The characteristics of corn silk (Zea mays L.) herbal drinks tea with vacuum drying method as antioxidant

Abstract

The demand for antioxidant beverages made from herbs in the community increases due to the increasing number of types diseases caused by free radicals. One type of potential herbs as antioxidant is corn silk, in the form of corn silk herbal drinks tea. The basic ingredients for making herbal tea drinks is the dried corn silk. However, the temperature and drying time was found to affect the characteristics of herbal tea drinks produced. The purpose of this study was to determine the effect of temperature and drying time with vacuum drying method on the content of bioactive compounds and antioxidant activity of corn silk herbal tea. This study used Randomized Block Design with 3 replications and 2 Factor. Factor 1 is drying temperature (40°C, 50°C and 60°C) and Factor 2 is drying time (3 hours, 4 hours and 5 hours). Each sample was then analysed the bioactive compounds (total phenolics, flavonoids) and antioxidant activity. The study found that the higher of drying temperature resulted on higher phenolics, flavonoids and antioxidant activity. Conversely, drying time showed a declining trend. The best treatment was found from the combination of drying temperature at 60°C with 4 hours drying time, giving the total phenolics of 11.68 mg GAE/g, flavonoids of 6.47 mg QE/g and antioxidant activity with IC50 values of 278.1 ppm, respectively.

Impact of Various Drying Technologies on the Drying Characteristics, Physico-chemical Properties, and Antioxidant Capacity of Walnut Green Husk

“…HPD samples had the lowest TFC (25.59 mg/g), which may be due to the longer drying time and higher humidity in the drying chamber leading to the decomposition of flavonoids. The study by Laeliocattleya et al (2020) also confirmed the decreasing flavonoid content with the increase of drying time. TTC was in the order of: SD> SMIR> TH-HAD> PVD> HPD, where the TTC value of SD samples (15.05 mg/g) was significantly higher than that of mechanically dried samples, and there was no significant difference between mechanically dried samples, which may be due to the lower drying temperature and milder conditions of SD, which caused less thermal damage to the samples.…”

Pemanfaatan Rambut Jagung (Zea mays L.) Menjadi Teh Herbal “KoNsilk” kepada Kader Puskesmas Perumnas 2 Kota Pontianak

“…Program PKM ini didesain agar masyarakat di wilayah kelurahan Sungai Beliung kecamatan Pontianak Barat dapat memanfaatkan rambut jagung yang awalnya dianggap limbah menjadi produk teh (Gambar 1) dengan nilai ekonomis. Jagung khususnya buah, selama ini hanya dimanfaatkan sebagai bahan pangan dan ternyata bagian rambut jagungnya juga diketahui memiliki banyak khasiat (Laeliocattleya et al, 2020;Morshed & Islam, 2015;Nessa et al, 2012;Shalihah et al, 2020). Perumnas II Kecamatan Pontianak Barat.…”

“…Rambut jagung (Zea mays L.) menyerupai benang/ rambut lembut dengan panjang sekitar 10-20 cm yang berwarna kuning muda atau kuning keemasan hingga coklat (Laeliocattleya et al, 2020;Syawal & Laeliocattleya, 2020). Rambut jagung mengandung asam jagung, resin, gula, dan serat yang dibutuhkan oleh tubuh.…”