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KMID : 0380620120440010034
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 1 p.34 ~ p.40
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Optimal Roasting Conditions for Maximizing the Quality of Tea Leached from High Functional Perilla frutescens Leaves
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Yun Ung-Jae
Yang Sung-Yong
Lee Hyun-Sun
Hong Chung-Oui
Lee Kwang-Won
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Abstract
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This study was carried out to investigate the optimal roasting conditions for developing perilla leaf leached tea, which has high functional Perilla frutescens leaves. The roasting processes were carried out with variations in roasting temperature (120-200oC) and roasting time (15-35 min), the response surface methodology was applied to monitor the changes in qualities of the roasted Perilla frutescens leaves. The antioxidant, bioactive substance in roasted Perilla frutescens leaves, and their extracts were the quality parameters. The total polyphenol and total flavonoid contents increased with time and temperature up to 25 min and 160oC. Antioxidative activities showed a positive correlation with the amount of phenolic compound. Caffeic acid and rosmarinic acid contents increased with time up to a mild temperature, 160oC, while they decreased at high temperatures over 160oC. The optimum roasting conditions selected for developing perilla leaf leached tea were thus 180oC and 20 min, given the conditions in the above experiments.
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KEYWORD
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high functional Perilla frutescens leaf, caffeic acid, rosmarinic acid, optimization of roasting conditions
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