장미차의 기능성 규명 및 음용 만족도에 관한 연구

Abstract

Abstract

Study on the functionality of, and drinking satisfaction with, rose tea, focusing on antibacterial activity against oral bacteria

Se-A Park Dept. of Food and nutrition Graduated School of Sungshin Women's University

The purpose of this study was to examine and analyze a variety of the functionalities of rose tea from the perspectives of food science and human nutrition in an effort to develop a rose tea that can meet the needs of flower tea consumers, a market that is expected to be developed and diversified in the near future. In addition, this study sought further implications by performing a drinking satisfaction survey of existing as well as potential consumers of flower teas.

The rose tea that was used in this experiment used both the rose flower and the calyx. The scientific name of the sample rose flower is Rosa multiflora, and it is a rambling rose. The flowers were collected between May 20 and 30, 2010. The collected rose flowers were put into a hot air dryer and dried for 9 hours at a temperature ranging from 40?C to 45?C. Thereafter, they were steam-dried with steam in a steaming machine for about 40 seconds, and this process was repeated three times until the rose tea was completely prepared. To examine the resistance of the rose tea to bacteria, characteristics of the resistance to bacteria were queried by measuring the clear zones created for 6 types of bacteria causing bad breath and dental caries (Streptococcus mutans, Streptococcus sobrinus, Prevotella intermedia, Porphyromonas gingivalis, Fusobacterium nucleatum, Actinobacillus actinomycetemcomitans) and the minimum inhibitory concentration (MIC) of the rose tea was also measured. Furthermore, to analyze the major ingredients contained in the rose tea, the ingredients including anthocyanin that were searched and extracted were extracted with 1% Acetic acid, 1% Lemon, 10% Lemon, 1% Lemon & Sugar and 25% Acetic acid, and HPLC analysis was conducted. In addition, the extract with 70% ethanol from the rose tea that showed the most excellent anti-bacterial activity in the anti-bacterial activity test was used to make a rose tea sample, for which DPPH radical scavenging measurement was also conducted. Next, a sensory test was performed for the rose tea. To examine preferences based on consumers? different tastes, 1% lemon juice & sugar rose tea, 1% lemon juice rose tea, 10% lemon juice rose tea and 100% rose tea were arranged, the sensory test was conducted on 32 female university students in the Seoul area, and analysis was performed using SPSS 12.0. In addition, to provide basic data that can be used to develop rose teas, an empirical rose tea drinking satisfaction survey was carried out. The survey was conducted on adults in Seoul and the Seoul Metropolitan area, 430 responses were utilized in the analysis, and hypothesis testing was conducted by using SPSS 12.0 and Amos 18.0. The following results can be drawn from the study.

1. When sample rose tea was stirred twice for a period of 24 hours and extracted with ethanol or distilled water, yield rates of 13.2% and 6.1%, respectively, were shown.

2. When anti-bacterial activity of the rose flower extract with ethanol against oral bacteria was measured using the paper disc method, 12.75 mm and 14.75 mm were shown for S. mutans and S. sobrinus, bacteria causing dental caries, respectively. For bacteria causing bad breath, 14.62 mm, 12.81mm, 15.13 mm and 15.51 mm were shown for P. intermedia, P. gingivali, F. nucleatum and A. actinomycetemcomitans, respectively.

3. In the measurement of the MIC (Minimum Inhibitory Concentration) of rose tea, MIC value of S. mutans showed 500 ?g/ml concentration in 50% and 70% ethanol extracts, whereas S. sobrinus showed high anti-bacteria activity in 50% and 70% ethanol extracts. Both P. intermedia and P. gingivalis showed MIC value of 125 ?g/ml in 70% ethanol extract. F. nucleatum showed the highest anti-bacteria activity with MIC value of 2,505 ?g/ml in 50% ethanol extract, and A. actinomycetemcomitans also showed relatively good anti-bacteria activity, with MIC value of 500 ?g/ml in 50% and 70% ethanol extract.

4. Through HPLC analysis of anthocyanin of rose tea, cyanidin-3,5-diglucoside was confirmed. This cyanidin-3,5-diglucoside was detected in the largest quantity of 10.23 mg/g when ingredients were extraced over 24 hours using 1% acetic acid at room temperature. A relatively greater value of 6.23 mg/g was detected in the rose extracted by adding 10% lemon juice.

5. Using DHHP radical scavenging measurement as a means of testing the antioxidative activity of rose tea, 70% ethanol extract showed 20.79%, 52.80%, 78.97% and 84.59% respectively at the concentrations of 10 ?g/ml, 50 ?g/ml, 100 ?g/ml and 250 ?g/ml, which indicated that it relied on the concentration.

6. The following is the result of the sensory test for rose tea. The degrees of bad breath elimination, taste, flavor, sensuality of color and overall preference for rose tea depending on concentration were examined, and favorable results were drawn from 100% rose tea (***<0.001), 10% lemon juice rose tea (***<0.001) and 1% lemon juice rose tea (*<0.05) in terms of overall preference, refreshing taste and sweet taste, respectively.

7. In order to provide basic data for the development of rose tea, an empirical survey was conducted on drinking satisfaction with rose tea and flower tea, and the result of the survey is as follows. Through the examination of the relationship between selection attributes of consumers of flower tea and rose tea and their satisfaction, it was found that the functionality, taste, flavor and appearance from among the selection attributes of flower tea had an effect relationship of positive (+) significance with satisfaction, and that taste, flavor and functionality factors had an effect relationship of positive (+) significance with satisfaction. In particular, selection attributes such as taste and functionality had the highest effect relationship with satisfaction. Next, the variables that affected the purchase selection attributes of rose tea were examined, and the highest variance explanation power (32.76%) was ?functionality factor,? one of the purchase selection attributes of consumers. ?Recognition of effectiveness on bad breath?, ?recognition of beauty treatment? and ?recognition of anti-allergy effect? had effects of positive (+) significance. In terms of the impact of functionality and practicability factors on satisfaction, it was found that the functionality and practicability factors had positive (+) significance on satisfaction with flavor and taste, which were subsidiary factors of satisfaction. The functionality factor had a greater effect, as it had higher value of path-coefficient and significance. Finally, the impact of functionality and practicability factors on satisfaction for the tea-drinking group and non tea-drinking group was examined. For the tea-drinking group, both functionality and practicability factors had an effect of positive (+) significance on satisfaction. In particular, the functionality factor had a greater controlling effect in its impact on satisfaction for taste. Next, for the tea-drinking group, only the practicability factor had an effect of positive (+) significance on satisfaction. In particular, it was found that the practicability factor had a greater controlling effect on satisfaction with taste, whereas the practicability factor had a greater controlling effect on satisfaction with scent in non tea-drinking group.