The Effects of Drying and Steeping Conditions on Phenolic Contents and Antioxidant Activities of Lotus Petal Tea

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Kunwadee Kaewka
Supatcha Kubglomsong
Supeeraya Arsa


This study investigated the effect of drying temperature and time, and steeping duration on moisture content, water activity (aw), total phenolic content and antioxidant activity using DPPH and ABTS assays of lotus petal tea. The lotus petal was dried at 50, 60, or 70 °C for 1-6 hours. Then, the dried petal was steeping in hot water (90 °C) for 3 or 5 min. The results showed that moisture content and aw of lotus petal decreased as increased drying time. The slope of drying curve of lotus petal that dried at 70 °C was higher than those of 50 and 60 °C. However, drying lotus petal at 70 °C presented lower total phenolic content and antioxidant activities than those dried at a lower temperature. The highest total phenolic content (16.18 mg/mL) was detected in the lotus petal tea prepared by dried at 50 °C and steeped for 5 min (p<0.05). The longer steeping duration significantly increased the amount of total phenolic and antioxidant activities of the lotus petal that dried at 50 and 60 °C (p<0.05). The optimum drying and steeping conditions were dried the lotus petal at 50 °C for 5 hours and steeped for 5 min.


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Kaewka, K., Kubglomsong, S., & Arsa, S. (2021). The Effects of Drying and Steeping Conditions on Phenolic Contents and Antioxidant Activities of Lotus Petal Tea . Journal of Food Technology, Siam University, 16(1), 78–88. Retrieved from
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