Effect of oven and microwave drying on polyphenols content and antioxidant capacity of herbal tea from strobilanthes crispus leaves

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Effect of oven and microwave drying on polyphenols content and antioxidant capacity of herbal tea from strobilanthes crispus leaves

Objective: This study aimed to evaluate the effect of oven and microwave drying on total phenolic content (TPC), total flavonoid content (TFC), and antioxidant capacity of unfermented and fermented tea developed from Strobilanthes crispus leaves. Methods: TPC and TFC were estimated using a spectroph...

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Bibliographic Details
Main Authors:	Lasano, Nur Fatimah, Rahmat, Asmah, Ramli, Nurul Shazini, Abu Bakar, Mohd Fadzelly
Format:	Article
Language:	English
Published:	Innovare Academic Sciences 2018
Online Access:	http://psasir.upm.edu.my/id/eprint/72434/ http://psasir.upm.edu.my/id/eprint/72434/1/Effect%20of%20oven%20and%20microwave%20drying%20on%20polyphenols%20content%20and%20antioxidant%20capacity%20of%20herbal%20tea%20from%20strobilanthes%20crispus%20leaves%20.pdf

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