Effect of Extraction Temperature on Bio-Functional Properties of Cassia tora Seed Processed by Germination and Roasting발아와 로스팅한 결명자의 추출온도에 따른 추출액의 기능성
- Other Titles
- 발아와 로스팅한 결명자의 추출온도에 따른 추출액의 기능성
- Authors
- Kang, Sun-Woong; Koo, Na-Gyeong; Lee, Young-Tack
- Issue Date
- Aug-2022
- Publisher
- Korean Society for Food Engineering
- Keywords
- antioxidative activity; Cassia tora seed; extraction temperature; germination
- Citation
- Food Engineering Progress, v.26, no.3, pp.203 - 208
- Journal Title
- Food Engineering Progress
- Volume
- 26
- Number
- 3
- Start Page
- 203
- End Page
- 208
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/85690
- DOI
- 10.13050/foodengprog.2022.26.3.203
- ISSN
- 1226-4768
- Abstract
- Cassia tora seed was processed by germination and roasting to develop a germinated Cassia tora tea. The effects of extraction temperature on antioxidative compounds in tea extracts were examined and compared to four different commercial Cassia tora tea products. The contents of antioxidative compounds, such as phenolics, flavonoids, and β-carotene, increased as the extraction temperature increased (5 to 80oC), subsequently increasing in vitro antioxidant activities (DPPH and ABTS radical scavenging activities). Germinated Cassia tora tea had higher antioxidative activity than selected commercial Cassia tora teas, and the difference was significant at low extraction temperature. Therefore, the germinated Cassia tora tea could contribute to a new type of tea product with enhanced bioactive and antioxidative activities by adopting appropriate processing and extraction conditions. © 2022 Korean Society for Food Engineering. All rights reserved.
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