Quality Characteristics of Chrysanthemum indicum L. Flower Tea in Relation to the Number of Pan-firing

Yu, Jung-Sik; Woo, Koan-Sik; Hwang, In-Guk; Chang, Young-Deug; Jeong, Jeong-Hag; Lee, Chulhee; Jeong, Heon‐Sang

doi:10.3746/jkfn.2008.37.5.647

Cited by 19 publications

(4 citation statements)

References 6 publications

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“…덖음이란 물기가 조금 있는 약재나 곡식에 물을 더하지 않고 타지 않을 정도로 볶아서 익히는 과정으로 차의 제조 과정 중에서는 살청(殺淸)과정에 해당된다 (22). 침출차의 제조에 있어서 덖음 처리는 식품의 화학적 성분 조성, 물리적 성질, 그리고 색깔, 향기, 조직감과 같은 관능적 품질요소에 영향을 미치는 것으로 보고되고 있다 (12,(22)(23)(24). Yoon과 Kim(25) 은 보리의 덖음 조건이 보리차의 점도 및 맛과 냄새 등 관능 적 특성에 대한 영향을 연구하였으며, Ha 등(26)과 Lee 등 (27) (30).…”

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Physicochemical Characteristics of Sorghum Tea according to Milling Type and Pan-fried Time

Ko¹,

Woo²,

Song³

et al. 2012

Journal of the Korean Society of Food Science and Nutrition

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In this study, sorghum teas were prepared from Sorghum bicolor L. Moench subjected to different types of milling (no milling (0%), minimum milling (5%), and milling (20%)) and pan-firing times (1 to 10 minutes), and its quality characteristics were investigated. With regards to milling type, total polyphenolic, flavonoid, tannin contents, and antioxidant activities of ethanol extracts from both no milling sorghum and its tea were highest, followed by minimum milling and milling in decreasing order. Crude nitrogen content was highest in milling sorghum and its tea regardless of pan-firing time. With regards to pan-firing time, total polyphenolic, flavonoid, tannin contents, and antioxidant activities of sorghum teas increased with increasing pan-firing time regardless of milling type. The highest DPPH and ABTS radical scavenging activities were observed at a pan-firing time between 7 to 9 minutes. In contrast to ethanol extracts of pan-fried sorghum tea, antioxidant activities, chromaticity, and turbidity of hot water leaching liqueur of sorghum tea were highest in milling sorghum tea, followed by minimum milling and no milling sorghum tea.

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Physicochemical Characteristics of Sorghum Tea according to Milling Type and Pan-fried Time

Ko¹,

Woo²,

Song³

et al. 2012

Journal of the Korean Society of Food Science and Nutrition

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“…Polyphenol compounds can be converted to low molecular weight compounds by heating, and new phenolic compounds can be produced (Woo et al 2006). Moreover, many studies have reported that the antioxidant activity of flavonoids and tannins increases when plant materials are heated, such as chicory (Hong et al 1998), Polygonatum odoratum tea (Ryu et al 1997), chrysanthemum indicum L. (Yu et al 2008), and horseweed (Woo et al 2009). …”

Section: Three-dimensional (3d) Response Surface Results For the Thrementioning

confidence: 96%

Optimization of thermal processing conditions for brown rice noodles

et al. 2016

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Based on the current thermal processing conditions for rice noodles (80-85°C for 20-30 min), we used response surface methodology to find brown rice (BR) noodle processing conditions that maximize the noodles antioxidant activity, digestibility, and gelatinization. The experiments were designed according to the central composite design, including two independent variables (temperature and time) and six dependent variables [total phenolic contents (TPC), total flavonoid contents (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2 0 -azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities, digestibility, and gelatinization]. Antioxidant activities decreased but digestibility and gelatinization increased with increasing temperature and time. All dependent variables suggested a quadratic model except TFC, but the probability of TPC was not applicable (0.1505), and DPPH radical scavenging activity showed a relatively low R 2 (0.6750). Therefore, we applied the other three dependent variables (ABTS radical scavenging activity, digestibility, and gelatinization) to the 3D response surface and proposed three optimum conditions: (1) for antioxidant activity (70°C, 22.95 min), (2) for digestibility and gelatinization (88.18°C, 34.89 min), and (3) for all three variables (88.5°C, 40 min). In a validation test, all dependent variables showed values within a 5 % error range except TFC. These results show the optimum processing conditions for BR noodles to maximize antioxidant activity and provide sustainability in BR noodle processing.

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“…볶음처리는 건강기능성이 높은 유용성분을 생성할 뿐만 아니라 향미성분도 증가시킴으로써 차 생산에 많이 이용되고 있다. 볶음차의 항산화 및 항돌연변이 기능성 에 대한 보고로는 오가피차 (10), 율무차 (11), 둥글레차 (12), 발아 벼 차 (13), 옻나무 열수추출물 (14), 동백잎차 (15), 녹차 (16), 감국 꽃차 (17) Table 4. Changes in the free amino acid contents of the dried radish before and after pressurized roasting (mg/100 g) Oxidative stress was induced by superoxide, nitric oxide or peroxynitrite which was generated in the treatment of pyrogallol, sodium nitroprusside (SNP) or 3-morpholinosydnonimine (SIN-1), respectively.…”

Section: 서 론unclassified

The Antioxidant Effect of Hot Water Extract from the Dried Radish (Raphanus sativus L.) with Pressurized Roasting

송영복¹,

최정선²,

이지은³

et al. 2010

Journal of the Korean Society of Food Science and Nutrition

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The antiradical property of hot water extract from dried radish (DR) or dried radish roasted with pressure (DRRP) was investigated in vitro and in LLC-PK1 cell system. The contents of total free amino acid and reducing sugar in DR were decreased by 72.86% and 3.17%, respectively, after pressurized roasting. In vitro test, IC50 for DR and DRRP for DPPH radical scavenging activity were 646.70 and 135.45 μg/mL, 896.10 and 566.98 μg/mL for superoxide anion radical, and 722.26 and 531.84 μg/mL for hydroxy radical, respectively. The radical scavenging effects of DRRP was significantly greater than those for DR (p<0.001). These radical scavenging effects of DR and DRRP were confirmed in LLC-PK1 at which oxidative stresses were induced by superoxide, nitric oxide and peroxynitrite generated in the treatment of pyrogallol, SNP, and SIN-1, respectively. Cell viability was increased in the presence of DR or DRRP, dose dependently (p<0.05), and TBARS formation was decreased. The protective effects of DRRP against oxidative damage in LLC-PK1 were greater than those of DR at the same concentration tested (p<0.05). This superior antiradical activity of DRRP might be due to the products produced during the pressurized roasting in addition to the antioxidative compounds originally present in the radish. 5-hydroxyl methyl furfural (5-HMF) known as an intermediate product of the maillard reaction was detected in DRRP (0.57 mg/g), but not from DR. In conclusion, daily consumption of DRRP may prevent oxidative damage by retarding oxidative stress.

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Quality Characteristics of Chrysanthemum indicum L. Flower Tea in Relation to the Number of Pan-firing

Cited by 19 publications

References 6 publications

Physicochemical Characteristics of Sorghum Tea according to Milling Type and Pan-fried Time

Physicochemical Characteristics of Sorghum Tea according to Milling Type and Pan-fried Time

Optimization of thermal processing conditions for brown rice noodles

The Antioxidant Effect of Hot Water Extract from the Dried Radish (Raphanus sativus L.) with Pressurized Roasting

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