Phenolic Contents and Antioxidant Activities of Various Infused Tea Liquids Made from Leaves of Green Tea (Camellia sinensis), Banaba (Lagestroemia speciosa) and Moringa (Moringa oleifera L.)

Rufnia Ayu Afifah, Chutamat Niwat

Abstract


Plants, such as as green tea (Camellia sinensis), banaba (Lagestroemia speciosa) and moringa (Moringa oleifera L.), have been known as the basis of traditional medicine that have been existed for thousands years due to their bioactive compounds. This research aimed to investigate total phenolic content and antioxidant properties of various tea infusion made from green tea, moringa and banaba leaves. Dried green tea, dried banaba leaves, and fresh moringa leaves were used in this study. Fresh moringa leaves then was dried at two different temperatures (50 and 60 ºC). The results showed that the total phenolic content of tea infusions were ranged from  11–20 mg GAE/g, while the DPPH scavenging activity and FRAP activity ranged from 6–12 µmol TE/g, 0.2–0.65 mmol FeSO4/g, respectively. Banaba tea had the highest total phenolic content (20.54±0.31 mg GAE/g), DPPH (11.19±0.12 µmol TE/g), and FRAP activity (0.66±0.02 mmol FeSO4/g) compared to another infused tea (P<0.05). Higher drying temperature (60 ºC) of moringa leaves reduced the total phenolic content in the moringa tea. However, it had no effect to the DPPH scavenging activity and FRAP activity (P<0.05). In conclusion, the total phenolic content and antioxidant activities were varied by tea leaf variations and drying condition.

Full Text:

PDF

References


Anil, P., Manish, S., Garvendra, R., Vijay, B. and Tarachand, K. (2010). In Vitro Antioxidant Studies of Lagerstroemia speciosa Leaves. Pharmacogn. 2(10): 357-360.

Anissi, J., Hassouni, ME., Ouardaoui, A. and Sendid, K. (2014). A comparative study of the antioxidant scavenging activity of green tea, black tea and coffee extracts: A kinetic approach. J Food Chem. 150: 438-447.

Anwar, F., Latif, S., Ashraf, M. and Gilani, AH. (2007). Moringa oleifera: a food plant with multiple medicinal uses. J Phytother Res. 21(1): 17-25.

Benzie, IFF. and Szeto, YT. (1999). Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay. J Agric Food Chem. 47(1): 633-636.

Chacko, SM., Thambi, PT., Kuttan, R. and Nishigaki, I. (2010). Beneficial effects of green tea: A literature review. J‎ Chin Med. 5(13): 13-21.

Chen, G., Chen, S., Xie, Y., Chen, F., Zhao, Y., Luo, C. and Gao, Y. (2015). Total phenolic, flavonoid and antioxidant activity of 23 edible flowers subjected to in vitro digestion. J Funct Foods. 17(1): 243-259.

Chueamchaitrakun, P. (2014). Current status and future development of tea production and tea product. Prosiding Thailand International Conference on Tea 2014. Trend, Trade, and Tradition. Chiang Rai: Mae Fah Luang University.

Hayashi, T., Maruyama, H., Kasai, R., Hattori, K., Takasuga, S. and Hazeki, O. (2002). Ellagitannins from Lagerstroemia speciosa as activators of glucose transport in fat cells. Planta Med. 68(2): 173–175.

ISO 14502-1. (2005). Determination of substance characteristic of green tea and black tea - Part 1 : Content of total polyphenols in tea – Calorimetric method using Folin – Ciocalteu reagent.

Judy, WV., Hari, SP., Stogsdill, WW., Judy, JS., Naguib, YM. and Passwater, R. (2003). Antidiabetic activity of a standardized extract (GlucosolTM) from Lagerstroemia speciosa leaves in Type II diabetics : A dose-dependence study. J Ethnopharmacol. 87(1): 115–117.

Kumar, C., Karim, MA., Mohammad, UH. and Joardder. (2014). Intermittent drying of food products: A critical review. Food Eng. 121(1): 48-57.

Larrauri, JA., Ruprez, P. and Saura-Calixto, F. (1997). Effect of drying temperature on the stability of polyphenols and antioxidant activity of red grape pomace peels. J Agric Food Chem. 45(1): 1390-1393.

Leone, A., Fiorillo, G., Criscuoli, F., Ravasenghi, S., Santagostini, L., Fico, G., Spadafranca, A., Battezzati, A., Schiraldi, A., Pozzi, F., di Lello, S., Filippini, S. and Bertoli, S. (2015). Nutritional Characterization and Phenolic Profiling of Moringa oleifera Leaves Grown in Chad, Sahrawi Refugee Camps, and Haiti. Int J. Mol Sci. 16(8): 18923-18937.

Madrau, MA., Piscopo, A., Sanguinetti, AM., Del Caro, A., Poiana, M., Romeo, FV. and Piga, A. (2009). Effect of drying temperature on polyphenolic content and antioxidant activity of apricots. Eur Food Res Technol. 228(3): 441–448.

Mbikay, M. (2012). Therapeutic potential of Moringa oleifera leaves in chronic hyperglycemia and dyslipidemia: a review. J Front Pharmacol. 3(24): 1-12.

Molyneux, P. (2004). The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity songklanakarin. J Sci Technol. 26(2): 211-219.

Mudau, F. and Ngezimana, W. (2014). Effect of different drying methods on chemical composition and antimicrobial activity of bush tea (Athrixia phylicoides). Int J Agr Biol. 16(5): 1011‒1014.

Naik, GH., Priyadarsini, KI., Satav, JG., Banavalikar, MM., Sohoni, DP., Biyani, MK. and Mohan, H. (2003). Comparative antioxidant activity of individual herbal components used in Ayurvedic medicine. J Phytochem. 63(1): 97–104.

Piljac-Zegarac, J., Samec, D. and Piljac, A. (2013). Herbal teas: a focus on antioxidant properties. In Preedy, VR. (Ed). Tea in health and disease prevention (pp 129-141). San Diego: Academic Press.

Pringpuangkeo, C. (2014). Current status and future development of tea in Thailand. Prosiding Thailand International Conference on Tea 2014. Trend, Trade, and Tradition. Chiang Rai: Mae Fah Luang University.

Rodrigues, MJ., Neves, V., Martins, A., Rauter, AP., Neng, NR., Nogueira, JM., Varela, J., Barreira, L. and Custodio, L. (2016). In vitro antioxidant and anti-inflammatory properties of Limonium algarvense flowers’ infusions and decoctions: A comparison with green tea (Camellia sinensis). Food Chem. 200(1): 322-329.

Saumya, SM. and Mahaboob, BP. (2011). In vitro evaluation of free radical scavenging activities of panax ginseng and Lagerstroemia speciosa: a comparative analysis. Int J Pharm Pharm Sci. 3(1): 165-169.

Sreelatha, S. and Padma, PR. (2009). Antioxidant Activity and Total Phenolic Content of Moringa oleifera Leaves in Two Stages of Maturity. Plant Foods Hum Nutr. 64(4): 203-2011.

Suvarnakuta, P., Chanchawee C. and Sakamon, D. (2010). Effects of drying methods on assay and antioxidant activity of xanthones in mangosteen rind. Food Chem. 125(1), 240–247.

Verma, AR., Vijayakumar, M., Mathela, CS. and Rao, CV. (2009). In vitro and in vivo antioxidant properties of different fractions of Moringa oleifera leaves. Food Chem Toxicol. 47(9): 2196–2201.

Vongsak, B., Sithisarn, P. and Gritsanapan, W. (2013). Maximizing total phenolics, total flavonoids contents and antioxidant activity of Moringa oleifera leaf extract by the appropriate extraction method. J Ind Crops and Prod. 44: 566–571.

Wan, X., Li, D. and Zhang, Z. (2008). Antioxidant properties and mechanism of tea polyphenols. In Ho, C., Lin, J. and Shahidi, F (Eds). Tea and tea products chemistry and health-promoting properties (pp. 131-155). London: CRC Press.

Zhao, J., Deng, JW., Chen, YW. and Li, SP. (2013). Advanced phytochemical analysis of herbal tea in China. J Chromatogr. 1313(1): 2–23.

Zhu, D. and Jing, Y. (2013). Green Tea Consumption and Diabetes. In Preedy, VR. (Ed). Tea in health and disease prevention (pp. 675–680). San Diego: Academic Press.




DOI: https://doi.org/10.35308/jtpp.v2i1.2223

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020

--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

JURNAL TEKNOLOGI PENGOLAHAN PERTANIAN
e-ISSN: 2723-5157 --- DOI: 10.35308

UNIVERSITAS TEUKU UMAR

Jl. Alue Peunyareng, Ujong Tanoh Darat, Meureubo, Kabupaten Aceh Barat, Aceh 23681, Indonesia.

+62 655-7110535 ; +6285260005998

License Creative Commons This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------