ANTIOXIDANT ACTIVITY, COLOUR AND MINERAL CONTENT OF HERBAL TEA PREPARED FROM Cosmos caudatus LEAVES AT DIFFERENT MATURITY STAGES

Fatanah, Dian Nashiela; Abdullah, Noriham; Hamid, Azizah Abdul

doi:10.17576/mjas-2016-2003-21

Cited by 7 publications

(3 citation statements)

References 27 publications

(37 reference statements)

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“…Tea infusions with higher colour intensity indicate that the tea contained higher amounts of antioxidants such as polyphenolic molecules or flavonoids [ 30 , 31 ]. The b∗ of the samples varied from 24.61 ± 0.08 bC to 54.41 ± 0.04 aA .…”

Section: Resultsmentioning

confidence: 99%

Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water

Tan¹,

Ojukwu²,

Lee³

et al. 2023

Heliyon

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Section: Resultsmentioning

confidence: 99%

Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water

Tan¹,

Ojukwu²,

Lee³

et al. 2023

Heliyon

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“…Mineral element assay using EDX microanalysis indicated presence of Mg, Ca, P, C, O, K, Cl and Al in G. procumbens leaves (Siddiq et al, 2009) and therefore considered a potential source of nutrient element. Estimation of various mineral elements in medicinal plant is important in determining efficacy of herbal plant and their pharmacological activity (Fatanah, et al, 2016). An imbalance of mineral nutrient could alter the contents of flavonoids.…”

Section: Organ Protective Effectmentioning

confidence: 99%

Ethno-botanical and Pharmaceutical Properties of Mollucan Spinach (Gynura procumbens Lour. Merr)

Ahmed¹,

Shehu²

2022

jasem

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Recently there has been increase in patronage of herbal medicine due to economic constrain particularly among low income earners in the developing countries such as Nigeria. Gynura procumbens, (Molucan spinach) is widely used in traditional medicine for treatment of wide ailments such as fever, malaria, anti-glycaemic, rheumatism, hypertension, diabetes mellitus, cancer, kidney diseases, anti-inflammatory, constipation, male sterility and body pain among others. This study reviews the ethnobotanical and pharmaceutical properties of G. procumbens (Lour.) Merr hence provided some data and information on the biological activity of G. procumbens which evaluated and validated its efficacy and safety in the treatment of different ailments. Based on the traditional uses of G. procumbens, the specie appears to possess high therapeutic potential for treatment of various diseases hence making it a target for pharmacological studies. Despite the knowledge and use of ethnomedicine the current scientific evidence on biological activities of G. procumbens remain scanty.

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“…Analisis kadar air menggunakan metode termogravimetri (AOAC,1999), analisis total fenol menggunakan metode Folin ciaocalteau (Zulfahmi, 2012), analisis kadar tanin menggunakan metode Folin ciaocalteau (AOAC,1999), analisis aktivitas antioksidan menggunakan metode DPPH (Salazar-Aranda et al, 2009), analisis warna seduhan menggunakan cromameter (LAB) (Fatanah et al, 2016), analisis organoleptik menggunakan uji hedonik metode skoring ( Setyaningsih, 2010).…”

Section: Metode Analisisunclassified

PENGARUH LAMA BLANCHING DAN RUMUS PETIKAN DAUN TERHADAP KARAKTERISKTIK FISIK, KIMIA, SERTA SENSORIS TEH DAUN TIN (Ficus carica)

Amanto

Aprilia

Nursiwi

2020

J. Teknol. Hasil. Pertanian

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The fig (ficus carica) leaves contain various active compounds such as flavonoids, phenols, tannins, and quercetin. The fig leaf is used as raw material for making tea. In the manufacture of green tea the blanching process is carried out to inactivate the enzyme polyphenol oxidase. The purpose of this study was to determine the effect of blanching and the age of leaves on the physical characteristics (color), chemical characteristics (moisture content, total phenol, tannin content, and antioxidant activity), and sensory characteristics (color, taste, aroma, and overall). Fig leaf tea was processed following the processing of green tea, namely withering, rolling, drying and sorting. The study used two factors, namely blanching duration (0.5,10,15 minutes) and the age of leaves (young leaf : pick leaf 2 and 3 and mature leaf : pick leaf 4 and 5). The results showed that blanching duration and the age of leaf significantly affected physical (color steeping) and chemical characteristics (water content, phenol, tannin, and antioxidant activity) of fig leaf tea. The longer blanching the lower L value and a value while the b value will be higher. The longer blanching, the lower the chemical characteristics (water content, phenol, tannin, and antioxidant activity) of fig leaf tea. The older the leaves (pick leaf 4 and 5) increased the L value, but decreased the a and b value. The older the leaves the moisture content, tannin content, and antioxidant activity of fig leaf tea decreased. The sensory characteristics, blanching duration did not significantly affect the liking of colors and aromas but significantly affected the liking level of taste and overall of the fig leaf tea. The age of leaves did not significantly affect the liking level of color, aroma, and overall, but significantly affected the liking level of the taste of the fig leaf tea.

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ANTIOXIDANT ACTIVITY, COLOUR AND MINERAL CONTENT OF HERBAL TEA PREPARED FROM Cosmos caudatus LEAVES AT DIFFERENT MATURITY STAGES

Cited by 7 publications

References 27 publications

Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water

Quality characteristics of green Tea's infusion as influenced by brands and types of brewing water

Ethno-botanical and Pharmaceutical Properties of Mollucan Spinach (Gynura procumbens Lour. Merr)

PENGARUH LAMA BLANCHING DAN RUMUS PETIKAN DAUN TERHADAP KARAKTERISKTIK FISIK, KIMIA, SERTA SENSORIS TEH DAUN TIN (Ficus carica)

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