Changes of Vitamin C and Superoxide Dismutase(SOD)-like Activity of Persimmon Leaf Tea by Processing Method and Extraction Condition

감잎의 처리방법과 추출조건에 따른 감잎차의 Vitamin C와 Superoxide Dismutase(SOD) 유사활성의 변화

  • Park, Yun-Joo (Department of Food and Nutrition, Han Nam University) ;
  • Kang, Myung-Hee (Department of Food and Nutrition, Han Nam University) ;
  • Kim, Jong-Ik (Department of Food and Nutrition, Han Nam University) ;
  • Park, Ock-Jin (Department of Food and Nutrition, Han Nam University) ;
  • Lee, Mee-Sook (Department of Food and Nutrition, Han Nam University) ;
  • Jang, Hae-Dong (Department of Food and Nutrition, Han Nam University)
  • 박윤주 (한남대학교 식품영향학과) ;
  • 강명희 (한남대학교 식품영향학과) ;
  • 김종익 (한남대학교 식품영향학과) ;
  • 박옥진 (한남대학교 식품영향학과) ;
  • 이미숙 (한남대학교 식품영향학과) ;
  • 장해동 (한남대학교 식품영향학과)
  • Published : 1995.06.30

Abstract

The persimmon leaf tea was produced from persimmon leaves by three different methods (conventional, steamed, fermented) and the changes of total vitamin C and superoxide dismutase(SOD)-like activity were investigated. The amount of total vitamin C was the highest in fermented persimmon leaf tea which was 47% of total vitamin C of raw persimmon leaves. The SOD-like activity of conventional and fermented persimmon leaf teas were a little higher than that of steamed. The total vitamin C of steamed persimmon leaf tea was decreased slowly as the extraction time was increased. That of fermented persimmon leaf tea was increased generally at $60^{\circ}C\;and\;70^{\circ}C$, and increased until 5min and then decreased at $80^{\circ}C\;and\;90^{\circ}C$, The optimum extraction condition of total vitamin C in fermented persimmon leaf tea was 3min and 5min at $80^{\circ}C\;and\;90^{\circ}C$, 5min and 10min at $60^{\circ}C$. The total vitamin C of conventional persimmon leaf tea was so little that could not be measured by DNP method. The SOD-like activity of conventional and steamed persimmon leaf teas were increased and that of fermented showed the trend of increasing-decreasing-increasing. Fermented persimmon leaf tea had higher SOD-like activity than conventional and steamed at all tested conditions, and the optimum extraction condition of SOD-like activity was 3min and 10min at $80^{\circ}C\;and\;90^{\circ}C$.