Abstract
The optimal process conditions when examining the antioxidant potential, total polyphenol content, and attribute liking in roasted rice germ flavored herbal tea were investigated using response surface methodology (RSM). The influence upon the extraction process of time and temperature was assessed using a full factorial design on three levels with two variables (32), involving five central point replicates. Extraction temperature (70 °C, 80 °C, and 90 °C) and extraction time (3 min, 4.5 min, and 6 min) served as independent variables, while the dependent variables were allocated to the regression equation to determine antioxidant activity (R2 = 0.941) along with total polyphenol content (R2 = 0.849), flavor liking score (R2 = 0.758), and overall liking score (R2 = 0.816). Following experimentation, it was determined that the optimal time and temperature conditions to maximize total polyphenol content, antioxidant activity, flavor, and overall liking score were in a range of 86 °C to 90 °C for 3.4 min to 5.9 min. When these conditions were imposed, the antioxidant potential, total polyphenol content, flavor, and overall liking score were >70% for DPPH scavenging activity, >75 mgGAE/g, >6.7 (like moderately), and >6.5 (like moderately), respectively.
Highlights
Herbal tea is prepared from different morphological plant parts, namely the stem, leaves, flowers, seeds, roots, bark, buds, and fruits
The popularity of herbal teas has soared in recent years, and the product is widely available in health food outlets
Herbal teas are considered to be very safe by consumers due to their natural content, while their health-giving properties are attributed to the natural bioactive compounds in the product [1,4]
Summary
Herbal tea is prepared from different morphological plant parts, namely the stem, leaves, flowers, seeds, roots, bark, buds, and fruits. The popularity of herbal teas has soared in recent years, and the product is widely available in health food outlets. It is typically sold either as the pure herb, or in samples, which are a blend of different herbs. Herbal teas are considered to be very safe by consumers due to their natural content, while their health-giving properties are attributed to the natural bioactive compounds in the product [1,4]. Among the bioactive contents of herbal teas are flavonoids, vitamins, carotenoids, and phenolic acid, while high levels of free radical scavenging activity have been reported [7,8]. It is very well known that herbal extracts may provide a variety of health benefits, such as antioxidant, antibacterial, anticarcinogenic, anti-inflammatory, anti-aging, antispasmodic, carminative, and antidepressant effects, as well as acting as a diuretic and a laxative [9,10]
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