIR system. The principal component and cluster analyses revealed 8 groups. The first group included 16 products that had lower free amino acid and theanine contents. The second group included 5 products having higher free amino acid and theanine contents, but lower ash contents. The third group included 13 products showing medium values of 8 constituents. The IV group included 4 products having higher contents of moisture, free amino acids, and theanine. The V group included 1 product showing higher moisture but lower catechins contents. The VI group included 2 products that had higher moisture and catechins contents, but lower free amino acid and theanine contents. The VII group had higher moisture and catechins contents. The VIII group had higher ash and vitamin C contents. The free amino acid contents which were the most important in flavor evaluation of green tea quality did highly positively correlate with the contents of total nitrogen $(0.956^{**}),\;theanine\;(0.981^{**}),\;and\;caffeine\;(0.793^{**})$, but negatively with the contents of ash $(-0.884^{**})$. The catechins used as for functional ingredients did correlate with contents of caffeine(+) and vitamin C(-), respectively.

• 한국식품영양학회지
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• 제21권2호
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• pp.115-120
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• 2008

To develop a new Gugija(Lycium chinensis Mill) product having increased value, the physiological functionality of various commercial Gugija products were investigated. In addition, an in vivo study was performed using spontaneous hypertensive rats(SHR) to examine the anti-hypertension effects of products. The results showed that antioxidant activity was highest in the methanol extract of Gugija leaf pickle(97.7%), and anti-hypertensive angiotensin I -converting enzyme(ACE) inhibitory activity was 80.4% in Gugija doenjang(soybean paste) water extract. Anti-cholesterolemia HMG-CoA reductase inhibitory activity was highest in the methanol extract of Gugija rice cake(66.1 %). However, SOD-like activity was below 30% in most products; and fibrinolytic activity was not detected or was very weak. Ultimately, we selected Gugija tea and Gugija wine as superior anti-hypertensive Gugija products, and subsequent in vivo testing was performed using SHR, comparing the tea and wine to Gugija fruit. Among them, the Gugija fruit demonstrated the best anti-hypertension effects in SHR.

• KSBB Journal
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• 제23권5호
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• pp.387-391
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• 2008

본 연구에서는 건조된 녹차 뿌리와 씨에 함유된 성분중에서 무기성분, 비타민, 총 아미노산과 유리 아미노산, 총 폴리페놀 및 그 구성 성분들의 함량을 분석하였다. 뿌리와 씨의 무기성분 중에서는 K의 함량이 각각 1,052 mg/100 g과 1,480 mg/100 g으로 가장 많았고, 뿌리에서 P, Ca, Mg, Na, Fe, Mn, Zn, Cu의 순으로, 씨에서는 P, Na, Ca, Mg, Mn, Fe, Cu, Zn의 순으로 함량이 많았다. 뿌리에서 vitamin C의 함량은 5.72 mg/100 g으로 가장 많았고 씨에서는 6.05 mg/100 g으로 나타났다. 비타민의 함량을 살펴 본 결과 녹차 뿌리보다 씨에 더욱 많은 종류의 vitamin이 함유되어 있었고 그 함량도 뿌리에 비해 다소 높은 경향이었다. 총 아미노산은 뿌리에 1,651 mg/100 g, 씨에 4,335 mg/100 g 함유되어 있어 각국 시판 녹차에 비해 그 함량이 높았고, 녹차에서 존재하지 않는 아미노산인 phenylalanine도 16.00 mg/100 g와 139.00 mg/100 g 존재하는 것으로 나타났다. 유리 아미노산의 경우, 뿌리에서 녹차의 품질을 평가하는 theanine이 전체 유리 아미노산 함량의 48%를 차지하였고 쓴맛을 내는 arginine, valine 및 tryptophan 등의 함량이 높았으며, 열매에서는 단맛과 감칠맛을 내는 glutamic acid, alanine, theanine, aspartic acid 및 serine 등의 함량이 많았다. 총 polyphenol은 뿌리에 237 mg/100 g으로 씨에서의 함량 81 mg/100 g보다 3배가량 높았다. Polyphenol 중 catechin의 함량은 뿌리에서 66 mg/100 g, 씨에서 1 mg/100 g으로 나타났고 caffeic acid는 뿌리에서 0.78 mg/100 g으로 나타났지만 씨에서는 검출되지 않았다. 또한 chlorogenic acid는 뿌리와 씨에서 각각 3.7 mg/100 g과 6.6 mg/100 g 검출되었다.

• Journal of Applied Biological Chemistry
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• 제57권3호
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• pp.211-218
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• 2014

Polymethoxyflavones (PMFs) are a group of polymethoxylated bioactive flavones with diverse biological activities, including anticancer, anti-inflammatory, antibacterial, and antiviral activities. PMFs are found from various plants such as orange, tangerine, and krachaidum. To establish the simple quantitative analytical methods for PMFs, chromatographic analysis was applied to the selected krachaidum foods because krachaidum contains diverse PMFs compared to other PMF-containing foods. Krachaidum is the rhizome of Kaempferia parviflora, and many commercial krachaidum products, such as tea, juice and wine, are commercially available and consumed as health functional foods in Asian countries. Apart from the claimed health promoting benefits, reliable quality assurance and legal guideline for the registration of these products are not available yet. Twelve PMFs were analyzed from the commercial krachaidum foods by GC-FID and HPLC-DAD. No single chromatographic method could not analyze 12 PMFs simultaneously. HPLC-DAD method was found more sensitive to detect PMFs. Based on our analysis data, we proposed 5,7-dimethoxyflaone and 5,7,4'-trimethoxyflavone as index components for the food products.