Research article of Dept. of Food Science and Biotechnology and Food Flavor Sensory Research Center has been published
- 생명공학대학
- Hit2240
- 2019-06-10
The research article of Dept. of Food Science and Biotechnology and Food Flavor Sensory Research Center has been published in Wiley Online Library. The title of this article is 「Extraction of Green Tea Phenolics Using Water Bubbled with Gases」 and the research was contucted by Ryu Ji-won (Dept. of Food Science and Biotechnology and Food Flavor Sensory Research Center, Sungkyunkwan Univ.), Prof. Kim Mi-ja (Dept. of Food and Nutrition, Kangwon Natl. Univ.) and Prof. Lee Jae-Hwan (Dept. of Food Science and Biotechnology and Food Flavor Sensory Research Center, Sungkyunkwan). Ms. Ryu conducted experiment mainly and prepared data. Prof. Kim advised preparing manuscripts and helped to strengthen the quality of this manuscript and Prof. Lee designed the experiment and discussed the results as a corresponding author.
This research was supported by a grant (NRF‐2017R1A2B4002613) of the Basic Science Research Program through the National Research Foundation of Korea funded by the Ministry of Education, Science and Technology, Republic of Korea. You can read the original of the whole article on the Wiley Online Library website (https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.14606).
Title : Extraction of Green Tea Phenolics Using Water Bubbled with Gases
Abstract : Water was bubbled with gases including nitrogen (N2), oxygen (O2), hydrogen (H2), carbon dioxide (CO2), and air for 10 min and phenolics from green tea leaves were extracted using the prepared gas‐bubbled water. To retain the gases in water, the extraction conditions were maintained in an air‐tight container at room temperature under magnetic stirring. Radical scavenging ability, total phenolic content, and phenolic profiles of the extracts were analyzed, and gas‐bubbled water was examined to explain the differences in phenolic contents. Overall, green tea infusion prepared from H2‐bubbled water contained significantly high levels of total phenolic compounds and antioxidant activity compared to other gas‐bubbled waters including N2, O2, CO2, and air (P < 0.05).Control samples and those bubbled with CO2 showed the lowest antioxidant activities in green tea infusion. However, green tea extracts with O2 bubbling showed the lowest catechin content. Green tea leaves treated with hydrogen gas‐bubbled water had much greater damage to their surface morphological properties compared to the other groups, which may explain the higher yield of phenolic compounds. Overall, hydrogen gas‐bubbled water showed better extraction yield of phenolics from green tea leaves than other gas‐bubbled water.
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