Ratchuporn Suksathan
Queen Sirikit Botanic Garden, Thailand
Title: Nutritions and phytochemicals of edible flowers in tea infusions and their antioxidant properties
Biography
Biography: Ratchuporn Suksathan
Abstract
Flowers are used as food ingredients and medicinal purpose in many countries including with flavouring tea. A growing awareness of consumer health benefits is leading to a new product research from edible flowers to be an alternative option for the natural food and beverage markets. Hot and cold tea formulas were developed from edible flowers, which were used as medicinal plants, Bauhinia variegata L., Shorea roxburghii G.Don and Viburnum sambucinum Blume. The flowers of these three species were mixed for health benefits and distinct flavour properties. These plants are rich source of natural antioxidants. Their phytochemicals were evaluated for alkaloids, flavonoids, anthocyanins, saponins, tanins, polyphenols, steroids and terpenoids. The investigation of plant nutritions for example, protein, lipid, ash, dietary fiber, carbohydrate, calcium, potassium, sodium, iron, vitamin C and energy were completed. Total phenolics and flavonoids contents were obtained for both water and ethanolic extracts of each plant sample. Antioxidant activities of water and ethanolic extracts and formulations were estimated using DPPH radical scavenging activity and ABTS radical scavenging activity compared to Camellia sinensis (L.) Kuntze. Sensory evaluations were done using a nine-point hedonic scale with thirty trained panelists. Two late winter season tea infusions, “Floral infusion” or “Hot Tea” and “Ready to drink” or “Cold Tea” were achieved with impartment for colour, aroma, flavour, astringency and overall acceptability to mixtures and several health benefits.