Development of Functional Tea Product Using Cirsium japonicum

플라보노이드 함유 엉겅퀴를 이용한 기능성 다류 개발

  • Chung, Mi-Sook (Dept. of General Education, Duksung Women's University) ;
  • Um, Hye-Jin (Dept. of Food and Nutrition, Duksung Women's University) ;
  • Kim, Chi-Kwang (Graduate School of Industrial Technology and Advanced, Inje University) ;
  • Kim, Gun-Hee (Dept. of Food and Nutrition, Duksung Women's University)
  • 정미숙 (덕성여자대학교 교양과정 식품학) ;
  • 엄혜진 (덕성여자대학교 식품영양학과) ;
  • 김재광 (인제대학교 첨단산업대학원) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Published : 2007.04.30

Abstract

The antidepressant effects of Cirsium japonicum was revealed in previous studies using open field test and forced swimming test. The contents of total flavonoids and apigenin of Cirsium japonicum were analyzed and sensory evaluation of Cirsium japonicum tea was performed in order to develop Cirsium japonicum tea as an antidepressant. Among the different plant parts of Cirsium japonicum, leaves had the highest level of total flavonoids and apigenin contents and were followed by flowers and stems. Drying method affected total flavonoids and apigenin content of Cirsium japonicum, but regular pattern was not revealed. In sensory evaluation, overall acceptance of Cirsium japonicum flower-leaf mix tea was higher than those of Cirsium japonicum leaf tea. Also purchase intention of Cirsium japonicum flower-leaf mix tea was higher than those of Cirsium japonicum leaf tea.

Keywords

cirsium japonicum;total flavonoids;apigenin;sensory evaluation;tea

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