우전 녹차를 첨가한 젤리의 이화학적 특성과 항산화 효과

Physiochemical Characteristics and Antioxidant Activity of Jellies Added with Green Tea Woojeon

This study aimed to investigate the physiochemical characteristics and antioxidant activities of jellies with added non-fermented tea Woojeon, which is a type of green tea plucked in early to mid-April. Jellies were prepared by adding the following different ratios of Woojeon: 0, 15, 30, and 45%. The pH, hardness, sugar content, color, total phenol compounds, antioxidant activities and sensory properties of Woojeon jellies were investigated. In the results, the pH and hardness of jellies were significantly decreased with increasing Woojeon content (p<0.05). In the chromaticity measurements, L-value decreased, whereas a- and b-values increased with increasing Woojeon content. The total phenolic compounds and antioxidant activities were measured by Folin-Denis method and DPPH, ABTS radical scavenging, and FRAP assay. The levels of the above parameters increased with increasing Woojeon content (p<0.05). In the sensory evaluation, the jellies sample containing 30% Woojeon was appraised the most highly in flavor and overall preference.