Abstract
Introduction: The root of Asparagus officinalis L. stands out as a potential byproduct source for creating value-added food products. Asparagus root is studied for the development of a new herbal tea. The water solvent extraction method is proposed to determine appropriate extraction parameters, including temperature and time, which are crucial and interdependent factors during the extraction process, requiring precise investigation to maximise yield and maintain the quality of the extracted compounds. Methods: This investigation focused on identifying an advanced extraction method applicable to the tea infusion of desiccated herbal products. The study delved into multiple extraction parameters, encompassing temperatures (80, 85, 90, and 95°C) and durations (15, 30, 45, and 60 minutes), utilising an aqueous solvent to scrutinise their impact on the tea’s extracted solution quality. Results: The research determined that 85°C and 30 minutes were the proper parameters for tea infusion. The extracted solution from dried asparagus root tea exhibited ultimate nutrient contents (saccharose, vitamin C, phenolic compounds, flavonoid, and saponin) and antioxidant capacity (DPPH and FRAP) (in 100 g of dry matter) of 0.81 g, 1.23 g, 0.50 g TAE, 0.12 g QE, 1.10 g SE, 56.10%, and 1.12 M Fe2+, respectively. Conclusion: This research effectively elucidated the impacts of extraction temperature and duration employing an aqueous solvent on desiccated agricultural commodity, particularly asparagus root. The findings yielded valuable insights aimed at discerning optimal parameters for the extraction procedure based on nutrient content and bioactivity in the extracted solution.
Published Version
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