Herbal tea production from Crinum latifolium flower

AbstractThis research was performed to evaluate the effect of thermal pre-treatment, fermentation, drying and roasting on phytochemical quality and overall acceptance. Raw Crinum latifolium flowers pre-heated in microwave oven (100 W) in different durations (60 - 180 s). Raw Crinum latifolium flowers were either thermal pre-heated by microwave at 100 W for 90 s or gently wrinkled/ incubated in different conditions (36 ± 0.5°C/24 h, 28 ± 0.5°C/36 h, 20 ± 0.5°C/48 h, 12 ± 0.5°C/60 h. The pre-treated Crinum latifolium flowers were dehydrated by convective dryer in different temperature and time (45°C/12 h, 50°C/10 h, 55°C/8 h, 60°C/6 h, 65°C/4 h). Dried Crinum latifolium flowers were roased by microwave oven at power of 200 W in different durations (2 - 10 min). Quality attributes of pre-treated, dried and roasted Crinum latifolium flowers were evaluated by total phenolic content (TPC), total flavonoid content (TFC), total antioxidant capacity (TAC), and overall acceptance. Results showed that raw Crinum latifolium leaves should be pre-treated by microwave oven at 100 W for 90 s, fermented at 36 ± 0.5°C/24 h, dehydrated by convective drying oven at 55°C/8 h, roasted in microwave oven at 200 W in 4 min. Raw Crinum latifolium flowers were successfully converted into value-added product like herbal tea.