Korean Journal of Food Science and Technology (한국식품과학회지)

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

DOI QR Code

Physicochemical Properties of Shade-cultivated Powdered Green Teas

차광재배 가루녹차의 이화학적 품질 특성

  • Received : 2011.07.21
  • Accepted : 2011.10.08
  • Published : 2011.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

The Daecha-12 and Yabukita varieties of powdered green teas were grown under 85% shade-cultivated condition, and their physicochemical properties were analyzed. Total catechin content was not significantly different but, non-gallated catechin content in Daecha-12 was significantly higher than that in Yabukita. Theanine (32%), caffeine (14%), lutein (15%) and total chlorophyll (28%) levels were significantly higher in Daecha-12 than those in Yabukita. The results of a color analysis showed that the lightness L-value of Yabukita was higher than that of Daecha-12 but, that the greenness negative a-value and b-values of Daecha-12 were higher than those of Yabukita. The Daecha-12 cultivar had lower catechin content but higher content of theanine, caffeine, theobromine, lutein, chlorophyll, and a negative a-value than those of the Yabukita cultivar. Thus, the Daecha-12 cultivar is suitable to prepare a high-quality powdered green tea product.

대차12호와 야부기다 품종을 녹차를 85% 차광률로 15일간 재배한 후 제조한 가루녹차를 대상으로 카테킨, 카페인, 테오브로민, 테아닌, 루테인, 클로로필 및 색도를 비교 분석하였다. 총카테킨 함량은 유의적인 차이가 없었으며 비 gallate형 카테킨 함량은 대차12호가 유의적으로 높은 함량을 나타내었다(p<0.01). 개별 카테킨 함량은 2종류 가루녹차 모두 EGCG, EGC, ECG, EC, GCG, GC 및 C의 순으로 함유되어 있었다. 테아닌 함량은 대차 12호가 2.99g/100g, 야부기다 2.27g/100g으로 대차12호에 32% 높게 함유되어 있었으며 카페인 함량 또한 대차12호에 14% 높게 함유되어 있었다(p<0.01). 루테인 및 클로로필 분석 결과 대차12호가 루테인은 약 15%, 총클로로필 함량은 약 28% 더 높게 함유되어 있었다(p<0.001). 색도 분석 결과 L값은 야부기다에서 유의적으로 더 높게 나타났으며(p<0.05), 녹색도를 나타내는 a의 음의 값과 b값은 대차12호에서 유의적으로 더 높음을 알 수 있었다(p<0.01). 본 실험결과, 대차12호는 기존 말차용 품종인 야부기다와 비교하여 카테킨 함량은 낮고 그 외 녹차성분인 테아닌, 카페인, 테오브로민, 루테인 및 클로로필 함량과 녹색도가 높은 것으로 나타났다. 따라서 대차12호는 가루녹차 제조용 녹차 품종으로 적합한 것으로 판단된다.

Keywords

References

  1. Kim JT. Science and Culture of Tea. Borimsa Publishing Co., Seoul, Korea. pp. 157-248 (1996)
  2. Park JH. Studied on chemical composition in Korean native tea plants. PhD thesis, Chonnam National University, Gwangju, Korea (1997)
  3. Chung DH. Components and Efficacy of Tea. Hongikjae, Seoul, Korea. pp. 31-73 (2004)
  4. Willson KC, Clifford MN. Tea Cultivation to Consumption. Chapman & Hall, London, UK. pp 25-48 (1992)
  5. Tang S, Kerry JP, Sheehan D, Buckley DJ, Morrissey PA. Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry, and fish patties to lipid oxidation, Food Res. Int. 34: 651-657 (2001) https://doi.org/10.1016/S0963-9969(00)00190-3
  6. Lee JW, Do JH. Market trand of health functional food and prospect of ginseng market. J. Ginseng Res. 29: 206-214 (2005) https://doi.org/10.5142/JGR.2005.29.4.206
  7. Park JH, Lim KC. Growth and constituents of tea shoots for powder green tea. J. Medicinal Crop Sci. 10: 379-383 (2002)
  8. Kim KS, Kouzkue N, Han JS. Comparison of the ingradients at powdered green teas commercialized in Korea and Japan. Korean J. Food Culture 19: 177-183 (2004)
  9. Jung DW, Park SI. Preparation of drinkable yoghurt added with green tea powder. Korean J. Food Nutr. 18: 349-356 (2005)
  10. Park SI. Application of green tea powder for sikhe preparation. Korean J. Food Nutr. 19: 227-233 (2006)
  11. Hu B, Wang L, Zhou B, Zhang X, Sun Y, Ye H, Zhao L, Hu Q, Wang G, Zeng X. Efficient procedure for isolating methylated catechins from green tea and effective simultaneous analysis of ten catechins, three purin alkaloids, and gallic acid in tea by high-performance liquid chromatography with diode array detection. J. Chromatogr. A 1216: 3223-3231 (2009) https://doi.org/10.1016/j.chroma.2009.02.020
  12. Caldwell CR, Britz SJ. Effect of supplemental ultraviolet radiation on the carotenoid and chlorophyll composition of green house-grown leaf lettuce (Lactuca sativa L.) cultivars. J. Food Compos. Anal. 19: 637-644 (2006) https://doi.org/10.1016/j.jfca.2005.12.016
  13. Lee LS, Park JD, Cha HS, Lee YM, Park JW, Kim SH. Physicochemical properties of powdered green teas in Korea. Korean J. Food Sci. Technol. 42: 33-38 (2010)
  14. Wang H, Cai Y, Davis AP, You X. Study on bitterness and astrigency of green tea. pp. 58-59. In: Proceedings of the 7th Annual Meeting of LSSCB. July Cambridge, UK (1998)
  15. Zang D, Kuhr S, Engelhardt UH. Influence of catechins and theaflavins on the astringent taste of black tea brews. Z. Lebensm. Unters. For. 195: 108-111 (1992) https://doi.org/10.1007/BF01201768
  16. Yamanishi T. Flavor of tea. Special issue on tea food. Food Rev. Int. 11: 477-525 (1998)
  17. Kimura R, Murata T. Influence of alkylamides of glutamic acid and related compounds on the cetral nervous system. Central depressant effect of theanine. Chem. Pharm. Bull. 19: 1257-1261 (1971) https://doi.org/10.1248/cpb.19.1257
  18. Kakuda T, Nozawa A, Unno T, Okamura N. Inhibiting effects of theanine on caffeine stimulation evaluated by EEG in the rat. Biosci. Biotech. Bioch. 64: 287-293 (2000). https://doi.org/10.1271/bbb.64.287
  19. Sagesaka Y, Kakuda T, Kawamura K. Pharmacological effect of theanine. pp. 362-365. Proceedings of the International symposium on Tea Science. Shizuoka, Japan (1991)
  20. Anan T, Nakagawa M. Effect of light on chemical constituents in tea leaves. Nippon Nogeik. Kaishi. 48: 91-96 (1974) https://doi.org/10.1271/nogeikagaku1924.48.91
  21. Cornish HH, Christman AA. A study of the metabolism of theobromine. theophylline and caffeine in man. J. Biol. Chem. 228: 315-323 (1957)
  22. Kim SY, Kozukue N, Han JS, Lee KR. Catechins, theaflavins and methylxanthins contents of commercial teas. Korean J. Food Cookery Sci. 21:346-353 (2005)
  23. Takeda Y. Studies on variations in genetic resources of tea in Japan and application to tea breeding. TEA Res. J. Jpn. 1: 97-180 (2002)
  24. Goto T, Yoshida Y, Kiso M, Nagashima H. Simultaneous analysis of individual catechins and caffeine in green tea. J. Chromatogr. A 749: 295-299 (1996) https://doi.org/10.1016/0021-9673(96)00456-6
  25. Bone RA, Landrum JT, Tarsis SL. Preliminary identification of the human macular pigment. Vision Res. 25: 2970-2977 (1997)
  26. Choi YM, Lim H, Kim HS, Jong SK, Lee JS. Lutein contents of soybeans (Glycine max L.) cultivated in Korea. Korean J. Food Sci. Technol. 39: 580-583 (2007)

Cited by

  1. Chemical Properties and Nitrite Scavenging and Acetylcholinesterase Inhibitory Activities from Salicornia herbaciea Seed vol.28, pp.6, 2013, https://doi.org/10.7841/ksbbj.2013.28.6.372
  2. Comparison of Antioxidant Activities of Extruded Rice with Vegetables by Cold and Conventional Extrusion vol.44, pp.8, 2015, https://doi.org/10.3746/jkfn.2015.44.8.1212
  3. Optimization of Extraction Conditions for Useful Components from Sweet Potato Leaves vol.43, pp.11, 2014, https://doi.org/10.3746/jkfn.2014.43.11.1749