Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/68951
標題: Comparison of bioactive components in GABA tea and green tea produced in Taiwan
作者: Wang, H.F.
Tsai, Y.S.
Lin, M.L.
Ou, A.S.M.
關鍵字: GABA tea
green tea
physicochemical analyses
GABA
glutamic acid
gamma-aminobutyric-acid
anaerobically treated tea
raphanus-sativus l
blood-pressure
glutamic-acid
amino-acids
in-vitro
catechins
black
conversion
期刊/報告no:: Food Chemistry, Volume 96, Issue 4, Page(s) 648-653.
摘要: The aim of this study is to investigate the bioactive components of GABA (gamma-aminobutyric acid) tea as compared with green tea produced in Taiwan. Using in total 56 tea samples (28 green tea and 28 GABA tea), moisture content, Hunter L, a and b values, phenolic compounds, amino acids including GABA, fatty acids and ascorbic acid were determined. The results showed that moisture, total free amino acids, crude fat, Hunter L value, total nitrogen, free fatty acids and reducing sugar did not differ significantly between GABA tea and green tea. However, GABA tea had higher Hunter a and b values, while green tea had higher total catechin and ascorbic acid contents (p < 0.05). Of major catechins, epicatechin and epigallocatechin gallate were found to be lower in GABA tea than in green tea. For free amino acids, GABA, alanine, ammonia, lysine, leucine and isoleucine were found to be significantly higher in GABA tea, while the glutamic acid, aspartic acid, and phenylalanine were higher in green tea (p < 0.05). Theanine, tryptophan, valine, threonine and methionine were not found to be different between the two kinds of tea. (C) 2005 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/68951
ISSN: 0308-8146
文章連結: http://dx.doi.org/10.1016/j.foodchem.2005.02.046
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