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KMID : 0665420070220020261
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Korean Journal of Food Culture
2007 Volume.22 No. 2 p.261 ~ p.265
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Development of Functional Tea Product Using Cirsium japonicum
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Chung Mi-Sook
Um Hye-Jin
Kim Chi-Kwang
Kim Gun-Hee
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Abstract
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The antidepressant effects of Cirsium japonicum was revealed in previous studies using open field test and forced swimming test. The contents of total flavonoids and apigenin of Cirsium japonicum were analyzed and sensory evaluation of Cirsium japonicum tea was performed in order to develop Cirsium japonicum tea as an antidepressant. Among the different plant parts of Cirsium japonicum, leaves had the highest level of total flavonoids and apigenin contents and were followed by flowers and stems. Drying method affected total flavonoids and apigenin content of Cirsium japonicum, but regular pattern was not revealed. In sensory evaluation, overall acceptance of Cirsium japonicum flower-leaf mix tea was higher than those of Cirsium japonicum leaf tea. Also purchase intention of Cirsium japonicum flower-leaf mix tea was higher than those of Cirsium japonicum leaf tea.
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KEYWORD
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cirsium japonicum, total flavonoids, apigenin, sensory evaluation, tea
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