Preparation of Purslane Tea and Its Quality Characteristics

쇠비름을 이용한 차의 제조와 그 품질 특성

  • Kim, Dong-Chung (Institute of Basic Science, Sungkyunkwan University) ;
  • Lee, Sung-Dong (Department of Food and Nutrition, College of Health Science, Korea University) ;
  • In, Man-Jin (Department of Human Nutrition and Food Science, Chungwoon University)
  • 김동청 (성균관대학교 기초과학연구소) ;
  • 이성동 (고려대학교 보건과학대학 식품영양학과) ;
  • 인만진 (청운대학교 식품영양학과)
  • Published : 2007.12.31

Abstract

References

  1. Lim, J. P. and Suh, E. S. (2000) Hepatoprotective, diuretic and anti-inflammatory activities of the extract from Portulaca oleracea Linne. Korean J. Medicinal Crop Sci. 8, 189-193
  2. Yook, C. S. (1989) In Coloured medicinal plants of Korea. Academic Press, Seoul, Korea
  3. Bae, J. -H. (1999) Effect of Portulaca oleracea extract on removing nicotine component of tobacco. J. Korean Soc. Food Sci. Nutr. 28, 607-612
  4. Lee, H. -J., Lee, B. -J., Lee, D. -S. and Seo, Y. -W. (2003) DPPH radical scavenging effect and in vitro peroxidation inhibition by Portulaca oleracea. Korean J. Biotechnol. Bioeng. 18, 165-169
  5. Lim, M.-K. and Kim, M. (2001) Antimicrobial activity of methanol extract from Soibirhyum (Portulaca oleracea) against food spoilage or foodborne microorganisms and the composition of the extract. Korean J. Soc. Cookery Sci. 17, 565-570
  6. Mohamed, A. I. and Hussein, A. S. (1994) Chemical composition of purslane (Portulaca oleracea). Plant Foods Human Nutr. 45, 1-9 https://doi.org/10.1007/BF01091224
  7. Son, T. W., Sung, J. W., Kang, W. W. and Moon, K. D. (2003) In Food Processing. Hyungseul Publishing Co., Seoul, Korea
  8. Kim, D. C., Kim, D. W. and In, M. -J. (2006) Preparation of lotus leaves tea and its quality characteristics. J. Korean Soc. Appl. Biol. Chem. 49, 163-164
  9. Kim, D. C., Kim, D. W., Lee, S. D. and In, M. -J. (2006) Preparation of barley leaf powder tea and its quality characteristics. J. Korean Soc. Food Sci. Nutr. 35, 734-737 https://doi.org/10.3746/jkfn.2006.35.6.734
  10. National Rural Living Science Institute, R. D. A (2001) In Food Composition Table. 6th revision, Seoul, Korea