Effects of ozonated water treatment on pesticide residues and catechin content in green tea leaves

Kyunghee Jung, Ilwon Seo, Hejung Nam, Han Seung Shin

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

This study examined the effects of treating green tea leaves with ozonated water by evaluating pesticide residue levels and catechin content. The pesticide residue levels of tea leaves treated with carbendazim, captain, diazinon, fenthim, dichlorvos, and chlorpyrifos ranged from 43.2 to 48.2 ppm. For leaves treated by soaking or watering with tap water, or with 0.25 ppm of ozone water for 30 min. Pesticide residue levels were reduced by 24.0-30.2%, 30.3-33.6%, 52.4-70.5%, and 65.5-80.2%, respectively. No major differences in catechin content were observed in the leaves according to the soaking and rinsing treatments using ozonated or tap water.

Original languageEnglish
Pages (from-to)265-270
Number of pages6
JournalKorean Journal of Food Science and Technology
Volume40
Issue number3
StatePublished - 2008

Keywords

  • Catechin
  • Green tea
  • Ozonated water
  • Pesticide residue

Fingerprint

Dive into the research topics of 'Effects of ozonated water treatment on pesticide residues and catechin content in green tea leaves'. Together they form a unique fingerprint.

Cite this