음용 조건으로 추출한 티백 형태 순수 녹차의 카테킨 함량 및 산화방지능

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 51; no. 4; pp. 356 - 360
• Main Authors: 김미선(Mi-Seon Kim), 라찬수(Chan-Su Rha), 김대옥(Dae-Ok Kim)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.08.2019; Korean Society of Food Science & Technology
• Subjects: Antioxidants; Ascorbic acid; Catechin; Equivalence; Flavonoids; Functional foods & nutraceuticals; Gallic acid; Green tea; Phenolic compounds; Phenols; Spring water; Tea; Tea bags; Vitamin C; 식품과학; high-performance liquid chromatography; Camellia sinensis; green tea bag; total catechin content; vitamin C equivalents
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2019.51.4.356

To evaluate antioxidant capacities and total phenolic, flavonoid, and catechin contents of pure green tea packaged in tea bags, green tea bags of 10 commercial brands were purchased and analyzed. Considering commonly used infusion methods, green tea bags were extracted using 150 mL of spring water at 70ºC for 2 min. Ten brands of green tea showed a wide range of total phenolic content (46.3-93.9 mg gallic acid equivalents/g), total flavonoid content (10.321.7 mg catechin equivalents/g), and antioxidant capacities (88.8-175.6 mg and 87.9-183.5 mg vitamin C equivalents/g for DPPH and ABTS assays, respectively). Total catechin content of green tea ranged from 33.8-74.7 mg/g, which corresponded to 43.0-108.3 mg/150 mL of cup. Collectively, these results suggest that daily consumption of 3.8-12.5 cups of green tea packaged in tea bags meets the recommended daily intake of catechins in green tea extract as a health functional foods in Korea.