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KMID : 0380620150470050652
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 5 p.652 ~ p.657
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Development of Mulberry-leaf Tea Containing γ-Aminobutyric Acid (GABA) by Anaerobic Treatments
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Lee Seon-Ho
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Abstract
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To produce mulberry-leaf tea abundant in γ-aminobutyric acid (GABA), mulberry leaves were subjected to two distinct anaerobic conditions (N2 and vacuum) for 12 h before the manufacturing process. Subsequently, changes in the GABA content as well as that of other components were measured. In anaerobically treated mulberry leaves, GABA content markedly increased by 436-472% compared with the control, while the glutamic acid content decreased. However, few changes were observed in the contents of the general components (moisture, carbohydrate, lipid, protein, and ash) and water-soluble solids. Free sugar, catechin, and total phenol content decreased after anaerobic treatment. However, the sensory test scores were not different between the control and anaerobically-treated samples. Consequently, tea products, manufactured post nitrogen gas or vacuum treatment of leaves after harvest, showed functional properties without sensory loss.
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KEYWORD
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mulberry, tea, anaerobic, γ-aminobutyric acid, glutamic acid
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