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RISS 인기검색어
- 검색키워드
- 저자 : 최향철(Hyang Choul Choi) (검색결과 3 건)
- 무료
- 기관 내 무료
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박장현(Jang Hyun Park),임순희(Sun Hee Yim),구희연(Hui Yeon Koo),김현진(Hyun Jin Kim),최정(Jeong Choi),최향철(Hyang Choul Choi) 한국차학회 2015 한국차학회지 Vol.21 No.2
Longer rolling periods of mulberry leaf teas resulted in increased moisture content, and the yield of teas was high for 20 min but low for 25 min. Mulberry leaf teas contained high flavor compounds, such as total nitrogen, total amino acid, and vitamin C, after rolling for 20 min and high tannin or caffeine contents by rolling for 25 min or 15 min, respectively. Free sugars, including fructose, glucose, and sucrose, were enriched at mulberry leaf teas by rolling for 20 min. The color value (green) of teas was decreased by a longer rolling period. Among the many flavonoid compounds, anthocyanin and anthoxanthine are well known for their anti-lipid peroxidation function. The anthocyanin and anthoxanthine contents of mulberry leaf teas were high with 403 mg/100 g by rolling for 20 min. The total phenolics of mulberry leaf tea was the highest at 737-839 mg/100 g by rolling for 20 min but the antioxidant activity of teas was the lowest at 19.3% by rolling for 25 min. Compared to the anti-diabetic effect of acarbose with 81% inhibition, α-glucosidase was inhibited by 57.1% using the 20 min rolled mulberry leaf tea extracts. As a result of the sensory evaluation, mulberry leaf teas rolled for 20 min received the highest score with 91.5 points while those rolled for 25 min or 15 min received 89.0 points and 88.6 points, respectively.
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박장현(Jang Hyun Park),남승희(Seung Hee Nam),임순희(Sun Hee Yim),구희연(Hui Yeon Koo),김현진(Hyun Jin Kim),김윤경(Yoon Kyeong Kim),최향철(Hyang Choul Choi) 한국차학회 2013 한국차학회지 Vol.19 No.4
Mulberry leaves contain the highest amount of total nitrogen, total amino acid, tannin, and vitamin C at the first leaf with 5.33%, 3,607 mg 100 g⁻¹, 5.91%, or 309 mg 100 g⁻¹, respectively. The caffeine content of mulberry tea was 1.95% at the first leaf and decreased with 1.86% at the fourth leaf but increased with 1.92% at the fifth leaf. Mulberry tea showed the highest amount of sucrose at the first leaf, fructose at the second leaf, sorbitol at the third leaf and glucose at the sixth leaf. The total phenolics, flavonoid and antioxidant activity of mulberry tea were the highest at the third leafwith 586 mg 100 g⁻¹, 813 mg 100 g⁻¹, and 34.4%, respectively. The NO scavenging activity was high at the first leafwith 8.54% but low at the sixth leaf with 3.32%. The color value of mulberry tea showed the high L value at the third leave and high a and b values at the first leaf. The sensory evaluation data showed that the third leaf tea received the highest score with 84.9 points whereas the sixth leave tea showedthe lowest score with 78.2 points.
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박장현(Jang Hyun Park),남승희(Seung Hee Nam),임순희(Sun Hee Yim),구희연(Hui Yeon Koo),김현진(Hyun Jin Kim),최향철(Hyang Choul Choi) 한국차학회 2014 한국차학회지 Vol.20 No.3
A higher primary roasting temperature of mulberry leaf teas resulted in a lower moisture content of 3.48% at 270℃. The yield of mulberry leaf teas by roasting was 22.1% at 250℃ and 20.2% at 270℃. Mulberry leaf teas contained high contents of flavor compounds such as total nitrogen, and total amino acid after roasting at 250℃ but contained high tannin content after roasting at 270℃ roasting and high caffeine content after roasting at 230℃. Free sugars including fructose, glucose, and sucrose were enriched in mulberry leaf teas after roasting at 250℃. The green color value was higher at lower primary roasting temperatures. Among the flavonoids, anthocyanin and anthoxanthine are well known for their anti-lipid peroxidation function. The anthocyanin and anthoxanthine content of mulberry leaf teas were high at 426 mg/100 g after roasting at 250℃. The total phenolics of mulberry leave tea was highest at 843- 907 mg/100 g but the antioxidant activity of teas was lowest with 18.0% after roasting at 270℃. Compared to the anti-diabetic effect of acarbose with 81% inhibition, α-glucosidase was inhibited by 65.1% in the 270℃ roasted mulberry leaf tea extracts. As a result of a sensory evaluation, the mulberry leaf teas roasted at 270℃ received the highest scores with 92.0 points, whereas those roasted at 230℃ and 270℃ received 89.1 points and 87 points, respectively.
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