Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Properties of Green Tea Prepared with Alkaline Ionized Water

알칼리 이온수로 제조한 녹차의 품질 특성

  • Lee, Jung-Min (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Park, Soon-Rye (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University)
  • 이정민 (경남대학교 식품생명학과) ;
  • 박순례 (경남대학교 식품생명학과) ;
  • 이승철 (경남대학교 식품생명학과)
  • Published : 2007.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

The physicochemical characteristics of green tea prepared by four kinds of alkaline ionized water (AIW; pH 8.57, 8.85, 9.23, and 10.06, respectively) were evaluated. Green tea was made by soaking commercial green tea leaves in AIW at $75^{\circ}C$ for 10 min (1.0 g/100 mL). Total phenol contents, total flavonol contents, and ascorbic acid contents of green tea decreased with increasing pH of AIW. Increasing pH of AIW tended to decrease lightness (L) and redness (a) of green tea but increase yellowness (b) in Hunter color values. The amount of epicatechins and radical scavenging activity of green tea also decreased with increasing pH of AIW, while caffeine was not significantly affected. Tyrosinase inhibition activity was the highest in AIW of pH 8.85.

시판되고 있는 녹차잎을 $75^{\circ}C$에서 알칼리 이온수로 10분간 추출하여 녹차를 제조한 뒤, 물리화학적 특성을 분석하였다. 알칼리 이온수로 제조한 녹차의 총 페놀 함량, 총 플라바놀 함량과 아스코르브산 함량은 pH가 증가할수록 감소하는 경향을 보였다. Hunter 색도 L, a, b값은 pH 증가에 따라 각각 감소, 감소, 증가하는 경향을 나타내었다. 녹차의 주된 성분인 epicatechin류의 함량은 pH가 증가할수록 감소하였고, 카페인은 유의차를 나타내지 않았다. DPPH 라디칼 소거능도 pH가 증가할수록 감소하였으며, tyrosinase 억제능은 pH 8.85의 알칼리 이온수 녹차에서 가장 높게 측정되었다.

Keywords

References

  1. Sato T, Miyata G. 2000. The nutraceutical benefit. part I; Green tea. Nutr 16: 315-317 https://doi.org/10.1016/S0899-9007(99)00301-9
  2. Graham HN. 1992. Green tea composition, consumption, and polyphenol chemistry. Prev Med 21: 334-350 https://doi.org/10.1016/0091-7435(92)90041-F
  3. Bu YC, Teon CO. 1993. Antioxidants of theas folium and moutan cortex. J Korean Agric Chem Soc 36: 326-331
  4. Hibasami H, Komiya T, Achiwa Y, Ohnishi K, Kojima T, Nakanishi K, Hara Y. 1998. Induction of apoptosis in human stomach cancer cells by green tea catechins. Oncol Rep 5: 527-529
  5. Chen ZP, Schell JB, Ho CT, Chen KY. 1998. Green tea epigallocathechin gallate shows a pronounced growth inhibitory effect on cancerous cells but not on their normal counterparts. Cancer Lett 129: 173-179 https://doi.org/10.1016/S0304-3835(98)00108-6
  6. Sagesaka M, Tane Y, Sugiura T, Miwa Y, Yamaguchi K. 1996. Effect of tea leaf saponin on blood pressure of spontaneously hypertensive rats. Yakugaku Zasshi 116: 388-395 https://doi.org/10.1248/yakushi1947.116.5_388
  7. Liao S, Umekita Y, Guo J, Kokontis JM, Hiipakka RA. 1995. Growth inhibition and regression of human prostate and breast tumors in athymic mice by tea epigallocatechin gallate. Cancer Lett 96: 239-243 https://doi.org/10.1016/0304-3835(95)03948-V
  8. Lee SH, Jang MS. 2004. Effects of electrolyzed water and chlorinated water on sensory and microbiological characteristics of lettuce. Korean J Soc Food Cookery Sci 6: 45-53
  9. Oh SH, Ha TI, Chang MH. 1993. Availability of alkaline ionic water as a cooking water. Korean J Food Nutr 6: 8-15
  10. Sanetaka S, Shigeru K, Mariko N, Takumi M, Kenichi K, Miho G, Hidemitsu H, Kazumicho O, Shinkatsu M, Yoshinori K. 1997. Electrolyzed-reduced water scavenges active oxygen species and protects DNA from oxidative damage. Biochem Biophys Res Commun 234: 269-274 https://doi.org/10.1006/bbrc.1997.6622
  11. Kim JM, Yokoyama K. 1997. Effects of alkaline ionized water on spontaneously diabetic GK-rats fed sucrose. Korean J Lab Anim Sic 13: 187-190
  12. Watanabe T, Kishika Y, Shirai W. 1997. Influence of alkaline ionized water rat erythrocyte hexokinase activity and myocardium. J Toxicol Sci 22: 141-152 https://doi.org/10.2131/jts.22.2_141
  13. Gutfinger T. 1981. Polyphenols in olive oils. J Am Oil Chem Soc 58: 966-968 https://doi.org/10.1007/BF02659771
  14. Price ML, Scoyoc SV, Butler LG. 1978. A critical evaluation of the vanillin reaction as assay for tannin in sorghumgrain. J Agric Food Chem 26: 252-259 https://doi.org/10.1021/jf60219a031
  15. Sikic BI, Mimnaugh EG, Litterst CL, Gram TE. 1977. The effects of ascorbic of ascorbic acid deficiency and repletion on pulmonary, renal and hepattic drug metabolism in the guinea pig. Arch Biochem Biophys 179: 663-671 https://doi.org/10.1016/0003-9861(77)90155-2
  16. Son JH, Jo C, Kim MR, Kim JO, Byun MW. 2001. Effect of gamma irradiation on removal of undesirable color from green tea extracts. J Korean Soc Food Sci Nutr 30: 1305-1308
  17. Wang H, Provan GJ, Helliwell K. 2003. HPLC determination of catechins in tea leaves and tea extracts using relative response factors. Food Chem 81: 307-312 https://doi.org/10.1016/S0308-8146(02)00510-1
  18. Lee SC, Kim SY, Jeong SM, Park JH. 2006. Effect of far-infrared irradiation on catechins and nitrite scavenging activity of green tea. J Agric Food Chem 54: 399-403 https://doi.org/10.1021/jf051866x
  19. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 https://doi.org/10.1038/1811199a0
  20. Mason HS. 1947. The chemistry of melanin. J Biol Chem 172: 83
  21. SAS Institute. 1995. SAS/STAT User's Guide. SAS Institute Inc., Cary, NC, USA
  22. Okouchi SM, Suzuki KS, Ikeda S. 2002. Water desirable for the human body in terms of oxidation reduction potential (ORP) to pH relationship. J Food Sci 67: 1594-1598 https://doi.org/10.1111/j.1365-2621.2002.tb08689.x
  23. Crespy V, Williamson G. 1994. A review of the health effects of green tea catechins in in vivo animal models. J Nutr 134: 3431S-3440S
  24. Judd DG, Wyszecki G. 1964. Applied colorific science for industry and business. Diamond Co., Tokyo, Japan. p 333
  25. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200 https://doi.org/10.1038/1811199a0
  26. Kumamoto M, Sonda T, Nagayama K, Tabata M. 2001. Effect of pH and metal ions on antioxidative activities of catechins. Biosci Biotechnol Biochem 65: 126-132 https://doi.org/10.1271/bbb.65.126
  27. Jovanovic SV, Steenken S, Tosic M, Marjanovic B, Simic MG. 1994. Flavonoids as antioxidants. J Am Chem Soc 116: 4846-4851 https://doi.org/10.1021/ja00090a032
  28. Kim JK, Cha WS, Park JH, Oh SL, Cho YJ, Chun SS, Choi C. 1997. Inhibition effect against tyrosinase of condensed tannins from Korean green tea. Korean J Food Sci Technol 29: 173-177

Cited by

  1. 알칼리성 모발처리제를 이용한 후처리제 개발 vol.15, pp.1, 2007, https://doi.org/10.14400/jdc.2017.15.1.509