Peel Tea Research Articles

Antioxidative and Sensory Properties of Tea Made from Jambolan (Syzygium cumini) Fruit Peel

Jambolan fruit peel contains anthocyanin with purple-dark color. Jambolan fruit peel could be processed to become tea by a simple drying process. The aim of this study was to evaluate the effect of drying process both sun and oven drying to produce tea of jambolan fruit peel on the anthocyanin content, phenolic content, brewing efficiency, antioxidant activity, and hedonic-sensory property of tea. Jambolan fruit peel was dried using sun and oven drying at temperatures of 50 and 60°C. Jambolan fruit peel tea were extracted anthocyanin/polyphenol compounds using0.1% HCl-methanol or brewed using hot water of 98°C by addition sucrose and citric acid. The tea products was determined anthocyanin and polyphenol contents, antioxidant activity by using DPPH (2,2-diphenyl-1-picrylhydrazyl)method, FRAP (ferric reducing antioxidant power), hydroxyl radical (OH•), and sensory characteristic. The results showed that drying temperature significantly affected content of anthocyanin and polyphenol, antioxidant activity, and sensory preference of jambolan fruit peel tea. The drying process using oven at temperature 50°C resulted better characteristic of tea with higher anthocyanin content, total phenolic content, and antioxidant activities than drying process of tea using sun drying and oven at temperature 60°C. The panelists most preferred tea made by oven drying at temperature 50°C based on the highest sensory score of color, aroma, taste, and overall attributes (score 3.12 - 4.28, moderate to like). Tea of jambolan fruit peel could be developed as functional food with high anthocyanin and antioxidant properties.

Antioxidant Activity, Total Phenol, and SensoryProperties of Melinjo Peel Tea with Pre-Treatment

Melinjo (Gnetum gnemon) is a melinjo fruit producing plant that has many benefits. Melinjo peel contains ascorbic acid, tocopherol, and polyphenols which have activity as antioxidantand potential as xanthine oxidase inhibitors. Melinjo peel has the potential as an herbal tea because of its antioxidant properties. This study aims to determine antioxidant activity, total phenol, and sensory properties of melinjo peel tea with pre-treatment variation (concentrations of citric acid 0%, 0.05%, 0.1% and the blanching process for 5 and 10 minutes). The total phenol content and antioxidant activity were analyzed to support the potential of melinjo tea as an herbal tea. The results showed that melinjo peel herbal tea can be accepted by panelis and the most preferred one is the tea made fromthe blanching treatment duration of 5 minutes and 0% citric acid concentration.The steeping water of melinjo peel herbal tea has a clear yellow color, a rather distinctive taste and a slightly typical aroma of melinjo peel. Melinjo peel tea contains total phenol between 2.02 - 2.52 mg / g and antioxidant activity 32.47 - 48.47%.

Kombucha fermentation test used for various types of herbal teas

Tea is a common drink in the community, the benefits of tea can be improved by processing fermented tea called kombucha. Kombucha is a refreshing drink made from tea water plus sugar, obtained through the fermentation process by acetic acid bacteria and fungi, is consumed for its health benefits. The common Kombucha starter is called SCOOBY (Simbyotic of Bacteri and Yeast). Kombucha research using herbal tea is very rarely done, it is necessary kombucha research using a variety of herbal teas to determine the quality of its inhibitory power against bacteria and its quality compared with kombucha berkomposisi tea Camelia sinensis in general. The purpose of this research was to know kombucha quality with ph parameter, thickness of nata, total acid and its inhibitory power to Escherchia coli and Staphylococcus aureus bacteria. This research used Randomized Block Design (RAK) method using 1 tea type treatment, with 3 replications. The first type of green tea (P1), roselle tea (P2), mangosteen peel tea (P3), soursop leaf tea (P4), moringa leaf tea (P5) and yellow leaf tea (P6), so there are 18 treatment combinations. Based on statistical analysis, there was influence of tea type to kombucha quality. Treatments of P1 and P2 were found to have an optimum and significant effect for kombucha. the results in level of acidity [pH] on green tea (P1) was 3.05, nata thickness of 4.63 and total acid of 0.69. Acidity in roselle tea (P2) was 2.86, nata thickness of 3.83, and total acid of 0.71. While the lowest quality was found in the treatment of mangosteen peel (P3) tea with pH 2.57, nata thickness of 0.35, and total acid of 0.79.

Antioxidant Level and Sensory of Dragon Fruit (Hylocereus undatus) Peel Tea Infusion Made by Partially Fermented Process

Dragon fruits are usually consumed by people directly or being processed into juice. Therefore,the major by-product of dragon fruits is the peel. As by-product, dragon fruit peels have higherantioxidant level than pulp especially for White Dragon Fruits (Hylocereus undatus). Thisresearch is carried out in order to evaluate the antioxidant level and sensory of dragon fruitpeel tea which produced through a partially fermented process. The objective of this researchis to investigate the effect of withering time and rolling time on antioxidant level and sensory ofdragon fruit peel tea. Withering time varied in 30, 60, and 120 min while the rolling timevaried in 10, 20, and 30 sec. 2, 2, diphenyl-1-picrylhydrazil (DPPH) assay showed that radicalscavenging activities of dragon fruit peel tea infusion increased with the longer withering timeand shorter rolling time. Likewise the total phenol content (TPC) assay demonstrated theamount of phenol increased with the longer withering time and shorter rolling time. Therewere found that the dragon fruit peel had 29.58% in proportion compared with the whole fruitand vitamin C content in the peel higher than that in the pulp. The longer withering time andshorter rolling time will increase the phenol total content, antioxidant activity, and thelightness color, but decrease the acidity degree of tea infusions. In addition, the withering timewas 120 min and rolling time was 10 sec had higher Antioxidant activity 41.19% and the totalphenol 55.93 mg/L.

OPTIMASI PENGOLAHAN TEH KULIT BUAH NAGA (Hylocereus polyrhizus)

Dragon fruit skin that had not been processed as waste in an optimal, even just be a waste to society, but the skin can be processed into a dragon fruit dragon fruit peel tea. The purpose of this study was to determine the levels of antioxidants and antioxidant activity, as well as the preference level of the tea panelists red dragon fruit peel and white by using the oven drying method, UV plastic, and direct sunlight. The study also aimed to analyze variations in the type of dragon fruit and drying techniques to the levels of antioxidants and antioxidant activity, as well as the properties of tea organoliptik dragon fruit skin. In this study used six combinations between types of dragon fruit (Red and White) and the drying method (Oven, Plastic UV and Direct Sunlight. The parameters analyzed were the levels of antioxidants and antioxidant activity and the level of A panelist on color, flavor, and aroma.The results show that there is significant influence on the kind of dragon fruit antioxidant levels and antioxidant activity at the 5% significance level. While the drying method does not give a different effect on the levels of antioxidants and antioxidant activity. The next type of dragon fruit also gives different effect on the preference level of the color of tea panelists dragon fruit skin, while the drying method does not provide a real impact. However, the type of dragon fruit no significant effect on the taste and aroma of tea dragon fruit skin. As well as the drying method, no significant effect on the taste and aroma of tea dragon fruit skin. Keywords: dragon fruit skin, drying, tea, antioxidant levels, antioxidant activity.

Estudo da ação da romã (Punica granatum L.) na cicatrização de úlceras induzidas por queimadura em dorso de língua de ratos Wistar (Rattus norvegicus)

RESUMO O objetivo desse estudo foi observar a ação da romã (Punica granatum L.) em estomatites induzidas por queimaduras no dorso da língua de ratos Wistar. Foram utilizados 24 ratos Wistar machos adultos, provenientes do Biotério da UNIVASF. Foram formados quatro grupos (G1: Polpa da romã por gavagem; G2: Polpa da romã por gavagem + aplicação local do chá da casca do fruto; G3: aplicação local do chá da casca do fruto e G4: Controle negativo). As queimaduras foram confeccionadas com instrumental odontológico padrão. Os tratamentos foram realizados duas vezes ao dia, durante 14 dias. Metade dos animais de cada grupo (n=3) foi eutanasiada no sétimo dia de experimentação, enquanto o restante foi eutanasiado no 14º dia. As línguas foram removidas e fixadas com formaldeído a 10% tamponado, processadas com cortes de 5 µm e coradas em HE. Clinicamente, os animais do grupo G2 tiveram melhores resultados. Na análise histológica qualitativa foi avaliada a reepitelização e os graus de inflamação numa escala de 0 a 4. Na análise estatística, utilizou-se o teste Qui-quadrado de Pearson. Houve significância estatística (p=0,026 e p=0,023) quando se comparou o tratamento com os graus de reepitelização e inflamação nos quatro grupos estudados. O grupo G2 apresentou cicatrização completa com 14 dias. Os piores escores obtidos foram atribuídos ao Grupo G4 nos dois parâmetros de avaliação qualitativa. Diante dos resultados obtidos, observa-se que a romã (Punica granatum L.) possui ação cicatrizante na mucosa lingual de ratos Wistar.

Onion peel tea ameliorates obesity and affects blood parameters in a mouse model of high-fat-diet-induced obesity

The present study examined the effects of onion peel tea (OPT) in a mouse model of high-fat-diet-induced obesity. BALB/c mice were fed a high-fat diet for three weeks, followed by a normal diet with or without OPT for 28 days. OPT suppressed the increases in body weight and level of epididymal fat tissue; it also significantly reduced the serum concentrations of total cholesterol on day 14 and those of glucose and leptin on day 28. The results indicate that OPT has anti-obesity effects in an experimental mouse model of high-fat-diet-induced obesity.

Pharmacognostic and Phytochemical Evaluation of Citrus aurantifolia (Christm) Swingle PEEL

Citrus aurantifolia (christm) Swingle belongs to Family rutaceae, is commonly known as Kagzi nimbu or acid lime. the peel is a leathery exocarp, or skin of the fruit containing numerous oil glands. lime peel tea was traditionally used as an appetite stimulant, for cold and cough, for sore throat and as a digestive stimulant. it can also be use as an astringent for skin. Lime peel essential oil is use as an aroma and flavour enhancer. The present study deals with the pharmacognostic and preliminary phytochemical evaluation of Citrus aurantifolia (christm) Swingle peel extract including macroscopic, microscopic characters, physiochemical evaluation and preliminary phytochemical study. thin layer chromatography has also been performed. Microbial load of dried powder material was determined to avoid the contamination and for safety of crude drug. the present work will provide referential information for the correct identification and standardisation of the crude drug and will ensure the use of only genuine and uniform material in preparation of herbal formulation.