International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 6, Issue 5 (2021)

Study on tea process conditions for total phenolic content extraction of mulberry leaf (Morus alba L.)


Quyen N D Luyen, Duy Q Nguyen, Phu H Le

A trend of using leafy herbal tea has been spreading over recent years. In addition, the consumption of mulberry leaves (Morus alba L.) is on an increase as it is a good source of antioxidants due to its relatively high content of that compound. Therefore, the objective of this study was to propose a tea process made from mulberry leaves based on total phenolic content. Methods used in this research were Folin-Ciocalteu reagent for the determination of total phenolic content and DPPH assay for the determination of antioxidant capacity. Withering duration (0, 3, 6, 9, 12, 15, 18, 21 and 24h), temperature and duration of incubation (25, 30, 35 and 40oC within 2 hours) were examined to select the optimum conditions for reserving total phenolic content (TPC). As the result, the highest yield of total phenolic content of mulberry tea was 18.50 ± 0.33 Gallic acid equivalent/ g dry weight, which had been achieved by 12h of withering, and fermenting at room temperature.
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How to cite this article:
Quyen N D Luyen, Duy Q Nguyen, Phu H Le. Study on tea process conditions for total phenolic content extraction of mulberry leaf (Morus alba L.) . International Journal of Food Science and Nutrition. 2021; 6(5): 100-103.