Effects of Different Drying on Chemical Composition, Antioxidant Activity, and Sensory Evaluation of Cassia Senna Tea Leaves (Cassia angustifolia Vahl.)
DOI:
https://doi.org/10.54987/jobimb.v13iSP1.1102Keywords:
Cassia angustifolia, Cabinet drying, Freeze drying, Antioxidant activity, Sensory evaluationAbstract
This study aims to investigate the chemical composition, antioxidant activity, and sensory evaluation of Cassia angustifolia Vahl. tea leaves processed using two drying methods: cabinet (at 80°C) and freeze-drying. The research focuses on evaluating the impact of different drying methods on proximate composition, including carbohydrates, protein, and fat, as well as the presence of bioactive compounds such as phenolics and flavonoids, which are closely linked to antioxidant properties. It’s also highlighting vitamin C content and free radical inhibition capacity, assessed through DPPH and ABTS assays. The findings reveal that freeze-drying preserved higher bioactive content, as observed in the vitamin C analysis and the total phenolic and flavonoid content (1.10%, 311.76 mg GAE/g, and 372.70 mg QE/g, respectively) compared to cabinet drying, which resulted in a loss of these compounds due to high temperatures. These compounds are strongly correlated with antioxidant activity, as demonstrated in both free radical inhibition tests (DPPH and ABTS assays). Freeze-dried tea exhibited higher antioxidant activity in both assays (67.76% for DPPH and 57.71% for ABTS) compared to cabinet-dried tea (50.74% for DPPH and 44.71% for ABTS) at a concentration of 250 mg/L. The antioxidant tests confirmed significant free radical inhibition activity in Cassia angustifolia tea, highlighting its potential as a natural antioxidant source. However, sensory evaluation revealed that panellists preferred tea made from cabinet-dried leaves in terms of colour, taste, and overall quality, emphasizing the importance of processing methods in determining sensory attributes.
References
Ifemeje JC, Ifemeje MO, Egbuna C, Olisah MC. Proximate, phytochemical and antioxidant mineral compositions of four different brands of tea. Adv J Grad Res. 2020;8(1):1-7.
Roy J, Choudhuri BN, Guchhait P, Das S. Antibacterial activities of Cassia angustifolia leaf ethanolic extract against various multiple drug-resistant microorganisms. Sch Acad J Pharm. 2023;12(7):187-90.
Amrianto A, Ningsih KN, Ishak SSO, Fitrian UA, Salsabila S, Salam DA. Development and validation of analysis method for sennoside B in Cassia angustifolia using UPLC-MRM/MS. Curr Res Biosci Biotechnol. 2023;4(2):269-74.
Lal R, Chanotiya C, Kumar A. The prospects and potential of the horticultural and pharmacological medicinal herb senna (Cassia angustifolia Vahl.): a review. Technol Hortic. 2023;3(1):1-10.
Neves MM, Espinelli JBDS, De Souza MM Jr, Carapelli R. Application of hot water extraction techniques and principal component analysis to study the influence of cultivation of commercial yerba mate samples on their mineral profiles. Food Anal Methods. 2022;15(11):2940-50.
AOAC. Official methods of analysis of the association. 17th ed. Gaithersburg: Assoc Off Anal Chemists; 2000.
Ehoche EE, Patel P, Madu C, Adejoh J. Formulation, organoleptic evaluation, and acceptability of various teas from underutilized nutritious herbs compared with marketed Chinese and Yellow Lipton tea. Borneo J Pharm. 2021;4(1):51-6.
European Tea Committee (ETC), European Herbal Infusions Association (EHIA). Compendium of guidelines for tea (Camellia sinensis). Brussels: THIE - Tea and Herbal Infusions Europe; 2018.
Shams R, Singh J, Dash KK, Dar AH. Comparative study of freeze drying and cabinet drying of button mushroom. Appl Food Res. 2022;2(1):100084.
Hussain K, Lone SM, Masoodi KZ, Balkhi SM. Proximate analysis. In: Elsevier eBooks. 2024. p.173-9.
Shaikh RS, Syed I. Proximate and phytochemical analysis of Cassia tora leaves. 2015.
Ma Pyone TM, editor. Study on nutritional values and elemental contents of tea leaves samples (local made). Myanmar Korea Conf Res J. 2020; 3:1-15.
Aroyeun SO. Crude fibre, water extracts, total ash, caffeine and moisture contents as diagnostic factors in evaluating. 2013;1;25(1):70-75.
Belitz HD, Grosch W, Schieberle P. Food chemistry. Berlin: Springer; 2008.
Shofian NM, Hamid AA, Osman A, Saari N, Anwar F, Dek MSP, Hairuddin MR. Effect of freeze-drying on the antioxidant compounds and antioxidant activity of selected tropical fruits. Int J Mol Sci. 2011;12(7):4678-92.
Orphanides A, Goulas V, Gekas V. Effect of drying method on the phenolic content and antioxidant capacity of spearmint. Czech J Food Sci. 2013;31(5):509-13.
Kittibunchakul S, Temviriyanukul P, Chaikham P, Kemsawasd V. Effects of freeze drying and convective hot air drying on predominant bioactive compounds, antioxidant potential and safe consumption of maoberry fruits. LWT. 2023; 184:114992.
Chen J, Wang Y, Zhang X, Sun P, Wu Z, Shang Y, Yang S, Ma Y, Wei Z. Effect of air-drying temperature on the phenolics and antioxidant activity of Xuan-Mugua fruit. Food Sci Technol. 2022; 42:1-9.
G?secka M, Siwulski M, Magdziak Z, Budzy?ska S, Stuper-Szablewska K, Niedzielski P, Mleczek M. The effect of drying temperature on bioactive compounds and antioxidant activity of Leccinum scabrum (Bull.) Gray and Hericium erinaceus (Bull.) Pers. J Food Sci Technol. 2019;57(2):513-25.
Wang K, Chen Q, Lin Y, Li S, Lin H, Huang J, Zhonghua L. Comparison of phenolic compounds and taste of Chinese black tea. Food Sci Technol Res. 2014;20(3):639-46.
Garrote M. Freeze-drying to preserve flavour and aroma of herbs and spices. Barnalab Liofilizados; 2023.
Tanner D. Impacts of storage on food quality. Elsevier eBooks; 2016.
Yang J, Lee J. Consumer perception and liking, and sensory characteristics of blended teas. Food Sci Biotechnol. 2019;29(1):63-74.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 C.J. Belansai, M.N. Abdul Rahman, N.H. Muhammad
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
