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KMID : 1011620070230020165
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 2 p.165 ~ p.172
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A Comparison of the Antioxidant Activity of Barley Leaf Tea and Green Tea according to Leaching Conditions in Distilled Water
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장재희:Jang Jae-Hee
최희선:Choi Hee-Sun/정효숙:Cheong Hyo-Sook/강옥주:Kang Ok-Ju
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Abstract
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This study was conducted to investigate the antioxidant amounts and properties of barley leaf tea and green tea at under various leaching conditions. The leaching temperatures and times of ihe distilled water were 50，70 and 90ㅇC for 1, 3 and 5 min, respectively. The levels of crude fat and ash in the barley leaf tea were higher than those in green tea. Brown color intensity and flavonoid absorbance increased with leaching temperature. The highest vitamin C levels and water-soluble phenol resulted at 90°C for 3 min. The DPPH radical scavenging activities of the barley leaf tea and of green tea were 11.06 and 50.56%, respectively, compared to 2.9% for L-ascorbic acid (150 ppm). The nitrite scavenging activities of barley leaf tea and green tea were 95.11 and 74.88%, respectively. The SOD-like activities of barley leaf tea, green tea, and L-ascorbic acid (150 ppm) were 12.99, 8.33’ and 12.75%, respectively. The antioxidant effect of green tea was higher than that of barley leaf tea and lastly, the SOD-like activity of barley leaf tea was as high as that of green tea.
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KEYWORD
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barley leaf tea, green tea, DPPH radical scavenging activity, nitrite scavenging activity, SOD-like activityg activity, nitrite scavenging activity, SOD-like activity
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