Open AccessThe Different of Processing Method Against Polyphenol and Antioxidant Activity of Moringa Herbal Tea
Author(s) -
Alfi Asben,
B Rini,
Latifa Aini
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/327/1/012006
Subject(s) - moringa , polyphenol , food science , antioxidant , ascorbic acid , chemistry , taste , aroma , traditional medicine , green tea , herbal tea , black tea , medicine , biochemistry
Moringa leaves are known contain many types of antioxidants such as ascorbic acid, flavanoids, phenolic compounds and carotenoids. Moringa leaves have the potential to be processed into herbal tea. This study investigated the different of tea processing methods against polyphenol, antioxidant activity and panelist level on moringa leaf herbal tea, and also to get the appropiate processing method of moringa herbal tea. The study was conducted based on 4 types of tea processing methods including black tea, green tea,oolong tea and fragrant tea with 3 replications. The data were reportedas average. This study showed that the tea processing method gives a different to the chemical components and teacharacteristics produced. The results of the processed moringa leaf tea with different tea processing methods showed that the appropriate of processing method was fragrant tea method with the value of moisture content 6.36%, total polyphenol 2.43%, antioxidant activity 71.58%,and the sensory test of color, aroma and taste were 4.13 (like), 4.13 (like) and 3.2 (regular), respectively.