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Title:Quantification of Phenolic Compounds and Sensorial Properties of Cosmos Caudatus Herbal Tea at Different Maturity Stages Authors: Dian-Nashiela Fatanah; Noriham Abdullah; Nooraain Hashim; Azizah Abd. Hamid DOI: Aff: Department of Food Science and Technology Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia Author Email: Keywords: Phenolic Compounds; Sensorial Properties; Herbal Tea; C.caudatus; Maturity URLs:ABSTRACT-HTML | FULLTEXT-PDF | Abstract:Background: Phenolic compounds are responsible for major sensorial characteristics of herbal tea. The consumption of Cosmos caudatus leaves at different maturity stages for herbal tea development constitutes an important factor in influencing phenolic compounds and sensorial properties. Objective: Thus, this present study was designed to identify and quantify the phenolic compounds and to evaluate sensorial properties of herbal tea prepared from C. caudatus leaves at different maturity stages namely young, mature and old and to compare them with C. caudatus herbal tea from commercial brand. Results: Based on the results obtained, C. caudatus herbal tea prepared from young leaves showed significantly higher concentration of phenolic compounds compared to other C. caudatus herbal tea. However, C. caudatus herbal tea prepared from young leaves was the least acceptable by panelists due to its strong bitter and astringent taste followed by mature leaves, old leaves and C. caudatus herbal tea from commercial brand. Conclusion: Hence, it can be concluded that, the different amount of phenolic compounds in samples contributed to the different sensorial perceptions. It is recommended to improve the acceptability of C. caudatus herbal tea prepared from young leaves since it provide higher antioxidant activity where antioxidant is known to possess beneficial impact to human health.