Factors influencing the processing and biological activities of soluble instant tea of (Ficus racemosa Linn) fruits

Abstract

Introduction: Ficus racemosa Linn. has widely grown in Vietnam, its fruits have multiple pharmacological uses. The study investigates factors affecting the processing of soluble instant tea of Ficus racemosa fruit and evaluates the α-glucosidase inhibitory, antioxidant and antibacterial activities. Soluble instant tea of F.racemosa was obtained from F.racemosa fruits through the following process: drying, extracting, concentrating, mixing and freeze-drying. The quality of the soluble instant tea was evaluated by physicochemical, microbiological and food sensory analysis methods. Results: Proper process for making the soluble instant tea of F. racemosa fruit: the fruits were dried at 80oC in 10 minutes and ground into powder. The powder was extracted with a ratio of powder to water available at 1:7 (g/mL), then concentrated at 700C in 90 minutes, mixed with 25% maltodextrin and finally freeze-dried in order to obtain the product. The soluble tea has the α-glucosidase inhibitory and antioxidant activities with IC50 values of 54,32mg/mL and 61,47mg/mL, respectively.

Keywords

• ficus racemosa linn, hoạt tính kháng oxy hóa, hoạt tính ức chế α-glucosidase, trà hòa tan