Abstract
Solanum procumbens Lour. plant has been distributed in many places of Vietnam and tropical regions. Its extract includes numerous therapeutic properties in pharmacopeia. This research evaluates the possibility of dried herbal tea production from this valuable phytochemical source. Different variables of vapor steaming, convective drying, roasting are verified to monitor the degradation of total phenolic content, total flavonoid content, diphenylpicrylhydrazyl (DPPH) free radical scavenging, ferric reducing antioxidant power (FRAP) and overall acceptance in Solanum procumbens. Results show that Solanum procumbens should be blanched by steaming within 45 s as primary treatment, dehydrated at 45/7.0 ºC/hrs, roasted at 150/20 ºC/min to preserve the most antioxidant constituents with total phenolic content, total flavonoid content, half inhibitory concentration (IC50) of DPPH, FRAP as well as the highest organoleptic value. High retention of total phenolic content, total flavonoid content, antioxidant power as well as high sensory score of the dried Solanum procumbens herbal tea plays an important decision in consumer preference and acceptance. All these processing steps can be performed in simple handling with universal available equipments like steaming oven, convective drier and roasting oven. Findings in this study will be useful data for house-hold scale production.
Highlights
In order to utilize raw Solanum procumbens as a valuable material for herbal tea production at house-hold scale, purpose of our study focuses on the impact of different thermal treatments such as vapor steaming, convective drying and roasting to antioxidant and organoleptic properties of herbal tea from Solanum procumbens
The steaming at 110 oC for 15 -45s causes a slight decomposition of total phenolic content (194.53±0.15 down to 141.12±0.23 mg GAE/100 g), total flavonoid content (112.08±0.10 down to 79.42±0.06 mg QE/100 g), IC50 of DPPH (17.84±0.03 up to 19.04±0.03 μg/ml), ferric reducing antioxidant power (FRAP) (0.73±0.01 down to 0.51±0.04 mg AAE/ml)
The highest overall acceptance (7.07±0.02) is noticed at sample steamed at 110oC for 45 s while the lowest sensory score (4.32±0.02) is recorded at sample steamed at 110 oC for 75 s
Summary
Is a well-known in folk medicine against different chronic ailments due to its diversified phytochemical constituents like phenolics, flavonoids, glycoalkaloids and coumarins (1). Different biological properties such as antimicrobial, anti-inflammatory, cytotoxic, antifungal, antiviral and antioxidant potential has been reported on Solanum sp. It has been especially demonstrated to be effective in treating arthritis, cancer and hepatitis (3). Numerous chemical substances have been discovered in this valuable plant including indole-3-carbaldehyde, ziganein, vanillic acid, benzoic acid, 4-hydroxybenzaldehyde and salicylic acid (4). The most important compound has been investigated namely solacanin with excellent α -glucosidase inhibitory capacity (5). Apart from natural collection, it has been propagated via seedling production to satisfy planting and processing demands
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