KOREAN J. FOOD SCI. TECHNOL. Vol. 42, No. 1, pp. 33~38 (2010) ü q ƒ yw t p Á Á y Á 1 Á 1 Á½ * w t, 1 The Korean Society of Food Science and Technology Physicochemical Properties of Powdered Green Teas in Korea Lan-Sook Lee, Jong-Dae Park, Hwan-Soo Cha, You-Min Lee 1, Jae-Woong Park 1, and Sang-Hee Kim* Korea Food Research Institute 1 Lotte R&D Center Abstract This study was conducted to compare the physicochemical properties of powdered green teas produced in Korea and Japan including particle size, color, chlorophyll, caffeine and theanine. The average particle size of Korean powered green tea (14.63-25.39 µm) was similar to that of powdered green tea (15.46-21.02 µm). The surface color of shade-cultivated Haenam Green Tea (HN-1) had the highest negative a value, which represents green color. When the TCD (total color difference value) was measured in the samples, HN-1 was most similar to the premium powdered green tea of Japan (JA-1). Domestic shade-cultivated powdered green teas had 1.5 2 times greater chlorophyll content than powdered green teas produced from plants that were not cultivated in the shade. The presence of chlorophyll a resulted in a higher intensity of green color than the presence of chlorophyll b. A significant negative correlation was also observed between the color and the chlorophyll a, chlorophyll b and total chlorophyll contents. Specifically, chlorophyll a had the greatest impact on the green color of powdered green tea. The content of catechins, caffeine and theanine in Korean powdered green teas ranged from 14.679-20.128, 1.496-3.237 and 0.926-1.977 g/100 g, respectively. The caffeine and theanine contents were high in shade-cultivated powdered green teas. Based on the above results, domestic powdered green teas cultivated under shaded conditions had a quality similar to that of medium-quality green teas produced in Japan, and the overall quality of Korean powdered green tea was poorer than that of powdered green tea. Key words: powdered green tea, physicochemical properties, shade, chlorophyll (Theaceae), (Camellia) w ù (Camellia sinensis O. Kuntze) ù ƒœw 75-80%, šx 20-25% w šx elk, er,,, rp»,,, k, j v w w (1,2). pw t x w p elk w g l, x w, y, w y, w³, w y z w ³» t ƒeƒ sƒ š (3-8). l» w ù yw, t, t, y t ƒ y š p ƒ *Corresponding author: Sang-Hee Kim, Korea Food Research Institute, Seongnam, Gyeonggi 463-746, Korea Tel: 82-31-780-9062 Fax: 82-31-780-9073 E-mail: kimsh@kfri.re.kr Received September 16, 2009; revised October 23, 2009; accepted October 30, 2009 t ƒ y š (9,10). ƒ w k A, mgr, ƒ z w z w w» w ƒ œ ƒœw z w yw w. p 2-3 75-95% Ÿ w 15-20 Ÿ w w ( )ƒ, wì tw t ½wš (11). ƒ t wš š w š ƒ š p w w ƒ w. ƒ ƒw j,, j, fv w t ü ƒ j ƒwš. ¾ ƒ w ƒ ù y, w, ƒ ƒw, p t (12-15)ƒ w ù ü m ƒ w. ü q ƒ,, j v, e lk, er l w ƒ t» y w» wš w. 33
34 w t wz 42 «1y (2010) x x w ƒ wû,,, ü 13 ( Ÿ ƒ 5, Ÿ ƒ 8 ) 3 ( Ÿ ƒ 2, Ÿ ƒ 1 ) 16 ƒ w ƒ w t Table 1 ùkü. ƒ ƒ» w 3 w ü ƒ t sƒw w. w t t catechin(c) epicatechin(ec), epicatechin gallate (ECG), epigallocatechin(egc), epigallocatecnin gallate(egcg), gallocatechin(gc), gallocatechin gallate(gcg), catechin gallate (CG), theanine, caffeine, chlorophyll a chlorophyll b Sigma-Aldrich Co.(St. Louis, MO, USA) t, methanol, ethyl acetate HPLC Mallinckrodt Baker Inc.(Phillipsburg, NJ, USA) t, acetone p w. ƒ j» s» w Particle size analyzer(cilas, CILAS 1064, Orleans, France) w ƒ š k z w. carrier w 60 sonication w d w. ƒ 16 n w v p m»(35 10 mm) Ÿ (CM 2500D, Konica Minolta Sensing Inc., Tokyo, Japan) w CIE L*, a*, b* d w ƒƒ 3 w 3z d w s³e(mean) t r (SD) ùkü. Table 1. Powdered green tea products used for the experiment Product 1) BS-1 BS-2 BS-3 BS-4 BS-5 BS-6 BS-7 SS-1 SS-2 HN-1 HN-2 JJ-1 JJ-2 JA-1 JA-2 JA-3 Cultivation method and product grade, high grade, middle grade, low grade j v ƒ j v w w HPLC Caldwell (16) xw w. ƒ 10 mg 2mL microtube w z 80% cold acetone 1 ml ƒ w 1 z w. ƒ w j v 3z w z ww membrane filterw HPLC w. HPLC j v chlorophyll a chlorophyll b t w t w z w HPLC multiwavelength detector(md-2010 Plus) w HPLC system(jasco Co., Tokyo, Japan) w XTerra RP18 column(3.5 µm, 4.6 150 mm, Waters, Milford, MA, USA) w w. 75% methanol( A) 100% ethyl acetate( B) w Aƒ 15 60% 10%ƒ w z 0.8 ml/min w 430 nm w. 3z w d w s³e(mean) t r (SD) ùkü. elk, er l elk, er l w ƒ 1g 50% ethanol 100 ml ywwš 30 o C 60 z w w HPLC ƒ C, EC, ECG, EGC, EGCG, GC, GCG, CG, theanine caffeine t w t w z w. HPLC Hu (17) x w multiwavelength detector(md-2010 Plus) w HPLC system(jasco Co., Tokyo, Japan) w XTerra RP18 column(3.5 µm, 4.6 150 mm) w w. 0.2% ortho phosphoric acid( A) 100% methanol( B) w Aƒ 15 82% 40%ƒ w z 1.0 ml/min w 210 nm w. 3z w d w s³e(mean) t r (SD) ùkü. š w ƒ 10, 50, 90% j» s³ j» w Table 2 ùkü. Cumulative particle size w s j» ùkü j» s 10, 50, 90% j» s³ j»ƒ ƒ ƒ Ÿ BS-2, w SS-2 50% j» 18.21 µm ù 90% j» 321.12 µm j»ƒ ³ w š s³ j» w 84.52 µm 16 ƒ j. ƒ ƒ œ t p w w ü ƒ s³ BS-2 SS-2 w 14.63-25.39 µm ƒ 15.46-21.02 µm w ù Youn(18) q 1 w s³ 53.83 µm ƒ.
Table 2. Particle size of commercial powdered green tea products Product 1) Diameter Diameter Diameter diameter at 10% at 50% at 90% (µm) Cumulative particle size (µm) Mean BS-1 2.78 11.06 36.40 15.63 BS-2 2.47 07.45 19.35 09.45 BS-3 3.96 16.01 36.82 18.64 BS-4 2.86 11.53 38.55 16.58 BS-5 2.84 10.39 33.19 14.63 BS-6 4.63 20.00 54.05 25.39 BS-7 3.63 15.88 48.82 21.81 SS-1 3.63 13.28 32.36 15.96 SS-2 4.21 18.21 321.120 84.52 HN-1 3.60 12.63 34.46 16.15 HN-2 3.57 13.20 33.63 16.25 JJ-1 3.97 19.03 50.04 23.77 JJ-2 3.93 17.61 54.59 24.38 JA-1 3.06 10.98 35.23 15.46 JA-2 3.15 11.95 37.74 16.62 JA-3 4.07 17.94 42.08 21.02 ƒ t t sƒ w w L(»), a( - ), b(y - ) d w Table 3 ùkü L 61.28-76.58 Ÿ BS-2ƒ 76.58 ƒ š Ÿ JJ-1 61.28 ƒ û ùk þ. a ùkü t JA- ü q ƒ yw t p 35 1-12.94 ƒ Ÿ BS-7-3.72 ƒ û ùkþ. a b l ùkü chroma t JA-1 40.47 ƒ wû Ÿ ƒ HN-1 39.85 ùkû. ü ƒ sƒw» w t JA-1 L, a, b» total color difference(tcd) w ü q ƒ HN-1 3.71 š ƒ ƒ w ùkû. ü ƒ Ÿ ùkû Ÿ ƒ TCD t wt ùkþ. j v w ƒ j v w Table 4 ùkü ü q Ÿ ƒ j v w 339-592 mg/100 g Ÿ ƒ 170-340 mg/100 g 1.5 ü 2 w. ü q ƒ Ÿ JJ-1 j v w 592.049 mg/100 g ƒ w ƒ w w JA-2 598.113 mg/g w. j v q l r j v w 500 mg/100 g w Ÿ ƒ JA-1, JA-2 ü Ÿ ƒ JJ-1, HN-1 j v aƒ j v b w j v a b w ƒ w ù j v b w ùkû. ƒ a j v a, b j v w w Fig. 1 ùkü ƒ a j v a, b j v w Table 3. Color values of commercial powdered green tea products 1) Color value 2) Product L* a* b* Chroma TCD BS-1 064.91±0.01 3) -4.77±0.02 36.21±0.01 36.52 08.89 BS-2 76.58±0.00-5.61±0.01 34.73±0.01 35.17 16.62 BS-3 64.31±0.01-3.33±0.01 32.92±0.01 33.08 11.25 BS-4 62.40±0.00-6.05±0.02 35.45±0.01 35.96 07.48 BS-5 66.08±0.01-6.61±0.03 36.35±0.00 36.95 07.73 BS-6 68.86±0.00-3.81±0.01 33.21±0.01 33.55 12.46 BS-7 69.30±0.00-3.72±0.01 32.48±0.01 32.69 13.08 SS-1 64.46±0.01-6.13±0.01 38.71±0.01 39.19 07.21 SS-2 64.58±0.00-5.99±0.01 38.51±0.03 38.97 07.37 HN-1 63.48±0.01-9.51±0.01 38.70±0.01 39.85 03.71 HN-2 67.45±0.00-6.52±0.00 37.10±0.02 37.66 08.44 JJ-1 61.28±0.00-8.63±0.01 34.72±0.00 35.78 05.69 JJ-2 65.33±0.00 0-6.07±0.01 36.46±0.02 36.96 07.82 JA-1 62.12±0.01-12.94±0.02 38.35±0.00 40.47 0 JA-2 63.62±0.50-11.70±0.05 36.99±0.01 38.79 02.39 JA-3 64.24±0.01 0-6.31±0.01 36.43±0.01 36.97 07.22 2) 2 2 2 2 2 L*=lightness; a*=redness; b*=yellowness; Chroma= ( a ) + ( b ) ; TCD= ( L L 0 ) + ( a a 0 ) + ( b b 0 ), where L 0, a 0 and b 0 are color value of JA-1 3) Values represent the mean±sd (n=3).
36 w t wz 42 «1y (2010) Table 4. Contents of chlorophyll in commercial powdered green tea products Content (mg/100 g) Product 1) Chlorophyll a Chlorophyll b Total chlorophyll BS-1 0094.433±0.164 2) 139.426±1.535 233.859±1.699 BS-2 127.519±1.127 127.025±2.625 254.544±3.752 BS-3 071.446±0.510 099.342±3.018 170.788±3.528 BS-4 157.941±1.163 192.560±3.303 350.501±4.466 BS-5 151.201±0.208 199.204±1.572 350.405±1.780 BS-6 077.378±0.310 093.059±1.591 170.437±1.901 BS-7 083.592±0.341 101.276±0.154 184.868±0.495 SS-1 168.587±1.023 170.114±2.192 338.701±3.216 SS-2 119.989±0.466 139.883±0.173 259.872±0.639 HN-1 261.005±0.917 245.379±0.957 506.384±1.874 HN-2 101.199±0.096 127.093±1.285 228.292±1.381 JJ-1 317.021±1.241 275.028±0.832 592.049±2.074 JJ-2 160.650±2.007 179.743±1.300 340.393±3.307 JA-1 401.144±1.776 309.291±0.480 710.435±2.257 JA-2 333.496±0.659 264.617±13.721 0598.113±14.380 JA-3 125.143±0.017 137.308±0.770 262.451±0.786 2) Values represent the mean±sd (n=3). Table 5. Contents of total catechin, caffeine and theanine in commercial powdered green tea products Content (g/100 g) Product 1) Total catechin Caffeine Theanine BS-1 15.569±0.334 2) 2.144±0.055 1.076±0.015 BS-2 20.128±0.584 2.814±0.062 1.445±0.277 BS-3 19.400±0.444 2.175±0.058 0.926±0.025 BS-4 14.867±0.172 3.237±0.002 1.831±0.159 BS-5 18.504±0.093 2.715±0.041 1.764±0.090 BS-6 16.199±0.073 1.760±0.018 1.119±0.283 BS-7 19.462±0.232 2.535±0.023 1.552±0.026 SS-1 15.323±0.122 2.201±0.012 1.458±0.015 SS-2 14.679±0.112 1.496±0.043 1.193±0.031 HN-1 16.237±0.802 2.802±0.071 1.387±0.058 HN-2 15.440±0.311 1.859±0.005 0.991±0.016 JJ-1 16.557±0.281 2.794±0.005 1.977±0.274 JJ-2 16.194±0.058 1.819±0.013 1.113±0.094 JA-1 13.735±0.902 3.670±0.212 4.295±0.023 JA-2 15.462±0.485 3.661±0.101 2.972±0.061 JA-3 15.054±0.163 1.890±0.026 1.119±0.069 2) Values represent the mean±sd (n=3). Fig. 1. Correlation between color a* value and chlorophyll content. (p<0.01)ƒ ùkû p ƒ j v a w ƒ j ùkû (r 2 =0.906). j v w w w m j v a y j v bƒ 3:1 s š ù j v w» y, w š ƒœœ j v r vp, r v w j v w š w (1,19). Park Lim(12) w j v w Ÿ 519-608 mg/100 g, Ÿ 187-302 mg/100 g w š šw. elk, er l elk, er l Table 5 ùkü elk w ü ƒ 14.679-20.128 g/100 g w Ÿ w ùkù. elk Table 6 ùk ü EGCG, EGC, ECG, EC, GCG, GC C w elk w y, w z w EGCG EGC elk 50% w. ü ƒ elk w ƒ w» ù Goto (20) w 9.48-12.39 g/100 g w š šw xw ƒ. elk EC, EGC, ECG, EGCG 4 w C, GC, GCG w w wì elk t š 20% ¾ ƒ š elk w ƒ š. er w ü ƒ 1.496-3.237 g/100 g, ƒ 1.890-3.670 g/100 g w Ÿ w ƒ w er w. Park Lim(12) w ƒ er w 2.97-3.67 g/100 g w š šw, Goto (20) 3.53-3.87 g/100 g w š šw. l w p e ü. l 50% w»ƒ l w š (1). ƒ l w ü ƒ
ü q ƒ yw t p 37 Table 6. Catechin compositions in commercial powdered green tea products Product 1) Catechin content (g/100 g) GC EGC C EC EGCG GCG ECG BS-1 00.281±0.015 2) 3.034±0.066 0.122±0.001 1.004±0.017 8.059±0.132 0.419±0.004 2.650±0.099 BS-2 0.318±0.004 4.049±0.071 0.217±0.004 1.610±0.022 9.880±0.413 0.530±0.002 3.524±0.068 BS-3 0.337±0.008 3.766±0.092 0.148±0.003 1.277±0.024 10.177±0.1610 0.497±0.078 3.197±0.078 BS-4 0.243±0.001 2.730±0.038 0.117±0.001 0.789±0.015 8.443±0.091 0.431±0.014 2.114±0.012 BS-5 0.231±0.005 3.241±0.048 0.146±0.001 0.928±0.001 10.957±0.0120 0.485±0.009 2.517±0.017 BS-6 0.289±0.005 4.440±0.006 0.140±0.004 1.528±0.008 7.141±0.019 0.424±0.006 2.237±0.025 BS-7 0.315±0.001 3.961±0.028 0.179±0.002 1.401±0.014 9.882±0.157 0.505±0.007 3.220±0.023 SS-1 0.271±0.004 3.860±0.028 0.125±0.001 1.005±0.002 7.846±0.051 0.413±0.016 1.803±0.024 SS-2 0.235±0.006 4.829±0.055 0.106±0.004 1.083±0.009 6.550±0.035 0.398±0.002 1.476±0.007 HN-1 0.267±0.004 4.137±0.158 0.129±0.003 1.062±0.043 8.257±0.476 0.455±0.012 1.930±0.106 HN-2 0.251±0.001 4.256±0.066 0.111±0.001 1.111±0.021 7.401±0.164 0.423±0.008 1.887±0.050 JJ-1 0.252±0.001 4.255±0.040 0.146±0.002 1.037±0.014 8.415±0.182 0.429±0.005 2.022±0.039 JJ-2 0.315±0.003 5.490±0.003 0.152±0.002 1.326±0.005 6.979±0.043 0.411±0.001 1.521±0.001 JA-1 0.219±0.007 2.708±0.152 0.147±0.003 0.707±0.036 7.758±0.574 0.463±0.002 1.734±0.128 JA-2 0.231±0.006 2.959±0.085 0.144±0.002 0.801±0.017 8.802±0.321 0.471±0.002 2.055±0.052 JA-3 0.323±0.004 4.984±0.070 0.123±0.001 1.238±0.016 6.371±0.049 0.434±0.004 1.581±0.019 1) Region: BS, Bosung; SS, Sachon; HN, Haenam; JJ, Jeju; JA, 2) Values represent the mean±sd (n=3). 0.926-1.977 g/100 g, ƒ 1.119-4.295 g/100 g w l w er Ÿ w ƒ w š ƒ t wt w 3.8 w. ü q ƒ ƒ ( ),, j v, elk, er l t p w. ü ƒ s³ 14.63-25.39 µm ƒ 15.46-21.02 µm w. ƒ t d w ùkü a wû Ÿ HN-1-9.51 ƒ š, sƒw» w t JA-1» TCD w ü q ƒ HN-1 3.71 š ƒ ƒ w ùkû. j v ü Ÿ ƒ j v w 339-592 mg/100 g Ÿ ƒ 170-340 mg/100 g 1.5-2 w š ƒ j v aƒ j v b w. ƒ a j v a, b j v w ƒ ùkû p ƒ j v a w ƒ j ùkû. elk, er l ü ƒ elk w 14.679-20.128 g/100 g, er w 1.496-3.237 g/100 g, l w 0.926-1.977 g/100 g w elk w Ÿ w ùkù ù er l w Ÿ w ƒ w. x ü ƒ t Ÿ w t w w ùkþ ù ƒ w t w ùkþ. 1. Kim JT. Science and Culture of Tea. Borimsa Publishing Co., Seoul, Korea. pp. 157-248 (1996) 2. Nakabayashi T, Ina K, Sakata K. Chemistry and Function of Green, Black and Oolong tea. Kogagu Press, Tokyo, Japan. pp. 20-51 (1994) 3. Matsuzaki TL, Hara Y. Antioxidative activity of the leaf catechins. J. Agric. Chem. Soc. Japan 59: 129-134 (1985) 4. Yoshioka H, Sugiura K, Kawahara R, Hujita T, Makino M, Kamiya M, Tsuyumu S. Formation of radicals and chemiluminescence during the auto- oxidation of the catechins. Agri Biol. Chem. Tokyo 55: 2717-2723 (1991) 5. Song JM, Park KD, Lee KH, Byun YH, Park JH, Kim SH, Kim JH, Seong BL. Biological evaluation of anti-influenza viral activity of semisynthetic catechin derivatives. Antivir. Res. 76: 178-185 (2007) 6. Khan SM, Kour G. Subacute oral toxicity of chlorpyriphos and protective effect of green tea extract. Pestic. Biochem. Phys. 89: 118-123 (2007) 7. Mohan KVP, Gunasekaran P, Varalakshmi E, Hara Y, Nagini S. In vitro evaluation of the anticancer effect of lactoferrin and tea polyphenol combination on oral carcinoma cells. Cell Biol. Int. 31: 599-608 (2007) 8. Higdon JV, Frei B. Tea catechins and polyphenols: Health effects, metabolism, and antioxidant functions, Cri. Rev. Food Sci. 43: 89-143 (2003) 9. Tang S, Kerry JP, Sheehan D, Buckley DJ, Morrissey PA. Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry, and fish patties to lipid oxidation. Food Res. Int. 34: 651-657 (2001) 10. Lee JW, Do JH. Market trand of health functional food and prospect of ginseng market. J. Ginseng Res. 29: 206-214 (2005) 11. Chung DH. Components and Efficacy of Tea. Hongikjae, Seoul, Korea. pp. 71-73 (2004) 12. Park JH, Lim KC. Growth and constituents of tea shoots for powder green tea. J. Medicinal Crop Sci. 10: 379-383 (2002) 13. Kim KS, Kouzkue N, Han JS. Comparison of the ingredients at powdered green teas commercialized in Korea and Japan. Korean J. Food Culture 19: 177-183 (2004) 14. Jung DW, Park SI. Preparation of drinkable yoghurt added with x
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