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KMID : 1134820100390030421
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 3 p.421 ~ p.427
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Comparison of Components between Mulberry Leaf Tea and Fermented Mulberry Leaf Tea
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Ye Eun-Ju
Bae Man-Jong
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Abstract
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This study was conducted to compare and analyze the active and general components between mulberry leaf tea (MLT) and fermented mulberry leaf tea (FMLT). Among the general ingredients, the crude lipids of FMLT contained higher than that of MLT, while the level of carbohydrates was higher in the MLT. Although free sugar of FMLT was a lower concentration than MLT, the value of maltose was higher in the MLT. In FMLT, maltose was not analyzed but small amount of lactose was analyzed. In addition, the level of total free amino acid of MLT was higher than that of FMLT. The level of glutamic acid was highest in MLT, while that of cystine was highest in FMLT. The value of γ-aminobutyric acid (GABA) was greater in the derivatives of amino acids, and the content was similar for both MLT and FMLT. FMLT also contained a lower level of unsaturated fatty acids than MLT. In addition, the content of total mineral was higher in FMLT, and the level of K was the highest and similar in both teas.
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KEYWORD
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fermentation, mulberry leaf, tea, active ingredient, analyzation
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