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Chemical composition of green teas according to processing methods and extraction conditions

Title
Chemical composition of green teas according to processing methods and extraction conditions
Authors
Kim Y.-K.Oh Y.-J.Chung J.-O.Lee S.-J.Kim K.-O.
Ewha Authors
김광옥김영경
SCOPUS Author ID
김광옥scopus
Issue Date
2009
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
vol. 18, no. 5, pp. 1212 - 1217
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
This study examined the influence of manufacturing processes and extraction conditions on the chemical compositions of green tea. Green tea samples grown in various areas (Korea, China, and Japan) and processed by 4 different methods (steaming, pan-firing, steaming and pan-firing, and heavy roasting after steaming and pan-firing) were collected for study. The chemical compositions of the green tea extracts and infusions were different according to their processing methods and extraction conditions, including catechins, caffeine, and free amino acids contents. In all samples analyzed, (-)- epigallocatechin gallate (EGCG), (-)-epigallocatechin (EGC), and theanine were determined as the major catechins and free amino acid, respectively. Studies of samples grown in the same area (Jeju; Korea) showed that there were significant differences in the concentrations of catechins and caffeine in extract and infusion according to the processing methods. These results indicate that processing methods influenced the chemical compositions of the green tea extracts and infusions. © The Korean Society of Food Science and Technology.
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엘텍공과대학 > 식품공학전공 > Journal papers
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