Antioxidant Properties of Herbal Tea Prepared from Red Dragon Fruit Peel with The Addition of Ginger

Abstract

The peel of red dragon fruit usually discarded. It is rich in polyphenol compounds that have antioxidant activity and health benefits. This research aimed to determine the antioxidant properties of herbal tea such as phenolic content, betacyanin content, and antioxidant activity. The herbal tea prepared with hot oven drying methods, where’s the fresh peel of red dragon fruit and ginger were cut to be small pieces and dried at 60oC, and ground into tea powder then mixed as treatments. Results showed that the addition of ginger has no significant effect on phenolic content, and betacyanin content decreased by the addition of ginger. The phenolic content of herbal tea (0% ginger) and the highest addition of ginger (12%) were 3.39±1.19 mg GAE/g and 3.59±1.43 mg GAE/g respectively. The betacyanin content were 124.63±1.61 mg/100 g (0% ginger) and 104.01±2.99 mg/100g (12% ginger). As the amount of ginger added increased, the percentage of inhibition of herbal tea decreased from 66.23%±2.67 to 61.19%±2.45%.

Projection of Culinary Tourist Preferences for Dragon Fruit Peel Tea as an Effort to Optimize Local Herbal Business in Jambewangi Village, Indonesia

“…One of the uses of dragon fruit peel is by extracting it, so that it can be used as a basic ingredient for various functional foods that will have health benefits [10]. Apart from that, to get the benefits of dragon fruit peel by consuming it in dry form and brewing it into herbal tea [11]. Utilizing dragon fruit peel waste can also add economic value for those who want to process it into herbal drink products.…”

Process characterization for tisane development using pomegranate waste: an herbal drink optimization strategy

“…Researchers have started focusing on developing herbal beverages and value-added functional drinks like tisane by utilizing fruit waste. For instance, Andika et al 12 utilized red dragon fruit peel, and Trimedona et al 13 and Al-Zughbi and Krayem 14 used ginger peel and quince fruit peel, respectively for the development of herbal drinks. Hence, in order to transform pomegranate leftovers into valuable products, the present work was conceptualized and designed with an aim to utilize the bioactive constituents of pomegranate seed and peel for the development of wellness drinks.…”

Chokeberry Pomace Utilization for Improving Selected Quality Parameters of Green Tea Leaves or Hibiscus Flower Infusions

“…The studies on the use of by-products in the preparation of infusions have, so far, mainly focused on ingredients such as banana peel [22], avocado peel [23], onion peel [24], dragon peel [25] and a mixture of the by-product from different sources [13]. The aspect of using dried chokeberry pomace as components of infusions has not been extensively studied.…”