Composition Analysis and Antioxidant Activity of Ojuk (Phyllostachys nigra Munro) Leaf Tea and Shoot Tea

Title
Composition Analysis and Antioxidant Activity of Ojuk (Phyllostachys nigra Munro) Leaf Tea and Shoot Tea
Authors
김상민전제승강석우김우리이기덕엄병헌
Keywords
antioxidant; Phyllostachys nigra; tea; total flavonoid; total polyphenol; online antioxidants screening system; 오죽; 온라인 항산화 활성 분석 시스템; 총 폴리페놀; 총 플라보노이드
Issue Date
2012-06
Publisher
Journal of Applied Biological Chemistry
Citation
VOL 55, NO 2, 95-101
Abstract
Nutritional components of Ojuk leaf tea and Ojuk shoot tea prepared from the leaves and shoots of black bamboo (Phyllostachys nigra Munro) by tea manufacturing process were evaluated. In addition, the extraction yield of water soluble components from these teas in the general tea brewing condition (water extraction in 80℃ for 10 min.) and the contents of polyphenol and flavonoid were compared with not only the dried raw materials, but also green tea and mate tea. Finally, offline and online scavenging activities against 2,2'-azino-bis(3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS) and di(phenyl)-(2,4,6 trinitrophenyl)iminoazanium free radicals were investigated to evaluate the antioxidant activity and explore the components showing ABTS free radical scavenging activity from tea infusion. These results demonstrated that these teas from black bamboo contain various nutritional components and can be used as traditional tea beneficial to human health.
URI
http://pubs.kist.re.kr/handle/201004/42725
ISSN
19760442
Appears in Collections:
KIST Publication > Article
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