Phenolic compounds, antioxidant activity and microbial count in Chamuang (Garcinia cowa Roxb.) leaves herbal tea products
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Abstract
This research focused on two recipes for processing Chamuang (Garcinia cowa Roxb.) leaves: Recipe 1, in which the leaves were hot-air dried (non-fermented), and Recipe 2, in which the leaves were blanched, pan-fired, rolled, and hot-air dried (semi-fermented). The tea leaf products were analyzed for moisture content, hot-water extraction yield, total phenolic content, DPPH radical scavenging activity, and microbial count. The results showed that Recipe 2 had significantly lower moisture content than Recipe 1 (p≤0.05) (0.67% and 0.98%, respectively), which did not exceed the standard value for tea products specified by the Ministry of Public Health. Recipe 2 also had significantly higher (p≤0.05) extraction yield, total phenolic content, and DPPH radical scavenging activity than Recipe 1, with values of 39.29 ± 0.37%, 37.79 ± 0.24 mg gallic acid/g, and 49.41 ± 0.26%, respectively. Total microorganism, yeast, and mold counts were monitored over a 6-month shelf-life study of the Chamuang herbal tea products; during months 2–4, counts in both recipes remained below 10 CFU/g, and by month 6 they had increased slightly but did not exceed 53.3 CFU/g — within the standard limits for total microorganisms in tea products specified by the Ministry of Public Health. These findings demonstrate that Chamuang leaves have the potential to be processed into herbal tea that meets the quality standards for herbal tea products.
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