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한국식품과학회지
→ 한국식품과학회지2019 ; 51(4): 356-360
Effects of commonly used infusion method on catechin content and antioxidant capacities of pure green tea packaged in tea bags
음용 조건으로 추출한 티백 형태 순수 녹차의 카테킨 함량 및 산화방지능
Mi-Seon Kim1, Chan-Su Rha1, and Dae-Ok Kim1,*
1Department of Food Science and Biotechnology, Kyung Hee University
김미선1·라찬수1·김대옥1,*
1경희대학교 식품생명공학과
ABSTRACT
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°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 43.0-108.3mg/150mL 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.
KEYWORD
Camellia sinensis, green tea bag, high-performance liquid chromatography, total catechin content, vitamin C equivalents
한국식품과학회지 2019 Aug; 51(4): 356 - 360
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