Title of article :
Effect of different drying methods on the antioxidant properties of Vitex negundo Linn. tea
Author/Authors :
Rabeta, M. S. Universiti Sains Malaysia - School of Industrial Technology - Food Technology Division, Malaysia , Vithyia, M. Universiti Sains Malaysia - School of Industrial Technology - Food Technology Division, Malaysia
Abstract :
This study was done to determine the effects of different thermal drying methods (sun drying, microwave drying and hot air oven drying) on the total phenolic content (TPC), total anthocyanin content and the antioxidant properties of Vitex negundo (VN) tea. Significant decline (P 0.05) in antioxidant properties of hot air oven drying shows that this method is not the best method to preserve antioxidant compounds in VN tea. As a conclusion, microwave drying has been found to be a good method for maintain the TPC, anthocyanin content and AEAC in dried sample of VN tea.
Keywords :
Total phenolic content , Vitex negundo tea , Total anthocyanin content , Thermal drying methods , Ascorbic acid equivalent , antioxidant capacity
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
