Effect of Temperature and Duration of Tea Infusing Process on Total Phenolics Content and Anti-Oxidant activity in Clitoria ternatea L. Flower Tea

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Published: Dec 26, 2018
Keywords:
infusion flower tea Clitoria ternatea L flower phenolic compound antioxidant activity

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Jatuporn Prathumtet
Division of Thai Traditional Medicine, Faculty of Natural Resources, Rajamangala University of Technology ISAN, Sakonnakorn Campus, Sakonnakorn 47160
Chakkrit Surasorn
Division of Thai Traditional Medicine, Faculty of Natural Resources, Rajamangala University of Technology ISAN, Sakonnakorn Campus, Sakonnakorn 47160
Thipyamon Paopa
Division of Thai Traditional Medicine, Faculty of Natural Resources, Rajamangala University of Technology ISAN, Sakonnakorn Campus, Sakonnakorn 47160
Jaruwan Donthuan
Division of Food Science and Technology, Faculty of Natural Resources, Rajamangala University of Technology ISAN, Sakonnakorn Campus, Sakonnakorn 47160

Abstract

Clitoria ternatea L. is a herb that has antioxidant activity. It also stimulates blood circulation to the eyes which help to the nourish eyes and is good for hair growth. Thus, the development of herbal tea from it is an interesting alternative product for health care. This research aims to evaluate the optimal time and temperatures conditions for tea infusions from Clitoria ternatea L. flower. These tea were prepared by soaking in hot water for various time (5, 10 and 15 minutes) and temperature (60, 80 and 100°C). The total phenolics content (TPC) and antioxidant activity of them were investigated via using Folin-Ciocalteu and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity assay, respectively. The results demonstrated that the time and temperature of tea infusions effect TPC and antioxidant activity with significant differences (p < 0.05). At time of 10 minutes and a temperature of 80°C, the tea showed the highest amount of TPC and % DPPH radical scavenging activity, with 47.56 ± 1.36 mg GAE/g and 31.19 ± 1.27%, respectively. It can be concluded that the optimal infusion for Clitoria ternatea L. flower was at 80°C for 10 minutes.

Article Details

Issue
Vol. 16 No. 3 (2018): September-December 2018
Section
Original Articles
Author Biographies

Jatuporn Prathumtet, Division of Thai Traditional Medicine, Faculty of Natural Resources, Rajamangala University of Technology ISAN, Sakonnakorn Campus, Sakonnakorn 47160

N/A

Chakkrit Surasorn, Division of Thai Traditional Medicine, Faculty of Natural Resources, Rajamangala University of Technology ISAN, Sakonnakorn Campus, Sakonnakorn 47160

N/A

Thipyamon Paopa, Division of Thai Traditional Medicine, Faculty of Natural Resources, Rajamangala University of Technology ISAN, Sakonnakorn Campus, Sakonnakorn 47160

N/A

Jaruwan Donthuan, Division of Food Science and Technology, Faculty of Natural Resources, Rajamangala University of Technology ISAN, Sakonnakorn Campus, Sakonnakorn 47160

N/A

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