한국 전통차(떡차)의 저장기간에 따른 기능성성분 분석과 항산화활성 평가

• 영문명: Analysis of Biological Active Compounds and Evaluation of Antioxidant Activity of Korean Traditional Tea (Ddeok Cha) during Storage Period
• 발행기관: 한국차학회
• 저자명: 김수희(Su Hee Kim) 김기안(Gee An Kim) 조정용(Jeong-Young Cho) 마승진(Seung-Jin Ma) 김선재(Seon-Jae Kim, 박근형(Keun-Hyung Park) 문제학(Jae-Hak Moon)
• 간행물 정보: 『한국차학회지』제17권 제2호, 92~99쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2011.06.30

영문 초록

Ddeok cha is a traditional Korean microbial-fermented tea. However, the physiological activity of ddeok cha has not elucidated. Therefore, various compounds and biological activity were estimated to investigate the characteristics of ddeok cha with the elapse of storage period. The contents of total catechins, tocopherols, ascorbic acid, and 1,1-diphenyl-2-picryl hydrazyl radical-scavenging activity were gradually decreased with the passage of storage period. However, the contents of caffeine and total phenolic compounds did not change significantly. The content of gallic acid showed an increasing pattern with the elapse of storage period. The content of total theaflavins displayed fluctuations during the storage period. The patterns of gallic acid and total theaflavins contents in ddeok cha during the storage period were very different from those in other microbial-fermented teas. In view of the results, the characteristics of ddeok cha used for the present study may be rather related to enzymatically fermented tea such as black tea than microbial-fermented tea.

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키워드

ddeok cha catechins theaflavins gallic acid tocopherol