ปริมาณฟีนอลิกและฤทธิ์การต้านอนุมูลอิสระในชาใบหม่อนและชาผงใบหม่อนชนิดละลายน้ำ
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Abstract
Phenolic contents and antioxidant activities from the different mulberry leaves, i.e. fresh mulberry leaves, dried mulberry leaves, and dried mulberry leaves after being immersed in boiling water were studied. Mulberry leaf samples were refluxed with three different solvents, i.e. water, water: ethanol (1:1 v/v), and ethanol for 90 minutes. Total phenolic contents of different mulberry leaf extracts were assessed based on the Folin-Ciocalteu method. Antioxidant activity was investigated by DPPH assay. Chlorogenic acid, the most significant antioxidant phenolic acid found in mulberry leaves was determined by high performance liquid chromatography. The results showed that fresh mulberry leaves extracted with water provided the highest phenolic content (21.89 mgGAE/g DW) and antioxidant activity (45.80 %). Fresh mulberry leaf extracts admixed with maltodextrin were prepared into water soluble tea powder. The effects of two different drying processes, i.e. freeze drying and spray drying on the phenolic contents and the antioxidant activities were investigated. The phenolic contents of mulberry tea powder obtained from freeze drying and spray drying were 4.19 and 4.44 mgGAE/g sample, respectively. The antioxidant activities of the freeze drying and spray drying tea powder were 75.95 and 77.91 %, respectively. They were not significantly different. Chlorogenic acid, the main phenolic acid was also found in mulberry leaf tea powder.
Article Details
บทความที่ได้รับการตีพิมพ์เป็นลิขสิทธิ์ของคณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยธรรมศาสตร์ ข้อความที่ปรากฏในแต่ละเรื่องของวารสารเล่มนี้เป็นเพียงความเห็นส่วนตัวของผู้เขียน ไม่มีความเกี่ยวข้องกับคณะวิทยาศาสตร์และเทคโนโลยี หรือคณาจารย์ท่านอื่นในมหาวิทยาลัยธรรมศาสตร์ ผู้เขียนต้องยืนยันว่าความรับผิดชอบต่อทุกข้อความที่นำเสนอไว้ในบทความของตน หากมีข้อผิดพลาดหรือความไม่ถูกต้องใด ๆ
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