지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2023.4
- 수록면
- 101 - 105 (5page)
- DOI
- 10.9721/KJFST.2023.55.2.101
이용수
초록· 키워드
오류제보하기
Pu-erh tea is a health-promoting beverage that is consumed in many countries; however, the nutritional value of the tea is significantly affected by various factors including processing and storage. The objective of this study was to investigate the mineral contents and antioxidant potentials of 2-, 9-, and 21-year-old Pu-erh teas. The results demonstrated that the total mineral content of fermented tea (FT) was higher than those of raw tea (RT) after 9 years and 21 years. The 9-year-old FT had the highest K content, while the 2-year-old FT had the lowest K content among the FT samples. In contrast, the 2-year-old RT had the highest K content, while that of the 21-year-old RT was the lowest among the RT samples. Interestingly, the 9-year-old RT had the highest Na, Ca, Mg, and Cu contents among the all of the sampels. Overall, these results reveal that Pu-erh tea stored for 9 years would be the most beneficial with regards to the mineral content and antioxidant potential. Furthermore, this study provides valuable insights into the changes that occur in the nutrient content of Pu-erh tea during storage.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
References
참고문헌 (33)
참고문헌 신청
Chen J, Kou T, Fan Y, Niu Y. Antioxidant activity and stability of the flavonoids from Lycium barbarum leaves during gastrointestinal digestion in vitro. Int. J. Food Eng. 16: (2020)
Chen HY, Lin-Shiau SY, Lin JK. Pu-erh tea; its manufacturing and health benefits. pp. 9-15. In: Tea and Tea Products: Chemistry and Health-Promoting Properties. Ho CT., Lin JK., Shahidi F.(eds.). CRC Press, Boca Raton, FL, USA (2009)
Chen M, Zhu Y, Zhang H, Wang J, Liu X, Chen Z, Zheng M, Liu B. Phenolic compounds and the biological effects of Pu-erh teas with long-term storage. Int. J. Food Prop. 20: 1715-1728 (2016)
Choi SH, Kim ID, Dhungana SK, Park K. Effect of extraction temperature on physicochemical constituents and antioxidant potentials of Pu-erh tea. Korean J. Food Sci. Technol. 51: 584-591-2019
Collins JF. Copper. pp. 206-216. In: Modern Nutrition in Health and Disease. Ross A.C., Caballero B., Cousins R.J., Tucker K.L., Ziegler T.R. (eds.). Lippincott Williams & Wilkins, Baltimore, MD, USA (2014)
Chen HY, Lin-Shiau SY, Lin JK. Pu-erh tea; its manufacturing and health benefits. pp. 9-15. In: Tea and Tea Products: Chemistry and Health-Promoting Properties. Ho CT., Lin JK., Shahidi F.(eds.). CRC Press, Boca Raton, FL, USA (2009)
Chen M, Zhu Y, Zhang H, Wang J, Liu X, Chen Z, Zheng M, Liu B. Phenolic compounds and the biological effects of Pu-erh teas with long-term storage. Int. J. Food Prop. 20: 1715-1728 (2016)
Choi SH, Kim ID, Dhungana SK, Park K. Effect of extraction temperature on physicochemical constituents and antioxidant potentials of Pu-erh tea. Korean J. Food Sci. Technol. 51: 584-591-2019
Collins JF. Copper. pp. 206-216. In: Modern Nutrition in Health and Disease. Ross A.C., Caballero B., Cousins R.J., Tucker K.L., Ziegler T.R. (eds.). Lippincott Williams & Wilkins, Baltimore, MD, USA (2014)
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