Quality Characteristics of Chrysanthemum indicum L. Flower Tea in Relation to the Number of Pan-firing
2008
Yu, J.S. (Chungbuk National University, Cheongju, Republic of Korea) | Woo, K.S. (Chungbuk National University, Cheongju, Republic of Korea) | Hwang, I.G. (Chungbuk National University, Cheongju, Republic of Korea) | Chang, Y.D. (Chungbuk National University, Cheongju, Republic of Korea) | Jeong, J.H. (Andong National University, Andong, Republic of Korea) | Lee, C.H. (Chungbuk National University, Cheongju, Republic of Korea) | Jeong, H.S. (Chungbuk National University, Cheongju, Republic of Korea), E-mail: [email protected]
Quality characteristics of Chrysanthemum indicum L. flower tea were investigated with the number of pan-firing. Total nitrogen, tannin and caffeine contents of tea were increased as the number of pan-firing increased, whereas chlorophyll and total amino acid (AA) contents were decreased. TAA content was in the range of 5,226~6,561 mg% with the number of pan-firing. The content of caffeine and chlorophyll was not changed with the number of pan-firing. As the number of pan-firing increased, total polyphenol, flavonoid content, and antioxidant activity was also increased. The highest total polyphenol and flavonoid content was 17.44 and 11.09 mg/g at 7 times pan-firing, respectively. Total antioxidant activity was the highest value of 16.45 mg AA eq/g at 7 times of pan-firing. Based on the sensory evaluation, the best overall quality of the tea was obtained with 5 times of pan-firing.
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