Functional and sensory properties of Indonesian bay leaf (Syzygium polyanthum) herbal tea

Maryani, . and Halim Y., . Functional and sensory properties of Indonesian bay leaf (Syzygium polyanthum) herbal tea. pp. 25-33. ISSN 2550-2166

Indonesian bay leaf (Syzygium polyanthum) has been reported to contain antioxidants and antidiabetic agents that can bring many health benefits. To increase its consumption it can be processed into herbal tea with a simple processing method. The objective of this research was to determine the effect of drying temperature brewing temperature and brewing time on functional properties and sensory acceptance of Indonesian bay leaf herbal tea. Indonesian bay leaf was dried at three different temperatures (40 50 and 60C) for 24 hrs to increase its shelf life. A drying temperature of 40C was selected for its highest antioxidant properties among the dried Indonesian bay leaf. Indonesian bay leaf herbal tea was prepared with different brewing temperatures (80 90 and 100C) and brewing times (10 20 and 30 mins). Results showed that lower brewing temperature (80C) and longer brewing time (30 mins) could increase its functional properties with the highest antioxidant activity (IC‚‚) of 984.0728.92 ppm. Indonesian bay leaf herbal tea brewed for 30 mins showed the highest -glucosidase inhibition activity of 4704.7926.31 ppm about 85 times weaker compared to acarbose. However brewing time and temperature did not affect the sensory acceptance of bay leaf herbal tea with an overall hedonic score ranging from 4-5 (slightly like).

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Abstract

Indonesian bay leaf (Syzygium polyanthum) has been reported to contain antioxidants and antidiabetic agents that can bring many health benefits. To increase its consumption it can be processed into herbal tea with a simple processing method. The objective of this research was to determine the effect of drying temperature brewing temperature and brewing time on functional properties and sensory acceptance of Indonesian bay leaf herbal tea. Indonesian bay leaf was dried at three different temperatures (40 50 and 60C) for 24 hrs to increase its shelf life. A drying temperature of 40C was selected for its highest antioxidant properties among the dried Indonesian bay leaf. Indonesian bay leaf herbal tea was prepared with different brewing temperatures (80 90 and 100C) and brewing times (10 20 and 30 mins). Results showed that lower brewing temperature (80C) and longer brewing time (30 mins) could increase its functional properties with the highest antioxidant activity (IC‚‚) of 984.0728.92 ppm. Indonesian bay leaf herbal tea brewed for 30 mins showed the highest -glucosidase inhibition activity of 4704.7926.31 ppm about 85 times weaker compared to acarbose. However brewing time and temperature did not affect the sensory acceptance of bay leaf herbal tea with an overall hedonic score ranging from 4-5 (slightly like).

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Item Type:	Article
AGROVOC Term:	Syzygium
AGROVOC Term:	Herbal teas
AGROVOC Term:	Myrtaceae
AGROVOC Term:	Drying
AGROVOC Term:	Brewing
AGROVOC Term:	Flavouring
AGROVOC Term:	Alpha glucosidase
AGROVOC Term:	Phenolic content
AGROVOC Term:	Flavonoids
AGROVOC Term:	Tannins
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10795

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