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Quality Characteristics and Antioxidant Activity of Chrysanthemum indicum L., Chrysanthemum boreale M. and Chrysanthemum zawadskii K. Powdered Teas

감국, 산국 및 구절초꽃 분말 차의 항산화활성과 품질특성

  • Lee, Sang-Hoon (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Nho, Jin-Woo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Chang, Young-Deug (Dept. of Horticultural Science, Chungbuk National University) ;
  • Lee, Chul-Hee (Dept. of Horticultural Science, Chungbuk National University) ;
  • Woo, Koan-Sik (Functional Cereal Crop Research Division, Department of Functional Crop, NICS, RDA) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • Published : 2009.07.31

Abstract

In order to investigate the quality characteristics of powdered teas using Compositae species flower, the samples of Chrysanthemum indicum L. (CI), Chrysanthemum boreale Makino (CB), and Chrysanthemum zawadskii var. latilobum (Maxim.) Kitam (CZ) were extracted with hot water and concentrated, and then mixed with different forming agents of dextrin (D) and maltodextrin (MD). The mixing ratio of D and MD was ranged from 9:1 (DMD91) to 8:2 (DMD82) or D and MD only. The solubility of the powdered tea was higher in added dextrin. The highest total polyphenol and flavonoid content of the powdered tea were 6.75 and 3.24 mg/g at CBDMD91, respectively. Total antioxidant activities of C. indicum, C. boreale, and C. zawadskii powdered tea ranged at $2.51{\sim}2.63$, $4.37{\sim}4.50$, and $3.44{\sim}3.55\;mg$ AA eq/g, respectively. In sensory evaluation, the C. indicum and C. zawadskii powdered teas obtained higher sensory score of all evaluation items than C. boreale powdered tea. The optimal mixing ratio at 36% of D and 4% of MD in forming agent was selected to enhance the sensory characteristics and antioxidant activities of powdered tea.

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