Physiological Functionalities of Tea Thermally Processed from Ixeris dentata Root

This study investigated the physiological activities of garlic extracts frozen at-20,-80, and-196℃. To determine the optimum freezing temperature for maintaining garlic's physiological activity, antioxidant and antibacterial activities were investigated. The antioxidant activities were determined by DPPH radical scavenging ability, SOD-like activity, nitrite-scavenging ability, and reducing power. Total phenolic compounds and flavonoids of garlic extract frozen at 4℃ (control) were measured as 6.91±0.69 μg GAE/g and 0.315±0.017 μg QE/g, respectively. Although the content of total phenolic compounds was not affected by the different freezing temperatures, the flavonoids contents of garlic extract frozen at-20℃ were slightly decreased. The DPPH radical scavenging ability of garlic extracts (2 mg/mL) frozen at-80℃ was 61%, whereas those frozen at-20℃ and-196℃ were 51%. SOD-like activity was slightly increased by freezing. However, the nitrite scavenging ability (18% at pH 3.0) and reducing power (OD700=1.6) were not affected by freezing temperatures. Antimicrobial activities did not show significant differences depending on freezing temperatures. Taken together, the physiological activities of the frozen garlic extracts were not significantly changed by the freezing temperatures; however, the antioxidant and antibacterial effects of the phenolic compounds and flavonoids were maintained at-80℃. These results suggest that-80℃ frozen garlic could maintain a higher quality than the conventional freezing method (-20℃) without loss of physiological activities during the storage.

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Quality Characteristics and Antioxidant Activity of Kalopanax pictus Cortex Tea Depending on the Preparation Methods, Namely: Pan-Roasting and Steaming

Park,

Lee

2024

JKFN

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This study investigated the quality characteristics of tea obtained by the pan-roasting and steaming methods with the aim of increasing the functional effects of substitute tea prepared from the cortex of Kalopanax pictus. After 10 min of steam treatment followed by pan-roasting, the samples from the SKP group had a higher soluble solids content compared to those from the KP group, which underwent pan-roasting without steam treatment. The KP group samples had lower polyphenol content than those of the SKP group and SKP9 (by steamed 10 min and pan-roasting 9 min) showed the highest polyphenol content. Also, the SKP group had higher flavonoid contents than the KP group, with the highest flavonoid content found in SKP9. In the 2,2-diphenyl-1-picrylhydrazyl radical scavenging test, SKP9 showed the highest antioxidant activity. The 2,2-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging test showed similar results. The activity tended to increase with pan-roasting along with the steaming method compared to only pan-roasting.

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Physiological Functionalities of Tea Thermally Processed from Ixeris dentata Root

Cited by 4 publications

References 7 publications

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Easy production techniques for clear pear juice and its antioxidant activities of 'Chuwhangbae' pear

Effects of freezing temperature on the physiological activities of garlic extracts

Quality Characteristics and Antioxidant Activity of Kalopanax pictus Cortex Tea Depending on the Preparation Methods, Namely: Pan-Roasting and Steaming

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