Effect of heat treatment on the quality and antioxidant activity of leached Artemisia capillaris thunb. beverage product

초록

Artemisia capillaris was subjected to an ethanol treatment (50 and 95%) and/or heat treatment (100, 120, 140, 160, 180, and 200°C) to enhance the overall quality of leached A. capillaris beverage. Both ethanol and heat treatments did not induce obvious changes in the 2,2-diphenyl-1-picrylhydrazyl and 2,2’-azino-bis(3-ethylbenzothia-zoline-6-sulfonic acid) radical scavenging activity regardless of the treatment conditions. The ethanol treatment (50 and 95%) reduced the flavor and bitter taste of the A. capillaris beverage but increased the overall preference score. As a heat treatment, when the temperature was increased to 160°C, both the flavor and bitterness scores of A. capillaris beverage were decreased but the roasted favor and overall preference scores were increased. A combination of both ethanol treatment (50%) and heat treatment (160°C) also reduced the bitter taste of the beverage but the overall preference score was also decreased slightly regardless of the treatment time. © 2018, Korean Society of Food Science and Nutrition. All rights reserved.

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