Development And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Tea

Simple item page
dc.contributor.authorChew, Shio Heong
dc.date.accessioned2018-08-15T02:05:12Z
dc.date.available2018-08-15T02:05:12Z
dc.date.issued2011-07
dc.description.abstractCentella 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6310
dc.language.isoenen_US
dc.publisherUniversiti Sains Malaysiaen_US
dc.subjectDevelopment and quality assessmenten_US
dc.subjectof fermented pegaga teaen_US
dc.titleDevelopment And Quality Assessment Of Fermented Pegaga (Centella Asiatica) Teaen_US
dc.typeThesisen_US
Files
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Pusat Pengajian Teknologi Industri - Tesis