Effect of brewing conditions of herbal teas from flower and leaf extracts of Sesbania javanica Miq. on total phenolic content, vitamin C content and antioxidant activity
Issued Date
2025-11-01
Resource Type
ISSN
24681458
eISSN
2452316X
Scopus ID
2-s2.0-105030499975
Journal Title
Agriculture and Natural Resources
Volume
59
Issue
6
Rights Holder(s)
SCOPUS
Bibliographic Citation
Agriculture and Natural Resources Vol.59 No.6 (2025)
Suggested Citation
Kamthakruea K., Keawrung A., Akarawanich P., Silprasit K., Tharawatcharasart N., Thummajitsakul S. Effect of brewing conditions of herbal teas from flower and leaf extracts of Sesbania javanica Miq. on total phenolic content, vitamin C content and antioxidant activity. Agriculture and Natural Resources Vol.59 No.6 (2025). doi:10.34044/j.anres.2025.59.5.15 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/115434
Title
Effect of brewing conditions of herbal teas from flower and leaf extracts of Sesbania javanica Miq. on total phenolic content, vitamin C content and antioxidant activity
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Abstract
Importance of the work: Brewing conditions can reveal major factors for improvement of the components and antioxidant activity of herbal tea. Objectives: To determine the effect of brewing conditions of herbal tea from Sesbania javanica Miq. flowers and leaves on antioxidant properties, vitamin C content and total phenolic content (TPC) and to identify phytochemicals. Materials and Methods: The TPC, vitamin C content and antioxidant activity were determined using methods based on Folin-Ciocalteu’s phenol reagent, radical scavenging and meta-phosphoric acid, respectively. Chemical components were detected using gas chromatography-mass spectrometry. Results: The flower water extract produced the highest TPC (70.55 ±1 4.71 µg gallic acid/mg extract) and antioxidant activity (1/EC50 = 0.0294 ± 0.0093), while the leaf water extract had the highest vitamin C content (14.22 ± 4.13 µg vitamin C/mg extarct). Flower- and leaf-based teas differed significantly (p < 0.05) in TPC, antioxidant activity and vitamin C content. Optimal brewing conditions were flower tea at 70°C for the highest TPC for 10 min (46.73 ± 1.00 µg gallic acid/ mg dried weight) and at 80 °C for 6 min for the highest antioxidant activity (1/EC50 = 0.04±0.01), while leaf tea at 90°C for 6 min produced the highest vitamin C content (190.15 ± 4.93 µg vitamin C/mg dried weight). Temperature was weakly negatively associated with TPC (β = - 0.44, p < 0.05). GC–MS analysis of the flower and leaf ethanol extracts identified several volatile constituents, including 3-methylbutanal, 2-furanmethanol, cyclohexanol, dodecanoic acid, and hexadecanoic acid ethyl ester, while the leaf part contained 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one and dodecanoic acid. Main finding: The bioactive compounds, vitamin C content and antioxidant potential in herbal tea brewed from S. javanica flowers and leaves could be favorable for people wishing to follow a healthy lifestyle.