Lee Darye, Kim Choon Young
Department of Food and Nutrition, Yeungnam University, Gyeongbuk 38541, Korea.
Prev Nutr Food Sci. 2017 Mar;22(1):21-29. doi: 10.3746/pnf.2017.22.1.21. Epub 2017 Mar 31.
The major trend in the antioxidant market is the growing consumer demand for natural antioxidants. Tea, one of the most widely consumed beverages in the world, is an easy way to obtain antioxidant components from a natural source. Our objective was to develop burdock root tea (BRT) with potent antioxidant activity and good color quality. In order to obtain maximum antioxidant activity and quality, the effect of roasting was determined. The antioxidant capacities and total phenolic contents of BRT increased as roasting increased. The color of BRT became darker with increased roasting, extraction time, and amount of burdock roots. Color of BRT was also positively correlated with total antioxidant capacity. Roasting significantly enhanced the total antioxidant activities and color quality of BRT. These results suggest that roasting BRT increases beneficial antioxidant components from burdock roots.
抗氧化剂市场的主要趋势是消费者对天然抗氧化剂的需求不断增长。茶是世界上消费最广泛的饮品之一，是从天然来源获取抗氧化成分的便捷方式。我们的目标是开发具有强大抗氧化活性和良好色泽品质的牛蒡根茶（BRT）。为了获得最大的抗氧化活性和品质，我们测定了烘焙的效果。随着烘焙程度的增加，BRT的抗氧化能力和总酚含量也随之增加。随着烘焙程度、提取时间和牛蒡根用量的增加，BRT的颜色变得更深。BRT的颜色也与总抗氧化能力呈正相关。烘焙显著提高了BRT的总抗氧化活性和色泽品质。这些结果表明，烘焙BRT可增加牛蒡根中有益的抗氧化成分。
