Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea
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Date
2011-07
Authors
Chew, Shio Heong
Journal Title
Journal ISSN
Volume Title
Publisher
Universiti Sains Malaysia
Abstract
Centella asiatica is a famous herb in Ayurvedic medicine and has a long
history of being consumed around the world. The herb was reported to enrich with
micro and macronutrients that contribute to it numerous phytochemical properties. In
this study, C. asiatica undergone various stages of fermentation as follow: no
fermentation (0 hr, CANF), partial fermentation (2 hrs, CAPF) and full fermentation
(24 hrs, CAFF). The present study suggested that C. asiatica teas should be prepared
at 100 °C for 10 min to obtain the maximum antioxidant capacity. Reuse of C.
asiatica tea leaves for 2-3 times is encouraged due to the relatively high amount of
antioxidant which would still be present. In general, fermentation process did not
affect the proximate results of CAPF, but decreased in CAFF. Caffeine was not
detected in all kinds of C. asiatica teas produced. High thiamine, riboflavin, niacin
and ascorbic acid contents were found in C. asiatica teas, but biotin was found only
in CAFF. The fermentation process was found to reduce the concentration in niacin
and ascorbic acid. Results demonstrated that antioxidant properties of CANF and
CAPF was not significantly different but significantly reduced in CAFF. The
phenolic compounds in C. asiatica teas consist of gallic acid, naringin, chlorogenic
acid, catechin, rutin, rosmarinic acid, quercetin, luteolin and kaempferol. Triterpene
glycosides, asiaticoside‘s content decreased significantly during the fermentation
process. The contents of madecassoside, madecassic acid, and asiatic acid did not
differ significantly between CANF and CAPF, but decreased significantly in CAFF.
Isoleucine, aspartic acid, and threonine were the major amino acids present in C.
asiatica infusions. In general, amino acid content decreased during the fermentation
process, especially after 24 h of fermentation time. Fermentation did not alter the
mineral content in C. asiatica teas and were high in calcium, magnesium, and
sodium. Apparent improvement in sugar content was found in CAPF after
fermentation. The FTIR profiles for the three C. asiatica teas showed similar spectral
patterns indicating no changes in the functional group. CANF, CAPF and CAFF
contained 38, 27 and 24 volatile compounds that could be identified, respectively. β-
caryophyllene and α-humulene were the major volatile compounds in C. asiatica teas.
Description
Keywords
Development and quality assessment , of fermented pegaga tea