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Effect of steaming time on antioxidant properties of Napier grass herbal tea by green tea processing method
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This study aimed to determine the effect of steaming time on antioxidant properties of
Napier grass green tea. Napier grass was subjected to steaming for 1, 2, 3, 4, 6, 8 and 10
mins. Fresh and dried samples were extracted in water (95°C, 30 mins) and the extracts
were then analysed by total phenolic content (TPC) assay, total flavonoid content (TFC)
assay, diphenyl-picryl-hydrazyl (DPPH) assay, Ferric reducing antioxidant potential
(FRAP) assay, ferric thiocyanate (FTC) method and thiobarbituric acid (TBA) method.
Sample steamed for 8 mins showed the highest TPC (18.32±0.26), TFC (152.71±5.74)
and 109.88±5.44 in FRAP assay. High antioxidant activity was found in sample steamed
for 3 to 10 min (81.63±1.19 to 83.50±1.10) in DPPH which were not significantly
different with the fresh sample indicating steaming can retain the phytochemical
compounds. Samples undergone 6 to 10 mins steaming time were found to have high lipid
peroxidation in ferric thiocyanate (75.02±2.96 to 81.01±6.68) and thiobarbituric acid
(85.99±1.56 to 86.21±1.44) assays. The results suggested that 8 mins of steaming time is
suitable for Napier grass green tea as it exhibited the greatest antioxidant properties
Rynnye Lyan Resources
Title: Effect of steaming time on antioxidant properties of Napier grass herbal tea by green tea processing method
Description:
This study aimed to determine the effect of steaming time on antioxidant properties of
Napier grass green tea.
Napier grass was subjected to steaming for 1, 2, 3, 4, 6, 8 and 10
mins.
Fresh and dried samples were extracted in water (95°C, 30 mins) and the extracts
were then analysed by total phenolic content (TPC) assay, total flavonoid content (TFC)
assay, diphenyl-picryl-hydrazyl (DPPH) assay, Ferric reducing antioxidant potential
(FRAP) assay, ferric thiocyanate (FTC) method and thiobarbituric acid (TBA) method.
Sample steamed for 8 mins showed the highest TPC (18.
32±0.
26), TFC (152.
71±5.
74)
and 109.
88±5.
44 in FRAP assay.
High antioxidant activity was found in sample steamed
for 3 to 10 min (81.
63±1.
19 to 83.
50±1.
10) in DPPH which were not significantly
different with the fresh sample indicating steaming can retain the phytochemical
compounds.
Samples undergone 6 to 10 mins steaming time were found to have high lipid
peroxidation in ferric thiocyanate (75.
02±2.
96 to 81.
01±6.
68) and thiobarbituric acid
(85.
99±1.
56 to 86.
21±1.
44) assays.
The results suggested that 8 mins of steaming time is
suitable for Napier grass green tea as it exhibited the greatest antioxidant properties.
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