Tea Powder Research Articles

Studies on supercritical fluid extraction and spray drying effect on the quality of instant tea of Mulberry leaves (Morus alba L.)

Mulberry (Morus alba L.) is a Moraceae family plant that is often used for silkworm feeding. The value-added forms of mulberry leaves (Morus alba) significantly help to reduce blood sugar, cardiovascular diseases, inflammation levels, cholesterol and fight against heart disease. A process technology comprising supercritical fluid extraction (200 bar and 50 ºC), optimizing spray drying (inlet air temperature of 147 ºC and feed flow rate of 3 mL/min) and fluidized bed drying (45 ºC) was developed for production of instant tea from mulberry leaves. Physical, biochemical and reconstitution properties of the developed instant powder were determined. The powder had excellent handling and flow characteristics at low inlet air temperatures (130 °C). The increase in input air temperature resulted in a considerable improvement in reconstitution characteristics. The developed instant mulberry tea powder under optimized conditions showed Hausner ratio of 1.09, Carr's index of 9.35%, solubility of 97.51%, moisture content of 2.29%, protein of 1.32%, fat of 0.45% and energy of 403.94 kcal/100 g. The prepared instant mulberry tea had more acceptability in terms of sensory qualities compared to commercial mulberry tea.

AuNPs-based lateral flow immunoassay for point-of-needs analysis of four neonicotinoids in tea samples: Effects of grinding degrees, solvent types and contents on extraction efficiency

The higher extraction efficiency of analytes is crucial for developing immunoassays with high accuracy. Here, we evaluated the extraction efficiency of neonicotinoids in tea samples in terms of grinding degrees, extraction solvents types and contents. Fragments for fresh tea leaves (1 g, 5–10 mm2) or tea powder (1 g, 35 mesh) for commercial tea was extracted with 100 % methanol. The extraction (1 mL) was diluted 10-fold with buffer solution, and then submitted to gold nanoparticles-based lateral flow immunoassay. This optimal extraction protocol exhibited a higher extraction efficiency (72.4–99.3 %) for the positive neonicotinoids samples. The cut-off values of lateral flow immunoassay were 0.325 or 0.65 μg/g, 0.3 or 0.45 μg/g, 0.3 or 0.45 μg/g, 0.03 or 0.06 μg/g for thiamethoxami, clothianidin, acetamiprid and midacloprid in fresh tea leaves and commercial tea. In summary, this proposed lateral flow immunoassay can be used as the point-of-needs analysis method for four neonicotinoids in tea.

Effect of Using Green Tea (Camellia sinensis L.) Powder and Probiotic Bacteria on Probiotic Shelf Life and Quality Properties of Ice Cream

In this study, the effect of green tea powder (GTP) in ice cream production on the ice cream properties and viability of probiotic bacteria [Bifidobacterium animalis ssp. lactis (Bifidobacterium BB-12) (P)] was investigated. Four ice cream groups (Control, C: without GTP and P; Probiotic Control (PC): with P; P+1% GTP; P+3% GTP samples) were produced. Bifidobacterium BB-12 (P) was added at 108 cfu/mL. pH, overrun, color, first dripping time, complete melting time and sensory properties were carried out on the second day. P was counted at 2, 15, 30, 45, 60, 75 and 90 days of storage. Bifidobacterium BB-12 number of PC was 6.54 log cfu/g at the 90th day. Bifidobacterium BB-12 number of PC was 7.10 log cfu/g, P+1% GTP sample was 6.48 log cfu/g and P+3% GTP sample was 5.84 log cfu/g at the 75th day. Bifidobacterium BB-12 number of PC was 7.24 log cfu/g, P+1% GTP sample was 6.59 log cfu/g and P+3% GTP sample was 6.69 at the 60th day. Sensory properties and probiotic counts showed that P+1% GTP sample could be accepted as a probiotic ice cream until day 75. Hence, GTP could be successfully used as a functional ingredient in the production of probiotic ice cream.

Synthesis of biowaste derived ultra-light spongy material for the studies of effective removal of oil, organic solvent and selective dye pollutant from waste stream

The development of highly efficient absorbent material has great ecological importance for the removal of oils, organic solvents and organic pollutants from industrial and domestic effluents. In this article, we developed waste tea powder (WTP) derived spongy graphene composite (sG-WTP) and applied it to separate oil, organic solvent and organic pollutants from their water mixtures. We prepared sG-WTP from waste tea powder, graphene oxide (GO), and natural rubber latex using a simple one-pot hydrothermal method as-prepared sG-WTP composite is hydrophobic/oleophilic in nature, eco-friendly, and absorb a high amount of oil (Diesel) 51.09 g/g and organic solvent (Chloroform) 63.51 g/g sG-WTP showed excellent result toward the removal of organic pollutants, such as methylene blue MB (50 ppm), within 30 min. It was able to selectively adsorbed brilliant green in the presence of acid orange. The oil, organic solvents absorption and dye adsorption capacity of as synthesized sG-WTP was sustained up to 85, 92 and 95% after 10 consecutive cycles, suggesting that it has excellent recyclable performance. The high efficiency and recyclability of sG-WTP spongy composite for the separation of oils/organic solvents and selective adsorption of organic pollutants from their water mixtures could be an ideal absorbent for different applications, including in oil spillage and organic solvents/pollutants clean up.

Catechin and curcumin nanoparticle-immobilized starch cryogels as green colorimetric sensors for on-site detection of iron

Green colorimetric sensors based on the immobilization of catechin and curcumin nanoparticles (NPs) on macroporous starch cryogels were developed for the on-site detection of iron. Starch cryogels were synthesized from rice flour, while catechin and curcumin NPs were prepared from green tea and turmeric powder, respectively. Catechin and curcumin NPs were immobilized on starch cryogels, which turned black and red-brown, respectively, after immersion in an iron solution (pH 2) for 15 min. The digital image colorimetry (DIC) results of the NP-immobilized cryogels showed excellent linearity (R2 > 0.9997), low detection limit (0.48 ± 0.01 mg L−1), and excellent accuracy for the detection of iron. The intraday precision (n = 12) ranged from 1.35 to 3.20 %RSD, while the interday precision (n = 5) ranged from 0.75 to 2.98 %RSD. The sensors can be stored for at least three months in a desiccator with −0.52% changes in performance. The concentrations of iron in water samples quantified by the developed sensors and the DIC method (0.56–1.35 mg L−1) were not significantly different to those obtained from flame atomic absorption spectrophotometry (0.30–1.29 mg−1) at a 95% confidence level.

Optimization of alcohol extraction and spray-drying conditions for efficient processing and quality evaluation of instant tea powder from lotus and green tea leaves

Lotus and Green Tea leaves are two frequently used medicinal plants in Vietnam, utilized as food, drink, or in traditional treatments to help with weight loss and cholesterol reduction. The study’s major goal is to determine the parameters of the process preparation in order to generate instant tea powder that satisfies quality criteria for customer demand. Twenty experiments are conducted using the D-optimal model to evaluate the cause-effect relationship and optimize the production process of instant tea powder. Four independent variables are selected for the survey namely alcohol concentration (40%; 50%; 60%), carrier mass (10 g; 20 g; 30 g), inlet air temperature (160 °C; 170 °C) and flow rate (4 rpm/min; 5 rpm/min). The instant tea powder is effectively created and met quality parameters, with a drying performance, moisture content, total phenol and flavonoid content of 29.15%, 4.83%, 45.29 mg GA/g, and 70.68 mg QE/g, respectively. In conclusion, the optimal parameters of the preparation process were identified, which included an alcohol content of 60%, a carrier mass of 10 g, an inlet air temperature of 165 °C, and a flow rate of 4 rpm/min.

Phenolic Compounds and Bioactive Properties of Black Tea Powder

Background: Indiscriminate use of harmful synthetic preservatives to extend the shelf life of fish needs to be avoided. The objective of the present work was to study the qualitative and quantitative properties and bioactive properties of black tea powder found in local markets of Maharashtra. Methods: Low-value tea powder was selected through market survey and proximate analysis, total phenolic (Folin-Ciocalteau) and qualitative analysis (Agilent LC-MS system) for phenolic compounds including antioxidant properties was carried out using standard methods. Result: The results for proximate content were protein (21.15%), lipids (1.3%), total ash (9.91%), crude fibre (18.35%) and moisture (3.3%). While total phenolic content was 220.02 mg GAE/g dry tea powder. Total 12 different bioactive compounds were identified by HR-LCMS. The antioxidant properties were DPPH (88.84%), ABTS (74.94%), FRAP (1398.24 µ mol Trolox/gram dry tea powder) and metal chelating activity (25.13%). Based on the findings of this preliminary study it is opined that, black tea powder can act as a promising source of low-cost tea polyphenols for incorporation as antioxidant and antimicrobial agent for fish meat value addition.

Effect of Green Tea on Weight Gain and Semen Quality of Rabbit Males.

Simple SummaryThe consumption of green tea can reduce the occurrence of inflammatory and cardiovascular diseases, diabetes, cancer and obesity in humans. Due to its antioxidant and anti-microbial effects, green tea is considered an additive to feed in animal production to substitute for antibiotics. The goal of this study was to evaluate the action of the green tea plant (Camellia sinensis, L) given in powder form on male rabbits’ reproductive functions (sperm concentration and motility, testicular morphology) and some non-reproductive traits (weight gain, blood metabolic/haematological and biochemical parameters). The obtained results demonstrate a reduction in rabbit weight gain, but deterioration of sperm quality under the influence of green tea feeding. This study suggests that green tea can affect the metabolic and reproductive systems of rabbit males in different manners, which should be taken into account when assessing the impact of green tea on a living organism. The goal of the current study was to evaluate the action of the green tea plant (Camellia sinensis, L) on male rabbit reproduction and some non-reproductive indexes. Male rabbits were fed either a standard diet (control group) or a diet enriched with green tea powder (experimental groups; E): 5 g (E1) or 20 g (E2) per 100 kg of the milled complete feed mixture. Weight gain, sperm concentration, total and progressive motility, as well as haematological, and biochemical parameters and changes in testicular tissue histomorphology were evaluated. Feeding with green tea, at both tested concentrations, decreased weight gain per week and the total average weight gain compared to the control group (p < 0.05). Furthermore, green tea decreased sperm concentration, motility and progressive motility in the group fed with a lower dose (5 g) of green tea powder (p < 0.05), whilst a higher dose (20 g) was neutral. Some haematological and biochemical indexes, like medium-size cell count (MID), mean corpuscular haemoglobin concentration (MCHC), platelet percentage (PCT), levels of phosphorus (P) and total proteins (TP) were decreased in one or both experimental groups (p < 0.05), whilst the triglyceride level (TG) was increased in the E2 group (p < 0.05). The thicknesses of the testicular seminiferous tubules and epithelial layer were not affected by any concentration of green tea powder (p > 0.05). These observations suggest that green tea in the diet may have an adverse effect on rabbit growth and sperm quality, but their effect may be potentially dose-dependent.

Evaluation of In Vitro Antiprotease Activity of Selected Traditional Medicinal Herbs in Dentistry and Its In Silico PASS Prediction.

Background Dental/oral diseases are one of the significant public health problems globally. Herbal medicines for managing oral diseases are considered an effective alternative to synthetic compounds due to their lower side effect. Azadirachta indica, Terminalia chebula, Camellia sinensis, and Piper nigrum are used to control and prevent oral inflammations in dentistry. In this study, we have evaluated the protease inhibition activity of these plant extracts, and further, the binding mode of the active ingredient of these plants with trypsin was studied using molecular docking. Methods In this study, protease inhibition activity was carried out using aqueous extracts of the plant parts such as Azadirachta indica (neem) twig, Terminalia chebula (Haritaki) fruit, Camellia sinensis (green tea) powder, and Piper nigrum (kali miri) seed. Next, to explore the binding mode of active ingredients azadirachtin, chebuligenic acid, catechin, and piperine with trypsin, we employed a molecular docking study using AutoDock4.2. Results The results revealed that the Azadirachta indica plant extract showed an IC50 value of 96.19 μg mL−1, Camellia sinensis IC50 value of 188.50 μg mL−1, Piper nigrum IC50 value of 371.20 μg mL−1, and Terminalia chebula IC50 value of 639.48 μg mL−1, when compared with standard drug diclofenac sodium, had IC50 value 93.00 μg mL−1. Further, the docking result reveals that all the main active ingredients of these plants have significant binding affinity and prefer the same binding pocket of trypsin. Conclusion Hence, our results show the importance of traditional plants Azadirachta indica, Terminalia chebula, green tea, and Piper nigrum to control oral disease conditions. As they show significant protease inhibition activity, hence, the active ingredient could act as a potential anti-inflammatory agent and further help to prevent or control oral disease conditions such as gingivitis and periodontitis.

Influence of green tea powder on the performance, nutrient utilisation, caecal microbiota profile and meat quality of broiler chickens

This study assessed the influence of green tea powder diet supplementation on performance, nutrient utilisation, caecal microbiota profile and meat quality in broiler chickens. A total of 144, one-day-old broiler (Ross 308) chicks were allocated to 18 cages (eight broilers/cage) which were randomly assigned to one of three dietary treatments: a wheat-based basal diet or supplemented with one of two types of green tea; normal (N-GT) or selenium-rich (Se-GT) tea, at an inclusion rate of 1%. Bird performance, nitrogen-corrected apparent metabolisable energy (AMEn), and total tract digestibility of fat and starch were measured on d 7, 21 and 35. Effects on microbiota profile on d 7, 21 and 35 were determined in a cohort study. Green tea supplementation reduced (P&lt;0.05) the weight gain and feed intake but improved (P&lt;0.05) feed efficiency. Supplementation with N-GT increased the AMEn on d 7 and 21, and with Se-GT on d 7 (P&lt;0.05). AMEn increased with age for all treatments. Fat digestibility increased (P&lt;0.05) in birds fed N-GT on d 21 and Se-GT on d 7 and 21. Starch digestibility increased (P&lt;0.05) on d 21 with N-GT supplementation and on d 7 with Se-GT supplementation. Carcass and breast meat yields were unaffected (P&lt;0.05) by the dietary treatments. The abdominal fat pad decreased (P&lt;0.05) in the N-GT diet and numerically in the Se- GT diet. Drip loss was less in meat from birds (P&lt;0.05) fed both green tea treatments. Cooking loss was reduced in the Se-GT treatment (P&lt;0.05). Dietary inclusion of green tea powder positively influenced microbiota profile, with increased (P&lt;0.05) numbers of beneficial bacteria (Lactobacillus spp. and Bifidobacterium spp.) and reduced (P&lt;0.05) numbers of pathogenic bacteria (Clostridium spp. and Bacteroides spp.). Differences were observed between the two green tea types, with Se-GT being more beneficial than N-GT in the positive modulation of intestinal microbiota.

PERUBAHAN KARAKTERISTIK FISIK TEH HITAM SELAMA OKSIDASI ENZIMATIS PADA PROSES PENGGILINGAN CTC

&#x0D; Black tea in the manufacturing process undergoes an enzymatic oxidation process. The process of enzymatic oxidation has occurred when tea undergoes a milling process. The study aimed to find out and analyze the black tea powder results from milling. This study used a RAK analysis design (Group Random Design) with 4 treatments (P1) rotor vane, (P2) roll 1 TPI 8, (P3) roll 2 TPI 10, and (P4) roll 3 TPI 10. The observed test parameters include form analysis, temperature analysis, sensory testing, and monitoring of the performance efficiency of the milling machine. The results of the form analysis showed that the treatment (P1), (P2), (P3), (P4) changed the entire shape of the particles into wet tea powder with a smooth texture. The temperature of wet powdered tea shows that the result on the 1st day of 28.75 ° C increased on the 2nd day, which is 29.5 ° C but does not exceed the standard factory regulation and there is no over at the powder temperature due to the temperature regulation by the humidifier. Color analysis with the number of 30 untrained panelists has a real difference with other untrained panelists with a flat category of tea powder color treatment A, B, C, D. Identification of the performance efficiency of the tea leaf milling machine shows that there is a decrease in performance in tearing tea leaves for 7 days due to the high time wasted on idling minor stoppages at the time of the previous mill and reduced speed losses on roll teeth or TPI (Teeth Per Inch).

Effect of Green Tea Powder on Physicochemical Properties and Glycemic Potential of Sponge Cake

Green tea powder (GTP) is rich in polyphenolic compounds, most particularly catechins. The effects of partial replacement of flour with GTP (10, 20, and 30%) on physicochemical properties, glycemic potential, and sensory attributes were investigated. Results showed a significant reduction in the moisture content, volume, and porosity of sample cakes with the increase in the GTP levels (P≤0.05). The utilization of GTP led to a harder texture and also darker color of sponge cake. The study showed that sponge cakes with good sensory attributes can be produced by the replacement of flour with 10% of GTP. Moreover, the glycemic potential and free radical scavenging activity of sample cakes improved as the GTP replacement increased (P≤0.05). GTP at 10% replacement level is recommended as it is very effective in improving the antioxidant properties, sensory attributes, and also glycemic potential.

Research on microwave‐assisted extraction with blanching pretreatment effect on bioactive compounds of green tea leaves ( Camellia sinensis ) powder

Fresh green tea leaves have been considered by-products. They contain beneficial ingredients of polyphenols, approximately 30%. This study was aimed to investigate the blanching process combined with microwave-assisted extraction of green tea leaves. The best quality extract was obtained by blanching at 85°C for 45 s, then microwave-assisted extracting for 3 min with power of 16 W/g and frequency of 2450 MHz. The extract was added with whey protein isolate of 15%–15.3% and then spray-dried to form green tea powder. The highest antioxidant capacity was observed at 360.20 mg Trolox equivalent antioxidant capacity/g of tea powder. The bioactive compounds were determined as total polyphenol content of 336.65 mg GAE/g, epigallocatechin-gallate of 104.14 mg/g, epigallo-catechin of 62.15 mg/g, epicatechin-gallate of 22.09 mg/g, epicatechin of 19.27 mg/g, and caffeine of 3.13 mg/g. The tea powder was rich in chlorophyll content of 3.52 mg/g with nice green color and nutrition by abundant amino acids. Practical applications In Vietnam, fresh tea leaves, which are not in tea buds, have been often considered as by-products or even wastes. Our project investigated the extraction procedure for creating high-quality extract then used this extract for forming green tea powder by spray drying technology. The product obtained high content of total polyphenol, chlorophyll, and rich content of amino acids, which has better economic efficiency to use for the food or beverage industry in Vietnam.

The chemical, sensory, and volatile characteristics of instant sweet tea (Lithocarpus litseifolius [Hance] Chun) using electronic nose and GC-MS-based metabolomics analysis

This study aims to investigate the effect of instant tea processing on the chemical, sensory, and volatile profiles of sweet tea. Young leaves of Lithocarpus litseifolius [Hance] Chun were extracted and dried with freeze-drying and spray-drying, respectively. The contents of proteins, polysaccharides, total phenolics, total flavonoids, and free amino acids in instant teas were found to be higher than those in sweet tea. A total of 268 volatiles were identified by HS-SPME-GC-MS, and 88 compounds showed significant differences among different samples, and most of volatile compounds showed lower concentrations in instant tea powder than sweet tea powder. Nine aroma attributes were evaluated through descriptive sensory analysis. Sweet tea had a higher intensity of woody, green, floral, fruity, and sweet descriptor, while the instant sweet teas demonstrated the higher intensity of caramel-like attribute. Our study emphasized the nutritive value of instant sweet tea, while the aroma needs to be improved further.

CLITORIA TERNATEA — SOURCE OF FUNCTIONAL COMPONENT FOR ENRICHING YOGHURTS

In the dairy industry, the use of plant raw materials in the form of extracts, syrups, powders are considered in a promising area, as they contain a large number of biologically active substances. At the same time, yogurts are in great demand among various segments of the population, resulting in research aimed at developing the most popular fermented milk product with vegetable raw materials. The article theoretically substantiates and experimentally confirms the use of syrup and powder from Clitoria ternatea L. as a source of functional component in yogurts. The article proves the possibility of successful use of extract (syrup) and Clitoria ternatea powder in fermented dairy products. The technology of production and organoleptic parameters of yogurt with the use of syrup from the extract of dried flowers Clitoria ternatea – Butterfly pea flower tea Anchan is suggested. In order to improve the taste, 5 % syrup was added to the yogurt, and 0-4 % Anchan Matcha Genuine Tea powder was added to regulate the color intensity. Yogurt recipe with a mass fraction of 1,5 % fat has been developed; 2,5 % and 3,5 % with syrup and powder of clitoral triplet. Innovative thing is the fact that the yogurt production technology uses a fermentation composition of direct application «PRODALACT TSY BIO6» made in France, which differs from the traditional and contains a supplemented composition of crops: Lactobacillus delbrueckii ssp.bulgaricus, Streptococcus thermophilus, Lactobacillus acidus. Lactis. On the basis of the conducted researches, it is noted that anthocyanins of clitoris triple in the acidic environment change color, at change of pH in the alkaline part gives blue or violet color, therefore is perspective blue food dye.

Dust Emission Investigation of Agricultural Powdered Materials.

The dust emission in the workplace may affect workers health or create safety problem. This paper describes the development of an experimental apparatus to investigate dust emission as a function of particle size in various fall distances and different conveying velocity. For this purpose, four types of agricultural dusts (castor sugar, oat, semolina and tea powder) were used. It is found that the particle properties and fall distance have strong influence on the amount of dust emission generated. The result reveal that tea powder produced highest amount of dust emission (< 211 μm) in all fall distance during flow fall process. Finding from this work is useful to understand the mechanism and risk of dust emission in agricultural activities.

Nutritional Components of Beverage Granules by Near-Infrared Spectroscopy Based on PLS Model

The nutritional content of instant beverages sold in the market is uneven. The existing standards and regulatory system are not sound enough, and the phenomenon of the unknown nutritional content of ingredients frequently occurs, which makes the beverage lose its nutritional characteristics, and long-term drinking may cause harm to consumers’ health. Therefore, it is necessary to strengthen the quality and safety supervision of beverage granules and carry out quality and authenticity inspections and evaluations. The purpose of this study is to collect samples of milk tea powder and to detect its protein, total sugar, ash, fat, and moisture content. By analyzing its near-infrared spectral characteristics, the paper establishes the NIR (near-infrared spectrum) rapid detection model and the PLS (partial least square) model of protein and fat in milk powder. The study uses external inspection and cross-validation to judge the reliability of the model. The results showed that the relative error of protein was less than 1.9%, and the relative error of fat was less than 1.5%, which indicated that the model had good predictability. It provides a new strategy for the quality evaluation and formula process identification of milk tea powder. It also provides a strong reference for the improvement of local standards and the formulation of national standards for milk tea powder. The study provides strong data support for illegal businesses to take effective actions to abuse consumer sentiment and take advantage of the regulatory vacuum period.

Innovative Application of Chicken Eggshell Calcium to Improve the Functional Value of Gingerbread.

Food waste, such as eggshell, can be an environmental problem if it is not properly managed. One of the ways to solve this is by using the eggshell as the cheap calcium source in food products. Polish gingerbread fortified with chicken eggshell powder (ESP) calcium was developed to solve the eggshell waste problem and to reduce the risk of osteoporosis. This study focused on the effect of ESP addition on basic composition, sensory evaluation, and antioxidative activity of gingerbread. Two samples of gingerbread without and with 3% (w/w of wheat flour) ESP, with controlled green tea powder (4% w/w of white chocolate) were analyzed. Results of the research showed that the addition of 3% ESP significantly increased the ash and calcium content (p < 0.05) without changing the appearance, aroma, texture, taste profiles, and the hedonic score of gingerbread. The gingerbread samples were then stored for 2 months and were analyzed every month. The hedonic evaluation of the aroma of both gingerbread samples decreased significantly (p < 0.05) during storage. During 2 months of storage, the antioxidative activity of gingerbread fortified with 3% ESP was not significantly different compared to the control (p > 0.05), particularly in ABTS and ORACFL assay. The ABTS, DPPH, and ORACFL assays showed decreasing antioxidative activity during storage, which was also in accordance with decreasing total phenolic content of both gingerbread samples. In PCL assay, the lipid-soluble antioxidant activity in gingerbread with 3% ESP was significantly higher during 2 months of storage, compared to the control (p < 0.05). The developed product might be a potential alternative to improve the calcium (26% daily value (DV) recommendation per 100 g) and antioxidant intake in order to prevent calcium deficiency. Gingerbread enriched with an organic source of calcium may become an innovative product to reduce the risk of developing osteoporosis in the elderly population, having potential health and economic significance, given the incidence of osteoporosis and the costs of treating this disease.

Chemical and Organoleptics of Red Rosella Tea Powder (Hibiscus Sabdariffa Linn) with Drying Time Variatios

Herbal tea is a general term used for beverages that are not derived from the tea plant (Camelia sinensis). Processing of red rosella flowers into red rosella flower tea powder is an attempt to utilize the compounds present in red rosella flowers that are able to give character to the resulting tea product and make it easier to serve. Red Rosella flowers have a high antioxidant content, in addition, the benefits of red Rosella flowers include lowering blood sugar levels, lowering cholesterol, lowering uric acid, preventing hypertension, preventing stroke, preventing cancer, tumors and so on. This study aims to determine the effect of drying treatment using an oven on the chemical and organoleptic characteristics of red Rosella tea powder using the oven drying method. This study used a completely randomized design (CRD) with one factor, namely the length of drying time (1 hour, 2 hours, and 3 hours) and compared with the control with 3 replications, in order to obtain 12 experimental units. Observation parameters include chemical properties (moisture content, ash content, antioxidant activity) and organoleptic properties (color, taste and flavor). The color and taste parameters had a significant effect, while the flavor parameter had no significant effect. The best treatment for Rosella flower tea was in the 2-hour drying treatment with a moisture content of 7.38% and an ash content of 5.27% in accordance with SNI 3836:2013 of packaged dry tea, as well as the organoleptic test with the highest value in the color test. Keywords: Tea, Herbal Tea, Rosella, Drying.

The effect of a natural polyphenol supplement on iron absorption in adults with hereditary hemochromatosis

ObjectivesWe developed a natural polyphenol supplement that strongly chelates iron in vitro and assessed its effect on non-heme iron absorption in patients with hereditary hemochromatosis (HH).MethodsWe performed in vitro iron digestion experiments to determine iron precipitation by 12 polyphenol-rich dietary sources, and formulated a polyphenol supplement (PPS) containing black tea powder, cocoa powder and grape juice extract. In a multi-center, single-blind, placebo-controlled cross-over study, we assessed the effect of the PPS on iron absorption from an extrinsically labelled test meal and test drink in patients (n = 14) with HH homozygous for the p.C282Y variant in the HFE gene. We measured fractional iron absorption (FIA) as stable iron isotope incorporation into erythrocytes.ResultsBlack tea powder, cocoa powder and grape juice extract most effectively precipitated iron in vitro. A PPS mixture of these three extracts precipitated ~ 80% of iron when 2 g was added to a 500 g iron solution containing 20 µg Fe/g. In the iron absorption study, the PPS reduced FIA by ~ 40%: FIA from the meal consumed with the PPS was lower (3.01% (1.60, 5.64)) than with placebo (5.21% (3.92, 6.92)) (p = 0.026)), and FIA from the test drink with the PPS was lower (10.3% (7.29 14.6)) than with placebo (16.9% (12.8 22.2)) (p = 0.002).ConclusionOur results indicate that when taken with meals, this natural PPS can decrease dietary iron absorption, and might thereby reduce body iron accumulation and the frequency of phlebotomy in patients with HH.Trial registry: clinicaltrials.gov (registration date: 9.6.2019, NCT03990181).