• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.356-360
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• 2019

To evaluate antioxidant capacities and total phenolic, flavonoid, and catechin contents of pure green tea packaged in tea bags, green tea bags of 10 commercial brands were purchased and analyzed. Considering commonly used infusion methods, green tea bags were extracted using 150 mL of spring water at $70^{\circ}C$ for 2 min. Ten brands of green tea showed a wide range of total phenolic content (46.3-93.9 mg gallic acid equivalents/g), total flavonoid content (10.3-21.7 mg catechin equivalents/g), and antioxidant capacities (88.8-175.6 mg and 87.9-183.5 mg vitamin C equivalents/g for DPPH and ABTS assays, respectively). Total catechin content of green tea ranged from 33.8-74.7 mg/g, which corresponded to 43.0-108.3 mg/150 mL of cup. Collectively, these results suggest that daily consumption of 3.8-12.5 cups of green tea packaged in tea bags meets the recommended daily intake of catechins in green tea extract as a health functional foods in Korea.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.17
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• pp.7479-7484
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• 2015

Diseases related to water impurities may present as major public health burdens. The present study aimed to assess the mutagenicity of drinking water from different zones of Tehran, and evaluate possible health risks through making tea with tea bags, by Ames mutagenicity test using TA 100, TA 98 and YG1029 strains. For this purpose, 450 water samples were collected over the period of July to December 2014 from 5 different zones of Tehran. Except for one sample, no mutagenic potential was detected during these two seasons and the MI scores were almost normal (${\leq}1-1.6$) in TA 100, TA 98 and YG1029 strains. Although no mutagenic effects were considered in TA 98 and TA 100 in the test samples of our three evaluated tea bag brands, one sample from a local company showed mutagenic effects in the YG1029 strain (MI=1.7-1.9 and 2) after prolonged (10-15 min.) steeping. Despite the mild mutagenic effect discovered for one of the brand, this cross sectional study showed relative safety of water samples and black tea bags in Tehran. According to the sensitivity of YG1029 to the mutagenic potential of water and black tea, even without metabolic activation by s9 fraction, this metabolizer strain could be considered as sensitive and applicable to food samples for quantitative analysis of mutagens.

• Food Science and Preservation
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• v.7 no.2
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• pp.171-176
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• 2000

Drink and tea-bag were processed with safflower seed powder. Drinks were processed with 90$^{\circ}$C hot water extraction. Yield, soluble solid, pH and centrifugation residue of drinks were ranged in 79.2~89.3%, 0.6~0.99%, 5.98~6.40 and 1.00~1.18, respectively. Sensory score of overall acceptance in drinks were highest at that of enzyme treated drink. Tea-bag was processed with roasted safflower seed powder, alone(1.2g) and the mixtured tea-bags were consisted of persimmon leaves, pine needle and angelica gigas powder in same amount, respectively. Teas were prepared with extraction at 80$^{\circ}$C water for 2 min. Soluble solid and sensory evaluation score of teas were the highest when the tea was processed with safflower seed alone.

• The Korean Journal of Food And Nutrition
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• v.37 no.2
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• pp.100-109
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• 2024

This study examined the quality characteristics and antioxidant properties of sword bean tea available in domestic markets. Each product of sword bean tea had distinct appearance characteristics. The color, pH, brownness, and turbidity of the tea varied significantly across different products, with tea bags showing higher levels of brownness and turbidity. The total polyphenol content of hot water extraction ranged from 165.13 to 517.69 mg gallic acid equivalents (GAE)/100 g sample for pod tea, 999.36 to 2,054.74 mg GAE/100 g sample for tea bag tea, and 74.62 to 275.00 mg GAE/100 g sample for grain tea, respectively. Similarly, the total flavonoid content, measured in terms of catechin equivalents (CE), ranged from 39.51 to 65.00 mg CE/100 g sample for pod tea, 86.57 to 253.63 mg CE/100 g sample for tea bag tea, and 32.94 to 38.63 mg CE/100 g sample for grain tea, for hot water extraction. The DPPH and ABTS radical scavenging activities of pod tea were 95.68 to 276.19 mg TE/100 g sample and 270.87 to 804.21 mg trolox equivalents/100 g sample, respectively, for hot water extraction. These results suggest the need to establish quality standards to ensure consistent quality of sword bean tea.

• Korean Journal of Environmental Agriculture
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• v.24 no.1
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• pp.66-70
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• 2005

The experiment was carried out to investigate the effects of gamma radiation on the early growth performance and physiological traits of BT2 clone tea, the most promising cultivar released by Bangladesh Tea Research Institute. The fresh shoot cuttings were irradiated with seven different levels of gamma radiation such as 0, 10, 20, 30, 40, 50 and 60 Gy from Cobalt 60Co source (Dept. of PlantBreeding, Bangladesh Institute of Nuclear Agriculture). Thereafter, the irradiated shoot cuttings were planted in polythene bags and kept under natural conditions. It was observed that callusing was initiated from 8th weeks after placement of tea shoot cuttings in the polythene bags and completed by 12th weeks. The morphological growth of tea shoot cuttings were recorded under varying levels of gamma radiation and growth stages. It was observed that the number of leaves, number of primary branches, base diameter, root length and total leaf area per plant significantly increased with the progress of time and increasing levels of gamma radiation, however, the plant height showed decreasing trend with the increasing levels of gamma radiation, which could be due to the change in chromosomal structure and genetic makeup. After 56 weeks of planting, the plant height, the number of leaves and primary branches per plant, base diameter, root length and total leaf area per plant recorded were 65.70 cm, 30.67, 7.33, 1.48 cm, 23.50 cm, and 1250.67 cm2 per plant respectively under the radiation level 60 Gy, whereas the corresponding figures of the above parameters at the control treatment were 76.21 cm, 18.33, 3.67, 0.92 cm, 17.75 cm and 778.33 cm2 per plant, respectively. A significant relationship was observed among the physiological growth parameters with the increasing levels of gamma radiation. The total dry matter gain, leaf area index, absolute growth rate and relative growth rate were significantly influenced with the rising levels of gamma radiation (up to 60 Gy), whereas the net assimilation rate of individual tea plant non-significantly responded as compared to those of control treatment. Finally after 56 weeks of planting, the maximum total dry weight gain, leaf area index, absolute growth rate, relative growth rate and net assimilation rate recorded under 60 Gay radiation level were 40.25 g/plant/week, 4.25, 1.18 g/week, 0.0621g/g/week and 17.07 g/m2/week respectively.

• Journal of the korean academy of Pediatric Dentistry
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• v.44 no.4
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• pp.437-445
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• 2017

The aim of this study was to investigate the effects of green tea, black tea, barley tea and roasted corn tea used in South Korea to make tea on the formation of Streptococcus mutans biofilm. The aqueous samples of 4 types of tea were extracted from commercial tea bags using cold water ($7^{\circ}C$) or hot water ($72^{\circ}C$). S. mutans UA 159 was introduced into 96-well plates which contained the tea samples and 1% sucrose media. Crystal violet staining was used to assess the effects of teas on S. mutans biofilm formation. In both groups of green tea and black tea, the biofilm significantly decreased with the solution of $50{\mu}L$ aqueous sample in $200{\mu}L$ media and $100{\mu}L$ aqueous sample in $100{\mu}L$ media (p < 0.05). S. mutans biofilm with $25{\mu}L$ of barley tea or roasted corn tea aqueous sample in hot water ($72^{\circ}C$) for 10 minutes showed significant decrease compared of green tea or black tea (p < 0.05). In this study, green tea and black tea suppress the formation of S. mutans biofilm.

• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.3
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• pp.254-266
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• 2011

This study analyzes the state and products of shopping malls that sell naturally dyed products in Japan. In this study, 37 natural dyeing shopping malls were selected. The results of this study are as follows. There are many natural dying internet shopping malls located in the areas of Tokyo, Kyoto, and Okayama. The most frequent dyes were indigo, followed by akane, persimmon, mud, vegetation, and tea. The highest ordered product categories were accessories, followed by adult clothes, and interior decoration products. The most frequent products were adult hats, followed by towels (handkerchiefs), scarves, T-shirts, and bags. For the price of products, 3,000-4,000${\yen}$ was the highest for T-shirts, with 2,000-3,000${\yen}$ and 4,000-S,000${\yen}$ for newborn baby and child clothing, 5,000-10,000${\yen}$ for hats and bags, 3,000-4,000${\yen}$ for scarves, and 1,000-2,000${\yen}$ for towels (handkerchief). Concerning product information, most of the shopping malls offer the product size and the product explanations, but over half of them did not show the properties or directions for handling the product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1201-1206
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• 2010

As a means to increase the production and consumption of the brown colored rice with high content of GABA ($\gamma$-aminobutyric acid), this study was conducted to develop brown colored rice tea. After roasting at various temperatures and times, color values and GABA content of the brown colored rice were analyzed. Physicochemical properties such as browning, turbidity, reducing sugar, soluble solid, total polyphenol and pH of brown colored rice tea were determined after the rice powder was put into tea bags and leached in hot water. Sensory characteristics were investigated for three kinds of tea roasted at $170^{\circ}C$ for 10, 20 and 30 min. As the roasting temperature and time increased, L, a and b values decreased as well as GABA content. The brown colored rice roasted at $170^{\circ}C$ for 10 min contained the highest content of GABA. Browning, turbidity, reducing sugar, soluble solid and total polyphenol of the brown colored rice tea increased as the roasting temperature and time increased, on the contrary, pH decreased. The brown colored rice tea roasted for 30 min was preferred the most in color, flavor, taste and overall acceptance. From this result, the brown colored rice tea needs to be manufactured by a combination of the brown colored rice roasted at $170^{\circ}C$ for 10 min and 30 min to satisfy the consumer's preference and high content of GABA.

• Journal of Korea Multimedia Society
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• v.25 no.10
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• pp.1433-1447
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• 2022

Recently, as the demand for physical security technology to prevent leakage of technical and business information of companies and public institutions increases, the high tech companies are operating X-ray security checkpoints at building entrances to protect their intellectual property and technology. X-ray security checkpoints are operated to detect cameras and storage media that may store or leak important technologies in the bags of people entering and leaving the building. In this study, we propose an X-ray security checkpoint system that automatically detects a storage medium in an X-ray image using a deep learning based object detection method. The proposed system consists of an edge computing unit and a cloud-computing unit. We employ the RetinaNet for automatic storage media detection in the X-ray security checkpoint images. The proposed approach achieved mAP of 95.92% on private dataset.

• Membrane and Water Treatment
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• v.13 no.1
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• pp.21-28
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• 2022

The use of plastics in our everyday lives have been drastically increased during the last few decades. However with the usage of commercial plastic products there is a possibility of microplastic consumption, due to the fragmentation of the products. Additionally, the potential for microplastic ingestion may also be increased by using damaged products. Hence, the current study was conducted to understand the potential release of micro/nano plastics and organic matter from damaged teabags. To check the leakage tendency, the amount of damage to the tea bags from 1-10 cm were tested along with temperatures of 25-70℃, and exposure times from 5 min to 1 hr was tested. Release of fibrous micro/nanoplastics, and organic leachate from the damaged teabags were observed to understand the outflow conditions. Results showed that with the increased degree of damage, temperature, and exposure time increased the release of fiberous matter, where the increase of temperature, and exposure time increased organic leachate. Additional analysis confirmed the leachate of nylon polymers into the heated water.