Development of Tea Recipes with Antioxidant Activities from Organic Plants and Quality Evaluation

Abstract

     The objective of this research was the development of tea recipes from 5 organic plants. The antioxidant activities were studied with the main ingredient including mulberry leaves, pennywort, jiaogulan, brahmi, and stevia by comparing their antioxidant activities in mixed tea from 5 organic plants. The antioxidant activities were studied by Diphenylpicryhydrazyl (DPPH) radical scavenging assay, Ferric ion reducing antioxidant power (FRAP), and ABTS radical cation decolorization assay. From the 5 recipes of tea developed form organic plants, it was found that the plants had similar antioxidant activities. Recipe 5 was highest antioxidant activities (P≤0.05), the mixture ratio of organic plants as follows: mulberry leaves: brahmi: pennywort: jaogulan: stevia (0.35: 0.35: 0.20: 0.10: 0.25 g) with total phenolic content, DPPH, FRAP, and ABTS were 18.21±0.86 mg GAE/g, 52.64±1.84 mg TE/g DW, 83.84±1.41 mg TE/g DW, 48.52±1.67 mg Fe2+/g DW, respectively and followed by recipes 2, 3, 1, and 4.
     Quality and shelf life of tea from the organic plant products was assessed. The results showed that, the change of the microbial quality of the tea from organic plant products during 60-day storage at 35, 45, and 55°C. The products has total microbial count, yeast and mold count does not change with tea as made form organic plant products. The evaluation shelf life of the products, when stored at 55 and 45°C, it could be stored for 36 and 120 days, respectively. The result revealed that the predicting the shelf life of these products at 30°C for 721 days.
     The tea from mixed organic plants product showed chemical, physical, and microbial qualities as demonstrated in tea from plant standards (Notification of the Ministry of Public Health (No. 426) B.E. 2021 Re: Tea from Plants)