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

Authors

  • Kullanan Kamthakruea Division of Health Promotion, Faculty of Physical Therapy, Srinakharinwirot University, Ongkharak, Nakhon-Nayok 26120, Thailand
  • Attapon Keawrung Division of Health Promotion, Faculty of Physical Therapy, Srinakharinwirot University, Ongkharak, Nakhon-Nayok 26120, Thailand
  • Peamapol Akarawanich Division of Health Promotion, Faculty of Physical Therapy, Srinakharinwirot University, Ongkharak, Nakhon-Nayok 26120, Thailand
  • Kun Silprasit Faculty of Environmental Culture and Ecotourism, Srinakharinwirot University, Bangkok 10110, Thailand
  • Nuengruithai Tharawatcharasart Science and Liberal Arts Division, School of Interdisciplinary Studies, Mahidol University (Kanchanaburi Campus), 199, Moo 9, Lumsum, Saiyok District, Kanchanaburi 71150, Thailand
  • Sirikul Thummajitsakul Division of Health Promotion, Faculty of Physical Therapy, Srinakharinwirot University, Ongkharak, Nakhon-Nayok 26120, Thailand

Keywords:

Antioxidant activity, Food security, Sesbania javanica Miq., Tea infusion, Total phenolic content, Vitamin C content

Abstract

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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Published

2026-03-10

How to Cite

Kamthakruea, Kullanan, Attapon Keawrung, Peamapol Akarawanich, Kun Silprasit, Nuengruithai Tharawatcharasart, and Sirikul Thummajitsakul. 2026. “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”. Agriculture and Natural Resources 59 (6). Bangkok, Thailand:590615. https://li01.tci-thaijo.org/index.php/anres/article/view/271187.