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The quality characteristics of Omija (Schizandra chinesis Baillon) extracts under various extraction temperatures and times were examined. The pH level of the extracts ranged from 3.35-3.47. The sugar and solid content of the samples significantly increased with increasing extraction temperatures and times (p for 30 minutes scored high in terms of color, flavor, turbidity, sourness, and overall acceptability. Hydroxy radical scavenging activity and polyphenol content of the extracts significantly increased with increasing extraction temperatures and times (p0.9) for different extraction temperatures and times. From these results, extracts boiled at for 120 minutes is the best to product omija beverage considering functionality and sensory evaluation as well.

Quality Characteristics of Omija (Schizandra chinesis Baillon) Extracts Under Various Conditions for Beverage Production