Peperomia pellucida (L.) Kunth herbal tea: Effect of fermentation and drying methods on the consumer acceptance, antioxidant and anti-inflammatory activities

Ng ZX 1 , Than MJY 2 , Yong PH 3

Affiliations 

  • 1 School of Biosciences, Faculty of Science and Engineering, University of Nottingham Malaysia, Selangor, Malaysia. Electronic address: ZhiXiang.Ng@nottingham.edu.my
  • 2 School of Biosciences, Faculty of Science and Engineering, University of Nottingham Malaysia, Selangor, Malaysia. Electronic address: hbymt1@nottingham.edu.my
  • 3 School of Bioscience, Faculty of Medicine, Bioscience and Nursing, MAHSA University, Selangor, Malaysia. Electronic address: yphaikhar@gmail.com
Food Chem, 2021 May 15;344:128738.
PMID: 33280962 DOI: 10.1016/j.foodchem.2020.128738

Abstract

This study aimed to compare the effect of fermentation and drying on the organoleptic characteristic, total phenolic content, antioxidant and anti-inflammatory activities of Peperomia pellucida (L.) Kunth tea with commercial Camellia sinensis tea. The phenolic content, antioxidant and anti-inflammatory activities in P. pellucida were significantly (p 

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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