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KMID : 1134820070360081043
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 8 p.1043 ~ p.1047
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Quality Properties of Green Tea Prepared with Alkaline Ionized Water
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Lee Jung-Min
Park Soon-Rye
Lee Seung-Cheol
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Abstract
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The physicochemical characteristics of green tea prepared by four kinds of alkaline ionized water (AIW; pH 8.57, 8.85, 9.23, and 10.06, respectively) were evaluated. Green tea was made by soaking commercial green tea leaves in AIW at 75℃ for 10 min (1.0 g/100 mL). Total phenol contents, total flavonol contents, and ascorbic acid contents of green tea decreased with increasing pH of AIW. Increasing pH of AIW tended to decrease lightness (L) and redness (a) of green tea but increase yellowness (b) in Hunter color values. The amount of epicatechins and radical scavenging activity of green tea also decreased with increasing pH of AIW, while caffeine was not significantly affected. Tyrosinase inhibition activity was the highest in AIW of pH 8.85.
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KEYWORD
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green tea, alkaline ionized water, chemical composition
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