• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.34-39
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• 2001

The purpose of this study was to examine physical properties of the addition of green tea powder on bread flour and dough rheology of white pan bread. Three levels(0.1, 0.5 and 1.0% ) of each green tea powder with bread flour were tested for their effects in dough mixing using rapid disco analyzer, alveogram and farinogram. Addition of green tea powder tended to reduce initial pasting temperature and increase peak viscosity, break down and set back. L(extensibility) and G(swelling index) value in alveogram showed decrement with increasing green tea powder. These meant that the volume of white pan bread would show same tendency. The use of green tea powder increased consistency and water absorption of the bread flour but decreased development time, salability and degree of softening on farinogram. White pan bread with green tea powder had higher value of hardness and springness than without it. Sensory evaluation determined that the white pan bread with 0.5% green tea powder had the highest score.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.765-770
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• 2017

Green tea (Camellia sinensis L.) is consumed as a popular beverage worldwide, particularly in Asia. In this study, the effects of green tea powder addition on the antioxidant activities and texture properties of cooked rice were investigated. Texture analysis was carried out by texture profile analysis. Total polyphenols and total flavonoids were determined using spectrophotometric methods, and antioxidative activities were determined based on DPPH and ABTS radical scavenging activities, reducing power, and lipid peroxidation inhibitory activity. Antioxidant contents and antioxidative activities increased with a higher amount of green tea powder. However, there was no difference in texture properties between cooked rice with green tea powder and the control group. In conclusion, addition of green tea powder to cooked rice would be useful to increase antioxidant contents and antioxidative activities without alteration of texture properties.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.17
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• pp.7389-7394
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• 2014

Background: Chemotherapy is one of the major means for control of malignancies, with cisplatin (CDDP) as one of the main agents, widely used for the treatment of various malignant solid tumors. However, prevention of hepatotoxicity from cisplatin is one of the urgent issues in cancer chemotherapy. In this study, we aimed to investigate the effects of pu-erh tea on hepatotoxicity through body weight and tissue antioxidant parameters like, liver coefficient, serum alanine aminotransferase (ALT), serum aspartate aminotransferase (AST), superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), malondialdehyde(MDA) and glutathione (GSH) levels, and light microscopic evaluation by histological findings. Materials and Methods: The rats were randomly divided into five groups: Control (n=10), cisplatin (3 mg/kg p.i., n=10), cisplatin+pu-erh (0.32 g/kg/day i.g., n=10), cisplatin+pu-erh (0.8 g/kg/day i.g., n=10) and cisplatin+pu-erh (1.6 g/kg/day i.g., n=10). Pu-erh tea powder was administrated for 31 consecutive days. The rats were sacrificed at the end on the second day after a single dose of cisplatin treatment for measuring indices. Results: Pu-erh tea powder exhibited a protective effect by decreasing MDA and GSH and increasing the SOD and GSH-PX levels and GSH-PX/MDA ratio in camparison with the control group. Besides, pu-erh tea was also able to alleviate the pathological damage to some extent. Conclusion: Pu-erh tea powder is protective against cisplatin-induced liver oxidative damages, especially at the medium dosage (0.8 g/kg/d).

• Culinary science and hospitality research
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• v.9 no.4
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• pp.179-190
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• 2003

This study was performed to investigate the effects of dried powders of pine needle, pine pollen, green tea and horseradish on preservation of Kimchi-yangnyum. The physicochemical and microbial changes of Kimchi-yangnyum were investigated during 30-days preservation. The changes of pH, total acid, and number of total viable cell, lactic acid bacteria, E. coli of the Kimchi-yangnyum were insignificant. And the addition of pine needle powder were more effective to suppress fermentation than that of pine pollen or green tea or horseradish.

• Journal of Nutrition and Health
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• v.36 no.7
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• pp.699-710
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• 2003

This study was performed to investigate the effect of chamomile, sage, and green tea intakes on anti oxidative capacity in 15-month-old rats. Dried powders of three plants were analyzed to determine the amount of total flavonoids, $\beta$-carotene, vitamin C, vitamin E, and dietary fibers. In order to examine the change of antioxidative capacity in old rats, forty-eight Sprague-Dawley male rats weighing 621.2$\pm$9.5 g were divided into four groups according to body weight and fed for four weeks with each experimental diet of three dried powders and control diet. Plasma and liver thiobarbituric acid reactive substances (TBARS) levels and xanthine oxidase (XO) activities, erythrocyte and liver superoxide dismutase (SOD) activities and plasma vitamin A, C, E, and total carotenoids levels were measured. The total flavonoids and vitamin C contents were the highest in green tea powder. Beta-carotene and vitamin E contents were not significantly different among all three dried powders. Total dietary fiber contents also were not different among all three dried powders, but soluble dietary fiber contents of chamomile was higher than other two dried powders. Plasma TBARS level was found to be significantly lower in all the experimental groups as compared to control group. Chamomile powder group, especially, showed the lowest level among all experimental groups. Liver TBARS levels of experimental groups were also lower than that of control group and significant differences were observed in chamomile and green tea groups compared to control. Plasma XO activity of green tea group was significantly lower than control group. Liver XO activities of green tea and chamomile groups were significantly lower than control group. Erythrocyte SOD activity was not significantly different among all the groups. However, liver SOD activities of sage and green tea groups showed a significant increase as compared to control group. Plasma vitamin A level was not significantly different among all the groups. Plasma total carotenoids levels were found to be significantly higher in experimental groups as compared to control group. Plasma vitamin E level of chamomile group and vitamin C level of green tea group showed the highest level among all the groups. In conclusion, chamomile, sage, and green tea intakes had an effect on improving antioxidative capacity in 15-month-old rats. Effects of green tea and chamomile powders, especially, were higher than sage powder.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.876-881
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• 2008

The aim of this study was to evaluate the quality characteristics and antioxidant activities of green tea garlic paste added calcium. Garlic was heated with green tea and charcoal at high temperature ($120^{\circ}C$) and high pressure ($1.5\;kgf/cm^2$) for 20 min, and then added several calcium sources (calcium carbonate, calcium citrate, calcium lactate, mixed calcium, calcium powder). Calcium carbonate, mixed calcium or calcium powder significantly increased pH of green tea garlic paste (p<0.05). All kinds of calcium sources significantly increased the viscosity of green tea garlic paste (p<0.05). Solid soluble content of green tea garlic paste was increased only in calcium citrate and calcium powder groups. Lightness, redness and yellowness of green tea garlic paste with calcium were increased, compared with control group (green tea garlic paste without calcium). The antioxidant activities by DPPH and hydroxyl radical scavenging activity of green tea garlic paste added calcium citrate, calcium lactate or calcium carbonate group were much higher than those of the other control groups. The garlic odor and garlic taste by sensory test were significantly weaker in calcium carbonate or calcium citrate group (p<0.05). Based on these results, it was suggested that calcium carbonate or calcium citrate is appropriate material for deodorizing and fortifying agent for green tea garlic paste.

• KSBB Journal
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• v.16 no.2
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• pp.163-169
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• 2001

This study was undertaken to evaluate the effects of green and taste teas on the in-vitro antimicrobial activity and vacuolating toxin titer of Helicobacter pylori. Crude aqueous extracts prepared by adding 2 g of tea leaf or powder to 100 ml of boiling distilled water, and sterilized by passing through a 0.22 $mutextrm{m}$ membrane filter. Green tea, coffee, and ginger tea showed bactericidal activity on H. pylori within 3 hours. Black tea and ssangwha tea also showed bactericidal activity on H. pylori in 24 hours. Arrowroot tea show no bactericidal effect on H. pylori after 48 hours. Two fold diluted green tea and coffee decreased(1/10,000cfu) the growth of H. pylori in 24 hours, but the two fold diluted black tea, ssangwha tea, and ginger tea showed suppression effect upon of(1/10cfu) H. pylori in 24 hours. The two-fold and 10-fold diluted green tea, coffee and two-fold diluted black tea abrogated the vacuolating toxin titer of H. pylori, but the two-fold and 10-fold diluted ginger, ssangwha, ginseng, and arrowroot tea only reduced the vacuolating toxin titer of H.pylori from 1/2 to 1/8. These result suggest that green tea and coffee have effective antibacterial or bactericidal effects on H.pylori, and that they also have a neutralization effect upon the vacuolating toxin of H.pylori.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.749-753
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• 2002

The effects of green tea powder (GTP) on the rheological properties of dough and gelatinization characteristics were evaluated by farinograph, extensograph, amylograph and DSC. The flours used were high strength flour (HF: 12.5% protein) and blend of 50% high strength flour and 50% low strength flour (HLF: 10.5% protein). As the amount of GTP increased, water absorption, development time and weakness of the dough decreased for both flours, but dough stability increased only for HLF; the extension of the dough decreased but the resistance to extension increased. The pasting temperature increased and maximum viscosity decreased. On the other hand, with the addition of green tea extract to the wheat starch, transition onset temperature, transition peak temper-ature and enthalpy decreased, demonstrating that catechins in green tea facilitate the starch crystal melting.

• Journal of Ginseng Research
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• v.5 no.1
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• pp.1-7
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• 1981

A study was designed to study the sorption characteristics of powder-type products of red ginseng such as red ginseng tea, red ginseng powder and spray 4ried powder of red ginseng extract The sorption rates and equilibrium moisture contents on these products were calculated at ova. a range of relative himidities and two different temperatures ($25^{\circ}C$ and 38$^{\circ}C$). Significant differences between these three products were found in water activities, sorption rates and the relationship between the ratio of %H2O/RH and moisture content The red ginseng tea required the most excessive drying to reach aw=0.4, followed by red ginseng power and spray dried powder of red ginseng extract Attempt was made to obtain equations which can predict sorption rate and moisture content of red ginseng products at given relative humidity and temperature after certain period of storage.

• Korean Journal of Medicinal Crop Science
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• v.10 no.5
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• pp.379-383
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• 2002

The significant chemical components estimating the quality and growth characteristics in different parts of tea plants were compared and analyzed in the shoots of shading tea plants. The results are summarized as follows. The leaves length, leaves width and weigth of 100 buds in the leaves were increased with growing, while the leaf moisture was decreased. The contents of total nitrogen, caffeine, vitamin C and saponin in the leaves were decreased with growing, while those of total amino acid and chlorophyll were the highest in the 4th leaves and in 3rd leaves, respectively. The content of tannin ranged from 9.53% to 11.23%. The content of tannin at the 1st leaves was the highest as 11.24%, but that of the 4th leaves was the lowest as 9.53%. the content of fatty acid at the 2nd leaves was the highest as 3,594mg/100g, and that of the 5th leaves was the lowest as 2,782mg/100g. The contents of palmitic acid and stearic acid were the highest in the 5th leaves, but those of oleic acid, linoleic acid and linolenic acid were the highest at the 2nd leaves. In conclusion, the 5th leaves among tea shoots plucked after shading for 15 days could be used to manufacture powder green tea.