Effects Of Peperomia Pellucida Leaf Tea Preparation on Phytochemical Content and Antioxidant Activity

Abstract

Ka-sang trees (Peperomia pellucida Korth) are abundant in phytochemicals, such as polyphenols, tannins, and flavonoids.  Folk literature indicate that it is employed to alleviate and address diseases such as inflammation. its recognized richness in bioactive compounds such as polyphenols, flavonoids, and tannins, there remains a lack of systematic scientific evidence regarding the optimal processing conditions for its utilization as a herbal tea.  This research aimed to assess the impact of Ka-sang leaf tea processing on total flavonoid, tannin, phenolic content, and antioxidant activity levels.  Samples were dried using a hot air oven at 40 and 60 degrees Celsius, as well as through sunlight for drying.  The tea was prepared using a ratio of dried leaves to hot water at 1:50, steeping for durations of 3, 5, 7, 9, 11, and 15 minutes.  The total phenolic, total flavonoid, and total tannin levels were assessed using colorimetric methods, while antioxidant activity was evaluated by the DPPH method.  The findings indicated that tea leaves dried at 60 degrees Celsius and infused in hot water for 11 minutes exhibited elevated phytochemical levels and antioxidant efficacy.  Consequently, the technique employed for producing dried Ka-sang leaves and Ka-sang leaf tea may be extended to future indigenous products.