• Title/Summary/Keyword: brown rice green tea

Search Result 12, Processing Time 0.031 seconds

The Development of Functional Beverage from the Inner Skin of the Chestnut Castanea crenata ( II ) -Physiological Effects of Chestnut Inner Skin Tea, Brown Rice-preen Tea and Cassia tora Tea in Mouse and Rat- (밤속껍질에서 기능성 음료의 개발(II) -밤차, 현미녹차 및 결명자차가 생체기능활성화에 미치는 효과-)

  • 전병관;정현우;이종률;지준명
    • The Korean Journal of Food And Nutrition
    • /
    • v.13 no.5
    • /
    • pp.411-418
    • /
    • 2000
  • The purpose of this study was to investigate effects of chestnut inner skin tea, brown rice-green tea and Cassia lora tea on the activation of physiological functions (regional cerebral blood flow, mean arterial blood pressure, proliferation of immunocytes in vitro and in vitro, suppression of cancer cell proliferation) in mouse and rat. We used 8 weeks-old balb/c male mice, 300g ICR rats and L1210 cell lines. Regional cerebral blood flow(rCBF) and mean arterial blood pressure(BP) were measured using Leser-Doppler Flowmetry(LDF) and the proliferation of cells was measured using a colorimetric tetrazolium assay(MTT assay). The experimental results are as follows : 1. rCBF was increased by Cassia tora tea, but decreased by chestnut inner skin tea in rats. 2. BP was increased by brown rice-green tea in rats. 3. Proliferation of mouse thymocytes and splenocytes were significantly increased by chestnut inner skin tea in vitro. 4. Proliferation of mouse thymocytes was decreased by Cassia tora tea and brown rice-green tea in vitro. 5. Proliferation of mouse thymocytes was decreased by Cassia tora tea and brown rice-green tea in L1210 transplanted mice. 6. Proliferation of splenocytes was accelerated by chestnut inner skin tea in L1210 transplanted mice. 7. Proliferation of L1210 cells was inhibited by chestnut inner skin tea and Cassia tora tea in L1210 transplanted mice.

  • PDF

Effect of Some Tea on Removability of Cd and Pb Ion in Solution (찻물에서의 Cd과 Pb이온 제거에 관한 차입자의 효과)

  • 김중만;백승화;박성수
    • The Korean Journal of Food And Nutrition
    • /
    • v.11 no.5
    • /
    • pp.521-527
    • /
    • 1998
  • Removabilities of heavy metals(Cd and Pb) by the tea materials (barley-tea, corn-tea, jasmin-tea, brown rice-green tea, black-tea, cassia tora-tea, persimmon peel-tea, and rice-tea) in the tea-water were studied in the various conditions ; particle size of tea (20, 40, 70 mesh), concentration of heavy metal (25, 50, 100 ppm) and extraction temperature(20, 30, 50, 100$^{\circ}C$). The removabilities by the tea solids were increased as the particle size decreased, concentration of heavy metal increased, and extracting temperature increased. Of the nine kinds of tea, Cd and Pb removability by jasmin-tea was highest. In addition, heavy metal removability by cassia tora tea was better than that of other tea as extraction temperature was increased.

  • PDF

The Preference and Utilization of Green Tea and its Products of Adults in Chonbuk Area (전북지역 성인의 녹차 및 녹차관련 제품에 대한 기호도와 이용실태에 관한 연구)

  • Yang, Hyang-Sook;Rho, Jeong-Ok
    • Journal of the Korean Home Economics Association
    • /
    • v.44 no.9
    • /
    • pp.21-29
    • /
    • 2006
  • The purpose of this study was to investigate the preferences and utilization of green tea and its products for adults living in Chonbuk area. Self-administered questionnaires were collected from 388 (117 male, 271 female) subjects. who were classified into 5 groups by age. Data were analysed by chi-square and ANOVA. The results can be summarized as follows. On the investigation of preferences, there was a significant difference between and among the age groups(p<.001). More than 20% of the subjects in the $20{\sim}29$ years group preferred coffee and juice. A half of the elderly over 60 years preferred a kind of green tea. The frequency of green tea drinking was not significantly influenced by age. Drinking green tea less than once a day was replied by 59.0% of the subject of whom 44.3% drank the green tea at home. and 42.0% got information about green tea from TV or radio. Regarding the satisfaction with products using green tea, 62.6% of the subjects responded only 'mediocre.' The brown rice-green tea was marked to be the highest in terms of recognition among all kinds of products. The green tea-related products were rated higher by the elder group. In conclusion, future research should focus on the development of green tea and its products in accordance with the consumption pattern in each age group.

A Evaluation of the Caffeine Contents in Commercial Foods (시판 기호식품 중 카페인 함량에 관한 조사)

  • 윤미혜;이명진;황선일;문수경;김재관;정일형;임준래
    • Journal of Food Hygiene and Safety
    • /
    • v.16 no.4
    • /
    • pp.295-299
    • /
    • 2001
  • This study was performed to survey and evaluate the contents of caffeine in commercial palatability foods by HPLC. The contents of caffeine in commercial palatability foods were 9.0~49.2 mg in black tea, 35.9~141.4 mg in coffee, 12.4~48.0 mg in green tea, 7.1 ~16.5 mg in brown rice green tea, 22.8 mg in cocoa tea, 10.3~25.0 mg in cola and 10.0~48.2 mg in ice bar(coffee) respectively. The contents of caffeine extracted from black tea, coffee(roasted beans) and green tea were rapidly increased for five minutes from the extraction initiation, and were not nearly changed after ten minutes. Moreover, the caffeine contents were increased until 10$0^{\circ}C$ of extraction temperature.

  • PDF

Hygienic Quality of Drinking Water Served in Restaurants and Quality Characteristics of Drinking Water Boiled with Various Plant Materials (외식업소 음용수의 위생실태와 침출재료에 따른 기호성과 저장성)

  • Ahan, Yu-Bok;Jeong, Eun-Ju;Lee, Shin-Ho
    • Journal of Food Hygiene and Safety
    • /
    • v.22 no.3
    • /
    • pp.159-164
    • /
    • 2007
  • The viable cell of 60% drinking water among 25 drinking water served in restaurant of Daegu district showed above 100 CFU/mL which is sanitary standard of drinking water. The 50 CEO of restaurant considered drinking water served in their own restaurant as just safe and were very deficient in aware of sanitation about drinking water. Sensory quality of drinking water boiled with plant materials, such as barley, Cassia semen, corn, Buckwheat, Korean solomon's seal, Chamomile, Brown rice-green and peppermint was improved in color, taste, flavor and overall acceptability compare to marketed drinking water, respectively. Especially drinking water boiled with Korean solomon's seal was the best In overall acceptability. The number of total bacteria reached above $10^2 CFU/mL$ in marketed drinking water after 4 days storage at 10. But the growth of microorganism did not occur in boiled drinking water with Brown rice-green tea, Korean solomon's seal, barley, Cassia semen and com during storage for 10 days at $10^{\circ}C$, respectively. The number of total bacteria reached above $10^2 CFU/mL$ in marketed drinking water after storage for 1 days at $25^{\circ}C$. The growth of microorganism was accelerated in boiled drinking water with corn, Korean solomon's seal, barley, Cassia semen except Brown rice-green tea during storage far 10 days at $25^{\circ}C$, respectively.

The Antioxidant Activities of the Some Commercial Teas (국내 시판되는 일부 다류 제품의 항산화 효과)

  • Choi, Young-Min;Kim, Myung-Hee;Shin, Jung-Jin;Park, Ju-Mi;Lee, Jun-Soo
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.32 no.5
    • /
    • pp.723-727
    • /
    • 2003
  • The antioxidant activities and their antioxidant compounds of a group of teas obtained in local markets were investigated. A total of 18 teas were tested for their antioxidant activities based on their ability to scavenge ABTS (2,2'-Azino-bis-3-ethylbenzothiazoline-6-sulfonic acid) cation radical and DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical. The former was expressed as mg of ascorbic acid equivalents per 1 tea bag (L-ascorbic acid equivalent antioxidant capacity, AEAC) and the latter was expressed as percentage of electron donating activity (EDA%). A good correlation of AEAC and EDA was observed between the two methods. The concentrations of total polyphenolics and flavonoids in tea extracts were measured by spectrophotometric methods. Total ascorbic acid was determined via the 2,6-dicholoroindophenol titrimetric method. According to the AEAC value and EDA, black tea, brown rice green tea, green tea, herb tea and malva tea showed relatively high antioxidant activities. Polyphenolic compounds were the major naturally occurring antioxidant compounds found in teas and the high concentrations of polyphenolic compounds were observed in black tea, green tea and herb tea. Overall, six teas out of 18 teas tested in the study showed better antioxidant activities and higher amounts of total polyphenolic compounds.

A Study of Chunshin(薦新) Ceremony Food Items from Annals of the Chosun Dynastys (조선시대 궁중의 천신(薦新) 식품에 대한 고찰)

  • 한복진
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.12 no.6
    • /
    • pp.489-501
    • /
    • 2002
  • The list of monthly offering items of the Chunshin(薦新) ceremony, the service of offering the first food product of year to ancestors, shown in the Walryong(月令) in Oreaeui(五禮儀), the book written in early years of the Chosun dynasty, was studied and classified by food group. Six kinds of the cereals and grain products - barley, wheat, an early-ripening rice plant, a barnyard millet, and millet seed were offered. The meat products offered were wild geese, pheasants, swans, hares and dried-pheasants. Though not shown in e Walryong, roe deer and deer were offered from hunting trips in e winter. Eight kinds of sea-fish, six kinds of fresh-water first and six kinds of other seafood such as crab, octopus, and squid were offered. Ten kinds of vegetables: bamboo shoots, e99plants, cucumbers, etc. - were offered. Eleven kinds of tree fruits - cherries, apricots, Pears, etc., seven kinds of citrus fruits - tangerines, citrons, etc., seven kinds of nuts - chestnuts, pine-nuts, etc. and two kinds of melons - watermelons etc. - were offered. The hi인est variety in the offering items was the fruits category The remaining offering items included wine brewed from new rice. new brown seaweed, and green tea.

  • PDF

Effects of Die Temperature and CO2 Gas Injection on Physical Properties of Extruded Brown Rice-Vegetable Mix (사출구 온도와 CO2 가스주입이 현미·야채류 압출성형물의 물리적 특성에 미치는 영향)

  • Gil, Sun-Kook;Ryu, Gi-Hyung
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.42 no.11
    • /
    • pp.1848-1856
    • /
    • 2013
  • This study is designed to examine the change in physical properties of extruded brown rice-vegetable mix at different temperatures and $CO_2$ gas injections. Moisture content and screw speed were fixed to 27% and 100 rpm respectively. Die temperatures and $CO_2$ gas injections were adjusted to 60, 80, $100^{\circ}C$ and 0, 150 mL/min, respectively. The ratio of ${\alpha}$-brown rice, brown rice and sugars (oligosaccharides and palatinose) was fixed to 25, 50 and 16%, respectively. Green tea, tomato and pumpkin powder were blended individually at 9%. Specific mechanical energy (SME) input decreased as die temperature for each vegetable addition increased. All extrudates decreased in density and breaking strength, but increased in specific length and water soluble index as $CO_2$ gas injection increased. Elastic modulus decreased as the die temperature and $CO_2$ gas injection increased. Extruded green tea mix with $CO_2$ gas injection at 150 mL/min was larger pore size and higher amount of pore than the tomato and pumpkin extrudates with $CO_2$ gas injection. Cold extrusion with $CO_2$ gas injection at $60^{\circ}C$ die temperature could be applicable for making Saengsik (uncooked food).

Anti-oxidative Capacity of Mulberry Leaf and its Tea (뽕잎 및 뽕잎차의 항산화능)

  • Kim, Hyun-Bok;Kang, Chung-Kil;Sung, Gyoo-Byung;Kang, Seok-Woo;Lee, Jeong-Ran
    • Journal of Sericultural and Entomological Science
    • /
    • v.49 no.1
    • /
    • pp.18-23
    • /
    • 2007
  • The importance of genetic resources conservation and utilization for economy and the health and well-being of societies in general is recognized all over the world. Mulberry genetic resources contain many natural components and are considerable resource for functional sericulture. We carried out antioxidative capacity analysis of mulberry leaves that were collected from Korea and some of foreign countries and preserved in the greenhouse. The mean antioxidant capacity of 34 accessions was 892.30nmol(ascorbic acid equivalent). Also we evaluated fruity characteristics and selected 4 accessions as breeding resources for the production of mulberry fruit. To investigate the effect of tea on antioxidative capacity, five kinds of tea(coffee mix, green tea added brown rice, mulberry leaf tea, Polygonatum odoratum tea and black tea added lemon) were selected and analyzed. Their's antioxidative capacity were 2,531.01nmol, 1,867.42nmol, 1,053.72nmol, 292.71nmol and 188.91nmol, respectively. The antioxidative capacity of drinking water soaked with mulberry leaf showed 891.96nmol.

Anti-oxidative capacity of mulberry genetic resources (뽕나무 유전자원의 항산화능 비교)

  • Kim, Hyun-bok;Seok, Young-Seek;Seo, Sang-Deok;Sung, Gyoo Byung;Kim, Sung-Kuk;Jo, You-Young;Kweon, HaeYong;Lee, Kwang-Gill
    • Journal of Sericultural and Entomological Science
    • /
    • v.53 no.2
    • /
    • pp.71-77
    • /
    • 2015
  • Much attention has been focused on the activity of the natural antioxidants present in fruits and vegetables, because potentially these components may reduce the level of oxidative stress. Especially, mulberry leaves containing many natural components are considerable resource for natural antioxidants. The antioxidant capacity of mulberry leaves was investigated with minilum L-100 device and ARAW-KIT (anti-radical ability of water-soluble substance), in comparison to the ascorbic acid. The antioxidant capacity of 16 varieties was 3303.4 nmol at opening stage of five leaves in spring. The highest stage of antioxidant capacity (3708.0 nmol) and yield rate was just before the coloration stage with anthocyanin in fruits, whereas the lowest stage was middle of June (2231.6 nmol) and about two months growing stage after summer pruning (2064.6 nmol). But after summer pruning, the antioxidant capacity of mulberry leaves increased gradually until just before fallen leaves stage. Even if samples were same variety, antioxidant effect of those showed different results according to collected regions. Also, antioxidant effect of mulberry leaves were higher than that of branches. The antioxidant capacity of yield-type mulberry leaves and fruits (Morus alba L., M. bombycis Koidz, and M. Lhou (Ser.) Koidz) collected from In-je, Won-ju and Yang-yang regions, Kang-won province, Korea, was investigated. The results indicated that total antioxidant capacity of yield-type mulberry leaves was 2711.2 nmol. In the antioxidant capacity analysis of Jeollabuk-Do genetic resources, autumn's mulberry leaves showed higher antioxidant capacity than that of spring's it. To investigate the effect of tea on antioxidative capacity, five kinds of tea(coffee mix, green tea added brown rice, mulberry leaf tea, Polygonatum odoratum tea and black tea added lemon) were selected and analyzed. Their's anti-oxidative capacity were 2,531.01 nmol, 1,867.42 nmol, 1,053.72 nmol, 292.71 nmol and 188.91 nmol, respectively. The antioxidative capacity of drinking water soaked with mulberry leaf showed 891.96 nmol.