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Optimization of Drying Period by Using Oven and Microwave Drying on
Antioxidant Properties and Quality of Pink Coral Vine (Antigonon
leptopus) Leaves Tea
Fatimah Binti Faizel Amri
Supervisor: Dr. Husni Hayati Binti Mohd Rafdi
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
This study is the first study conducted on drying effects of pink Antigonon leptopus
(A. leptopus) leaves for herbal tea making. An optimization experiment was conducted
using oven 60ºC for 4, 8, 12 and 24 h, and microwave 800W for 10, 12, 14 and 16
min.Analyses involved were total phenolic content (TPC), total flavonoid content
(TFC), DPPH, Frap assay, colour changes, water activity (Aw), and sensory analysis
using Hedonic. Antioxidant content and activity in control is the highest as compared
to both drying methods. Results from the study suggested that microwave drying at
800W for 12 min is the optimum drying method for A. leptopus leaves tea because it
contents the highest TPC and TFC, and most preferable in sensory test compared to
other treatments. It also resulted in lowest water activity and slightly lower TPC and
TFC (3.3% and 14%) if compared to control.
1029 | UMT UNDERGRADUATE RESEARCH DAY 2018