AbstractBACKGROUND: C. asiatica was

Abstract
BACKGROUND: C. asiatica was exposed to various fermentations: no fermentation (0min), partial fermentation (120 min) and
full fermentation (24 h). Total phenolic content (TPC) and ferric-reducing antioxidant power (FRAP) of C. asiatica infusions were
studied as a function of water temperature (60, 80 or 100 ◦C), the brewing stage (one, two or three) and the brewing time (1, 3, 5,
10, 15 or 20 min). The optimum brewing procedure was adopted to study the antioxidant properties and phenolic compounds
in C. asiatica infusions.
RESULTS: The optimum extraction efficiency of C. asiatica infusions was achieved at 100 ◦C after a 10min brewing time, and
decreased substantially after applying multiple brewing steeps. However, no significant different was found between the
second and third infusions. The non-fermented C. asiatica (CANF) infusion had the highest antioxidant activity. Gallic acid,
naringin, chlorogenic acid, catechin, rutin, rosmarinic acid and quercetin were identified to present. Luteolin and kaempferol
were only found in 80% methanol extractionmethod.
CONCLUSION: C. asiatica herbal teas should be prepared at 100 ◦C for 10 min to obtain the optimum antioxidant capacity.
Multiple brewing steps in C. asiatica herbal tea are encouraged due to the certain amount of antioxidant obtained.

c 2011 Society of Chemical Industry

ผลลัพธ์ (อังกฤษ) 2:

Abstract
BACKGROUND: C. asiatica was exposed to Various fermentations: no fermentation (0min), partial fermentation (120 min) and
full fermentation (24 H). Total phenolic content (TPC) and ferric-reducing antioxidant Power (FRAP) of C. asiatica infusions were
studied as a function of Water Temperature (60, 80 or 100 ◦ C), the Brewing Stage (one, Two or Three) and the. Brewing time (1, 3, 5,
10, 15 or 20 min). Optimum Brewing the procedure was adopted to Study the antioxidant properties and phenolic compounds
in C. asiatica infusions.
RESULTS: The Optimum extraction efficiency of C. asiatica infusions at 100 ◦ C was achieved after a 10min Brewing time, and
Decreased substantially after applying multiple Brewing. steeps. However, no significant different between the Found was
Second and third infusions. The non-fermented C. asiatica (CANF) infusion had the highest antioxidant activity. Gallic acid,
naringin, chlorogenic acid, catechin, rutin, quercetin and Rosmarinic acid were identified to present. Luteolin and kaempferol
were only Found in 80% methanol Extractionmethod.
conclusion: C. asiatica Herbal teas should be prepared at 100 ◦ C for 10 min to obtain the Optimum antioxidant capacity.
Multiple Brewing steps in C. asiatica Herbal Tea are encouraged Due to the. certain amount of antioxidant obtained.
? C Society of Chemical Industry 2011th.

ผลลัพธ์ (อังกฤษ) 3:

Abstract
BACKGROUND: C. Asiatica was exposed to various fermentations: no fermentation (0min), partial fermentation (120. Min) and
full fermentation (24 h). Total phenolic content (TPC) and ferric-reducing antioxidant power (FRAP) of C. Asiatica. Infusions were
studied as a function of water temperature (60 80 or, 100 cream C), the brewing stage (one two or, three and.) The brewing time (1 3 5
10,,,,15 or 20 min). The optimum brewing procedure was adopted to study the antioxidant properties and phenolic compounds
in. C. Asiatica infusions.
RESULTS: The optimum extraction efficiency of C. Asiatica infusions was achieved at 100 cream C after. A 10min, brewing time and
decreased substantially after applying multiple brewing steeps. However no significant, different. Was found between the
.Second and third infusions. The non-fermented C. Asiatica (CANF) infusion had the highest antioxidant activity. Gallic. Acid
naringin,,,,, chlorogenic acid catechin rutin rosmarinic acid and quercetin were identified to present. Luteolin and. Kaempferol
were only found in 80% methanol extractionmethod.
CONCLUSION: C.Asiatica herbal teas should be prepared at 100 cream C for 10 min to obtain the optimum antioxidant capacity.
Multiple brewing. Steps in C. Asiatica herbal tea are encouraged due to the certain amount of antioxidant obtained.

C 2011 Society of Chemical. Industry.