References
- Moon, J.H. and Park, K.H. (1995) Functional components and physiological activity of tea. J. Korean Tea Soc., 1, 175-191
-
Jacques, R.A., Oliveira, A.P., Arruda, E.J., Oliveira, L.C., Oliveira, J.V., Dariva, C. and Caramao, E.B. (2007) Extraction of purine alkaloids from Mate (Ilex Paraguariensis) using supercritical
$CO_{2}$ . J. Agric. Food Chem., 55, 7510-7516 https://doi.org/10.1021/jf071545g - Katia, H.K., Alexandre T.C., Eloir P.S., Grace G. and Dominique G. (1996) Mate saponin 5, a highly polar saponin from ILEX Paraguariensis. Phytochemistry, 42, 1119-1122 https://doi.org/10.1016/0031-9422(96)00036-2
- Rosangela A.J., Claudio D., Jose, V.O. and Elina B.C. (2008) Pressurized liquid extraction of mate tea leaves. Analytica Chimica Acta, 625, 70-76 https://doi.org/10.1016/j.aca.2008.07.002
- Manuella, L., Frank S.B., Bruna, R.S., Aline C.B., Vera Lucia G.K., Luis C.P. and Samuel S.V. (2008) Mate tea reduced acute lung inflammation in mice exposed to cigarette smoke. Nutrition, 24, 375-381 https://doi.org/10.1016/j.nut.2008.01.002
- Heck, C.I. and Mejia, E.G. (2007) Yerba mate tea (Ilex Paraguariensis): A comprehensive review on chemistry, health implications, and technological consideration. J. Food Sci., 72, 138-151
- Jack L.A., Li, X.C., Chowdhury F.H., Dale G.N., David M.S., Paul M., Baskaran G., Josh D., Kristin R.L. and Ping, Q. (2005) Naturally occurring proteasome inhibitors from mate tea(Ilex Paraguariensis) serve as models for topical proteasome inhibitors. J. Invest. Dermatol., 125, 207–212
- Cheong, K. and Cho, H.S. (2006) The customs of ddeok-cha (lump tea) and characteristics by degrees of fermentation. J. Korean Tea Soc., 12, 57-70
- Chung, Y.H. and Shin, M.K. (2005) A study on the physicochemical properties of korean teas according to degree of fermentation. Korean J. Food Nutr., 18, 94-101
- Choi, Y.J. and Park, K.H. (2008) Change of ingredient and color of fermented tea during ferment process. Food Preserv. Processing Ind., 7, 33-36
- Park, J.Y. (2008) Green tea ingredient analysis and sensory test according to leachate water. J. Korean Tea Soc., 14, 97-110
- Singleton, V.L. and Rossi, J.A. (1965) Colorimetry of total phenolics with phenolics with phosphomolybdicphosphotungstic acid reagents. Am. J. Enol. Viticult., 16, 144-158
- Davis, W.B. (1947) Determination of flavonones in citrus fruits. Anal. Chem., 19, 476 https://doi.org/10.1021/ac60007a016
- Lee, E.J., Kim, J.S. and Kwon, J.H. (2008) Optimization of microwave-assisted extraction conditions for total catechin and electron donating ability of grape seed extracts. Korean J. Food Preserv., 15, 840-846
- Mario, G.F. and Rodney, J.G. (2006) Analysis of catechins from milk-tea beverages by enzyme assisted extraction followed by high performance liquid chromatography. Food Chem., 99, 484-491 https://doi.org/10.1016/j.foodchem.2005.08.010
- Bae, M.J. and Ye, E.J. (2010) Analyses of active components and quality characteristics in the manufacturing of fermented mulberry leaf (Morus alba) tea. J. Korean Soc. Food Sci. Nutr., 39, 859-863 https://doi.org/10.3746/jkfn.2010.39.6.859
- Oh, S.M. (2006) Optimization of production of bioactive compounds of the fermented soybean curd residue by Bacillus sp. MS Thesis, Keimyung University, Daegu, Korea
- Jeong, C.H., Kang, S.T., Joo, O.S., Lee, S.C., Shin, Y.H., Shim, K.H., Cho, S.H., Choi, S.G. and Heo, H.J. (2009) Phenolic content, antioxidant effect and acetylcholinesterase inhibitory activity of Korean commercial green, puer, oolong, and black teas. Korean J. Food Preserv., 16, 230-237
- Choi, O.J. and Choi, K.H. (2003) The physicochemical properties of korean wild teas (green tea, semi-fermented tea, and black tea) according to degree of fermentation. J. Korean Soc. Food Sci. Nutr., 32, 356-362 https://doi.org/10.3746/jkfn.2003.32.3.356
- Shon, M.Y., Kim, S.H., Nam, S.H., Park, S.K. and Sung, N.J. (2004) Antioxidant activity of korean green and fermented tea extracts. J. Life Sci., 14, 920-924 https://doi.org/10.5352/JLS.2004.14.6.920
- Shihoko, T., Yumie, M,, Toshio, M., Yusuie, S. and Kazuo, I. (1987) Comparison of caffeine and catechin components in infusion of various tea(green tea, ooling and black tea)and tea drinks. Nippon Shokuhin Kogyo Gakkaishi, 34, 24-27
- Yamamoto, M., Sano, M., Matsuda, N., Miyase, T., Kawamoto, K., Suzuki, N., Yoshimura, M., Tachibana, H. and Hakamata, K. (2001) The change of epigallocatechin-3-O-(3-O-methyl) gallate content in tea of different varieties, tea of crop and processing method. Nippon Shokuhin Kagaku Kogaku Kaishi, 48, 64-68 https://doi.org/10.3136/nskkk.48.64
- Mau, J.L., Chyau, C.C., Li, J.Y. and Tseng, Y.H. (1997) Flavor components in straw mushrooms Volariella volvacea harvested at different stages of maturity. J. Agric. Food Chem., 45, 4726-4729 https://doi.org/10.1021/jf9703314
- Ye, E.J. and Bae, M.J. (2010) Comparison of components between mulberry leaf tea and fermented mulberry leaf tea. J. Korean Soc. Food Sci. Nutr., 39, 421-427 https://doi.org/10.3746/jkfn.2010.39.3.421
- Hong, J.G. and Yang, C.S. (2006) Effect of purified green tea catechins on cytosolic phospholipase A2 and arachidonic acid release in human gastrointestinal cancer cell lines. Food Sci. Biotechnol., 15, 799-804