Articles
Effect of different drying treatments on the aroma and functional properties of tree peony tea
Article number
1434_46
Pages
325 – 334
Language
English
Abstract
In recent years, a variety of teas, including health and herbal teas, have become popular with health-conscious people.
These teas are a source of polyphenols such as flavonoids and phenolic acids.
Tree peony is a traditional ornamental and medicinal plant with excellent decorative properties.
The flower color of tree peony is diverse, and different phytochemicals have been attributed to the different flower colors of tree peony.
Therefore, the aim of this study was to increase the value of peony petals and expand their use as tree peony tea.
Tree peony cultivars with different flower colors were used and the volatile and functional components and DPPH radical scavenging activity of air-dried or oven-dried dried petals and hot water extracts were investigated.
The total amount of aroma compounds in dried petals was highest in air-dried ‘Kifujin’ and oven-dried ‘Teni’. Total aroma compounds in hot water extracts tended to be higher in air-dried ‘Teni’ and was highest in oven-dried ‘Teni’ and ‘Kifujin’. Regardless of the drying method, the total aroma content was found to decrease significantly after hot water extraction of dried petals in all cultivars.
The total polyphenol content and DPPH radical scavenging activity of hot water extracts of petals dried by different drying methods tended to be higher in the darker colored cultivars ‘Black Panther’, ‘Shimazukurenai’ and ‘Shimadaijin’ than in the yellow and pink colored cultivars for air-dried and oven-dried methods.
These results suggest that regardless of the drying method, ‘Teni’ and ‘Kifujin’, which were rich in floral and sweet aroma regardless of the drying treatment, and black, red and purple colored cultivars, which had high antioxidant activity, were considered suitable for use as peony tea.
These teas are a source of polyphenols such as flavonoids and phenolic acids.
Tree peony is a traditional ornamental and medicinal plant with excellent decorative properties.
The flower color of tree peony is diverse, and different phytochemicals have been attributed to the different flower colors of tree peony.
Therefore, the aim of this study was to increase the value of peony petals and expand their use as tree peony tea.
Tree peony cultivars with different flower colors were used and the volatile and functional components and DPPH radical scavenging activity of air-dried or oven-dried dried petals and hot water extracts were investigated.
The total amount of aroma compounds in dried petals was highest in air-dried ‘Kifujin’ and oven-dried ‘Teni’. Total aroma compounds in hot water extracts tended to be higher in air-dried ‘Teni’ and was highest in oven-dried ‘Teni’ and ‘Kifujin’. Regardless of the drying method, the total aroma content was found to decrease significantly after hot water extraction of dried petals in all cultivars.
The total polyphenol content and DPPH radical scavenging activity of hot water extracts of petals dried by different drying methods tended to be higher in the darker colored cultivars ‘Black Panther’, ‘Shimazukurenai’ and ‘Shimadaijin’ than in the yellow and pink colored cultivars for air-dried and oven-dried methods.
These results suggest that regardless of the drying method, ‘Teni’ and ‘Kifujin’, which were rich in floral and sweet aroma regardless of the drying treatment, and black, red and purple colored cultivars, which had high antioxidant activity, were considered suitable for use as peony tea.
Authors
H. Ikeura, N. Matsuzawa, N. Ueda
Keywords
antioxidant, aroma, tea, tree peony
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