Effect of tea processing on quality and antioxidant properties of gac fruit peel tea
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Abstract
This research investigated the effect of gac fruit peel tea process, including rolling time of gac fruit peel (10 and 20 minutes), fermentation time (1 and 3 hours), and drying temperature (50 and 60 ºC) on physical, chemical and antioxidant properties of the gac fruit peel tea. The results indicated that the rolling and fermentation times of gac fruit peel resulted to increase total phenolic contents. On the other hand, the total phenolic contents were decreased when the drying temperature was increased. The assay of antioxidant activities by 2,2’-azini-bis(3-ethylbenzothiazoline-6-sulfonic acid) inhibition or ABTS scavenging assay, and ferric reducing antioxidant power activity (FRAP) were determined. The result showed that the rolling and fermentation processes improved higher antioxidant activities of the gac fruit peel tea. The gac fruit peel tea processing by rolling for 10 minutes, fermentation for 1 hour, and drying at 50 ºC gave the highest antioxidant activities, which ABTS scavenging and FRAP values were 23.09 mg Trolox equivalent/mL and 0.49 mg FeSO4/mL, respectively. Moreover, sensory evaluation of this gac fruit peel tea showed the highest liking score for all attributes.
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Published manuscript are the rights of their original owners and RMUTSB Academic Journal. The manuscript content belongs to the authors' idea, it is not the opinion of the journal's committee and not the responsibility of Rajamangala University of Technology Suvarnabhumi
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