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Antioxidant properties (AOP) of leaves and teas of Morus alba L.,  Lagerstroemia speciosa (L.) Pers. and Thunbergia laurifolia Lindl. as  affected by microwave, oven and freeze drying were assessed. Total phenolic  content (TPC), radical scavenging ability expressed as ascorbic acid  equivalent capacity (AEAC) and ferric reducing power (FRP) were screened  using the Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and potassium  ferricyanide assays, respectively. The effects of particle size were also  investigated. Microwave drying resulted in enhanced AOP in M. alba and T.  laurifolia. Oven drying resulted in declined AOP in T. laurifolia with M.  alba and L. speciosa relatively unchanged. Significant increase in AOP was  observed in freeze-dried leaves of M. alba with L. speciosa and T. laurifolia  showing no change or slight increase. TPC, AEAC and FRP of ground microwave-,  oven- and freeze-dried leaves of M. alba extracted with 50% methanol were  significantly higher than shredded leaves. For tea infusions extracted with  hot water, three categories were recognised, i.e. species with shredded  leaves yielding stronger AOP (M. alba), species with ground leaves yielding  stronger AOP (L. speciosa), and species with ground and shredded leaves  yielding comparable AOP (T. laurifolia)

chemical industry and chemical engineering quarterly

Effects of drying method and particle size on the antioxidant properties of leaves and teas of Morus alba, Lagerstroemia speciosa and Thunbergia laurifolia