Antioxidant Activity of Herbal Tea Processed from Pineapple by-Product
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Abstract
The aim of this research is to examine the production of herbal tea from pineapple by-products by comparing the quality of non-edible pineapple by-products such as white cork, the core, and the leaves that are stuck to the cork. The samples were dried at various temperatures (60 and 70 °C) and measured for their antioxidant activity. The result indicated that drying temperature at 60 °C for 6 hours was determined to be the optimum condition. Due to the total flavonoids content, total phenolic content, and antioxidation activity being considerably greater than at 70 °C for 5 hours (p£0.05), when comparing the quality of the pineapple by-products after the drying, it was found that 100% of cork (white) is the most suitable option for herbal tea production with the flavonoid content, the phenolic content, and antioxidation activity being higher than the leaves that are stuck to the cork and the core with statistical significance (p£0.05). However, the herbal tea from pineapple by-product turned out to be low quality in comparison with commercial herbal tea products (p£0.05).
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King Mongkut's Agricultural Journal
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