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KMID : 1134820110400081073
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 8 p.1073 ~ p.1078
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Changes of Antioxidative Components and Activity of Fermented Tea during Fermentation Period
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Kim Yong-Shik
Jo Cheo-Run
Choi Goo-Hee
Lee Kyung-Haeng
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Abstract
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Changes of antioxidative components and activity of fermented tea manufactured by Bacillus subtilis, Saccharomyces cerevisiae, and Lactobacillus bulgaricus were evaluated during the fermentation period. The ascorbic acid content in the fermented tea was relatively lower (43.62～62.84 ㎎%) than that of green tea (66.74 ㎎%) during the entire fermentation period. The tea fermented by L. bulgaricus, which had the least contact with air, showed less change in ascorbic acid content. The polyphenol content of green tea was 14.88%, whereas that of fermented tea was 11.54～14.12% and it decreased during the fermentation period. The amount of flavonoids in green tea was 7.78 ㎎%, whereas that of fermented tea was 4.33～7.88 ㎎%. DPPH radical scavenging activity and ABTS reducing activity of green tea were 87.47% and 203.22 AEAC ㎎% (ascorbic acid equivalent antioxidant capacity), respectively, whereas those of fermented tea were lower than green tea. Results indicated that the antioxidative components and activity of fermented tea were lower than those of green tea during the fermentation period. But, when the sensory and hygienic quality are considered, fermented tea can be one of the higher quality tea products on the market.
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KEYWORD
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fermented tea, antioxidant, green tea
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