Effects of Pan-Roasting and Pressurized Roasting on the Quality Characteristics and Antioxidant Activities of Dried Radish Tea

Kim, Y.H.; Kim, K.H.; Yook, H.S.

Effects of Pan-Roasting and Pressurized Roasting on the Quality Characteristics and Antioxidant Activities of Dried Radish Tea

2022

Kim, Y.H. | Kim, K.H. | Yook, H.S.

The objective of this study was to investigate the quality characteristics and antioxidant activities of dried radish teas based on pH, °Brix, Hunter’s color value, browning degree, turbidity measurements, total polyphenol and total flavonoids contents, DPPH and ABTS scavenging activities, and FRAP values. Teas were processed by pan-roasting for different times (0, 3, 5, or 7 min, denoted as DRP0, DRP3, DRP5, and DRP7, respectively) or pressurized roasting (DRPP). DRPP had the lowest pH (4.66±0.02), and °Brix the lowest DRP0 (3.70±0.00). Regarding lightness, redness, and yellowness color values, DRPP had the lowest lightness (31.58±0.03), and DRP0 the lowest redness and yellowness (−0.27±0.03 and −0.97±0.04, respectively). DRPP had the highest browning degree and turbidity (3.49±0.00 and 0.26±0.00, respectively). Total polyphenol and total flavonoid contents, DPPH radical scavenging activity, ABTS radical scavenging activity, and the FRAP value of dried radish tea were significantly increased by pan-roasting. In conclusion, DRPP resulted in the highest antioxidant activities, presumably because of the effects of high pressure and temperature during manufacture.

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