Antioxidant and antidiabetic activity of fermented Youngia sonchifolia Maxim leaf tea

Abstract

This study was carried out to investigate antioxidant and antidiabetic activity as well as decrease a bitter taste of fermented tea from Youngia sonchifolia Maximleaf tea by using the lactic ferment. The pH contents and the titratable acidity contents of fermented tea from Youngia sonchifolia Maximleaf tea each showed the Lactobacillus brevis (LB) and Leuconostoc mesenteroides (LM) treatments were critically low. The color intensity of fermented tea increased. When sensory test were conducted, fermented Youngia sonchifolia Maximleaf tea has a synthetic and pleasant taste. While a bitter taste was lower, flavor and overall acceptability of LB treatment were significantly higher than other treatment. Free amino acid related in a bitter taste of the LB treatment decreased and contents of organic acids were markedly increased through fermentation process of Youngia sonchifolia Maxim. The DPPH radical scavenging activity of fermented tea showed higher LB treatment than control. And The α-glucosidase inhibition of fermented tea showed higher LP treatment than control. On the basis of these results, we conclude that fermented tea from Youngia sonchifolia Maximleaf tea could help decrease a bitter taste through the process of fermentation and be applied as medicinal and edible resources in an industrial area due to their effective antioxidant and Antidiabetic activities.