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KMID : 0380620200520050427
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 5 p.427 ~ p.434
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Functional characterization of domestic and foreign green tea cultivars at different harvest periods
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Lee Bang-Hee
Jeon Sae-Hyun
Jeong Ha-na
Choi Jung
Kim Young-Min
Yang Kwang-Yeol
Nam Seung-Hee
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Abstract
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This study was performed to compare nutritional compounds and physiological functions of five domestic and imported green tea cultivars at three time points. The five cultivars were compared for theanine, γ-aminobutyric acid, and catechin content by LC-MS/MS and HPLC. Furthermore, the five tea cultivars were functionally characterized with respect to antioxidant activity, brain cell protective effect, and inhibitions of α-glucosidase and HMG-CoA reductase activities.
Among green tea cultivars, Chamnok had the highest content of catechins (198 mg/g DW), theanine (11.89 mg/g DW), and tannin (23.6 mg/g DW). Considering functional properties, Chamnok treatment resulted in the maximum viability of brain cells and reduced the cortisol content of SH-SY5Y cells. The inhibition of α-glucosidase and HMG-CoA reductase was the strongest following Chamnok treatment (72.9% and 69.8%, respectively). These results indicate that Chamnok could be optimal for consumption or favorable processing owing to its high nutritional compounds, such as theanine and catechin, and remarkable brain cell protective effects.
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KEYWORD
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Green tea, cultivar, theanine, catechin, function
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