Antioxidant activity, colour and mineral content of herbal tea prepared from Cosmos caudatus leaves at different maturity stages

• Main Authors: Abdullah, N. (Author), Fatanah, D.N (Author), Hamid, A.A (Author), Hashim, N. (Author)
• Format: Article
• Language: English
• Published: Malaysian Society of Analytical Sciences 2016
• Subjects: Antioxidant activity; Colour; Cosmos caudatus; Herbal tea; Maturity; Mineral content
• Online Access: View Fulltext in Publisher; View in Scopus

 In recent years, increasing consumption of herbal tea is a worldwide trend because of their refreshing taste, positive potential health effect, convenience, abundant resources and also cheaper in price. However, different maturity stages of plants being used as raw material could affect the antioxidant activity, colour and mineral content in herbal tea. Thus, this present study was aimed at determining antioxidant activity, colour and mineral content of herbal tea prepared from Cosmos caudatus (C. caudatus) leaves at three different maturity stages namely young, mature and old. All prepared herbal tea were analysed for total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), 2-2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, colour and mineral content. The results demonstrated that herbal tea prepared from young leaves had strong (p< 0.05) antioxidant activity compared to mature and old leaves for all assays tested. Pearson’s correlation coefficient also revealed that TPC and TFC exhibited a strong positive correlation with reducing power but negatively correlated with DPPH scavenging activity indicating that these compounds are major contributors to the antioxidant activity. In fact, the darker (p< 0.05) colour of C. caudatus herbal tea prepared from young leaves relates to their higher antioxidant activity as compared to mature and old leaves. However, C. caudatus herbal tea prepared from old leaves showed significantly higher in mineral content compared to mature and young leaves. Hence, it can be concluded that, as maturity increased, antioxidant activity and colour in C. caudatus herbal tea decreased and vice-versa for mineral content. © 2016, Malaysian Society of Analytical Sciences. All rights reserved.