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KMID : 1134820080370050647
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 5 p.647 ~ p.652
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Quality Characteristics of Chrysanthemum indicum L. Flower Tea in Relation to the Number of Pan-firing
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Yoo Jeong-Sik
Woo Koan-Sik
Hwang In-Guk
Chang Young-Deug
Jeong Jeong-Hag
Lee Chul-Hee
Jeong Heon-Sang
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Abstract
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Quality characteristics of Chrysanthemum indicum L. flower tea were investigated with the number of pan-firing. Total nitrogen, tannin and caffeine contents of tea were increased as the number of pan-firing increased, whereas chlorophyll and total amino acid (AA) contents were decreased. TAA content was in the range of 5,226～6,561 mg% with the number of pan-firing. The content of caffeine and chlorophyll was not changed with the number of pan-firing. As the number of pan-firing increased, total polyphenol, flavonoid content, and antioxidant activity was also increased. The highest total polyphenol and flavonoid content was 17.44 and 11.09 mg/g at 7 times pan-firing, respectively. Total antioxidant activity was the highest value of 16.45 mg AA eq/g at 7 times of pan-firing. Based on the sensory evaluation, the best overall quality of the tea was obtained with 5 times of pan-firing.
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KEYWORD
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Chrysanthemum indicum L., pan-firing, quality characteristics, antioxidant component, antioxidant activity
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