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KMID : 1011620110270050567
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 5 p.567 ~ p.575
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Antioxidative and Physiological Activities of Traditional Korean Teas
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손종연:Son Jong-Youn
김태옥:Kim Tai-Ok
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Abstract
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This study was investigated the antioxidative and antimicrobial activities of a water extract (70°C) of traditional Korean teas (rose, chrysanthemum, pine needles, mulberry, persimmon leaves, and green tea). Total phenol contents in rose, chrysanthemum, pine needles, mulberry, persimmon leaves, and green tea were 272.8, 74.6, 153.5, 73.5, 69.5, and 260.8 mg tannic acid/g extract, respectively, whereas total flavonoid contents were 75.1, 47.8, 26.8, 40.0, 27.9, and 99.5 mg quercetin/g extract, respectively. The order of electron donating abilities of Korean traditional tea water extracts (1 mg/mL) were?rose (96.8%)〉green tea (95.3%)〉 pine needles (71.3%)〉 chrysanthemum (36.8%)〉mulberry (28.9%) ≥ persimmon (28.8%). The order of nitrite-scavenging abilities at pH 1.2 (2 mg/mL) was green tea〉 rose〉 pine 〉needles〉 chrysanthemum ≥ mulberry ≥ persimmon. The order of hydroxyl radical scavenging activity (5 mg/g) was chrysanthemum〉mulberry〉 rose〉 persimmon leaves〉 pine needles〉 green tea. Rose extracts showed antimicrobial activity against Micrococcus luteus, Bacillus cereus, Salmonella enteritidis, and E. coli, whereas green tea extracts showed strong antimicrobial activity aginst S. enteritidis.
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KEYWORD
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traditional Korean tea, antioxidative activity, antimicrobial activity
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