Preventive Nutrition and Food Science

  • 제15권3호
  • /
  • Pages.229-232
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  • 2010
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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Catechin and Caffeine Concentration Variations in Jeju Green Tea Varieties Harvested Over a Seven-Month Period

  • Song, Kwan-Jeong (College of Applied Life Sciences, Cheju National University) ;
  • Beak, Dong-Chul (College of Applied Life Sciences, Cheju National University) ;
  • Kim, You-Wang (College of Applied Life Sciences, Cheju National University) ;
  • Kim, Young-Geol (Department of Food Science and Technology, Keimyung University) ;
  • Lee, Min-Seok (Department of Food Science and Technology, Keimyung University) ;
  • Lee, Sam-Pin (Sulloc Cha Green Tea, R&D Center, Jangwon Co.) ;
  • Kim, Chan-Shick (College of Applied Life Sciences, Cheju National University)
  • 투고 : 2010.02.22
  • 심사 : 2010.07.20
  • 발행 : 2010.09.30
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초록

Caffeine and catechins from the Yabukita, Yutakamidori, Saemidori, Okumidori, and Fushun varieties of tea leaves picked during different harvesting seasons from April to October were evaluated using HPLC. Total content of catechins increased greatly with the later harvesting time of tea leaves (i.e., picking the leaves in September versus in April) and decreased slightly after September. Yabukita tea leaves picked in August contained 43.1 mg% catechins including EGC, EC, ECG, and EGCG, with the ECGC levels constituting greater than 50% of those four compounds. Yutakamidori and Okumidori varieties picked in September contained the highest catechin values, at 43.6 mg% and 31.0 mg%, respectively. Fushun and Saemidori varieties contained lower catechin concentrations of 14.5 mg% (July) and 11.7 mg% (August) compared to other varieties. The EGCG levels gradually decreased in the late harvesting season, while levels of the other catechins, EC, EGC, and ECG, gradually increased. All varieties of green tea showed a gradual decrease in caffeine content toward the end of our harvesting efforts in October, with levels of 58～68 mg% in April and 28～57 mg% in October. Yabukita, Saemidori, and Okumidori varieties reached their highest caffeine levels in late spring/early summer, with Yabukita and Okumidori varieties reaching a high of 73.4% and 63.5% caffeine, respectively, in May, and Saemidori at 64.0% in June. In particular, Fushun still contained high caffeine of 66.8 mg% (September) during the late harvesting season.

키워드

참고문헌

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피인용 문헌

  1. Changes in the Quality of Green Tea Concentration through Tannase Treatment vol.24, pp.4, 2011, https://doi.org/10.9799/ksfan.2011.24.4.720