Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Changes of the Chemical Constituents and Antioxidant Activity During Microbial-fermented Tea (Camellia sinensis L.) Processing

미생물발효차(Camellia sinensis L.) 제조과정 중의 품질특성 변화

  • Han, Seon-Kyeong (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Song, Yeon-Sang (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jun-Seol (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Bang, Jin-Ki (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Suh, Sae-Jung (Bioenergy Crop Research Center, National Institute of Crop Science, Rural Development Administration) ;
  • Cho, Jeong-Young (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Moon, Jae-Hak (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University) ;
  • Park, Keun-Hyung (Department of Food Science & Technology, and Functional Food Research Center, Chonnam National University)
  • 한선경 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 송연상 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 이준설 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 방진기 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 서세정 (농촌진흥청 국립식량과학원 바이오에너지작물센터) ;
  • 조정용 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 문제학 (전남대학교 식품공학과 및 기능성식품연구센터) ;
  • 박근형 (전남대학교 식품공학과 및 기능성식품연구센터)
  • Received : 2009.09.04
  • Accepted : 2009.11.15
  • Published : 2010.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Microbial-fermented tea (MFT), which is made by microorganisms through fermentation, is a popular beverage in Asia, especially in the Yunnam province, China. In this study, changes of the chemical constituents and antioxidant activity during the manufacturing process of MFT were investigated. MFT were respectively prepared from fresh leaves of three different tea species (Yabukita, Daecha, and Korean wild cultivar) and a processed green tea (Korean wild cultivar). The color of the tea infusions gradually changed to red and yellow as a function of fermentation time. Total nitrogen and caffeine contents were not significantly changed. Whereas, the chlorophyll, tannin, and total catechins contents gradually decreased. Interestingly, the epicatechin and epigallocatechin contents increased up to 25 days of fermentation and then decreased. Change of the chemical constituents of all samples showed the same patterns. The antioxidant activity of MFT from Daecha and Yabukita slightly decreased as increasing fermentation time. However, the range over which the antioxidant activity of MFT from Korean wild cultivar and green tea were not changed. This research suggests that it may be possible to manufacturing possibility of MFT using Korean wild cultivar and processed green tea.

국내산 재래종 및 가공녹차를 이용한 미생물발효차의 개발 가능성 및 발효과정중의 특성 변화를 검토하고자 국내산 재래종 및 가공녹차, 야부키타종, 그리고 대차종을 이용한 미생물발효차를 제조하고 발효과정 중 품질 특성을 조사하였다. 모든 원료에서의 미생물발효차의 발효특성은 발효가 진행될수록 적색도 및 황색도가 증가하였고, 클로로필과 탄닌 함량은 감소하였다. 총 질소 및 카페인의 함량은 발효가 진행됨에 따라 큰 변화를 보이지 않았으나 총 catechin 및 개별 카테킨류 중 catechin, ECG, EGCG의 함량은 꾸준히 감소하였다. 그리고 EC와 EGC의 함량은 25일까지 증가하다가 그 이후 감소하였다. 대차종 및 야부키타종의 경우 발효가 진행됨에 따라 항산화활성이 감소한 반면, 국내산 재래종 및 가공녹차는 그 활성을 그대로 유지하였다. 국내산 재래종 및 가공녹차는 발효가 진행됨에 따라 대차종 및 야부키타종과 유사한 발효 양상을 나타냈으나 수색이나 카테킨 및 카페인 등의 성분 함량은 다소 차이를 보였다. 본 연구로부터 국내산 재래종 품종의 찻잎 및 이를 이용하여 제조된 녹차의 미생물발효차 제조가능성을 확인할 수 있었다.

Keywords

References

  1. Ooishi M. About Tea Cultivation. Agriculture and Forest Publish Co., Tokyo, Japan. p. 24 (1985)
  2. Muramatsu G. Science of Tea. Asakura Book Market, Tokyo, Japan. pp. 52-121 (2002)
  3. Sakata K, Lu Y, Wenfei G, Shaojun L. Everything of China Puerh Tea, Saiwai Book Store, Kyoto, Japan. pp. 12-135 (2004)
  4. Wu SC, Yen GC, Wang BS, Chiu CK, Yen WJ, Chang LW, Duh PD. Antimutagenic and antimicrobial activities of Pu-erh tea. LWT-Food Sci. Technol. 40: 506-512 (2007) https://doi.org/10.1016/j.lwt.2005.11.008
  5. Liang YR, Zhang LG, Lu JL. A study on chemical estimation of Pu-erh tea quality. J. Sci Food Agr. 85: 381-390 (2005) https://doi.org/10.1002/jsfa.1857
  6. Hwang LS, Lin LC, Chen NT, Liuchang HC, Shiao MS. Hypolipidemic effect and antiatherogenic potential of Pu-erh tea. Vol. 859, pp. 87-103. In: Oriental Foods and Herbs. Ho C-T (ed). American. Chemical Society, Washington DC, USA (2003)
  7. LV C, Zhou H. Analysis on characteristics and health functions of Pu-erh Tea. pp. 91-97. 2005 International tea symposium on innovation in tea science and sustainable development in tea industry. November 11-15, Hangzhou, China. (2005)
  8. Lin Z, Haipeng LV, Wenrui C, She M, Zhang Y, Yang C. Antioxidant phenolic compounds in Pu-erh tea. pp. 674-680. In 2005 International tea symposium on innovation in tea science and sustainable development in tea industry. Hangzhou, China. (2005)
  9. Ju HG. Yunnam Pu-erh Tea. Hansommedia, Seoul, Korea. pp. 92-122 (2006)
  10. Lu CH, Hwang LS. Safety, biological activity and the active components of Pu-erh tea. pp. 272-279. In 2005 International tea symposium on innovation in tea science and sustainable development in tea industry. November 11-15, Hangzhou, China. (2005)
  11. Park JH, Back CN, Choi HK. Change in chemical components of powdered green tea during storage period at room temperature. J. Korean Tea Soc. 11: 75-84 (2005)
  12. Son SG, Je SM, Woo SY, Byun KO, Kang YJ, Kwang BS. Physiolosical differences of Ilex rotunda and Illicium anisatum under low light intensities. J. Agr. Forest Meteorol. 8: 61-67 (2006)
  13. Iketani G. Analysis Method of Tea. Tea Research Annual Report 71, Sinkousya, Kyoto, Japan. pp. 52-53 (1990)
  14. Abe N, Nemoto A, Tsuchiya Y, Hojo H, Hirota A. Studies of the 1,1-diphenyl-2-picrylhydrazyl radical scavenging mechanism for a 2-pyrone compound. Biosci. Biotech. Bioch. 64: 306-333 (2000) https://doi.org/10.1271/bbb.64.306
  15. Obanda M, Okinda Owuor P, Mangoka R. Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature. J. Food Chem. 75: 395-404 (2001) https://doi.org/10.1016/S0308-8146(01)00223-0
  16. Park JH, Choi HK, Park KH. Chemical components of various green teas on market. J. Korean Tea Soc. 4: 83-92 (1999)
  17. Takeda S. Science of Tea. Tsukuba Book Marker, Tsukuba, Japan. p. 135 (2004)
  18. Lin JK, Lin CL, Liang YC, Lin-Shiau SY, Juan IM. Survey of catechins, gallic acid, and methylxanthines in green, oolong, Puerh, and black teas. J. Agr. Food Chem. 46: 3635-3642 (1998) https://doi.org/10.1021/jf980223x
  19. Liang YR, Zhang LY, Lu JL. A study on chemical estimation of Pu-erh tea quality. J. Sci. Food Agr. 85: 381-390 (2005) https://doi.org/10.1002/jsfa.1857