Effect of drying methods on the active compounds of chamomile tea

Conference proceedings article


Authors/Editors


Strategic Research Themes

No matching items found.


Publication Details

Author listRungsirisakun R., Boonyaritthongchai P.

PublisherInternational Society for Horticultural Science (ISHS)

Publication year2018

Volume number1208

Start page437

End page441

Number of pages5

ISBN9789462612051

ISSN0567-7572

eISSN2406-6168

URLhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85052903631&doi=10.17660%2fActaHortic.2018.1208.60&partnerID=40&md5=ea6af487dd42885e36dc41b50fcbc4a8

LanguagesEnglish-Great Britain (EN-GB)


View in Web of Science | View on publisher site | View citing articles in Web of Science


Abstract

The quantity of the phenolic compounds influences the quality of the dried chamomile flowers. The objective of this work was to study the effect of drying methods on the active compounds of chamomile tea. Chamomile flowers were dried in the following manners: oven-dried at temperature 50-60°C, dried by air-oven at temperature 50-60°C and solar-dried. The Comparison of the quantity of the active compounds, including the total polyphenols and β-carotenes in chamomile tea was studied. Chamomile tea dried with the air oven at a temperature 50-60°C (moisture content, 5.48%) contained the largest amount of polyphenols, 97.387 mg g-1 DW. The quantity of polyphenol in oven-dried chamomile tea (moisture content, 5.42%) is 52.178 mg g-1 DW and that of polyphenol in solar-dried chamomile tea is 69.735 mg g-1 DW. The suitable temperature for drying fresh chamomile is between 50-60°C, to maintain the contents of the total polyphenols and β-carotene. A comparison of the drying methods that were investigated, showed that air-oven drying has a higher drying efficiency than solar-drying and oven-drying. © 2018 International Society for Horticultural Science. All rights reserved.


Keywords

Active compoundsChamomile teaDrying methods


Last updated on 2023-02-10 at 07:36