Effect of Different Tea Process on Antioxidant Capacity and Consumer Acceptance of Doi Saket Purple Rice Leaf Tea

Main Article Content

Sureewan Rajchasom
Janyawat Tancharoenrat Vuthijumnonk
Pornsawan Sombatnan

Abstract

The aim of this research is to study the effect of different tea process of Doi saket purple rice leaf tea on antioxidant capacity and the consumer acceptance. Doi saket purple rice leaf tea were processed in 4 different tea processes which were green tea process, English tea process, Chinese tea process and Oolong tea process. After that, the physical (moisture content and colour (L*, a* and b*) in CIE system, chemical properties (antioxidant capacity) and sensory test of the products were analyzed. The results showed that the moisture content of Doi saket purple rice leaf tea samples from 4 different processes were not over than the standard value (the standard value of moisture content of tea was indicated as 8% by Thai industrial standards institute (TISI)), their moisture content were between 6.46 and 7.59%. It also was found that the different tea processes had a significant effect on the color of both of purple rice leaf tea and tea in term of L*, a* and b* colour at the confidence level of 95% (p<0.05). However, the different tea processes had no significant effect on antioxidant capacity. Purple rice Oolong tea leaf had the highest antioxidant capacity (82.27±1.90%) following by purple rice Green tea leaf, purple rice English tea leaf and purple rice Chinese tea leaf (81.99±0.00%, 81.78±0.76% and 80.79±0.61%, respectively). The customer acceptance was evaluated by sensory test in 4 attributes which were colour, flavour, taste and overall. The sensory analysis result showed that the score of all sample from difference 4 tea processes were slightly to moderately like in all attributes. However, the highest score was found in Oolong tea process which had the score of 7.08±1.21, 6.76±1.53, 6.56±1.76 and 6.78±1.54 in color, odor, taste and overall, respectively.

Article Details

How to Cite
[1]
S. Rajchasom, J. Tancharoenrat Vuthijumnonk, and P. Sombatnan, “Effect of Different Tea Process on Antioxidant Capacity and Consumer Acceptance of Doi Saket Purple Rice Leaf Tea”, RMUTP Sci J, vol. 17, no. 2, pp. 137–148, Dec. 2023.
Section
บทความวิจัย (Research Articles)

References

K. Hayat, H. Malik, U. Bilal and S. Mushtaq, “Tea and its consumption: benefits and risks,” Critical Reviews in Food Science and Nutrition, vol. 55, no. 7, pp. 1-58, Sep. 2013.

V. S. P. Chaturvedula and I. Prakash, “The aroma, taste, color and bioactive constituents of tea,” Journal of Medicinal Plants Research, vol. 5, no. 11, pp. 2110-2124, Jun. 2011.

Y. Liang, J. Zhang, S. Wu and Y. Wu, “Estimation of tea quality by infusion colour difference analysis,” Journal of the Science of Food and Agriculture, vol. 80, pp. 283-290, Jan. 2005.

A. Kattikrut and C. Saeyang. (2021, Jan 27). Knowledge Box Set: Cha DIY [Online]. Available: https://www.okmd.or.th/knowledge-box-set/articles/local-business/362/green-tea-diy

B. Leelawat, R. Tilokkul and M. Baikhunakon, “Development of kaimook from purple rice,” Thai Science and Technology Journal, vol. 28, no.3, pp. 455-465, Mar. 2020.

N. Semsang, N. Kweawlangka and W. Jantachai. (2001). Flavonoid, total phenolic contents and antioxidant activities of Thai rice extracts [Online]. Available: http://www.research.cmru.ac.th/research59/ris/view.php?no=545

M. C. Lazze, M. Savio, R. Pizzala, O. Cazzalini, P. Perucca, A. I. Scovassi, L. A. Stivala and L. Bianchi, “Anthocyanins induce cell cycle perturbations and apoptosis in different human cell lines,” Carcinogenesis, vol. 25, no. 8, pp. 1427-1433, Aug. 2004.

W. Jirarattanarangsri and P. Budprom, “Effect of different processing on phenolic content, anthocyanin content, antioxidant capacity and consumer acceptance of black glutineous rice leaf tea,” Srinakharinwirot University Journal of Science and Technology, vol. 9, no. 17, Jan-Jun. 2017.

J. Pookang and K. Jamjang, “Production of tea with antioxidants from Jued and Yanang leaves,” in Proceeding of 3rd National Conference KPRU, Kamphaengphet Rajabhat University, Thailand, 2016, pp. 599-607.

Thai community product standard. TCPS 120, 2015.

K. Sueaman, S. Paksee, A. Arpsuwan, R. Chalongsuppunyoo, P. Sam-ang, P. Jannoey and K. Pinwattana, “Determination of antioxidant capacity of riceberry and khao dok mali 105 cultivars,” PSRU Journal of Science and Technology, vol. 4, no. 3, pp. 95-108, Aug. 2019.

S. Waweekajornkeat and S. Chaitep, “Design and testing of continuous tea panner,” in Proceedings of 43rd Kasetsart University Annual Conference: Engineering, Architecture, Bangkok, Thailand, 2005, pp. 222-229.

S. Inchuen, S. Simla, P. Phianjam and P. A-sanok, “Color and antioxidant property of Caranda (Carissa carandas L.) leaves tea as affected by leaf positions and tea processing,” Khon Kean Agriculture Journal, vol. 45, no. 1, pp. 1247-1252, 2017.

J. Dutoit and E. Joubert, “The Effect of Pretreatment on the Fermentation of Honeybush Tea (Cyclopia maculata),” Journal of the Science of Food and Agriculture, vol. 76, pp. 537-545. 1998.

R. Maliepaard, “Inactivation of polyphenol oxidase in Camellia sinensis for the production of high quality instant green tea,” Ph.D. dissertation, Dept. BCHM., Pretoria Univ., South Africa, 2009.

F. C. Stintzing, A. S. Stintzing, B. Frei and R. Carle, “Color and Antioxidant Properties of Cyanidin-Based Anthocyanin Pigments,” Journal of Agricultural and Food Chemistry, vol 50, pp. 6172-6181. 2002.

A. Patras, N. P. Brunton, C. O’Donnell and B. K. Tiwari, “Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degration,” Trends in Food Science and Technology, vol. 21, no. 1, pp.3-11, Jan. 2010.

Y. Liang, J. Lu, L. Zhang, S. Wu and Y. Wu, “Estimation of tea quality by infusion colour difference analysis,” Journal of the Science of Food and Agriculture, 85, 286-292. 2005.

Y. Chen, J.Y. Huang, Y. Lin, I.F. Lin, Y.R. Lu, L.H. Liu and H.M.D. Wang, “Antioxidative and Antimelanoma Effects of Various Tea Extracts via a Green Extraction Method,” Journal of Food Quality, vol 2018, pp. 1-6. 2018.

M. Ciulu, M.L. Cádiz–Gurrea and A. Segura–Carretero, “Extraction and Analysis of Phenolic Compounds in Rice: A Review,” Molecules, vol 23, no. 11, pp. 1-20. 2018.

C. Somporn, C. Krainart and J. Tobuch, “The study of antioxidant capacity of green tea from rice seedling,” Rajabhat Agriculture Journal, vol. 17, no. 1, pp. 21-33, 2018.

S. Wongpornchai, “Analysis of flavonoids in Thai pigmented rice,” Thailand Science Research and Innovation, 2005.

O. Sakkongnantakul, “Development of mocktail drink from rice milk,” Thesis, B. Tech., NCIVS 1., Chiangmai, Thailand, 2019.

K. Ploysri. “10th Aniversary issue,” Tea newsletter, Tea Institute Mae Fah Luang University, vol. 4, no. 14, Jan-Mar 2014, p. 13. [Online]. Available: http://archives.mfu.ac.th/database/files/original/30854b174e52bb771394de21b7f58139.pdf

V. Nukoolkarn, T. Puksasook and P. Charoenkitviwat, “Hypolipidemic and anti-obesity effects of Oolong tea,” Food Journal Thailand, vol. 43, no. 3, pp. 37-40, Jul-Sep. 2013.