Polyphenols and Antioxidant Activity of Thunbergia laurifolia Infused Tea under Drying Conditions
Thunbergia laurifolia leaf is used in Thai herbal medicine to moderate alcohol, food poisoning, and other health-related diseases mainly due to its overwhelming phytochemical compounds which exert several biological functions such as antioxidant, and anti-inflammatory properties, among others. This...
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| Format: | Article |
| Language: | English |
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Wiley
2023-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2023/5046880 |
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| author | Justice A. Essiedu Hellie Gonu Parise Adadi Ulaiwan Withayagiat |
| author_facet | Justice A. Essiedu Hellie Gonu Parise Adadi Ulaiwan Withayagiat |
| author_sort | Justice A. Essiedu |
| collection | DOAJ |
| description | Thunbergia laurifolia leaf is used in Thai herbal medicine to moderate alcohol, food poisoning, and other health-related diseases mainly due to its overwhelming phytochemical compounds which exert several biological functions such as antioxidant, and anti-inflammatory properties, among others. This study investigated the potential effects of hot air-drying conditions (TL-D80°C, TL-D90°C, and TL -D100°C) of T. laurifolia tea leaves on phenolic compounds, total flavonoid content (TFC), total phenolic content (TPC), and antioxidant activities (AOA) of the infused teas. The results show that an increase in drying temperature significantly p<0.05 improved TPC (709.7 ± 1.36–744.8 ± 5.79 mg GAE/) and TFC (198.98 ± 7.59–207.16 ± 4.10 mg RE/L) of infused teas. TL-D80°C (69.9 ± 0.95%) and TL-D90°C (69.3 ± 0.7%) infused teas showed significantly p<0.05 higher DPPH inhibitory effect compared to TL-D100°C. Treatment had no effects p>0.05 on ABTS.+ scavenging activity. The phenolic compounds detected in infused teas were rosmarinic acid, caffeic acid, gallic acid, catechin, rutin, and quercetin. Regarding, the cumulative phenolic compounds TL-D100°C infused teas were significantly higher p<0.05 compared to TL-D90°C and TL-D80°C. The results suggest that drying conditions (i.e., TL-D100°C within 30 min) could be used to achieve appropriate moisture content of T. laurifolia tea leaves without compromising the phytochemical compositions and antioxidant potentials of the resulting infused teas. |
| format | Article |
| id | doaj-art-3ec9d8ddc29f4165ae6a8c57b9723945 |
| institution | Kabale University |
| issn | 1745-4557 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-3ec9d8ddc29f4165ae6a8c57b97239452025-08-20T03:35:53ZengWileyJournal of Food Quality1745-45572023-01-01202310.1155/2023/5046880Polyphenols and Antioxidant Activity of Thunbergia laurifolia Infused Tea under Drying ConditionsJustice A. Essiedu0Hellie Gonu1Parise Adadi2Ulaiwan Withayagiat3Department of BiotechnologyDepartment of BiotechnologyDepartment of Food ScienceDepartment of BiotechnologyThunbergia laurifolia leaf is used in Thai herbal medicine to moderate alcohol, food poisoning, and other health-related diseases mainly due to its overwhelming phytochemical compounds which exert several biological functions such as antioxidant, and anti-inflammatory properties, among others. This study investigated the potential effects of hot air-drying conditions (TL-D80°C, TL-D90°C, and TL -D100°C) of T. laurifolia tea leaves on phenolic compounds, total flavonoid content (TFC), total phenolic content (TPC), and antioxidant activities (AOA) of the infused teas. The results show that an increase in drying temperature significantly p<0.05 improved TPC (709.7 ± 1.36–744.8 ± 5.79 mg GAE/) and TFC (198.98 ± 7.59–207.16 ± 4.10 mg RE/L) of infused teas. TL-D80°C (69.9 ± 0.95%) and TL-D90°C (69.3 ± 0.7%) infused teas showed significantly p<0.05 higher DPPH inhibitory effect compared to TL-D100°C. Treatment had no effects p>0.05 on ABTS.+ scavenging activity. The phenolic compounds detected in infused teas were rosmarinic acid, caffeic acid, gallic acid, catechin, rutin, and quercetin. Regarding, the cumulative phenolic compounds TL-D100°C infused teas were significantly higher p<0.05 compared to TL-D90°C and TL-D80°C. The results suggest that drying conditions (i.e., TL-D100°C within 30 min) could be used to achieve appropriate moisture content of T. laurifolia tea leaves without compromising the phytochemical compositions and antioxidant potentials of the resulting infused teas.http://dx.doi.org/10.1155/2023/5046880 |
| spellingShingle | Justice A. Essiedu Hellie Gonu Parise Adadi Ulaiwan Withayagiat Polyphenols and Antioxidant Activity of Thunbergia laurifolia Infused Tea under Drying Conditions Journal of Food Quality |
| title | Polyphenols and Antioxidant Activity of Thunbergia laurifolia Infused Tea under Drying Conditions |
| title_full | Polyphenols and Antioxidant Activity of Thunbergia laurifolia Infused Tea under Drying Conditions |
| title_fullStr | Polyphenols and Antioxidant Activity of Thunbergia laurifolia Infused Tea under Drying Conditions |
| title_full_unstemmed | Polyphenols and Antioxidant Activity of Thunbergia laurifolia Infused Tea under Drying Conditions |
| title_short | Polyphenols and Antioxidant Activity of Thunbergia laurifolia Infused Tea under Drying Conditions |
| title_sort | polyphenols and antioxidant activity of thunbergia laurifolia infused tea under drying conditions |
| url | http://dx.doi.org/10.1155/2023/5046880 |
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