Preliminary study of potential herbal tea, Acalypha indica and comparison with domestic tea in Malaysia market
Tea is commonly served in Malaysian dining culture. Most of commercialized tea is made of Camellia sinensis that produces sweet aromatic smell. However, there are plenty of herb species in Malaysia that remain unknown to be used as tea while possess therapeutic effects. Acalypha indica is one of the...
Saved in:
Main Authors: | , , , , , , |
---|---|
Format: | Article |
Published: |
Food Science and Technology
2018
|
Subjects: | |
Online Access: | http://eprints.utm.my/id/eprint/82237/ http://dx.doi.org/10.13189/fst.2018.060105 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
my.utm.82237 |
---|---|
record_format |
eprints |
spelling |
my.utm.822372019-11-18T06:58:17Z http://eprints.utm.my/id/eprint/82237/ Preliminary study of potential herbal tea, Acalypha indica and comparison with domestic tea in Malaysia market Saidin, Syafiqah Mohamed Zulkifli, Razauden Muhamad, Ida Idayu Ya'Akob, Harisun Nur, Hadi Zahidin, Nor Syahiran Mohd. Shariff, Amir Husni QD Chemistry Tea is commonly served in Malaysian dining culture. Most of commercialized tea is made of Camellia sinensis that produces sweet aromatic smell. However, there are plenty of herb species in Malaysia that remain unknown to be used as tea while possess therapeutic effects. Acalypha indica is one of the herb species with sweet aromatic smell that has been traditionally consumed as healthy drink. In this study, the antioxidant activities of all plant parts of Acalypha indica was determined in terms of total phenolic, tannin and flavonoid contents, 1,1-Diphenyl-1- picrylhydrazyl (DPPH) assay, ferric reducing power (FRAP) and total cyanogenic glycoside content by comparing the measurements with two commercialized tea made of Camellia sinensis (P1 and P2). The phenolic content, tannin content and the FRAP values of Acalypha indica was lower than the P1 and P2. While, higher flavonoid content (24.33±2.96 mgQE/g) and DPPH value (0.089±0.003 mg/mL, IC50) were recorded on the Acalypha indica. The high antioxidant activity of Acalypha indica was attributed by the high flavonoid content in the plant that might be useful for therapeutic purpose. Besides, it is also safe to be consumed as tea as there was no detection of cyanogenic. However, further study is necessary to clarify the cyanogenic content and to confirm the volatile compound in the plant. Food Science and Technology 2018 Article PeerReviewed Saidin, Syafiqah and Mohamed Zulkifli, Razauden and Muhamad, Ida Idayu and Ya'Akob, Harisun and Nur, Hadi and Zahidin, Nor Syahiran and Mohd. Shariff, Amir Husni (2018) Preliminary study of potential herbal tea, Acalypha indica and comparison with domestic tea in Malaysia market. Food Science and Technology, 6 (1). pp. 41-45. ISSN 2331-5156 http://dx.doi.org/10.13189/fst.2018.060105 DOI: 10.13189/fst.2018.060105 |
institution |
Universiti Teknologi Malaysia |
building |
UTM Library |
collection |
Institutional Repository |
continent |
Asia |
country |
Malaysia |
content_provider |
Universiti Teknologi Malaysia |
content_source |
UTM Institutional Repository |
url_provider |
http://eprints.utm.my/ |
topic |
QD Chemistry |
spellingShingle |
QD Chemistry Saidin, Syafiqah Mohamed Zulkifli, Razauden Muhamad, Ida Idayu Ya'Akob, Harisun Nur, Hadi Zahidin, Nor Syahiran Mohd. Shariff, Amir Husni Preliminary study of potential herbal tea, Acalypha indica and comparison with domestic tea in Malaysia market |
description |
Tea is commonly served in Malaysian dining culture. Most of commercialized tea is made of Camellia sinensis that produces sweet aromatic smell. However, there are plenty of herb species in Malaysia that remain unknown to be used as tea while possess therapeutic effects. Acalypha indica is one of the herb species with sweet aromatic smell that has been traditionally consumed as healthy drink. In this study, the antioxidant activities of all plant parts of Acalypha indica was determined in terms of total phenolic, tannin and flavonoid contents, 1,1-Diphenyl-1- picrylhydrazyl (DPPH) assay, ferric reducing power (FRAP) and total cyanogenic glycoside content by comparing the measurements with two commercialized tea made of Camellia sinensis (P1 and P2). The phenolic content, tannin content and the FRAP values of Acalypha indica was lower than the P1 and P2. While, higher flavonoid content (24.33±2.96 mgQE/g) and DPPH value (0.089±0.003 mg/mL, IC50) were recorded on the Acalypha indica. The high antioxidant activity of Acalypha indica was attributed by the high flavonoid content in the plant that might be useful for therapeutic purpose. Besides, it is also safe to be consumed as tea as there was no detection of cyanogenic. However, further study is necessary to clarify the cyanogenic content and to confirm the volatile compound in the plant. |
format |
Article |
author |
Saidin, Syafiqah Mohamed Zulkifli, Razauden Muhamad, Ida Idayu Ya'Akob, Harisun Nur, Hadi Zahidin, Nor Syahiran Mohd. Shariff, Amir Husni |
author_facet |
Saidin, Syafiqah Mohamed Zulkifli, Razauden Muhamad, Ida Idayu Ya'Akob, Harisun Nur, Hadi Zahidin, Nor Syahiran Mohd. Shariff, Amir Husni |
author_sort |
Saidin, Syafiqah |
title |
Preliminary study of potential herbal tea, Acalypha indica and comparison with domestic tea in Malaysia market |
title_short |
Preliminary study of potential herbal tea, Acalypha indica and comparison with domestic tea in Malaysia market |
title_full |
Preliminary study of potential herbal tea, Acalypha indica and comparison with domestic tea in Malaysia market |
title_fullStr |
Preliminary study of potential herbal tea, Acalypha indica and comparison with domestic tea in Malaysia market |
title_full_unstemmed |
Preliminary study of potential herbal tea, Acalypha indica and comparison with domestic tea in Malaysia market |
title_sort |
preliminary study of potential herbal tea, acalypha indica and comparison with domestic tea in malaysia market |
publisher |
Food Science and Technology |
publishDate |
2018 |
url |
http://eprints.utm.my/id/eprint/82237/ http://dx.doi.org/10.13189/fst.2018.060105 |
_version_ |
1654960012056854528 |
score |
13.15806 |