Effect of drying methods towards antioxidant properties of Pandanus amaryllifolius tea

Abstract

Drying is the common way to preserve the quality of aromatic and bioactive compounds in medicinal plants. The goal of this study was to determine the antioxidant activity, phenolic content, chlorophyll content and phytochemical of different types of drying methods and to propose the best method to produce a good tea. The leaves were dried by using two types of drying methods which are microwave drying and oven drying at the conditions 35 °C for 48 h and 540 W for 4 minutes. Total phenolic content (TPC) and antioxidant activity were determined using Folin Ciacalteu (FC) and 1,1-diphenyl-2-picryl-hydrazyl (DPPH) methods respectively. Meanwhile, total chlorophyll content (TCC) and Phytochemicals were determined using acetone extraction and phytochemical screening methods respectively. TPC was higher in microwave drying (0.623 mg/GAE) and oven drying (0.417 mg/GAE). In addition, antioxidant activity was higher in IC50 values for microwave drying (6.379 𝜇g/GAE g/mL) compared to oven drying (9.339 𝜇g/GAE g/mL) respectively. Furthermore, it was observed that TCC in microwave dried leaves was highest (9.540 mg/g) compared with oven dried leaves (9.204 mg/g). Moreover, bioactive compounds of Pandanus amaryllifolius were determined by phytochemical screening test and results indicate the positive results there which are presence of phenolics, saponins, terpenoids and flavonoids.