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KMID : 0380620080400030265
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 3 p.265 ~ p.270
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Chemistry/Analysis : Effects of Ozonated Water Treatment on Pesticide Residues and Catechin Content in Green Tea Leaves
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Jung Kyung-Hee
Seo Il-Won
Nam He-Jung
Shin Han-Seung
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Abstract
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This study examined the effects of treating green tea leaves with ozonated water by evaluating pesticide residue levels and catechin content. The pesticide residue levels of tea leaves treated with carbendazim, captain, diazinon, fenthim, dichlorvos, and chlorpyrifos ranged from 43.2 to 48.2 ppm. For leaves treated by soaking or watering with tap water, or with 0.25 ppm of ozone water for 30 min. Pesticide residue levels were reduced by 24.0-30.2%, 30.3-33.6%, 52.4-70.5%, and 65.5-80.2%, respectively. No major differences in catechin content were observed in the leaves according to the soaking and rinsing treatments using ozonated or tap water.
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KEYWORD
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ozonated water, catechin, pesticide residue, green tea
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