Effect of Steaming and Moisture Reduction Process on Phytochemical Content, Physicochemical and Microbiological Qualities of White (Sang Mon) Bamboo (Dendrocalamus sericeus) Leaf Tea
DOI:
https://doi.org/10.59796/jcst.V15N3.2025.118Keywords:
bamboo leaf, herbal teas, Camellia sinensis, isovitexin, orientin, Sang Mon, vitexin, ornamental medicineAbstract
Bamboo leaves are a rich source of phytochemicals and antioxidants, traditionally used to support immune health and alleviate chronic conditions. This study aimed to develop high-phytochemical-content bamboo leaf tea by optimizing the tea processing steps, specifically examining steaming times and moisture reduction methods, roasting and hot air drying. Results revealed that steaming white bamboo (Dendrocalamus sericeus) leaves for 15 minutes produced the highest total phenolic content (TPC) at 14.97 ± 0.05 mg GAE/g. In terms of moisture reduction, roasting for 30 minutes resulted in the highest TPC, total flavonoid content (TFC), and catechin levels (11.73 ± 0.07 mg GAE/g, 9.46 ± 0.19 mg QE/g, and 19.10 ± 0.12 mg/100 g, respectively), though isovitexin was undetectable. Conversely, hot air drying for 30 minutes preserved higher levels of orientin (71.41 ± 0.01 ppm), isoorientin (36.73 ± 0.01 ppm), and isovitexin (166.61 ± 0.00 ppm). Vitexin was not detected in either method. Both methods effectively reduced moisture to below 10%, aligning with Thai Ministry of Public Health standards for tea infusions. Microbiological assessments confirmed that the processed tea met Thai community standards for dried herbs. Importantly, brewed bamboo leaf tea contained no detectable caffeine, making it suitable for consumers seeking stimulant-free alternatives. The optimal production process was identified as steaming for 15 minutes followed by hot air drying at 60°C for 30 minutes. This approach not only enhances phytochemical retention but also offers a sustainable strategy for utilizing bamboo foliage, often discarded during culm processing, as a valuable resource in the herbal tea industry. Overall, this study underscores the importance of process optimization in preserving functional compounds and supports community-based herbal tea production as a viable and health-promoting enterprise.
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