Physicochemical and Antioxidative Properties of Barringtonia acutangula Leaf Tea Produced by Hot-Air Drying and Conventional Roasting
Abstract
This research aimed to study the effects of the drying method using a hot air dryer and conventional roasting pan on the qualities of Barringtonia acutangula leaf tea. The moisture content and water activity (aw) of all the samples were in the range of 4.17±0.28% to 5.06±0.66% and 0.36±0.01 to 0.38±0.01 respectively, which were in accordance with the standard criteria of tea products. Roasted B. acutangula leaf tea had lower lightness (L*) and yellowness (b*) values but higher redness (a*) than the hot-air dried sample. In terms of the antioxidant properties of dried B. acutangula leaf tea, it was found that the B. acutangula leaf tea dried in a hot air oven had significantly higher total phenolic compounds, flavonoid, and FRAP values than those of the roasted sample (P≤0.05), whereas DPPH และ ABTS+ values were no significant difference between both drying methods (P>0.05). Considering the color parameters of roasted and hot air-dried B. acutangula leaf tea brewed with hot water at different temperatures and times, the L* value of B. acutangula leaf tea dried by both methods decreased with increasing temperature and brewing time, especially at 90 ºC for 10 min. The pH value of B. acutangula leaf tea dried in a hot-air oven was not different from that of the sample dried by roasting (P>0.05). However, when the temperature and brewing time rose, the total titratable acidity of roasted leave tea tended to increase. Especially the roasted sample that was brewed at 90 °C for 10 minutes showed the highest total titratable acidity.References
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