한국식품조리과학회지 (Korean journal of food and cookery science)

한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지

침출 조건에 따른 보리잎차와 녹차의 항산화능 비교

A Comparison of the Antioxidant Activity of Barley Leaf Tea and Green Tea according to Leaching Conditions in Distilled Water

  • 장재희 (부경대학교 식품공학과) ;
  • 최희선 (인제대학교 식품생명과학부) ;
  • 정효숙 (부경대학교 식품공학과) ;
  • 강옥주 (경남대학교 식품영양학과)
  • Jang, Jae-Hee (Department of Food Science and Technology, Pukyung National University) ;
  • Choi, Hee-Sun (School of Food and Life Science, Inje University) ;
  • Cheong, Hyo-Sook (Department of Food Science and Technology, Pukyung National University) ;
  • Kang, Ok-Ju (Department of Food and Nutritional Science, Kyungnam University)
  • 발행 : 2007.04.30
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초록

This study was conducted to investigate the antioxidant amounts and properties of barley leaf tea and green tea at under various leaching conditions. The leaching temperatures and times of the distilled water were 50, 70 and $90^{\circ}$C for 1, 3 and 5 min, respectively. The levels of crude fat and ash in the barley leaf tea were higher than those in green tea. Brown color intensity and flavonoid absorbance increased with leaching temperature. The highest vitamin C levels and water-soluble phenol resulted at $90^{\circ}$C for 3 min. The DPPH radical scavenging activities of the barley leaf tea and of green tea were 11.06 and 50.56%, respectively, compared to 2.9% for L-ascorbic acid (150 ppm). The nitrite scavenging activities of barley leaf tea and green tea were 95.11 and 74.88%, respectively. The SOD-like activities of barley leaf tea, green tea, and L-ascorbic acid (150 ppm) were 12.99, 8.33, and 12.75%, respectively. The antioxidant effect of green tea was higher than that of barley leaf tea and lastly, the SOD-like activity of barley leaf tea was as high as that of green tea.

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