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Optimization by Using Oven and Microwave Drying in Different Time on
Antioxidant Compounds and Quality of Pink Coral Vine (Antigonon
leptopus) Flower Tea.
Umi Eliana Binti Anuai
Supervisor: Dr. Husni Hayati Binti Mohd Rafdi
Co Supervisor: Dr. Fauziah Binti Tufail Ahmad
Bachelor of Science Agrotechnology (Postharvest Technology)
School of Food Science and Technology
The flowers of Antigonon leptopus (A. leptopus) can be consumed as tea. The quality
of herbal tea depends on the technique of drying to maintain the active compound.
This study was conducted to optimize the drying time of the flower for tea making
that can preserve the antioxidant properties and quality of the tea using oven 60 ̊ C
for 4, 8, 12 and 24 hours and microwave 800W for 4, 6, 8 and 10 minutes. Parameters
observed were Total Phenolic Compound (TPC), Total Flavanoid Compound (TFC),
DDPH, Ferric reducing power (FRAP) analysis,colour changes, water activity (Aw) and
sensory test using Hedonic. The antioxidant obtained were compared to fresh flowers
as control. Results from this study suggested that flower tea dried using microwave
for 6 min and oven drying for 4 h produced the highest amount of TPC (19.81±0.50
and 18.66±1.20 mg GAE/g DW) and maintain the quality.
1077 | UMT UNDERGRADUATE RESEARCH DAY 2018