Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지
DOI QR코드

DOI QR Code

Preparation of Mulberry Leaves Tea and Its Quality Characteristics

뽕잎차의 제조와 그 품질 특성

  • Kim, Dong-Chung (Department of Human Nutrition and Food Science, International Institute of Bio and Health Science, Chungwoon University) ;
  • In, Man-Jin (Department of Human Nutrition and Food Science, International Institute of Bio and Health Science, Chungwoon University) ;
  • Chae, Hee-Jeong (Department of Food and Biotechnology, Hoseo University)
  • 김동청 (청운대학교 식품영양학과 및 국제 바이오.건강과학연구소) ;
  • 인만진 (청운대학교 식품영양학과 및 국제 바이오.건강과학연구소) ;
  • 채희정 (호서대학교 식품생물공학과)
  • Received : 2010.01.05
  • Accepted : 2010.03.04
  • Published : 2010.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

An optimal manufacturing process was established for the mass-production of mulberry leaves tea. The produced tea contained abundant dietary fibers, $\beta$-carotenes, and calcium. Also the polyphenol content and antioxidant activity of mulberry leaves tea were higher than those of simply dried mulberry leaves. These results imply that this tea manufacturing process is effective to utilize the useful components of mulberry leaves.

Keywords

References

  1. Asano N, Oseki K, Tomioka E, Kizu H, Matsui K (1994) Ncontaining sugars from Morus alba and their glycosidase inhibitory activities. Carbohydr Res 259, 243-255. https://doi.org/10.1016/0008-6215(94)84060-1
  2. Blios MS (1958) Antioxidant determination by the use of a stable free radical. Nature 26, 1199-1200.
  3. Dewanto V, Wu X, Adom KK, and Liu RH (2002) Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50, 3010-3014. https://doi.org/10.1021/jf0115589
  4. EPA (2007) In Method 3060A: Alkaline Digestion for Hexavalent Chromium. SW-846: Test Methods for Evaluating Solid Waste; Physical/Chemical Methods, US EPA, Washington DC, USA.
  5. Hwang KY, KimYH, Cho YS, Park YS, Lee JY, Kang KD, Kim K, Joo DK, Ahn DK, and Seong SI (2008) Hypoglycemic effect of fermented soybean culture mixed with mulberry leaves on neonatal streptozotocin-induced diabetic rats. J Korean Soc Food Sci Nutr 37, 452-458. https://doi.org/10.3746/jkfn.2008.37.4.452
  6. Ju MJ, Kwon JH, and Kim HK (2009) Physiological activities of mulberry leaf and fruit with different extraction conditions. Korean J Food Preserv 16, 442-448.
  7. KFDA (2008) In Korea Food Code, Korea Food and Drug Administration, Seoul, Korea.
  8. Kim DC, Kim DW, and In MJ (2006a) Preparation of lotus leaves tea and its quality characteristics. J Korean Soc Appl Biol Chem 49, 163-164.
  9. Kim DC, Kim DW, Lee SD, and In MJ (2006b) 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. Kim HB, Kang CK, Sung GB, Kang SW, and Lee J (2007) Antioxidative capacity of mulberry leaf and its tea. Korean J Seric Sci 49, 18-23.
  11. Kim SY, Lee WC, Kim HB, Kim AJ, and Kim SK (1998) Antihyperlipidemic effects of methanol extracts from mulberry leaves in cholesterol induced hyperlipidemia in rats. J Korean Soc Food Sci Nutr 27, 1217-1222.
  12. Lee TH, Chua LS, Tan ETT, Yeong C, Lim CC, Ooi SY, bin Abdul Aziz R, bin Aziz A, and bin Sarmibi MR (2009) Kinetics of thermal inactivation of peroxidases and polyphenol oxidase in pineapple (Ananas comosus). Food Sci Biotechnol 18, 661-666.
  13. Park B-H, Back K-Y, Lee S-I, and Kim S-D (2008) Quality and antioxidative characteristics of Cudrania tricuspidata leaves tea. Korean J. Food Preserv. 15, 461-468.
  14. Son TW, Sung JW, Kang WW, and Moon KD (2003) In Food Processing, Hyungseol Publishing Co., Seoul, Korea.
  15. Whang HJ and Kim SS (1999) Analysis of mineral in korean apple juice by inductively coupled plasma. Korean J Food Nutr 12, 344-349.

Cited by

  1. Effects of Hot-Water Extract of Mulberry Leaf Tea Fermented by Monascus pilosus on Body Weight and Hepatic Antioxidant Enzyme Activities in Mouse Fed a Normal Diet vol.14, pp.11, 2013, https://doi.org/10.5762/KAIS.2013.14.11.5646
  2. Effects of Mulberry Leaf Tea Fermented by Monascus pilosus on Body Weight and Hepatic Antioxidant Enzyme Activities in Mouse Fed High-Fat Diet vol.26, pp.1, 2013, https://doi.org/10.9799/ksfan.2013.26.1.066
  3. Dietary Effects of Fermented Soybean Curd Residue (Biji) on Body Weight, Serum Lipid Profiles, and Antioxidation-Related Enzymes Activity of Mice Fed a High Fat Diet vol.42, pp.7, 2013, https://doi.org/10.3746/jkfn.2013.42.7.1043
  4. Descriptive Analysis for Evaluation the Sensory Attribute of Dangmyon(starch vermicelli) Added with Mulberry Leaves Powder vol.25, pp.4, 2016, https://doi.org/10.5934/kjhe.2016.25.4.463
  5. Quality Characteristics and Antioxidant Activity of Mulberry Leaf Tea Fermented by Monascus pilosus vol.41, pp.5, 2012, https://doi.org/10.3746/jkfn.2012.41.5.706
  6. 맹종죽잎차의 성분 분석 및 항산화 활성 vol.53, pp.2, 2010, https://doi.org/10.3839/jabc.2010.022
  7. 오죽잎차와 오죽죽순차의 성분 분석 및 항산화 효과 vol.55, pp.2, 2010, https://doi.org/10.3839/jabc.2011.065
  8. 무산소 처리에 의한 감마아미노뷰티르산(γ-Aminobutyric Acid) 함량이 높은 뽕잎차의 제조 vol.47, pp.5, 2010, https://doi.org/10.9721/kjfst.2015.47.5.652
  9. 반응표면분석을 이용한 로스팅 뽕잎과 오디 혼합차 개발 vol.29, pp.6, 2010, https://doi.org/10.9799/ksfan.2016.29.6.1040
  10. Properties of a Fibrinolytic Enzyme Secreted by Bacillus amyloliquefaciens RSB34, Isolated from Doenjang vol.27, pp.1, 2010, https://doi.org/10.4014/jmb.1608.08034
  11. 버섯균사체 발효 뽕잎 추출물의 항산화 활성 vol.34, pp.4, 2010, https://doi.org/10.12925/jkocs.2017.34.4.1025
  12. Gene Cloning, Expression, and Properties of a Fibrinolytic Enzyme Secreted by Bacillus pumilus BS15 Isolated from Gul (Oyster) Jeotgal vol.23, pp.3, 2010, https://doi.org/10.1007/s12257-018-0029-7
  13. 항산화 효소의 산화적 변형에 뽕잎 발효물이 미치는 영향 vol.36, pp.3, 2019, https://doi.org/10.12925/jkocs.2019.36.3.985
  14. Isolation of Bacillus subtilis SJ4 from Saeu (Shrimp) Jeotgal, a Korean Fermented Seafood, and Its Fibrinolytic Activity vol.47, pp.4, 2010, https://doi.org/10.4014/mbl.1906.06003
  15. Development of Mixed Tea Prepared with Roasted Mulberry and Peppermint Leaves vol.30, pp.5, 2010, https://doi.org/10.17495/easdl.2020.10.30.5.335