Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Preparation of Citron Peel Tea Containing Yuza(Citrus junos Seib ex TANAKA) and Its Antioxidant Characteristics

유자피를 이용한 단일 침출차의 항산화성 및 품질 특성

  • Ji, Eun-Jung (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Yoo, Kyung-Mi (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Park, Jae-Book (Korea Food Research Institute) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
  • 지은정 (서울대학교 식품영양학과 생활과학연구소) ;
  • 유경미 (서울대학교 식품영양학과 생활과학연구소) ;
  • 박재복 (한국식품연구원) ;
  • 황인경 (서울대학교 식품영양학과 생활과학연구소)
  • Published : 2008.08.31
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Abstract

The objective of this study was to evaluate the antioxidant properties and sensory qualities of citron peel tea, and to determine the optimum ratio of citron peel powder for its preparation. Yuza peel powders were prepared with citron peel tea at weight 2 and 3 g, respectively. Then, color values(L-value, redness, and yellowness), total phenol content, total antioxidant activity, DPPH radical scavenging activity, and sensory characteristics were measured in the tea samples. The pH of the citron peel tea decreased with increasing preparation temperature. And as the amount of citron peel powder increased, total phenol content, antioxidant capacity, and radical scavenging activity increased. The level of total phenolics in the tea had a higher correlation with total antioxidant capacity($r^2$ = 0.731). Depending on the level of added yuza powder, significant differences(p < 0.05) were shown for aroma, color, and overall acceptability however, there were no significant differences in sourness and bitterness.

Keywords

References

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