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373

Effect of Temperature and Duration of Tea Infusing Process on
Total Phenolic Content and Anti-Oxidant Activity in Clitoria ternatea L.
Flower Tea

,‡
Jatuporn Prathumtet* , Chakkrit Surasorn*, Thipyamon Paopa*, Jaruwan Donthuan †
*Division of Thai Traditional Medicine, Faculty of Natural Resources, Rajamangala University of Technology Isan,
Sakonnakhon Campus, Sakon Nakhon 47160, Thailand
†
Division of Food Science and Technology, Faculty of Natural Resources, Rajamangala University of Technology Isan,
Sakonnakhon Campus, Sakon Nakhon 47160, Thailand
‡
Corresponding author: Summer_rose_007@hotmail.com

Abstract

Clitoria ternatea L. (anchan in Thai) is a herb that has antioxidant activity. It also stimulates blood
circulation for eye nourishment and is good for hair growth. Thus, the development of herbal tea from it is
an interesting alternative product for health care. This research aimed to evaluate the optimal time and
temperatures for tea infusion from Clitoria ternatea L. flowers. Tea infusions were prepared by soaking the
flowers in hot water for various time periods (5, 10 and 15 minutes) and temperatures (60, 80 and 100˚C).
The total phenolic content (TPC) and antioxidant activity of the infusions were investigated using Folin-
Ciocalteu and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity assay, respectively. The
results demonstrated that the time and temperature of tea infusions significantly affected TPC and antioxidant
activity (p < 0.05). The tea with the infusion time of 10 minutes at 80˚C contained the highest TPC amount
of 47.56 ± 1.36 mg GAE/g and DPPH radical scavenging activity of 31.19 ± 1.27%. It can be concluded that
the optimal infusion for Clitoria ternatea L. flower was at 80˚C for 10 minutes.

Key words: infusion flower tea, Clitoria ternatea L. flower, phenolic compound, antioxidant activity

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