Effect of Far-Infrared Irradiation on the Antioxidant Activity and Catechin of Green Tea
Kim, S.Y.;Jeong, S.M.;Lee, S.C.(Kyungnam University, Masan, Republic of Korea)E-mail:sclee@kyungnam.ac.kr
The effect of far-infrared (FIR) treatment on total flavanols contents and catechin composition of green tea were determined by vanillin spectroscopic and HPLC methods. Total flavanols content of green tea increased from 145 ㎎/g to 160 ㎎/g after FIR treatment for 10 min, but decreased from 146 to 90 ㎎/g after FIR treatment for 20 min. Among nine catechins of green tea, epicatechin derivatives decreased continuously with treatment time of FIR, while catechin derivatives increased up to 10 min and decreased to 20 min. These results indicate that FIR treatment exerting appreciable influence on catechin content of green tea may be useful as one of processing method improving quality of green tea.
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