Effect of brewing conditions of herbal teas from flower and leaf extracts of Sesbania javanica Miq. on total phenolic content, vitamin C content and antioxidant activity
Keywords:
Antioxidant activity, Food security, Sesbania javanica Miq., Tea infusion, Total phenolic content, Vitamin C contentAbstract
Importance of the work: Brewing conditions can reveal major factors for improvement of the
components and antioxidant activity of herbal tea.
Objectives: To determine the effect of brewing conditions of herbal tea from Sesbania javanica Miq.
flowers and leaves on antioxidant properties, vitamin C content and total phenolic content (TPC) and
to identify phytochemicals.
Materials and Methods: The TPC, vitamin C content and antioxidant activity were determined using
methods based on Folin-Ciocalteu’s phenol reagent, radical scavenging and meta-phosphoric acid,
respectively. Chemical components were detected using gas chromatography-mass spectrometry.
Results: The flower water extract produced the highest TPC (70.55 ±1 4.71 µg gallic acid/mg extract)
and antioxidant activity (1/EC50 = 0.0294 ± 0.0093), while the leaf water extract had the highest vitamin
C content (14.22 ± 4.13 µg vitamin C/mg extarct). Flower- and leaf-based teas differed significantly
(p < 0.05) in TPC, antioxidant activity and vitamin C content. Optimal brewing conditions were
flower tea at 70°C for the highest TPC for 10 min (46.73 ± 1.00 µg gallic acid/ mg dried weight)
and at 80 °C for 6 min for the highest antioxidant activity (1/EC50 = 0.04±0.01), while leaf tea at 90°C
for 6 min produced the highest vitamin C content (190.15 ± 4.93 µg vitamin C/mg dried weight).
Temperature was weakly negatively associated with TPC (β = -0.44, p < 0.05). GC–MS analysis
of the flower and leaf ethanol extracts identified several volatile constituents, including 3-methylbutanal,
2-furanmethanol, cyclohexanol, dodecanoic acid, and hexadecanoic acid ethyl ester, while the leaf part
contained 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and dodecanoic acid.
Main finding: The bioactive compounds, vitamin C content and antioxidant potential in herbal tea
brewed from S. javanica flowers and leaves could be favorable for people wishing to follow a healthy
lifestyle.
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Copyright (c) 2025 Science and Liberal Arts Division, School of Interdisciplinary Studies, Mahidol University (Kanchanaburi Campus), 199, Moo 9, Lumsum, Saiyok District, Kanchanaburi 71150, Thailandonline 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
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