Effect of Herbal Species on Antioxidant Activities and Sensory Quality of Cardamom (Amomum krervanh Pierre) Mixed Herbs Tea

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Wassana Rattanahemboot
Rungroj Tubglang
Kannikar Charoensuk
Warunya Nonmuang

Abstract

Consumers who prefer to consume herbal tea need medicinal effects and also want to experience the aroma and good taste of that herbs. This research was aimed to study the effects of herbs on the antioxidant activities and sensory quality of cardamom mixed herbs tea. In this experiment, four types of tea were produced namely cardamom tea, lemongrass cardamom tea, pandan cardamom tea and licorice cardamom tea. Cardamom tea is prepared from the cardamom leaf powder mixed with cardamom stem powder in a ratio of 1:1, and used as an ingredient in the production of lemongrass cardamom tea, pandan cardamom tea and licorice cardamom tea in the ration of each herb is 1:1. When soaked the tea sachet in hot water at 90 °C for 3 min, then the herbal tea was determined. It was found that, the combination of lemongrass, pandan and licorice with cardamom has resulted in a decrease of total phenolic and total flavonoid compounds, and also the antioxidant effects. Interestingly, pandan cardamom tea was found to have the highest of odor and overall preference rating on the like very much level which was 8.2 and 8.2, respectively. Therefore, pandan is a herb that could be combine with the cardamom in the production of cardamom tea, however the optimum ratio of the combination which related to the antioxidant activities should be concern.

Article Details

How to Cite
[1]
W. Rattanahemboot, R. Tubglang, K. Charoensuk, and W. Nonmuang, “Effect of Herbal Species on Antioxidant Activities and Sensory Quality of Cardamom (Amomum krervanh Pierre) Mixed Herbs Tea”, RMUTI Journal, vol. 15, no. 3, pp. 96–106, Dec. 2022.
Section
Research article

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