Technical factors affecting dried herbal tea production from artichoke (Cynara scolymus) capitula

Abstract

Medicinal plants and vegetable are a promising natural source of hepatoprotective, hypolipidemic and antioxidant constituents. Artichoke (Cynara scolymus) is of considerable economic importance for farmers in Lam Dong province, Vietnam. Artichoke (Cynara scolymus) is a vegetable rich in bioactive polyphenol compounds mainly cynarin, luteolin and chlorogenic acid flavonoids and dietary fibers, vitamins and minerals. Artichoke is difficult to store once it's harvested because of the rapid onset of rotting. Rotting is generally caused by microorganisms, especially molds that grow in high moisture conditions. Therefore, objective of this study focused on the effect of blanching temperature and time; heat pump drying temperature and storage condition to total phenolic content and sensory score of the dried artichoke (Cynara scolymus) tea. Results showed that C. scolymus should be blanched in hot water 95°C at 10 sec in ascorbic acid 0.5% and then being dried by heat pump dryer at 40°C until 8% moisture. The final herbal tea could be preserved under vacuum in PET/AL/PE bag at 4°C to maintain total phenolic content for 12 months.