Article Info 제28권 3호 강원 농업생명환경연구 Vol.28, No.3, pp.25-31, 2016
Title Study on the Physiological Activity of Cookies with Green Tea and Black Tea Powder
Author Choi, S. H.1 , S. I. Choi1 , T. R. Kim2 , Y. C. Hwang2 and O. H. Lee1*
Institutions 1Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea
2Kangwon National University High School, Chuncheon 28286, Korea 
Abstract This study was to investigate the physiological activity of cookies with green tea and black tea powder using
catechin contents, total phenolic contents, nitrite scavenging ability, DPPH radical scavenging activity. Our results
showed that total phenolic contents in tea powder and cookie was that green tea was higher than black tea in all
levels. The catechin contents was 605.11 ± 12.95 μg/g in green tea powder, 44.22 ± 0.90 μg/g in green tea cookie,
but not detected in black tea powder and cookie. In the nitrite scavenging ability, green tea powder was higher than
black tea powder in all levels, but green tea cookie was higher than black tea cookie in highest level. In the DPPH
radical scavenging activity, green tea was higher than black tea in powder and cookie in middle levels. In highest
level and lowest level of powder and cookie, DPPH radical scavenging activity was not significant difference. This
study was to provide basic data on physiological activity of green tea, black tea and cookie containing tea that will
be useful for the developing green tea and black tea products.
Keyword Black tea, Cookie, DPPH radical scavenging activity, Green tea, HPLC, Nitrite scavenging ability, Total phenolic contents.
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