Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Biological Activity of Korean Dandelion (Taraxacum coreanum) Extracts and Preparation of Korean Dandelion Tea by Roasting Time

흰민들레 추출물의 생리활성 및 볶음시간에 따른 흰민들레 침출차 제조에 관한 연구

  • Yu, Eun Mi (National Cancer Center Biomedicine Production Branch) ;
  • Min, Sung Hee (Department of Oriental Medical Food and Nutrition, Semyung University)
  • 유은미 (국립암센터 생물의약품생산실) ;
  • 민성희 (세명대학교 한방식품영양학부)
  • Received : 2015.09.03
  • Accepted : 2015.10.05
  • Published : 2015.10.31
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Abstract

This study was conducted to investigate the antioxidative and antimicrobial activities of Korean dandelion (Taraxacum coreanum). Water extracts, ethanol extracts and methanol extracts were used to examine the free radical scavenging activity, total flavonoid content, total polyphenol content and antimicrobial activity. The free radical scavenging activity, total flavonoid, total polyphenol and total antioxidant activity of the water extracts were higher than those of the other extraction solvents. The antimicrobial activties of Korean dandelion extracts were examined on several food borne illness microorganisms using the paper disc diffusion method. Inhibition zones were observed on Staphylococcus aureus subsp. aureus, Listeria monocytogenes, Bacillus subtilis, Bacillus cereus and Escherichia coli in ethanol extracts. Inhibition zones were also observed on Listeria monocytogenes in water extracts. The physico-chemical properties of Korean dandelion tea according to the roasting time and soaking amount of tea were studied. The pH of the dandelion tea significantly decreased while the soluble solid contents significantly increased with increased roasting time (p<0.01). The lightness of the dandelion tea decreased and the turbidity increased with increased roasting time. In sensory evaluation, the sensory scores for the color, flavor and total acceptability were highest in the 40 min roasted tea. These results suggest that the water extract of Korean dandelion could be used as an antioxidative and antimicrobial functional food source. The optimum roasting time for Korean dandelion tea was 40 min at $200^{\circ}C$.

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References

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