국내육성 차 품종별 홍차(잭살차)의 성분 및 항산화 특성
Chemical and Antioxidant Characteristics of Black Tea (Jaeksal) Prepared Using Korean Tea (Carmellia sinensis L.) Cultivars
Jaeksal black tea was made from the leaves of three Korean tea varieties, ‘Chamnok’, ‘Keumsull’, and ‘Beachwisull’. Among them, the tea components and antioxidant activities were analyzed to determine which variety is suitable for the black tea type. The black teas were prepared by the traditional Jaeksal fermentation method, where all steps are performed under sunshine. The contents of total phenolic compounds were highest in ‘Beachwisull’ at 171.9 mg GAE/g. In addition, the catechins and caffeine contents were much higher in ‘Beachwisull’ than in ‘Keumsull’ and ‘Chamnok’. The contents of theaflavins were higher in the black tea of Chamnok and Keumsull than that of Beachwisull . The DPPH and ABTS radical-scavenging activities were highest in the Beachwisull . A comparison of the cultivars revealed Beachwishull black tea to have higher contents of total phenolic compounds, catechin, and caffeine, as well as higher antioxidant activity, whereas the theaflavin contents were higher in Chamnok . Therefore, the Beachwisull cultivar is most suitable for black tea characteristics.
재료 및 방법
결과 및 고찰