The Effect of Brewing Temperature and Time on Antioxidant Activity and Sensory Profile of Cat's Whiskers (Orthosiphon spicatus) Leaves Botanical Drink
Year: 2025
Type: article
Abstract: The Cat’s Whiskers plant (Orthosiphon spicatus) is renowned for its numerous health benefits. The plant contains various bioactive compounds, including phenolic compounds, and one effective way of utilizing its leaves is by transforming them into a functional beverage. This study aimed to determine the effects of brewing time and temperature on the antioxidant activity and sensory profile of the botanical beverage from Cat’s Whiskers leaves. The treatments included two levels of brewing time (3 and 5 minutes) and three levels of brewing temperature (70 ºC, 85 ºC, and 100 ºC). The results indicated that brewing temperature and time significantly affected (p<0.05) total phenolic content (TPC), antioxidant activity, and panelist preference levels for the botanical beverage from Cat’s Whiskers leaves. Brewing at 100 ºC for 5 minutes yielded the highest TPC (7.05 mg GAE/g) and antioxidant activity (88.97%), with an overall liking score of 5.43. The beverage exhibited attributes of brightness, a grassy, woody, fresh aroma, a grassy, earthy, bitter flavor, and a grassy, bitter, astringent aftertaste. Principal component analysis revealed a positive correlation between TPC, antioxidant activity, and the preference levels of the panelists.
Authors: Reza Satria Nugraha, Laras Cempaka, Nurul Asiah, Wahyudi David, Nurul Huda, Ardiansyah Ardiansyah
Institutions: Bakrie University, Universiti of Malaysia Sabah
Language: English
Subfield: Biochemistry
Field: Medicine
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W4413891138