Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas

作者：Ariffin Fazilah^*; Chew Shio Heong; Bhupinder Kaur; Karim Alias A; Huda Nurul

来源：Journal of the Science of Food and Agriculture, 2011, 91(15): 2731-2739.

DOI：10.1002/jsfa.4454

• Centella asiatica
• herbal tea
• antioxidant activity
• phenolic compounds

BACKGROUND: C. asiatica was exposed to various fermentations: no fermentation (0 min), partial fermentation (120 min) and full fermentation (24 h). Total phenolic content (TPC) and ferric-reducing antioxidant power (FRAP) of C. asiatica infusions were studied as a function of water temperature (60, 80 or 100 degrees C), the brewing stage (one, two or three) and the brewing time (1, 3, 5, 10, 15 or 20 min). The optimum brewing procedure was adopted to study the antioxidant properties and phenolic compounds in C. asiatica infusions.
RESULTS: The optimum extraction efficiency of C. asiatica infusions was achieved at 100 degrees C after a 10 min brewing time, and decreased substantially after applying multiple brewing steeps. However, no significant different was found between the second and third infusions. The non-fermented C. asiatica (CANF) infusion had the highest antioxidant activity. Gallic acid, naringin, chlorogenic acid, catechin, rutin, rosmarinic acid and quercetin were identified to present. Luteolin and kaempferol were only found in 80% methanol extraction method.
CONCLUSION: C. asiatica herbal teas should be prepared at 100 degrees C for 10 min to obtain the optimum antioxidant capacity. Multiple brewing steps in C. asiatica herbal tea are encouraged due to the certain amount of antioxidant obtained.

• 出版日期2011-12