Drying temperature of corn silk tea: physical properties, total phenolic content, antioxidant activity and flavonoid content


  • Numphon Thaiwong


Corn silk tea, Antioxidant activity, Phenolic content, Flavonoid content


Corn silk (Stigma maydis) has been used in traditional herbal medicine that it has been reported to be potentially antioxidant and healthcare applications. Corn silk may be used as fresh, however is commonly dried before being consumed as a tea or extract. Corn silk tea is produced by basic technology as drying process in terms of commercial product. Then, this research interested the suitable temperature for drying process of corn silk tea at 40, 50 and 60°C. The physical properties of corn silk tea including moisture content, water activity and color values were determined. The moisture content of dried corn silk at 40°C was significantly different from 50 and 60°C. The water activity of dried corn silk showed significantly different at all temperatures. Corn silk tea was studied the antioxidant activity (DPPH method), total phenolic content and flavonoids content in different solutions such as 95°C water, 50 %EtOH and 80 %EtOH. The result showed that the drying temperature and solution affected the total phenolic content. Dried corn silk at 40°C in 95°C water had the highest total phenolic content. Nevertheless, corn silk tea at different drying temperatures with 80% EtOH showed lower antioxidant activity, which was approximately 52.9 ± 0.8 to 61.4 ± 2.7 mg GAE/mL of free radical scavenging. Flavonoid content of corn silk tea at 50°C drying temperature with 95°C water showed the highest content, which was approximately 517.54 ± 10.21 mg CE/mL sample (P<0.05). Therefore, these results could be applied as a guide in the corn silk tea production for improving product quality.


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How to Cite

Thaiwong, Numphon. 2020. “Drying Temperature of Corn Silk Tea: Physical Properties, Total Phenolic Content, Antioxidant Activity and Flavonoid Content”. Food and Applied Bioscience Journal 8 (3):38-48. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/240063.



Food Chemistry, Nutrition, and Analysis