Sensory Properties and antioxidant activity of Chrysanthemum Flower tea bags with lemon peels and mint leaves

Abstract

The Covid-19 pandemic has had an impact on many business sectors including the cut-flower of Chrysanthemum. Sales of cut-flowers have decreased and the farmer suffering huge losses. It is necessary to develop a Chrysanthemum product to increase its economic value. This study aims to determine the sensory properties and antioxidant activity of Chrysanthemum tea in bags with the addition of lemon peels and mint leaves. The treatments in this research consisted of 6 formulations of Chrysanthemum: lemon peels: and mint leaves; FI (80%: 0%: 0%); F2 (80%: 20%: 0%); F3 (80%: 0%: 20%); F4 (80%: 10%: 0%); F5 (80%: 0%: 10%) and F6 (80%: 0%: 0%). Sensory properties were determined by hedonic tests (color, aroma, and taste of tea brewed water) with 30 panelists. Antioxidant activity was determined by the DPPH method and polyphenol content by the spectrophotometric method. The results of the hedonic test showed that F2 was the most preferred on the color and aroma parameters, while F2 and F4 had the same average value for the taste parameter. The highest antioxidant activity value was F2 with an IC50 value was 134,38 ppm and polyphenol content was 81.42 ppm.