Rauwolfiaserpentina Tea: Its Development and Potency

Authors

  • Pamn Faye Hazel V. Cabanero, Rainer R. Fiscal

Abstract

Tea is one of the most consumed beverages around the world and commonly produced from Camellia sinensis. This study developed and analyzed the physicochemical qualities of tea from serpentina (Rauwolfiaserpentina) leaves. Further, the developed tea with the best sensory evaluation was tested in Syrian hamsters (Mesocricetusauretus) to determine its potency. Utilizing the experimental research design, the study revealed that sun-dried white tea obtained the highest water total dissolved solids (TDS) value parts per million (ppm) with 381.00 mg/L and the freeze-dried white tea acquired the highest water conductivity with 769.00 mcS/cm. The highest scores for the color, taste, aftertaste, bitterness, and astringency were obtained from freeze-dried yellow tea and for the aroma, it was obtained from sun-dried yellow tea. The potency revealed that after 12 hours the blood glucose level of hamsters fall from 16.30 mmol/L to 8.20 mmol/L and after 24 hours the blood glucose level fall from 10.53 mmol/L to 5.63 mmol/L. The chemical properties like TDS value ppm and electrical conductivity were affected by tea processing but not by the drying methods. The physical properties such as aroma, color, taste, aftertaste, bitterness, and astringency were not affected by the tea processing and drying methods. The levels of blood glucose after the treatment of serpentina tea from different concentrations significantly affected by the time since after 12 and 24 hours the blood glucose levels of the Syrian hamsters were lowered.    

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Published

2020-05-18

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Section

Articles