Development of Yanang Mixed Herb Tea Products
Abstract
Yanang is the over-topped plant, woody climber in Plant Genetic Conservation Area, Nongrawiang, Nakhon Ratchasima. In present, Yanang was developed to be herbal teas because of its various properties; antidote and cure almost fever including antioxidant activities. However, the products were limited with the taste. Thus, this research aimed to develop Yanang mixed herb tea products; Lemongrass, Stevia and Chrysanthemum. Total phenolic compounds, antioxidant activities and sensory test were analyzed. Total phenolic compounds were determined by Folin-ciocalteu reagent. The results revealed that Yanang tea had the lowest of total phenolic content of 11.84±0.01 mg GAE/ml, whereas Stevia tea had the highest of 142.21±0.01 mg GAE/ml. However, when mixing Yanang with other herbs, total phenolic content was significantly increased (p≤0.05) along with herbs adding. For the antioxidant activities of both ABTS and DPPH found that %inhibition of Yanang mixed with Lemongrass was gradually decrease especially when adding Lemongrass more than 50%. For Yanang mixed with Stevia, %inhibition trended to increase when increasing in the amount of Stevia. While %inhibition was similar in each formulas of the Yanang mixed Chrysanthemum. The result from sensory evaluation indicated that the ratio of Yanang with Lemongrass as 90:1 had the highest acceptability and suitable for further developed as product. Keywords : Yanang, herb, total phenolic compounds, antioxidant activitiesReferences
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Assawarachan, R., Suriyakunthorn, P. & Jino, P. (2014). Effect of Blanching Pretreatment and Drying Model of Chrysanthemum indicum Linn. Thai Society of agricultural Engineering, 20(2), 43-51. (in Thai).
Chaikham, P., Kemsawasd, V. & Seesuriyachan, P. (2017). Spray drying probiotics along with maoluang juice plus Tiliacora triandra gum for exposure to the in vitro gastrointestinal environments. LWT - Food Science and Technology, 78, 31-40.
Chan, E.W.C., Lim, Y.Y., Chong, K.L., Tan, J.B.L. & Wong, S.K. (2010). Antioxidant properties of tropical and temperate herbal teas. Journal of Food Composition and Analysis, 23(2), 185-189.
Chanwitheesuk, A. (2001). Screening and Identification of Antioxidants from Local Vegetables and Thai Herbs. Thesis for Master of Science (Biotechnology), Chiang Mai University. (in Thai)
Donthuan, J., Phusrithan, A. & Tebumrung, P. (2018). Analysis of Antioxidant Activities and Phenolic Contents in Fruits of Mao (Antidesma sp.). Khon Kaen Agricultural Journal, 46(Supplement 1), 363-368. (in Thai)
Herbal Health. (2012). Herbal with High Antioxidants, 18 Kinds. Retrieved March 19, 2012, from http://herb.zodsai.com/index.php?topic=61.0
Hofmann, T., Bors, W. & Stettmaier, K. (1999). Studies on radical intermediates in the early stage of the non-enzymatic browning reaction of carbohydrates and amino acids. Journal of Agricultural Food Chemistry, 47(2), 379-390.
Jacobo-Velazquez, D.A. & Cisneros-Zevallos, L. (2009). Correlations of antioxidant activity against phenolic content revisited: A new approach in data analysis for food and medicinal plants. Journal of Food Science, 74(9), 107-113.
Josuttis, M., Carlen, C., Crespo, P., Nestby, R., Toldam-Andersen, T.B., Dietrich, H. & Kruger, E.A. (2012). Comparison of bioactive compounds of strawberry fruit from Europe affected by genotype and latitude. Journal of Berry Research, 2, 73-95.
Kähkönen, M.P., Hopia, A.I. & Heinonen, M. (2001). Berry phenolics and their antioxidant activity. Journal of Agricultural and Food Chemistry, 49(8), 4076–4082.
Khacha-ananda, S., Tragoolpua, K., Chantawannakul, P. & Tragoolpua, Y. (2013). Antioxidant and anti-cancer cell proliferation activity of propolis extracts from two extraction methods. Asian Pacific Journal of Cancer Prevention, 14(11), 6991-6995.
Khonsarn, N., Chaiyabot, A., Chairak, N. & Lawan, S. (2018). Effect of drying on total phenolic contents and antioxidant activities in herbal infusions. Khon Kaen Agricultural Journal, 46(Supplement 1), 1395-1400.
Korir, M.W., Wachira, F.N., Wanyoko, J.K., Ngure, R.M. & Khalid, R. (2014). The fortification of tea with sweeteners and milk and its effect on in vitro antioxidant potential of tea product and glutathione levels in an animal model. Food Chemistry, 145, 145-153.
Mahidol, C., Sahakitpichan, P. & Ruchirawat, S. (1994). Bioactive natural products from Thai plants. Journal of Pure and Applied Chemistry, 66, 2353-2356.
Moeiklang, N. & Ruangviriyachai, C. (2014). Determination of Phenolic Compounds and Antioxidant Potential in Fruit Beverages. KKU Research Journal (Graduate Studies), 14(4), 69-79. (in Thai)
Ongmali, K., Sangchan, A. & Chanroj, S. (2017). Inhibitory effects of crude leaf extract of lemongrass on digestive enzyme activity and its antioxidant property. Burapha Science Journal, 22(Special volume), 42-54.
Oonsivilai, R., Oonmetta-aree, J. & Singthong, J. (2011). Bioactivity and Functional Properties of Yanang, Krueo Manoy and Rang Chuet Extracts. Bangkok: School of Agricultural Technology, Suranaree University of Technology. (in Thai)
Othong, J., Thongtun, J. & Limsuwan, T. (2015). Development of Yanang (Tiliacora triandra (Colebr.) Diels) herbal tea and its physicochemical properties, antioxidant activity and total phenolic compound. In Proceeding of 53rd Kasetsart University Annual Conference: Plants, Animals, Veterinary Medicine, Fisheries, Agricultural Extension and Home Economics. (pp. 1544-1551). Bangkok: The Thailand Research Fund. (in Thai)
Pavanand, K., Webster, H.K., Yongvanitchit, K. & Dechatiwongse, T. (1989). Antimalarial activity of Tiliacora triandra Diels against Plasmodium falciparum in vitro. Phytotherapy Research, 3(5), 215-217.
Phansawan, B. (2013). Free Radicals, Antioxidants and Antioxidant Activity Determination. Journal of Science and Technology, 21(3), 275-286. (in Thai)
Rahman, M.M, Fazlic, V. & Sadd, N.W. (2012). Anti-oxidant properties of raw garlic (Allium sativum) extract. International Food Research Journal, 9, 89-91.
Rice-Evans CA, Miller NJ, Paganga G. 1996. Structure-antioxidant activity relation-
Rice-Evans CA, Miller NJ, Paganga G. 1996. Structure-antioxidant activity relation-
Rice-Evans, C.A., Miller, N.J. & Paganga, G. 1996. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology & Medicine, 20(7), 933–56.
ships of flavonoids and phenolic acids. Free Radic Bio Med 20(7):933–56.
ships of flavonoids and phenolic acids. Free Radic Bio Med 20(7):933–56.
Sinthupibulyakit, C., Klanwaree, N, Srivisancharat, T, Dechkun, C & Junchamchoi, P. (2015). The antioxidant activities in infusions and ready-to-drink herbal teas. In Proceeding 6th National and International Conference. “Moving towards World Class Research”. (pp. 165-172). (in Thai)
Sornchaithawatwong, C., Phattanaphakdee, W., Sae-Lee, N., Lertsutiruk, S. & Seesai, M. (2007). Herbal Tea with Antioxidant Activities. Thai Phamaceutical and Health Science Journal, 2(1), 9-14. (in Thai)
Sriket, P., Sriket, C. & Nalinanon, S. (2015). Effects of Ya-nang leaves (Tiliacora triandra) powder on properties and oxidative stability of tilapia emulsion sausage during storage. International Food Research Journal, 22(4), 1474- 1482.
Sureram, S., Senadeera, S.P.D., Hongmanee, P. & Kittakoop, P. (2012). Antimycobacterial activity of bisbenzylisoquinoline alkaloids from Tiliacora triandra against multidrug-resistant isolates of Mycobacterium tuberculosis. Bioorganic & Medicinal Chemistry Letters, 22(8), 2902–2905.
Tienboon, P. (2010). The Role of Antioxidant on Health. Thai Journal of Clinical Nutrition, 4(2), 69-76. (in Thai)
Wangcharoen, W. (2002). Health Benefits of Phenolic Compounds. Food Journal, 32(4), 245-253. (in Thai)
Wiriyachitra, P. & Phuriyakorn, B. (1981). Alkaloids of Tiliacora triandra. Australian Journal of Chemistry, 34,
2001-2004.
Apirakaramwong, A. (2005). Coffee Consumption and Risk of Type 2 Diabetes Mellitus. Thai Bulletin of Pharmaceutical Sciences, 2(1), 81-91. (in Thai)
Assawarachan, R., Suriyakunthorn, P. & Jino, P. (2014). Effect of Blanching Pretreatment and Drying Model of Chrysanthemum indicum Linn. Thai Society of agricultural Engineering, 20(2), 43-51. (in Thai).
Chaikham, P., Kemsawasd, V. & Seesuriyachan, P. (2017). Spray drying probiotics along with maoluang juice plus Tiliacora triandra gum for exposure to the in vitro gastrointestinal environments. LWT - Food Science and Technology, 78, 31-40.
Chan, E.W.C., Lim, Y.Y., Chong, K.L., Tan, J.B.L. & Wong, S.K. (2010). Antioxidant properties of tropical and temperate herbal teas. Journal of Food Composition and Analysis, 23(2), 185-189.
Chanwitheesuk, A. (2001). Screening and Identification of Antioxidants from Local Vegetables and Thai Herbs. Thesis for Master of Science (Biotechnology), Chiang Mai University. (in Thai)
Donthuan, J., Phusrithan, A. & Tebumrung, P. (2018). Analysis of Antioxidant Activities and Phenolic Contents in Fruits of Mao (Antidesma sp.). Khon Kaen Agricultural Journal, 46(Supplement 1), 363-368. (in Thai)
Herbal Health. (2012). Herbal with High Antioxidants, 18 Kinds. Retrieved March 19, 2012, from http://herb.zodsai.com/index.php?topic=61.0
Hofmann, T., Bors, W. & Stettmaier, K. (1999). Studies on radical intermediates in the early stage of the non-enzymatic browning reaction of carbohydrates and amino acids. Journal of Agricultural Food Chemistry, 47(2), 379-390.
Jacobo-Velazquez, D.A. & Cisneros-Zevallos, L. (2009). Correlations of antioxidant activity against phenolic content revisited: A new approach in data analysis for food and medicinal plants. Journal of Food Science, 74(9), 107-113.
Josuttis, M., Carlen, C., Crespo, P., Nestby, R., Toldam-Andersen, T.B., Dietrich, H. & Kruger, E.A. (2012). Comparison of bioactive compounds of strawberry fruit from Europe affected by genotype and latitude. Journal of Berry Research, 2, 73-95.
Kähkönen, M.P., Hopia, A.I. & Heinonen, M. (2001). Berry phenolics and their antioxidant activity. Journal of Agricultural and Food Chemistry, 49(8), 4076–4082.
Khacha-ananda, S., Tragoolpua, K., Chantawannakul, P. & Tragoolpua, Y. (2013). Antioxidant and anti-cancer cell proliferation activity of propolis extracts from two extraction methods. Asian Pacific Journal of Cancer Prevention, 14(11), 6991-6995.
Khonsarn, N., Chaiyabot, A., Chairak, N. & Lawan, S. (2018). Effect of drying on total phenolic contents and antioxidant activities in herbal infusions. Khon Kaen Agricultural Journal, 46(Supplement 1), 1395-1400.
Korir, M.W., Wachira, F.N., Wanyoko, J.K., Ngure, R.M. & Khalid, R. (2014). The fortification of tea with sweeteners and milk and its effect on in vitro antioxidant potential of tea product and glutathione levels in an animal model. Food Chemistry, 145, 145-153.
Mahidol, C., Sahakitpichan, P. & Ruchirawat, S. (1994). Bioactive natural products from Thai plants. Journal of Pure and Applied Chemistry, 66, 2353-2356.
Moeiklang, N. & Ruangviriyachai, C. (2014). Determination of Phenolic Compounds and Antioxidant Potential in Fruit Beverages. KKU Research Journal (Graduate Studies), 14(4), 69-79. (in Thai)
Ongmali, K., Sangchan, A. & Chanroj, S. (2017). Inhibitory effects of crude leaf extract of lemongrass on digestive enzyme activity and its antioxidant property. Burapha Science Journal, 22(Special volume), 42-54.
Oonsivilai, R., Oonmetta-aree, J. & Singthong, J. (2011). Bioactivity and Functional Properties of Yanang, Krueo Manoy and Rang Chuet Extracts. Bangkok: School of Agricultural Technology, Suranaree University of Technology. (in Thai)
Othong, J., Thongtun, J. & Limsuwan, T. (2015). Development of Yanang (Tiliacora triandra (Colebr.) Diels) herbal tea and its physicochemical properties, antioxidant activity and total phenolic compound. In Proceeding of 53rd Kasetsart University Annual Conference: Plants, Animals, Veterinary Medicine, Fisheries, Agricultural Extension and Home Economics. (pp. 1544-1551). Bangkok: The Thailand Research Fund. (in Thai)
Pavanand, K., Webster, H.K., Yongvanitchit, K. & Dechatiwongse, T. (1989). Antimalarial activity of Tiliacora triandra Diels against Plasmodium falciparum in vitro. Phytotherapy Research, 3(5), 215-217.
Phansawan, B. (2013). Free Radicals, Antioxidants and Antioxidant Activity Determination. Journal of Science and Technology, 21(3), 275-286. (in Thai)
Rahman, M.M, Fazlic, V. & Sadd, N.W. (2012). Anti-oxidant properties of raw garlic (Allium sativum) extract. International Food Research Journal, 9, 89-91.
Rice-Evans CA, Miller NJ, Paganga G. 1996. Structure-antioxidant activity relation-
Rice-Evans CA, Miller NJ, Paganga G. 1996. Structure-antioxidant activity relation-
Rice-Evans, C.A., Miller, N.J. & Paganga, G. 1996. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology & Medicine, 20(7), 933–56.
ships of flavonoids and phenolic acids. Free Radic Bio Med 20(7):933–56.
ships of flavonoids and phenolic acids. Free Radic Bio Med 20(7):933–56.
Sinthupibulyakit, C., Klanwaree, N, Srivisancharat, T, Dechkun, C & Junchamchoi, P. (2015). The antioxidant activities in infusions and ready-to-drink herbal teas. In Proceeding 6th National and International Conference. “Moving towards World Class Research”. (pp. 165-172). (in Thai)
Sornchaithawatwong, C., Phattanaphakdee, W., Sae-Lee, N., Lertsutiruk, S. & Seesai, M. (2007). Herbal Tea with Antioxidant Activities. Thai Phamaceutical and Health Science Journal, 2(1), 9-14. (in Thai)
Sriket, P., Sriket, C. & Nalinanon, S. (2015). Effects of Ya-nang leaves (Tiliacora triandra) powder on properties and oxidative stability of tilapia emulsion sausage during storage. International Food Research Journal, 22(4), 1474- 1482.
Sureram, S., Senadeera, S.P.D., Hongmanee, P. & Kittakoop, P. (2012). Antimycobacterial activity of bisbenzylisoquinoline alkaloids from Tiliacora triandra against multidrug-resistant isolates of Mycobacterium tuberculosis. Bioorganic & Medicinal Chemistry Letters, 22(8), 2902–2905.
Tienboon, P. (2010). The Role of Antioxidant on Health. Thai Journal of Clinical Nutrition, 4(2), 69-76. (in Thai)
Wangcharoen, W. (2002). Health Benefits of Phenolic Compounds. Food Journal, 32(4), 245-253. (in Thai)
Wiriyachitra, P. & Phuriyakorn, B. (1981). Alkaloids of Tiliacora triandra. Australian Journal of Chemistry, 34,
2001-2004.
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2018-11-20
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