Effect of brewing temperature, time and method of tea infusion on phenolic compounds, tannins, flavonoids and antioxidant activity in Ventilago denticulata Willd. herbal tea
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Abstract
This study aimed to investigate the effect of brewing temperature (70, 80, 90 and 100 oC), time (1, 3, 5, 10 and 15 minutes) and method of tea infusion (bagged tea, potted tea and filtered tea) on phenolic compounds, tannins, flavonoids and antioxidant activity in Ventilago denticulata Willd. herbal tea. The results revealed that total phenolics, tannins, flavonoids and %DPPH radical scavenging activity increased significantly with increasing brewing temperature and time, with the maximum condition at 100 oC within 10 minutes. After this brewing time, almost of the chemicals content were not significant difference (p>0.05). Furthermore, phytochemical contents in bagged tea were greater than those of potted and filtered tea (p<0.05), respectively. Pearson correlation coefficient showed that total phenolics, tannins, flavonoids and antioxidant activity extremely correlated with brewing time and temperature (r > 0.8). In conclusion, the results of this study gave the best brewing conditions for Ventilago denticulata Willd. herbal tea in order to optimize the extraction of phenolics, tannins, flavonoids and antioxidant activity. Consequently, the color and sensory acceptance of the consumers at these conditions are the further interesting study.
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