earticle

영어

In this study, feasibility of Julpul as tea has been tested by studying antioxidative activities and α-glucosidase inhibitory activities. In efforts to create a Julpul beverage based on the test results, Julpul was brewed at different heating times (15, 30, 45, 60 minutes) with fixed temperatures at 100℃, and by setting green tea as control group, antioxidative levels, pH levels, color, and sensory evaluations of each brew were compared. In studying antioxidation activity on Julpul extracts in various solvents, DPPH radical scavenging measurement resulted in 48.15% from 70% EtOH extraction sample, which was significantly higher than 41.18% from heat extract sample. In the case of ABTS radical scavenging method, the result was 17.46% from 70% EtOH extraction sample, which was slightly higher than 16.17% from heat extraction sample. On the other hand, test results of α-glucosidase inhibitory activities showed 41.97% in acarbose (control group), 50.90% in 70% EtOH extract sample, and 56.15% in heat extract sample. Julpul tea brewed for 60 minutes had the most antioxidative levels, while Julpul tea brewed for 30 minutes was the most promising as functional beverage as it demonstrated superb sensory evaluation results, The test results confirm that Julpul derived beverages have the potential to be utilized as functioning food that can help alleviate diabetes.