Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Physicochemical Properties and Antioxidant Activities of Green Tea with Reference to Extraction Conditions

추출조건에 따른 녹차음료의 이화학적 특성 및 항산화활성

  • Kang, Su-Tae (Faculty of Food Science and Biotechnology, Pukyong National University) ;
  • Jeong, Chang-Ho (Division of Applied Life Sciences, Institute of Agricultural & Life Science, Gyeongsang National University) ;
  • Joo, Ok-Soo (Department of Food Science, Jinju National University)
  • 강수태 (부경대학교 식품생명공학부) ;
  • 정창호 (경상대학교 응용생명과학부.농업생명과학연구원) ;
  • 주옥수 (진주산업대학교 식품과학과)
  • Published : 2009.12.30
Download PDF
⟨ Previous Next ⟩

Abstract

We investigated the physicochemical properties and antioxidant activities of green tea with respect to extraction conditions. The values of pH, and the L, a, and b Hunter parameters of green tea beverage 1 (GTB 1), green tea beverage 2 (GTB 2), and commercial green tea beverage (CGTB) were 6.22, 96.91, -1.06, and 7.77 5.40, 96.39, -1.73, and 13.68 and 6.20, 95.40, -4.75, and 25.51, respectively. The total free amino acid content of GTB 1 and 2, and CGTB, were 253.21, 262.65, and 58.36 mg/100 mL, and the major free amino acids were aminoadipic acid (102.56, 136.29, and 27.02 mg/100 mL), arginine (23.32, 30.75, and 7.31 mg/100 mL), and serine (18.22, 17.96, and 5.94 mg/100 mL). The levels of total phenolics and caffeine were higher in GTB 2 (852.58 and $225.51\;{\mu}g/mL$) than in GTB 1 (500.65 and $317.34\;{\mu}g/mL$) or CGTB (387.14 and $164.53\;{\mu}g/mL$). The catechin content of GTBs 1 and 2, and CGTB, were 294.8, 415.7, and $130.99\;{\mu}g/mL$, respectively. The major catechins of GTB 1 and 2, and CGTB were epigallocatechin, catechin, and epigallocatechin gallate, in that order, and the epigallocatechin contents were 186.50 in GTB 1, 268.10 in GTB 2, and $82.26\;{\mu}g/mL$ in CGTB. GTB 1 and 2 and CGTB showed substantial dose-dependent antioxidative activities. The DPPH radical-scavenging activities of GTB 1 and 2, and CGTB, were 85.48, 87.09, and 87.03%, respectively at a concentration of $125\;{\mu}g/mL$. The ferric reducing/antioxidant activities (FRAPs) of GTB 1 and 2 and CGTB were 2.66, 2.70 and 2.67 absorbance at a concentration of $1,000\;{\mu}g/mL$. Sensory evaluation tests revealed no significant differences among the three green tea beverages.

추출조건을 달리하여 제조한 녹차음료의 이화학적 특성 및 항산화활성에 대하여 조사하였다. 녹차음료 1, 2 및 시판 녹차음료의 pH는 각각 6.22, 6.39 및 6.20이었고, 색도 L, a 및 b값은 각각 96.91, -1.06, 7.77, 96.20, -1.73, 13.68 및 95.40, -4.75, 25.51이었다. 녹차음료 1, 2 및 시판 녹차음료의 총유리아미노산 함량은 253.21, 262.65 및 58.36 mg/100 mL이었고, 주요 유리아미노산으로는 aminoadipic acid(102.56, 136.29 및 27.02 mg/100 mL), arginine (23.32, 30.75 및 7.31 mg/100 mL) 및 serine (18.22, 17.96 및 5.94 mg/100 mL)이었다. 녹차음료 1, 2 및 시판 녹차음료의 총 페놀성화합물 및 카페인 함량은 각각 500.65와 317.34, 852.58과 225.51 및 387.14와 $164.53\;{\mu}g/mL$로 녹차음료 2가 높았다. 녹차음료 1, 2 및 시판 녹차음료의 총카테킨함량은 각각 294.80, 415.70 및 $130.99\;{\mu}g/mL$이었고, 주요 카테킨으로는 epigallocatechin, catechin 및 epigallocatechin gallate 순이었으며, epigallocatechin의 함량이 각각 186.5, 268.1 및 $82.26\;{\mu}g/mL$로 가장 많은 함량을 보였다. 녹차음료 1, 2 및 시판 녹차음료 동결건조물의 항산화 활성은 농도 의존적이었으며, 농도 $125\;{\mu}g/mL$에서 DPPH 라디칼 소거활성은 각각 85.48%, 87.09% 및 87.03%였고, ferric reducing/antioxidant activity는 농도 $1,000\;{\mu}g/mL$에서 2.66, 2.70 및 2.67이었다. 또한 쓴맛을 제외한 색, 향, 단맛 및 전체적인 기호도와 같은 관능검사결과 녹차음료 1, 2 및 시판녹차음료에서 큰 유의적인 차이를 보이지 않았다.

Keywords

References

  1. Kim, D.Y. (1989) The status and prospect of Korean green tea. Food Sci. Ind., 22, 2-12
  2. Lee, S.U. (1984) The history of Korean food. Gyomunsa, p. 240
  3. Kim, S.H., Park, J.D., Lee, L.S. and Han, D.S. (1999) Effect of pH on the green tea extraction. Korean J. Food Sci. Technol., 31, 1024-1028
  4. Kang, S.T., Yoo, U.H., Nam, K.H., Kang, J.Y. and Oh, K.S. (2007) Antioxidative effects of green tea extract on the oxidation of Anchovy oil. J. Agric. Life Sci., 41, 47-53
  5. Rah, H.H., Baik, S.O., Han, S.B. and Bock, J.Y. (1992)Improvement of analytical method for catechins in green tea. J. Korean Agric. Chem. Soc., 35, 276-280
  6. Chung, F.L., Schwartz, J., Herzog, C.R. and Yang, Y.M. (2003) Tea and cancer prevention: studies in animals and humans. J. Nutr., 133, 3268S-3274S https://doi.org/10.1093/jn/133.10.3268S
  7. Hodgson, J.M., Puddy, I.B., Burke, V., Beilin, L.J., Mori, T.A. and Chan, S.Y. (2002) Acute effects of ingestion of black tea on post prandial platelet aggregation in human subjects. Brit. J. Nutr., 87, 141-145 https://doi.org/10.1079/BJN2001499
  8. Abe, Y., Umemura, S., Sugimoto, K.I., Kirawa, N., Kato, Y., Yokoyama, N., Yokoyama, T., Iwai, J. and Ishii, M. (1995) Effect of green tea rich in $\gamma$-aminobutyric acid on blood pressure of dahl salt-sensitive rats. Am. J. Hypertension, 8, 74-79d
  9. Kim, M.J. and Rhee, S.J. (1994) Effects of Korean green tea, oolong tea and black tea beverage on the removal of cadmium in rat. J. Korean Soc. Food Nutr., 23, 784-791
  10. Feng, Q., Torii, Y., Uchida, K., Nakamura, Y., Hara, Y. and Osawa, T. (2002) Black tea polyphenols, theaflavins, prevent cellular DNA damage by inhibiting oxidative stress and suppressing cytochrome P450 1A1 in cell culture. J. Agric. Food Chem., 50, 213-220 https://doi.org/10.1021/jf010875c
  11. Muramatsu, K., Fukuyo, M. and Hara, Y. (1986) Effect of green tea catechins on plasma cholesterol level in cholesterol fed rats. J. Nutr. Sci. Vitaminol., 32, 613-622 https://doi.org/10.3177/jnsv.32.613
  12. Ishikawa, T., Suzukawa, M., Ito, T., Yoshida, H., Ayaori, M., Nishiwaki, M., Yonemura, A., Hara, Y. and Nakamura, H. (1997) Effect of tea flavonoid supplementation on the susceptibility of low-density lipoprotein to oxidative modification. Am. J. Clin. Nutr., 66, 261-266 https://doi.org/10.1093/ajcn/66.2.261
  13. Sakanaka, S., Kim, M., Taniguchi, M. and Yamamoto, T. 1989. Antibacterial substances in Japanese green tea extract against Streptococcus mutans, a cariogenic bacterium. Agric. Biol. Chem., 53, 2307-2311 https://doi.org/10.1271/bbb1961.53.2307
  14. Rhi, J.W. and Shin, H.S (1993) Antioxidant effect of aqueous extract obtained from green tea. Korean J. Food Sci. Technol., 25, 759-763
  15. Kubo, I., Muroi, H. and Himejima, M. (1992)Antimicrobial activity of green tea flavor components and their combination effects. J. Agric. Food Chem., 40, 245-248 https://doi.org/10.1021/jf00014a015
  16. Lee, B.R., Koh, K.O. and Park, P.S. (2007) Antihyperglycemic effects of green tea extract on alloxan-induced diabetic and OLETF rats. J. Korean Soc. Food Sci. Nutr., 36, 696-702 https://doi.org/10.3746/jkfn.2007.36.6.696
  17. Mandel, S.A., Avramovich-Tirosh, Y., Reznichenko, L., Zheng, H., Weinreb, O., Amit, T. and Youdim, M.B. (2005) Multifunctional activities of green tea catechins in neuroprotection. Modulation of cell survival genes, iron-dependent oxidative stress and PKC signalling pathway. Neurosignals, 14, 46-60 https://doi.org/10.1159/000085385
  18. Shiral, T., Reshad, K., Yoshitomi, A., Chida, K., Nakamura, H. and Taniguchi, M. (2003) Green tea-induced asthma:relationship between immunological reactivity, specific and non-specific bronchial responsiveness. Clin. Exp. Allergy, 33, 1252-1255 https://doi.org/10.1046/j.1365-2222.2003.01744.x
  19. Jang, M.J., Ha, H.J., Yoon, S.R., Noh, J.E. and Kwon, J.H. (2006) Prediction of optimal leaching conditions for green tea. J. Korean Soc. Food Sci. Nutr., 35, 747-753 https://doi.org/10.3746/jkfn.2006.35.6.747
  20. Mok, C.K. (2006) Process for production of brown rice/green tea beverage. Food Eng. Prog., 10, 214-220
  21. Kim, D.O., Jeong, S.W. and Lee, C.Y. (2003) Antioxidant capacity of phenolic phytochemical from various cultivars of plums. Food Chem., 81, 321-326 https://doi.org/10.1016/S0308-8146(02)00423-5
  22. Jeong, C.H., Kang, S.T., Joo, O.S., Lee, S.C., Shin, Y.H., Shim, K.H., Cho, S.H., Choi, S.G. and Heo, H.J. (2009) Phenolic content, antioxidant effect and acetylcholinesterase inhibitory activity of Korean commercial green, puer, oolong and black tea. Korean J. Food Preserv., 16, 230-237
  23. Blois, M.A. (1958) Antioxidant determination by the use of a stable free radical. Nature, 181, 1199-1200 https://doi.org/10.1038/1811199a0
  24. Benzie, I.F.F. and Strain, J.J. (1996) The ferric reducing ability of plasma(FRAP) as a measure of 'antioxidant power' : The FRAP assay. Anal. Biochem., 239, 70-76 https://doi.org/10.1006/abio.1996.0292
  25. Benzie, I.F.F. and Strain, J.J. (1999) Ferric reducing/antioxidant power assay : Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods Enzymol., 299, 15-27 https://doi.org/10.1016/S0076-6879(99)99005-5
  26. Choi, H.J., Lee, W.S., Hwang, S.J., Lee, I.J., Shin, D.H., Kim, H.Y. and Kim, K.U. (2000) Changes in chemical compositions of green tea(Camellis sinensis L.) under the different extraction conditions. Korean J. Life Sci.,10, 202-209
  27. Lee, J.M., Park, S.R. and Lee, S.C. (2007) Quality properties of green tea prepared with alkaline ionized water. J. Korean Soc. Food Sci. Nutr., 36, 1043-1047 https://doi.org/10.3746/jkfn.2007.36.8.1043
  28. Choi, O.J. and Choi, K.H. (2003) The physicochemical properties of Korean wild teas (green tea, semi- fermented tea, and black tea) according to degree of fermentation. J. Korean Soc. Food Sci. Nutr., 32, 356-362 https://doi.org/10.3746/jkfn.2003.32.3.356
  29. Lee, M.G., Lee, S.W., Kim, S.S., Lee, S.H. and Oh, S.L.(1989) Changes in tasting constituents (tannin, free sugar, total nitrogen) of green tea by leaching condition. Korean J. Dietary Culture, 4, 411-416
  30. Park, J.H., Back, C.N. and Choi, H.K. (2005) Change in chemical components of powdered green tea during storage period at room temperature. J. Korean. Tea Soc., 11, 75-84
  31. Kim, J.I. and Row, K.H. (2001) Recovery of catechin compound from Korean green tea by solvent extraction and partition. Korean J. Biotechnol. Bioeng., 16, 442-445
  32. Kwon, I.B., Lee, Y.S., Woo, S.K., Lee, C.Y. and Suh, J.G. (1990) A study on the determination of caffeine in coffee, black tea and green tea by high performance liquid chromatography. Korean. J. Food Hyg., 5, 213-218
  33. Kang, S.K. and Shon, M.Y. (2007) Changes of bioactive compounds and antioxidant activities in Korean green tea (Camellia sinensis) with different harvesting periods. Korean J. Food Preserv., 14, 709-715
  34. Lee, M.J., Kwon, D.J. and Park, O.J. (2007) The comparison of antioxidant capacities and catechin contents of Korean commercial green, oolong, and black tea. Korean J. Food Culture, 22, 449-453