Rachanee Nammatra1*, Chinnaphat Chaloemram2 and Pharnuwan Chanhan3

J. Sci. Agri. Technol. (2021) Vol. 2 (1): 21-27

DOI: https://doi.org/10.14456/jsat.2021.4


A herbal tea composed of Morus alba L. (leaves): Citrus hystrix DC. (leaves); 1: 1 (w:w) was extracted using aqueous media. Phytochemicals screening determined total phenolic content (TPC), total flavonoid content (TFC), and the identification of flavonoids and phenolic acids of the extract using High-Performance Liquid Chromatography (HPLC). Antioxidant activities, including 2,2-diphenyl-1-picrylhydrazy (DPPH) and ferric reducing antioxidant power (FRAP) were also assayed. The results showed that the TPC and TFC of the extract were 8.18 ± 0.26 mg GE/g Ext and 6.79 ± 0.75 mg RE/g Ext, respectively. The HPLC analyses of flavonoid and phenolic compounds indicated the presence of catechin, myricetin, quercetin, kaempferol, gallic acid, syringic acid, and coumaric acid as bioactive compounds. Antioxidant activities for DPPH and FRAP were 3.51 ± 0.03 mg TE/g Ext and 15.64 ± 0.36 mM Fe2+ E/g Ext, respectively. This finding indicates that Thai herbal tea derived from leaves of M. alba and C. hystrix has an inhibitory free radical effect and has the potential to promote health following herbal tea consumption.

Keywords: herbal tea, Morus alba, Citrus hystrix, phytochemistry, antioxidant 

Received: March 15, 2021. Revised: April 22, 2021, May 17, 2021. Accepted: May 18, 2021



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