Comparison of components between mulberry leaf tea and fermented mulberry leaf tea

Journal of the Korean Society of Food Science and Nutrition

Volumn 39, Issue 3, 2010, Pages 421-427

  Ye, Eun Ju ^a   Bae, Man Jong ^a  

^a Daegu Haany University   (South Korea)

Author keywords

Active ingredient; Analyzation; Fermentation; Mulberry leaf; Tea

Indexed keywords

MORUS (ANGIOSPERM);

EID: 77957708855     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2010.39.3.421     Document Type: Article

References (26)

1. Lee JR, Hah YJ, Lee JW, Song YM, Jin SK, Kim IS, Hah KH, Kwak SJ. 2002. Physico-chemical and sensory properties of emulsified sausages containing mulberry and persimmon leaf powder. Korean J Food Sci Ani Resour 22: 330-336.
2. Bang HS, Lee WC, Chon HR, Choi YC, Kim HB. 1998. Varietal comparison of γ-aminobutyric acid content in mulberry root bark. Kor J Seric Sci 40: 13-16.
3. Kim SY, Gao JJ, Lee WC, Ryu KS, Lee KR, Kim YC. 1999. Antioxidative flavonoids from the leaves of Morus alba. Arch Pharm Res 22: 81-85.
4. Narayan VS, Nair PM. 1990. Metabolism, enzymology and possible roles of 4-amonobutyrate in higher plants. Phytochemistry 29: 367-375.
5. Omori M, Yano T, Okamoto J, Tsushida T, Murai T, Higuchi M. 1987. Effect of anaerobically treated tea (Gabaron tea) on blood pressure of spontaneously hypertensive rats. Nippon Nigeikagaki Kaishi 61: 1449-1451.
6. Tews JK. 1981. Dietary GABA decreases body weight of genetically obese mice. Life Sci 29: 2535-2542.
7. Kimura M, Chen F, Nakashimqa N, Kimura I, Asano N, Koya S. 1995. Anti hyperglycemic effect of N-containing sugars delivered from mulberry leaves in streptozotocininduced diabetic mice. J Traditional Medicine 12: 214-219.
8. Sung GB. 1998. Recent mulberry research trend and direction for the improvement. Korean J Seric Sci 40: 180-84.
9. Yen GC, Wu SC, Duh PD. 1996. Extraction and identification of anti-oxidant components from the leaves of mulberry (Morus alba L.). J Biol Chem 261: 12879-12882.
10. Korea source. 2003. (Korea source) p 228-229.
11. AOAC. 1984. Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Arington, VA, USA. Vol 33, p 10-13.
12. Korea source. 2000. (Korea source). p 124-126.
13. AOAC. 1995. Official methods of analysis. 16th ed. Association of Analytical Chemists Inc, Washington, DC, USA. Chapter 43, p 2.
14. Yun SJ, Kim NY, Jang MS. 1994. Free sugars, amino acids, organic acids and minerals of the fruits of paper mulberry (Broussonetia kazinoki Siebold). J Korean Soc Food Nutr 23: 950-953.
15. Korea Source. 2008. Korea Source. p 310-311.
16. Duncan DB. 1955. Multiple range and multiple test. Biometeics 11: 1-42.
17. Jo KH, Pae YR, Yang EJ, Park EJ, Ma SJ, Park SP, Chung DO, Jung ST. 2006. Major constituents and bioactivities of tea products by various manufacturing. Korean J Food Preserv 13: 596-602.
18. Park CS. 2005. Component and quality characteristics of powdered green tea cultivated in Hwagae area. Korean J Food Preserv 12: 36-42.
19. Lee YL, Ahn MS, Hong KH. 1998. A study on the content of general compounds, amino acid, vitamins, catechins, alkaloids in green, oolong and black tea. J Fd Hyg Safety 13: 377-382.
20. Park BH, Back KY, Lee SI, Kim SD. 2008. Quality and antioxidative characteristics of Cudrania ticuspidata leaves tea. Korean J Food Preserv 15: 461-468.
21. Lim MJ. 2005. Physiological activity and physicochemical properties of Morus alba leaf tea. MS Thesis. Jinju National University, Jinju, Korea. p 11-24.
22. Choi OJ, Choi KH. 2003. The physicochemical properties of Korean wild tea (green tea, semi fermented tea, and black tea) according to degree of fermentation. J Korean Soc Food Sci Nutr 32: 356-362.
23. Chung YH, Shin MK. 2005. A study on physicochemical properties of Korean teas according to degree of fermentation. Korean J Food & Nutr 18: 94-101.
24. Mau JL, Chyau CC, Li JY, Tseng YH. 1997. Flavor components in straw mushrooms Volariella volvacea harvested at different stages of maturity. J Agric Food Chem 45: 4726-4729.
25. Solms J. 1969. The taste of amino acids, peptides and proteins. J Agric Food Chem 17: 686-688.
26. Shin GH. 2004. A study on the content changes and antimicrobial activity of Korean teas according to degree of fermentation. PhD Dissertation. Sunchon University, Sunchon, Korea. p 9-59.