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KMID : 1134820090380040496
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 4 p.496 ~ p.501
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Physiological Functionalities of Tea Thermally Processed from Ixeris dentata Root
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Lee Ka-Soon
Kim Gwan-Hou
Kim Hyun-Ho
Kim Eun-Soo
Park Hye-Min
Oh Man-Jin
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Abstract
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This study was carried out to investigate physiological functionalities of tea prepared by various thermal processing methods from Ixeris dentata root in order to elevate utilization of Ixeris dentata root as food. These methods included natural drying (ND), hot-air drying (HAD, 75℃), hot-air drying after steam (HADS, steaming at 95℃ for 30 min) and roasting after hot-air drying (RHAD, roasting at 140℃ for 2~3 min). Physiological functionalities of tea prepared by ND, HAD, HADS, and RHAD were measured as hot-water extracts and each tea was extracted by 100 ㎖ water on 1 g dried Ixeris dentata root powder. Electron donating abilities were the highest in HADS treatment at 98%. SOD-like activities were the highest in RHAD at 35.61%. Both ACE and tyrosinase inhibitory activities were the highest on ND treatment at 52.34% and 44.60%, respectively. Nitrite scavenging abilities of all treatment were the highest at pH 1.2 and the highest activity among them was on RHAD treatment at 50.5%.
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KEYWORD
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Ixeris dentata root, tea, electron donating ability, SOD-like activity, ACE inhibition
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