다알리아(Dahlia pinnata Cav.) 꽃차의 침출 조건 및 제다 방법에 따른 항산화 활성 및 생리활성 물질 함유량 비교 = Comparison of Antioxidant Activity and Bioactive Compound Content in Dahlia(Dahlia pinnata Cav.) Flower Tea Based on Extraction Conditions and Processing Methods

다국어 초록 (Multilingual Abstract)

Dahlia(Dahlia pinnata Cav.) was cultivated by the Aztecs in Mexico for culinary purposes, with the petals used in salads and the roots used as food or medicine. However, today it is primarily used as an ornamental plant, and research on its use as food or medicine is limited. In this study, dahlia flowers were processed into tea, and their antioxidant activity and bioactive compound content were evaluated under various extraction conditions and processing methods. Antioxidant activity was assessed using DPPH radical scavenging activity, and the bioactive compounds were analyzed for total polyphenol content(TPC) and total flavonoid content(TFC). Dried dahlia flower tea extracted at 90℃ yielded the highest levels of bioactive compounds, with an optimal extraction time of 8 minutes and three extraction cycles. Among the various processing methods, steaming showed the highest antioxidant activity, followed by fresh flowers, drying, and roasting. The steamed dahlia flower tea had a total polyphenol content of 50.9 mg/g and a total flavonoid content of 80.6 mg/g.
Compared to dried green tea, the polyphenol content was lower, but the flavonoid content was approximately three times higher. These results suggest that dahlia flowers contain significant amounts of bioactive compounds and have high potential for use as an antioxidant in functional foods, pharmaceuticals, and cosmetics.