Title: Changes in Functional Constituents and Stability of Green Tea Beverage during Different Storing Conditions
Abstract: Preservation stability of the extract from dried green tea produced in Jeju, extracted at for 15 min and bottled in PET container after filtration and then settled at , indoor at room temperature and outdoor, respectively, was estimated. Color L-value was almost constant but color of the extract became darkened during storage, especially in indoor storage. Main catechins of green tea extract were (-)-epigallocatechin, (-)-epigallocatechin gallate, epicatechin, (+)-catechin, epicatechin gallate in order, and the content of epigallocatechin was 53.8%. Nevertheless total catechin content was not changed in cold storage, and of total catechins were reduced in outdoor or indoor storage after 14 weeks. Caffeine content were increased but total polyphenols were not changed largely during storage. Election donating abilities (EDA) showed more than 60% without influence of storage conditions and periods. Nitrite scavenging abilities (NSA) showed more than 90% at pH 1.2, but those were decreased gradually as pH increased, and then disappeared at pH 6.0. Color, polyphenols, antioxidant activities of extract were not so changed for more than 3 months. Microbial growth was not shown during same periods, due to heat treatment of the extracts at for 10 min.
Publication Year: 2006
Publication Date: 2006-01-01
Language: en
Type: article
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Cited By Count: 4
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