Work

Influence of processing on tannin, flavonoid, polyphenol content, and antioxidant activity of Ivy gourd (Coccinia grandis (L.) Voigt) leaf tea

Year: 2025

Type: article

Abstract: This study investigates factors affecting tea production from the leaves of Ivy gourd (Coccinia grandis (L.) Voigt) using a natural fermentation method. To evaluate the tea quality, key parameters such as tannin, flavonoid, polyphenol content, and antioxidant activity were monitored throughout the research. The study examined different factors, including leaf moisture loss prior to fermentation, the fermentation temperature and duration, the roasting temperature, and the final product moisture content. The results indicated that drying the leaves to 80% moisture content facilitated the natural fermentation process at 40°C for 5 h. Roasting the tea at 100°C to a final moisture of 8% maintained a stable content of tannin, flavonoid, polyphenol, and oxidation capacity.

Source: Mongolian Journal of Chemistry

DOI: 10.5564/mjc.v26i53.3774

Authors: Tran Bach Long, Nguyen Van Muoi, Tran Thanh Truc, Do Ngo Thuc Dai, Nguyen Hai Linh, Le Pham Tan Quoc

Institutions: Can Tho University, Kagoshima University, Khon Kaen University, Industrial University of Ho Chi Minh City, Viện Công nghệ Sinh học và Thực phẩm

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W4409258051

FWCI: 0.397

Cites:

Cited by: 1

Related to: 10