Optimal roasting condit ions for maximizing the quality of tea leached from high functional Perilla frutescens leaves

Ung Jae Yun, Sung Yong Yang, Hyun Sun Lee, Chung Oui Hong, Kwang Won Lee

Research output: Contribution to journalArticle

6 Citations (Scopus)


This study was carried out to investigate the optimal roasting conditions for developing perilla leaf leached tea, which has high functional Perilla frutescens leaves. The roasting processes were carried out with variations in roasting temperature (120-200 °C) and roasting time (15-35 min), the response surface methodology was applied to monitor the changes in qualities of the roasted Perilla frutescens leaves. The antioxidant, bioactive substance in roasted Perilla frutescens leaves, and their extracts were the quality parameters. The total polyphenol and total flavonoid contents increased with time and temperature up to 25 min and 160 °C. Antioxidative activities showed a positive correlation with the amount of phenolic compound. Caffeic acid and rosmarinic acid contents increased with time up to a mild temperature, 160 °C, while they decreased at high temperatures over 160 °C. The optimum roasting conditions selected for developing perilla leaf leached tea were thus 180 °C and 20 min, given the conditions in the above experiments.

Original languageEnglish
Pages (from-to)34-40
Number of pages7
JournalKorean Journal of Food Science and Technology
Issue number1
Publication statusPublished - 2012 Feb 1



  • Caffeic acid
  • High functional Perilla frutescens leaf
  • Optimization of roasting conditions
  • Rosmarinic acid

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

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