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KMID : 1134820120410050706
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 5 p.706 ~ p.713
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Quality Characteristics and Antioxidant Activity of Mulberry Leaf Tea Fermented by Monascus pilosus
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Lee Sang-Il
Lee Ye-Kyung
Choi Jong-Keun
Yang Seung-Hwan
Lee In-Ae
Suh Joo-Won
Kim Soon-Dong
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Abstract
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This study was carried out to investigate the contents of monacolin K and citrinin, along with the sensory quality and antioxidant activity of mulberry leaf tea fermented by Monascus pilsous (FMM). Total monacolin K content of FMM was 0.058%, but citrinin was not detected. Redness of brewed FMM was remarkably higher than that of unfermented mulberry leaf tea (UFM). In sensory evaluation of brewed FMM, while astringent taste and savory taste were lower, flavor, color, and overall acceptability were significantly higher than those of UFM. Total polyphenol contents of UFM and FMM were 83.1 and 23.61 mg/g (dry basis), total flavonoid contents of UFM and FMM were 17.96 and 3.99 mg/g (dry basis), respectively. Xanthine oxidase (XO) inhibitory activity and superoxide dismutase (SOD)-like activity of FMM were lower than those of UFM. Electron-donating ability and ferric-reducing antioxidant power of FMM were slightly lower than those of UFM. However, the antioxidant activities of FMM per polyphenol content were markedly higher than those of UFM. These results suggest that FMM may scavenge excessive reactive oxygen spices (ROS) via inhibition of XO and SOD-like activity. Furthermore, FMM demonstrated relatively higher acceptability and antioxidant ability along with functionality of Hongguk (red yeast rice), and therefore could be utilized to prevent various ROS-induced diseases.
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KEYWORD
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mulberry leaf tea, fermentation, Monascus pilosus, monacolin K, antioxidant activity
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