Effect of ratio between torbangun leaves and fenugreek seeds towards antioxidant properties of herbal tea

Maitri, Smita (2019) Effect of ratio between torbangun leaves and fenugreek seeds towards antioxidant properties of herbal tea. Masters thesis, UNSPECIFIED.

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Abstract

Torbangun leaves (Plectranthus amboinicus L.) and Fenugreek seeds (Trigonella foenum-graecum) are considered as lactogogue and also known also for its antioxidant properties. However, application of both materials together has yet to be researched. Previous studies showed the lactogogue properties of Torbangun leaves and its effectiveness in aiding milk production. Consumption of Torbangun in the form of tea has gained popularity. However, the best type of tea that shows the best antioxidant properties has not been determined. The aim of this research was to utilize Torbangun and identify processing method that yields the best antioxidant properties. Fenugreek was combined with Torbangun to create herbal tea that is treated with different brewing methods with 5 levels of ratio (cold and hot brewed tea with ratios (1:0, 0:1, 1:1, 1:2, and 2:1) All samples were analyzed in terms of its antioxidant properties (total phenolic content, total flavonoid content and antioxidant activity), physicochemical analysis (moisture content, color, pH) and sensory analysis (scoring test and hedonic test). The best antioxidant properties amongst samples tested was Torbangun-Fenugreek herbal tea with ratio 1:2, brewed in cold water for 12 hours. With this treatment, cold brew herbal tea 1:2 had IC50 value of 744.81±58.99 mg/L, total phenolic content of 229.38±20.72 mg GAE/g, total flavonoid content of 152.56±4.63 mg QE/g. Overall hedonic value at 3.34±1.23 indicated a slightly dislike response to the herbal tea. Keyword:

Item Type: Thesis (Masters)
Creators:
CreatorsNIMEmail
Maitri, Smita00000004819UNSPECIFIED
Uncontrolled Keywords: antioxidant properties, Fenugreek seeds, herbal Tea ratio of Torbangun: fenugreek seeds, Torbangun leaf
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Depositing User: Mrs Marselita Harapan
Date Deposited: 19 Nov 2020 07:11
Last Modified: 19 Nov 2020 07:11
URI: http://repository.uph.edu/id/eprint/12539

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