Antioxidant Properties of Barringtonia acutangula Gaerth. Leaf Tea with Different Drying Methods and Brewing Conditions
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Abstract
This research aimed to investigate the effects of different drying methods (hot-air drying and roasting), soaking temperatures (60, 70, 80 and 90oC), and brewing times (0, 2, 4, 6, 8 and 10 minutes) on the antioxidant properties of Barringtonia acutangular Gaerth. leaf tea. It was found that B. acutangular leaf tea dried using hot-air oven had less degradation of antioxidant properties compared to roasting. Increasing the hot water temperatures and brewing times improved the antioxidant properties for B. acutangular leaf tea. The hot-air dried B. acutangular leaf tea brewed with hot water at various temperatures contained higher levels of total phenolic compounds, total flavonoid, 2,2–Diphenyl–1–picrylhydrazyl (DPPH)-radical inhibition, 2,2’-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(ABTS•+)-radical inhibition, and ferric reducing antioxidant power (FRAP) values compared to roasted B. acutangular leaf tea as brewed at lower temperatures and shorter brewing times (P≤0.05). Overall, B. acutangular leaf tea brewed with hot water at 90ºC for 10 min had the highest amounts of total phenolic compounds, total flavonoids, and the highest antioxidant effects.
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