title: Comparison of the nutrient and chemical contents of traditional Korean Chungtaejeon and green teas.
abstract: This study was conducted in order to compare the nutrient and chemical contents of two Korean teas: traditional Chungtaejeon tea (CTJ) with that of green tea (GT). Main bioactive compounds and the antioxidant activities using four radical scavenging assays (ABTS, CUPRAC, FRAP and DPPH) in methanol and acetone extracts of both teas were determined. It was found that the contents of vitamin C, amino acids and total nitrogen in CTJ were lower than that of GT (p < 0.05). Caffeine, reducing sugar and chlorophyll contents in CTJ were similar to GT. Catechin (C), epicatechin (EC), and epigallocatechin (EGC) contents were lower in CTJ than in green tea (p < 0.05), but gallocatechin (GC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG) and catechin gallate (CG) showed no significant differences between CTJ and GT (p >/= 0.05). The contents of polyphenols, flavonoids, flavanols and tannins in CTJ methanol were 229.30 +/- 11.3 mg GAE/g dry weight (DW), 15.24 +/- 0.8 mg CE/g DW, 109.10 +/- 5.1 mg CE/g DW and 25.68 +/- 1.2 mg CE/g DW, respectively, and significantly higher than in acetone extracts (p < 0.05). Flavonoids (quercetin and kaempferol) were higher in GT than in CTJ and myricetin was higher in CTJ (p < 0.05). Threonine and aspartic acid was lower, and glutamic acid was higher in CTJ compared with GT (p < 0.05). Free amino acid content in CTJ and GT showed no significant difference. Potassium and magnesium in CTJ were lower compared to GT, but no significant difference was found for iron, manganese and calcium. Also, the level of the antioxidant activity by all four used assays was significantly higher in CTJ and in methanol was higher than in acetone extracts (p < 0.05). In conclusion, traditional fermented Korean tea Chungtaejeon contains high quantities of bioactive compounds and possesses high antioxidant activity. The contents of the bioactive compounds and the levels of antioxidant activities are significantly higher in methanol than in acetone extracts. 3-D fluorescence and FTIR- spectroscopy showed slight differences between the two investigated tea samples and can be used as additional tools for identification of polyphenols. Both studied teas can be recommended as a source of bioactive compounds.
authors.affiliation: Department of Horticultural Science, College of Natural Science, Mokpo National University, Muan, 534-729, South Korea. ypark@mokpo.ac.kr
authors.forename: Yong-Seo
authors.initials: YS
authors.lastname: Park
authors.forename: Mi-Kyung
authors.initials: MK
authors.lastname: Lee
authors.forename: Buk-Gu
authors.initials: BG
authors.lastname: Heo
authors.forename: Kyung-Sik
authors.initials: KS
authors.lastname: Ham
authors.forename: Seong-Gook
authors.initials: SG
authors.lastname: Kang
authors.forename: Ja-Yong
authors.initials: JY
authors.lastname: Cho
authors.forename: Shela
authors.initials: S
authors.lastname: Gorinstein
mesh_terms: D000596:Amino Acids / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis* / Q000494:pharmacology; D028241:Camellia sinensis / Q000737:chemistry*; D005285:Fermentation; D005419:Flavonoids / Q000032:analysis* / Q000494:pharmacology; D007723:Korea; D018977:Micronutrients / Q000032:analysis*; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis* / Q000494:pharmacology; D010936:Plant Extracts / Q000737:chemistry* / Q000494:pharmacology; D059808:Polyphenols; D013662:Tea / Q000737:chemistry*
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D005419:Flavonoids; D018977:Micronutrients; D010636:Phenols; D010936:Plant Extracts; D059808:Polyphenols; D013662:Tea