Effect of Drying Condition on Phenolic Content, Antioxidant Activity, and Sensory of Sargassum sp. Tea

Abstract

Sargassum sp. has been known as a natural source of antioxidants. In Indonesia, Sargassum sp. grows very well yet it has not been utilized optimally. Sargassum sp. could be utilized as herbal tea through the drying process. However, the process can affect its antioxidants; therefore, this study aimed to determine the effects of drying conditions on phenolic contents and antioxidant activity of Sargassum tea. Fresh Sargassum sp. was harvested from Lima Island, Serang, Banten, Indonesia. Upon arrival at the laboratory, Sargassum sp. was washed with tap water then soaked in 5% lime solution (1:8) for 6 hours. The Sargassum was then dried at three different conditions (sun drying, air oven at 40 °C and 55 °C). The dried Sargassum sp. (2 g) was packed in the tea bag then brewed in 150 ml boiled water for 3 minutes for analysis; i.e., total phenolic contents, antioxidant activity, and sensory properties (color, taste, and flavor). The results showed that the Sargassum tea dried at 55°C had the highest total phenolic content (1.57±0.04 mg GAE/g) and antioxidant activity (56.01±0.52 μmol FeSO4/g) compared to others (P<0.05). It also was the most liked infused tea based on overall sensory scores (P<0.05).