การพัฒนาสูตรชาสมุนไพรใบหม่อนผสมสมุนไพรให้กลิ่นหอมที่มีฤทธิ์ต้านอนุมูลอิสระและฤทธิ์ต้านเอนไซม์กลูโคซิเดส
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Abstract
Aroma and easy to drink mulberry leaf herbal tea recipes were developed. The mulberry (Morus alba) leaf tea was blended with flavoring herbals including Stevia rebaudiana, Citrus hystrix, Pandanus amaryllifolius, Strobilanthes nivea, Chrysanthemum indicum, Zingiber officinale, Aegle marmelos and Tagetes erecta. Total phenolic contents, antioxidant and anti-a-glucosidase activities in 16 herbal tea recipe infusions were compared. The total phenolic contents were assessed based on the Folin-Ciocalteu method. The antioxidant activities were investigated by DPPH assay while the anti-a-glucosidase activities were measured by the release of colorimetric p-nitrophenol. The results showed that aroma herbal tea recipes with the top three antioxidant activity were (1) Morus alba : Chrysanthemum indicum (0.75 : 0.25 g), (2) Morus alba : Tagetes erecta : Stevia rebaudiana (0.50 : 0.25 : 0.25 g), and (3) Morus alba : Aegle marmelos : Stevia rebaudiana (0.50 : 0.25 : 0.25 g) with the activities of 89.32, 87.40 and 83.84 %, respectively. Three herbal recipes having the highest anti-a-glucosidase activity were (1)Morus alba : Tagetes erecta (0.75 : 0.25 g), (2)Morus alba : Chrysanthemum indicum (0.75 : 0.25 g), and (3)Morus alba : Strobilanthes nivea : Stevia rebaudiana (0.50 : 0.25 : 0.25 g) with the activities of 82.17, 81.76 and 79.76 %, respectively. The tea infusion from the mixture of Morus alba and Chrysanthemum indicum provided the high activities for both antioxidant and anti-a-glucosidase.
Article Details
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของคณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยธรรมศาสตร์ ข้อความที่ปรากฏในแต่ละเรื่องของวารสารเล่มนี้เป็นเพียงความเห็นส่วนตัวของผู้เขียน ไม่มีความเกี่ยวข้องกับคณะวิทยาศาสตร์และเทคโนโลยี หรือคณาจารย์ท่านอื่นในมหาวิทยาลัยธรรมศาสตร์ ผู้เขียนต้องยืนยันว่าความรับผิดชอบต่อทุกข้อความที่นำเสนอไว้ในบทความของตน หากมีข้อผิดพลาดหรือความไม่ถูกต้องใด ๆ
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