Development of Yanang Mixed Herb Tea Products
Abstract
Yanang is the over-topped plant, woody climber in Plant Genetic Conservation Area, Nongrawiang, Nakhon Ratchasima. In present, Yanang was developed to be herbal teas because of its various properties; antidote and cure almost fever including antioxidant activities. However, the products were limited with the taste. Thus, this research aimed to develop Yanang mixed herb tea products; Lemongrass, Stevia and Chrysanthemum. Total phenolic compounds, antioxidant activities and sensory test were analyzed. Total phenolic compounds were determined by Folin-ciocalteu reagent. The results revealed that Yanang tea had the lowest of total phenolic content of 11.84±0.01 mg GAE/ml, whereas Stevia tea had the highest of 142.21±0.01 mg GAE/ml. However, when mixing Yanang with other herbs, total phenolic content was significantly increased (p≤0.05) along with herbs adding. For the antioxidant activities of both ABTS and DPPH found that %inhibition of Yanang mixed with Lemongrass was gradually decrease especially when adding Lemongrass more than 50%. For Yanang mixed with Stevia, %inhibition trended to increase when increasing in the amount of Stevia. While %inhibition was similar in each formulas of the Yanang mixed Chrysanthemum. The result from sensory evaluation indicated that the ratio of Yanang with Lemongrass as 90:1 had the highest acceptability and suitable for further developed as product.
Keywords : Yanang, herb, total phenolic compounds, antioxidant activities
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