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KMID : 1145120190170020235
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Asian Journal of Beauty and Cosmetology
2019 Volume.17 No. 2 p.235 ~ p.245
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Quality Evaluation and Antioxidant Activity of Inner Beauty Tea Prepared from Roasted Lotus Root and Burdock
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Jung Yen-Hee
Han Jung-Soon
Kim Ae-Jung
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Abstract
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Purpose: Twelve root vegetables are commonly domestically consumed in Korea. This study aimed to develop an inner beauty tea with the highest antioxidant activity prepared from the root vegetables.
Method: The antioxidant activities of these root vegetables and the corresponding teas prepared from them calculated by measuring the total polyphenol content and the radical scavenging activities of 1,1-diphenyl-2-picrylhydrazyl (DPPH). The color, mechanical properties, textural characteristics, mineral content, and physiological activity of the teas were also measured.
Results: The total polyphenol content of the 12 root vegetables was highest in burdock (72.09 mg tannic acid equivalent [TAE]/g) and lotus root (8.86 mg TAE/g). DPPH radical scavenging activity was also higher in burdock (90.21%), and lotus root (87.83%). The total polyphenol content and DPPH radical scavenging activity of roasted burdock (RB) extract tea was 99.86 mg TAE/g, and 89.11 μg/mL, respectively, with the highest values obtained at 90℃ extraction temperature. The pH (6.24) of roasted lotus root (RL) extract tea was the highest at 70℃. The lightness (63.08) of RL root extract tea was the highest at 50℃. The redness (2.34) of RB extract tea was highest at 90℃, while its yellowness (31.03) was highest at 70℃. These results suggest that roasting and leaching at high temperatures are efficient methods to increase antioxidant activity.
Conclusion: The excellent antioxidant activities of lotus root and burdock make tem useful ingredients for inner beauty teas.
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KEYWORD
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Lotus root, Burdock, Roast, Inner beauty tea, Antioxidant activity
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