Study of tea extraction conditions on antioxidant activity and total phenolic content for ready-to-drink mulberry leaf and fruit tea product development
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Abstract
The objective of this project is to develop mulberry (Morus alba L.) leaf and fruit teas, which cultivated in Lopburi Province, by optimizing the preparing conditions for ready-to-drink mulberry teas with health benefits. The study determined the effects of extraction time and temperature on the antioxidant activity, and total phenolic content of mulberry leaf tea, mulberry fruit tea, and a blended drink containing both mulberry leaf and fruit teas. The results indicated that the optimal conditions were 100±0.50°C for 3 minutes for mulberry leaf tea, and 100±0.50°C for 10 minutes for mulberry fruit tea. The antioxidant activity of mulberry leaf tea, which measured using the DPPH and ABTS methods, was 273.53±1.96AAE/g tea and 15.18±0.11TEAC/g tea, respectively, with a total phenolic content of 183.69±1.52GAE/g tea. The antioxidant activity of mulberry fruit tea (100±0.50°C, 10 minutes) was 256.71±1.25AAE/g tea and 11.57±0.34TEAC/g tea, with a total phenolic content of 98.18±2.86GAE/g tea. Therefore, these tea extraction conditions were used to prepare ready-to-drink mulberry leaf tea, mulberry fruit tea, and a blended mulberry leaf–fruit tea for natural and sweetened formulations with the addition of stevia extract. Color analysis of the ready-to-drink teas using a colorimeter revealed that each formulation exhibited different color values. In addition, the ready-to-drink tea products under refrigerated conditions at 4°C indicated a shelf-life of two weeks.
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