Effect of Production Techniques of Nelumbo Nucifera Gaertn. Petal Tea on Total Phenolic Content, Total Flavonoid Content, Antioxidant Activity and Acetylcholinesterase Inhibitory Activity
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Abstract
Mild cognitive impairment in elderly people is generally associated with the degeneration of central nervous system which reportedly caused by oxidant accumulation and acetylcholine reduction. Therefore, healthy foods and beverages with antioxidant activity and brain nourishment, such as herbal tea, become increasingly popular. This research aimed to examine effect of production techniques of Nelumbo Nucifera Gaertn. petal tea on total phenolic content, total flavonoid content, antioxidant activity and acetylcholinesterase inhibitory activity. Tea products used in this study were non-fermented tea (NF tea), semi-fermented tea (SF tea) and completely fermented tea (CF tea) which were obtained from 3 different production techniques. From the results, it was found that CF tea had the highest total phenolic content of 8.77 ± 0.21 mg gallic acid equivalent/g dry tea and SF tea had the highest total flavonoid content of 3.38 ± 0.12 mg quercetin equivalent/g dry tea. The study of antioxidant activity against ABTS•+ and DPPH• demonstrated that CF tea had the best half-maximal inhibitory concentration (IC50) values of 1.89 ± 0.02 and 0.15 ± 0.01 mg/mL, respectively. In addition, from the study of acetylcholinesterase inhibitory activity, CF tea was found to have the best IC50 value of 2.62 ± 0.73 mg/mL. According to the abovementioned, N. nucifera petal tea products, especially the completely fermented tea, exhibited biological activity such as antioxidant activity and acetylcholinesterase inhibitory activity. Therefore, the tea products have the potential to be commercialized in the future.
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บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของ วารสารวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยอุบลราชธานี
ข้อความที่ปรากฏในบทความแต่ละเรื่องในวารสารวิชาการเล่มนี้เป็นความคิดเห็นส่วนตัวของผู้เขียนแต่ละท่านไม่เกี่ยวข้องกับมหาวิทยาลัยอุบลราชธานี และคณาจารย์ท่านอื่นๆในมหาวิทยาลัยฯ แต่อย่างใด ความรับผิดชอบองค์ประกอบทั้งหมดของบทความแต่ละเรื่องเป็นของผู้เขียนแต่ละท่าน หากมีความผิดพลาดใดๆ ผู้เขียนแต่ละท่านจะรับผิดชอบบทความของตนเองแต่ผู้เดียว
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