Chất lượng cảm quan, hoạt chất và hoạt tính sinh học của một số loại trà túi lọc rong mơ <i>Sargassum crassifolium</i>

Abstract

     This article focuses on the evaluation of the sensory quality, active ingredients and biological activity of various tea bags. The different tea bags formulas are based on the ingredients of seaweed, stevia, Syzygium nervosumseeds, and Plantago asiatica L leaves. Phlorotannin active ingredients were analyzed and antioxidant activity, enzyme lipoxygenase inhibitory activity of tea extracts were evaluated. The results showed that the seaweed / stevia / Syzygium nervosum seeds / Plantago asiatica L leaves (30/25/25/20) formula gave the highest average sensory point, total antioxidant activity and reducing power. Its phlorotannin content, DPPH free radical scavenging and enzyme lipoxygenase inhibitory activity were average, compared to other tea bags. Phlorotannin content was the highest in seaweed / stevia tea bags (50/50). The highest DPPH free radical scavenging activity was detected in tea bags of seaweed / stevia / Syzygium nervosum seeds / Plantago asiatica L leaves (30/20/25/25). The highest enzyme lipoxygenase inhibitory activity was found in tea bags of seaweed / stevia / Syzygium nervosum seeds / Plantago asiatica L leaves (30/25/20/25). Thus, seaweed / stevia / Syzygium nervosum seeds / Plantago asiatica L leaves tea bags (30/25/25/20) have the potential to be commercialized in the market.

Keywords: sensory, antioxidant, phlorotannin, seaweed, tea bag