Effect of oven and microwave drying on polyphenols content and antioxidant capacity of herbal tea from strobilanthes crispus leaves

Lasano, Nur Fatimah and Rahmat, Asmah and Ramli, Nurul Shazini and Abu Bakar, Mohd Fadzelly (2018) Effect of oven and microwave drying on polyphenols content and antioxidant capacity of herbal tea from strobilanthes crispus leaves. Asian Journal of Pharmaceutical and Clinical Research, 11 (6). pp. 363-368. ISSN 0974-2441

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Abstract

This study aimed to evaluate the effect of oven and microwave drying on total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity of unfermented and fermented tea developed from Strobilanthes crispus leaves.

Item Type:	Article
Uncontrolled Keywords:	Green tea; Black tea; Total phenolic; Total flavonoid; 2;2-diphenyl-1-picrylhydrazyl; Ferric reducing antioxidant power assay
Subjects:	S Agriculture > S Agriculture (General) > S583 -587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	Faculty of Applied Science and Technology > Department of Technology and Natural Resources
Depositing User:	UiTM Student Praktikal
Date Deposited:	17 Jan 2022 01:55
Last Modified:	17 Jan 2022 01:55
URI:	http://eprints.uthm.edu.my/id/eprint/5598

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