동백꽃차와 동백꽃발효차의 이화학적 특성 및 항산화 활성

• 영문명: Physiochemical Characterization and Free Radical-Scavenging Activity of Non-fermented Flower and Fermented Flower Teas Using Camellia japonica Flower
• 발행기관: 한국차학회
• 저자명: 조정용(Jeong-Yong Cho) 이향희(Hyang-Hee Lee) 문제학(Jae-Hak Moon) 박근형(Keun-Hyung Park)
• 간행물 정보: 『한국차학회지』제17권 제1호, 48~55쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.04.30

영문 초록

Non-fermented flower tea and enzymatic fermented flower tea samples were manufactured from the flower of Camellia japonica. The characteristics of the teas were evaluated by measuring color, visible spectra, total phenolic content, and 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical-scavenging activity. The hot water extract of the non-fermented flower tea showed higher Hunter a value and lower Hunter b value than those of the fermented flower tea. The maximum absorbance of both tea samples was in the region of 500-600 nm in the visible spectra. The non-fermented flower tea showed higher total phenolic content and DPPH radical-scavenging activity compared to those of fermented flower tea. Among the various 4-hydroxybenzoic acid derivatives isolated as the main antioxidative substance from the flower, 3,4,5-trihydroxybenzoic acid was the most abundant in the flower tea samples. Hydroxybenzoic acid derivatives such as 3,4,5-trihydroxybenzoic acid, 3,4-dihydroxybenzoic acid, and 4-hydroxybenzoic acid were decreased during the manufacturing of enzymatic fermented tea. This study indicates that flower of C. japonica can be utilized as a good source for the production of non-fermented flower and fermented flower teas.

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키워드

Camellia japonica flower non-fermented flower tea enzymatic fermented flower tea DPPH radical-scavenging activity