뽕잎 엽위별 이화학성분 함량 변화

Physiochemical Charaterization of Mulberry Leaves at Different Growth Stages

Mulberry leaves contain the highest amount of total nitrogen, total amino acid, tannin, and vitamin C at the first leaf with 5.33%, 3,607 mg 100 g⁻¹, 5.91%, or 309 mg 100 g⁻¹, respectively. The caffeine content of mulberry tea was 1.95% at the first leaf and decreased with 1.86% at the fourth leaf but increased with 1.92% at the fifth leaf. Mulberry tea showed the highest amount of sucrose at the first leaf, fructose at the second leaf, sorbitol at the third leaf and glucose at the sixth leaf. The total phenolics, flavonoid and antioxidant activity of mulberry tea were the highest at the third leafwith 586 mg 100 g⁻¹, 813 mg 100 g⁻¹, and 34.4%, respectively. The NO scavenging activity was high at the first leafwith 8.54% but low at the sixth leaf with 3.32%. The color value of mulberry tea showed the high L value at the third leave and high a and b values at the first leaf. The sensory evaluation data showed that the third leaf tea received the highest score with 84.9 points whereas the sixth leave tea showedthe lowest score with 78.2 points.