오죽잎차와 오죽죽순차의 성분 분석 및 항산화 효과

Nutritional components of Ojuk leaf tea and Ojuk shoot tea prepared from the leaves and shoots of black bamboo (Phyllostachys nigra Munro) by tea manufacturing process were evaluated. In addition, the extraction yield of water soluble components from these teas in the general tea brewing condition (...

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Bibliographic Details
Published in:Journal of applied biological chemistry 2012, 55(2), , pp.95-101
Main Authors: 김상민, Sang Min Kim, 전제승, Je Seung Jeon, 강석우, Suk Woo Kang, 김우리, Woo Ri Kim, 이기덕, Ki Deok Lee, 엄병헌, Byung Hun Um
Format: Article
Language:Korean
Subjects:
Antioxidant
online antioxidants screening system
Phyllostachys nigra
tea
total flavonoid
total polyphenol
농학
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Summary:Nutritional components of Ojuk leaf tea and Ojuk shoot tea prepared from the leaves and shoots of black bamboo (Phyllostachys nigra Munro) by tea manufacturing process were evaluated. In addition, the extraction yield of water soluble components from these teas in the general tea brewing condition (water extraction in 80oC for 10 min.) and the contents of polyphenol and flavonoid were compared with not only the dried raw materials, but also green tea and mate tea. Finally, offline and online scavenging activities against 2,2`-azino-bis(3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS) and di(phenyl)-(2,4,6 trinitrophenyl)iminoazanium free radicals were investigated to evaluate the antioxidant activity and explore the components showing ABTS free radical scavenging activity from tea infusion. These results demonstrated that these teas from black bamboo contain various nutritional components and can be used as traditional tea beneficial to human health.
ISSN:1976-0442
2234-7941