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Development of Mulberry-leaf Tea Containing γ-Aminobutyric Acid (GABA) by Anaerobic Treatments
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 Title & Authors
Development of Mulberry-leaf Tea Containing γ-Aminobutyric Acid (GABA) by Anaerobic Treatments
Lee, Seon-Ho;
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To produce mulberry-leaf tea abundant in -aminobutyric acid (GABA), mulberry leaves were subjected to two distinct anaerobic conditions ( and vacuum) for 12 h before the manufacturing process. Subsequently, changes in the GABA content as well as that of other components were measured. In anaerobically treated mulberry leaves, GABA content markedly increased by 436-472% compared with the control, while the glutamic acid content decreased. However, few changes were observed in the contents of the general components (moisture, carbohydrate, lipid, protein, and ash) and water-soluble solids. Free sugar, catechin, and total phenol content decreased after anaerobic treatment. However, the sensory test scores were not different between the control and anaerobically-treated samples. Consequently, tea products, manufactured post nitrogen gas or vacuum treatment of leaves after harvest, showed functional properties without sensory loss.
mulberry;tea;anaerobic;-aminobutyric acid;glutamic acid;
 Cited by
막걸리 유래 미생물의 활용을 위한 연구 동향,이영석;설정만;정덕열;김수린;

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