Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Antioxidant Activity with Temperature and Time in Chrysanthemum indicum L. (Gamguk) Teas During Elution Processes in Hot Water

  • Eom, Seok-Hyon (Hongcheon Institute of Medicinal Herbs, Kangwon National University) ;
  • Park, Hyung-Jae (Hongcheon Institute of Medicinal Herbs, Kangwon National University) ;
  • Jin, Cheng-Wu (Hongcheon Institute of Medicinal Herbs, Kangwon National University) ;
  • Kim, Dae-Ok (Department of Food Science and Biotechnology, Kyung Hee Universi) ;
  • Seo, Dong-Wan (Molecular and Bioscience, Bioscience and Biotechnology, Kangwon National University) ;
  • Jeong, Yeon-Ho (Hongcheon Institute of Medicinal Herbs, Kangwon National University) ;
  • Cho, Dong-Ha (Hongcheon Institute of Medicinal Herbs, Kangwon National University)
  • Published : 2008.04.30
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Abstract

Determining the elution of water-soluble substances from herbal teas is an important factor in their efficient use in terms of taste, perfume, and content of health-related components. The antioxidant activity and content of catechins in commercial Chrysanthemum indicum (gamguk) teas were determined for optimum elution conditions. The water extract of gamguk teas did not differ significantly in yield compared to methanol extracts and showed stronger antioxidant activity. Catechin contents in gamguk teas were 8-18% of the extracts when individual peaks in high-performance liquid chromatography analysis were compared to standard catechin peaks. Gamguk teas exhibited faster release of antioxidants, and the antioxidant activity was positively correlated with the thermal treatments. Gukhwacha (GC) was the best tea for rapid release (30 sec) of antioxidants with the $50^{\circ}C$ treatment, whereas antioxidants in other teas were relatively slower released.

Keywords

References

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