떡차의 제조과정 중 기능성성분 및 항산화활성 변화

Changes in Biologically Active Compounds and Antioxidant Activity during Manufacturing of Ddeok Cha

Ddeok cha is a traditional Korean microbial-fermented tea. In this study, changes in various compounds and antioxidant activity were investigated in tea leaves during ddeok cha manufacturing. Tea samples were collected in each step (fresh leaves, solar withering, indoor withering, hand rolling, panning/shape making, drying) of the manufacturing process. During manufacturing of ddeok cha, contents of total catechin and ascorbic acid gradually decreased while those of total theaflavin and gallic acid increased. α-Tocopherol content increased during solar withering, did not significantly change during panning, and decreased thereafter. Total phenolic compound contents did not significantly change during hand rolling and decreased thereafter. DPPH radical-scavenging activity and caffeine content did not significantly change during the manufacturing of ddeok cha.