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KMID : 1011620180340050467
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 5 p.467 ~ p.475
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Antioxidant Activities of Aronia melanocarpa Leaf Tea Prepared Using Various Drying Methods
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Kim Ki-Ppum
Yook Hong-Sun
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Abstract
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Purpose: This study was conducted to determine the effects of drying methods on the antioxidant activities of Aronia melanocarpa leaf tea.
Methods: Caronia melanocarpa leaves were divided into a fresh leaf (FL), roasted tea (RT), freeze dried tea (FT), and hot air dried tea (HT) group to evaluate the antioxidant compounds (total polyphenols, flavonoids and tannins) and antioxidant activities (DPPH radical scavenging activity and ABTS radical scavenging activity).
Results: For total polyphenols, flavonoids, tannins, DPPH radical scavenging activity and ABTS radical scavenging activity, the 70% ethanol extract of RT showed the highest contents and activities. These results suggest that the antioxidant activities of RT are better than those of FL, FT and HT.
Conclusion: The results suggest that RT showing effective antioxidant activities can provide efficient data for industrial use of Aronia melanocarpa leaf tea.
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KEYWORD
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Aronia melanocarpa leaf tea, total polyphenol, flavonoid, tannin, antioxidant activity
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