Version 1
: Received: 5 November 2020 / Approved: 9 November 2020 / Online: 9 November 2020 (15:30:05 CET)
How to cite:
Gashe, K.; Alemu, T. Optimization and Evaluation of Bioactive Characteristics of Commercial Rumex abyssinicus (Mekmeko) Tea in Ethiopia. Preprints2020, 2020110281. https://doi.org/10.20944/preprints202011.0281.v1
Gashe, K.; Alemu, T. Optimization and Evaluation of Bioactive Characteristics of Commercial Rumex abyssinicus (Mekmeko) Tea in Ethiopia. Preprints 2020, 2020110281. https://doi.org/10.20944/preprints202011.0281.v1
Gashe, K.; Alemu, T. Optimization and Evaluation of Bioactive Characteristics of Commercial Rumex abyssinicus (Mekmeko) Tea in Ethiopia. Preprints2020, 2020110281. https://doi.org/10.20944/preprints202011.0281.v1
APA Style
Gashe, K., & Alemu, T. (2020). Optimization and Evaluation of Bioactive Characteristics of Commercial <em>Rumex abyssinicus</em> (Mekmeko) Tea in Ethiopia. Preprints. https://doi.org/10.20944/preprints202011.0281.v1
Chicago/Turabian Style
Gashe, K. and Tazebew Alemu. 2020 "Optimization and Evaluation of Bioactive Characteristics of Commercial <em>Rumex abyssinicus</em> (Mekmeko) Tea in Ethiopia" Preprints. https://doi.org/10.20944/preprints202011.0281.v1
Abstract
The physicochemical parameters, mineral composition, and nutraceutical properties of commercial “mekmeko” teas powder were analyzed in the present study. The pH of samples was slightly acidic (3.74 to 4.15), titratable acidity was low (0.094 to 0.155%) and sensory attributes (over all acceptability) were wide variable (5.9 - 6.69). The optimized selected commercial “mekmeko” tea obtained pH(4.05), titrable acidity(0.069%) ,acceptable sensory results (6.69), acceptable highest content of zinc (0.069 mg•L−1), magnesium (2.12 mg•L−1), potassium (62.34 mg•L−1),iron (0.28 mg•L−1) and calcium (17.19 mg•L−1). The nutrceticual property of optimized commercial “mekmeko” tea obtained acceptable highest content in total phenols (211.38 mg•L−1), total flavonoids (62.98 mg•L−1), total catechins (409.67 mg•L−1), and total anthocyanins (581.97 mg•L−1). Optimized “Mekmeko” teas showed the highest antioxidant capacity levels in DPPH (718.41 μmolTE•L−1), ABTS (607.62μmolTE•L−1), and FRAP (953.81μmolTE•L−1) assays. The results obtained in the present work give information to consumers for choosing flavored-colored ready-to-drink “mekmeko” tea based on the physicochemical, nutritional and nutraceutical properties.
Keywords
mekmeko tea; optimized; physicochemical; nutritional and nutraceutical properties
Subject
Biology and Life Sciences, Biochemistry and Molecular Biology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
