HIGH ANTIOXIDANT ACTIVITY AND CONSUMER-BASED SENSORY PROFILING OF MANGO LEAF HERBAL TEA USING SEVERAL BREWING METHODS
This study, conducted in Bogor, Indonesia from May-July 2024, evaluated the antioxidant activity and sensory characteristics of mango leaf herbal tea based on six tea-brewing techniques, i.e., soft infusion, hard infusion, ambient infusion, chilled green tea, green tea puree, and sun green tea. Thes...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Arabic |
| Published: |
University of Anbar
2025-06-01
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| Series: | مجلة الأنبار للعلوم الزراعية |
| Subjects: | |
| Online Access: | https://ajas.uoanbar.edu.iq/article_188361_6426960e424e30854c03f62bbb0a01a8.pdf |
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| Summary: | This study, conducted in Bogor, Indonesia from May-July 2024, evaluated the antioxidant activity and sensory characteristics of mango leaf herbal tea based on six tea-brewing techniques, i.e., soft infusion, hard infusion, ambient infusion, chilled green tea, green tea puree, and sun green tea. These were then tested for IC50 antioxidant activity and sensory traits with hedonic and rate-all-that-apply (RATA) tests. Data analysis included Anova and Duncan for IC50 and Friedman and Nemenyi tests, principal component analysis, and preference mapping for sensory profiles. The results showed the antioxidant activity (IC50) of mango leaf herbal tea ranging from 3.57 to 133 ppm. Different brewing methods also affected antioxidant activity values. Tea using the sun green tea brewing method had powerful antioxidant activity, while that using green tea puree had weak activity. The green tea puree technique had the most diverse sensory attributes in terms of leaf aroma, green and watery taste, bitterness, astringency, and oily aftertaste. The ambient infusion and chilled green tea techniques had dominant characteristics of acidic taste with a yellow color. For sensory attributes, the soft infusion and sun green tea techniques produced a dominant brown color with an oily aftertaste, while the hard infusion method did not have any overriding sensory attributes. Consumer acceptance of these products was 20-60%, indicating that the levels could be improved |
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| ISSN: | 1992-7479 2617-6211 |