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Quality and Antioxidant Characteristics of Granule Tea Prepared with Sea Tangle (Laminaria japonica) and Sea Mustard (Undaria pinnatifida) Powder as Affected by Extraction Method
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  • Journal title : Korean Journal of Food Preservation
  • Volume 19, Issue 4,  2012, pp.525-531
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2012.19.4.525
 Title & Authors
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; Youn, Kwang-Sup;
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 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 , values, and the lowest 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;
 Language
Korean
 Cited by
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