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KMID : 1134820170460050639
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 5 p.639 ~ p.645
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Antioxidant Compounds and Activities as well as Caffeine Content of Aronia melanocarpa Leaf Tea according to Pan-Roasting Conditions
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Park Soo-Jin
Jung Sung-Hoon
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Abstract
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Differences in bioactive compounds and antioxidant activities of aronia leaf (AL) extracts according to manufacturing conditions such as different number of pan-roasting and different temperatures were investigated. Both total polyphenolic compounds and total flavonoids contents were the highest in six time-pan-roasted AL tea extract (37.96±0.48 mg catechin equivalent/g and 19.96±0.44 mg quercetin equivalent/g, respectively) among four tea samples. Antioxidative activities were also the highest in six time-pan-roasted AL tea extract with IC50 0.43 mg/mL and IC50 0.27 mg/mL based on DPPH and ABTS radical scavenging activities, respectively. HPLC analysis revealed that AL tea infusion did not have caffeine regardless of manufacturing conditions, whereas green tea infusion had 3.8 mg/g caffeine. Results demonstrated that AL tea can be expected as caffeine free leaf tea containing antioxidant benefits. Moreover, specific pan-roasting conditions of AL tea would be very important for its functional and sensory attributes.
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KEYWORD
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aronia leaf, antioxidant, polyphenol, flavonoids, caffeine free tea
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