Influence of Roasting Treatment on the Antioxidant Activities and Color of Burdock Root Tea

Darye Lee; Choon Young Kim

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한국식품영양과학회
Preventive Nutrition and Food Science 학술저널
Preventive Nutrition and Food Science Vol.22 No.1
2017.3 21 - 29 (9page)

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Darye Lee (Yeungnam University)
Choon Young Kim (Yeungnam University)

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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.

#burdock root tea #roasting #total antioxidant capacity #color quality