Effect of drying temperature and age of leaves on total phenolic content on <i>Ficus deltoidea</i>

Jamaluddin, N. F.; Shaari, Abdul Razak

doi:10.1088/1757-899x/469/1/012053

Cited by 1 publication

(1 citation statement)

References 7 publications

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“…This is consistent with the research conducted by Doymaz et al [6], which reported that the decrease in total phenol value could be attributed to phenolic components vulnerable to heat. A similar finding was also reported in the study conducted by Jamaluddin et al [8], which also showed similar results of decreasing total phenol values with increasing drying temperature. High drying temperatures can degrade certain bioactive components and result in a decrease in the effectiveness of bioactive components present in the material.…”

Section: A Total Phenol Contentsupporting

confidence: 91%

Characteristics of Takokak (Solanum torvum Sw.) Leaves Herbal Tea Based on Drying Temperature

Putra,

Dewi,

Yuarini

et al. 2024

IJ-FANRES

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Pokak plant, also known as takokak or prickly nightshade (Solanum torvum Sw.), belongs to the Solanaceae family. The part of the plant commonly utilized was its leaves. Takokak leaves contained numerous bioactive components that can be developed into one of the functional foods, such as herbal tea. One crucial aspect in the herbal tea-making process is the drying temperature. The aimed of this research was to investigate the effect of drying temperature variations on the characteristics of takokak leaves herbal tea and to determined the optimal temperature that can yield the best characteristics of takokak leaf herbal tea. Parameters observed in this study included total phenols, total flavonoids, total tannins, vitamin C, antioxidant activity, and sensory properties comprising hedonic tests on color, taste, aroma, and overall acceptances. Data obtained were analyzed using analysis of variance (ANOVA), and if there was a significant effect of treatment on the results (P<0.05), it would be followed by the Tukey test. The results showed that variations in drying temperature significantly affected the values of total phenols, tannins, flavonoids, vitamin C, antioxidant activity, and sensory properties regarding color, aroma, taste, and overall acceptances of takokak leaf herbal tea. The best treatment was obtained at a drying temperature of 40°C with total phenol content of 31.58 mg GAE/g, total tannin content of 0.79 mg TAE/g, total flavonoid content of 14.23 mg QE/g, total vitamin C content of 7.92 mg AAE/g, antioxidant activity of 84.26%, and sensory properties for color, aroma, taste, and overall acceptances respectively were 5.73 (like), 5.27 (slightly like), 3.77 (neutral), and 3.91 (neutral).

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Section: A Total Phenol Contentsupporting

confidence: 91%