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Article

Processing of Herbal Tea from Roselle (Hibiscus sabdariffa L.): Effects of Drying Temperature and Brewing Conditions on Total Soluble Solid, Phenolic Content, Antioxidant Capacity and Sensory Quality

1
Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot City, Daklak 630000, Vietnam
2
Faculty of Agriculture & Forestry, Tay Nguyen University, Buon Ma Thuot City, Daklak 630000, Vietnam
*
Author to whom correspondence should be addressed.
Beverages 2020, 6(1), 2; https://doi.org/10.3390/beverages6010002
Received: 31 October 2019 / Revised: 2 December 2019 / Accepted: 23 December 2019 / Published: 2 January 2020
(This article belongs to the Special Issue Phenolic Compounds and Functional Beverages)
Roselle (Hibiscus sabdariffa L.) is an annual shrub popularly grown in tropical and subtropical areas. Although Roselle fruit has been used for a long time as a herbal tea due to its high content of bioactive compounds like phenolic acids and anthocyanins, the studies on the effects of the drying process and brewing conditions on the content of beneficial components and bioactivities of Roselle tea is limited. In this study, the influence of drying temperature on the retention of total phenolic content (TPC) and antioxidant capacity (AC) of the dried Roselle and the effects of brewing conditions including water temperature, liquid-solid ratio and brewing time on total soluble solid (TSS) content, total phenolic content, and antioxidant capacity of Roselle tea were investigated. The drying at 80 °C produced the dried Roselle with the highest retention of TPC (25.196 mg GAE/g) and AC (IC50 of 2.2 mg/mL for 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition) and the highest sensory quality compared to the drying at other temperatures. The brewing process using hot water at 90 °C with the solid-liquid ratio of 1:10 (g/mL) for 30 min resulted in the highest TSS content (5.4 oBx), TPC (12.7 mg GAE/g dried Roselle) and AC (73.3% DPPH inhibition) of the Roselle tea. Thus, the drying at 80 °C combined with the brewing of dried Roselle for 30 min using 90 °C hot water with the solid-liquid ratio of 1:10 (g/mL) are recommended to produce Roselle tea with the highest content of beneficial ingredients. View Full-Text
Keywords: Hibiscus sabdariffa L.; drying; brewing; phenolic; antioxidant Hibiscus sabdariffa L.; drying; brewing; phenolic; antioxidant
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MDPI and ACS Style

Nguyen, Q.V.; Chuyen, H.V. Processing of Herbal Tea from Roselle (Hibiscus sabdariffa L.): Effects of Drying Temperature and Brewing Conditions on Total Soluble Solid, Phenolic Content, Antioxidant Capacity and Sensory Quality. Beverages 2020, 6, 2. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6010002

AMA Style

Nguyen QV, Chuyen HV. Processing of Herbal Tea from Roselle (Hibiscus sabdariffa L.): Effects of Drying Temperature and Brewing Conditions on Total Soluble Solid, Phenolic Content, Antioxidant Capacity and Sensory Quality. Beverages. 2020; 6(1):2. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6010002

Chicago/Turabian Style

Nguyen, Quang V., and Hoang V. Chuyen 2020. "Processing of Herbal Tea from Roselle (Hibiscus sabdariffa L.): Effects of Drying Temperature and Brewing Conditions on Total Soluble Solid, Phenolic Content, Antioxidant Capacity and Sensory Quality" Beverages 6, no. 1: 2. https://0-doi-org.brum.beds.ac.uk/10.3390/beverages6010002

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