Optimizing Brewing Conditions: Impact on Phytochemicals, Antioxidant Activity, and Consumer Acceptability in Annona muricata Infusion
Nursabrina Munawar1,2, Norhayati Hussain2,3*

1Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Negeri Sembilan, Kampus Kuala Pilah,
Pekan Parit Tinggi, 72000 Kuala Pilah, Malaysia
2Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor Malaysia.
3Institut Penyelidikan Produk Halal, Universiti Putra Malaysia, Selangor Malaysia.

*corresponding author email: aryatihussain[at]upm.edu.my


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Abstract

This study aims to evaluate the impact of hot infusion parameters (i.e. temperature, time, and ratio water: dried leaves) on the phytochemical compound, antioxidant properties and consumer acceptance of commercial Annona muricata infusion. The A. muricata hot infusion parameters were optimized by Box Behken design using Response Surface Methodology (RSM) and antioxidant profile were determined by performing Total Phenolic Content (TPC), Total Flavonoid Content (TFC), Total Tannin Content (TTC), antioxidant activity- i.e. Ferrous Ion Chelating (FIC), 2,2 dipheny-l-1 picrylhydrazyl (DPPH) and Ferric ion Reducing Antioxidant Power (FRAP) assay. The optimize parameters for A. muricata tea were observed during infusion at 71 degree celcius for 45 minutes in 85 mL per g ratio of water to tea. The extraction parameter could maximize the extraction of phenolic compounds(TPC:45.13 mg GAE per 100g) and antioxidant activities (DPPH: 74.20 percent). In addition, people prefer hot infusions of A. muricata over cold infusions since the two methods of extracting the tea provide distinct tastes. This study gives insight to the consumers on how to prepare their tea in order to maximize the health benefit (antioxidant activities) of consuming the commercial A. muricata hot infusion. The underutilization of soursop leaves in high-quality regional herbal tea products can be improved by taking into account the infusion parameters thus, encouraging the local herbal product^s expansion.

Keywords: A.muricata leaves infusion, hot brew, antioxidant activity, optimization

Topic: Food science and biotechnology