Determination of phenolic compounds and antioxidant activity of the leaves of soursop (Annona muricata L.) mixed with various herbal

Abstract

Food diversification is increasingly approaching customer needs. Tea processing field brings a lot of health. The present study has mixed the soursop leaves tea with stevia, chrysanthemum, rose, and licorice to produce an effective mixture with improved biological activities and flavors. Survey results showed that high TPC content was present in chrys (4.01 ± 0.03 mg/g DW) entailed an increasing concentration when mixed and vice versa. In most mixtures, free-radical scavenging by DPPH and ABTS in sousop leaves tea mixtures remained unchanged (ranging from 0.5-1.5 mg/g DW). The color brightness value in CIE system is highly dependent on soursop leaves tea (34.52 ± 0.71 in L*). These findings provide helpful insight to combinations of tea and common herbs for daily use. Further studies on toxicology and health benefits of these tea combinations would be on demand.