Altered Antioxidant Activities of Cudrania tricuspodata Tea: A Study on the Different leaf Processing Methods

Abstract

This study examines the general ingredients and antioxidant activities of control, hot air-dried leaves tea (HDT), pan-fried tea (PFT), and Ddeok-cha (DDC) made from Kkujippong (Cudrania tricuspidata) leaves. The general ingredient contents obtained for all processing methods were similar. However, the crude protein contents were relatively higher in HDT, whereas the highest contents of crude ash were obtained in PFT. The pH of the extracts was in the range 5.61-6.09. The total polyphenol and flavonoid contents were the highest in the PFT extract (247.79 mg/100 g and 173.27 mg/100 g, respectively). The PFT extract also had the highest DPPH and ABTs radical scavenging activity, and α-glucosidase inhibition activity. The Kkujippong leaf processed as tea imparted no cytotoxicity in the cell viability assay and exerted no concentration-dependent NO-production inhibition activity. The lowest NO-production inhibition activity at 500 μg/mL concentration was obtained for PFT. In conclusion, we recommend that the pan-fired tea using Kkujippong leaves can be used as alternative tea due to the better functionality and higher stability.