Background and Rationale
Laphet is a Myanmar traditional fermented tea leaves which has a long eating habit among Myanmar people. Although Laphet has been widely consumed in Myanmar, scientific study of Laphet has not been done enough.
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Objectives: Indicates the purpose of the study
This study was carried out to investigate total polyphenol, total flavonoid contents, and antioxidant activity of Laphets collected from different Myanmar markets. |
Methodology: Describe pertinent experimental procedures
Twenty four Laphet samples were collected from different parts of Myanmar and total polyphenol content, total flavonoid content, DPPH and ABTS radical scavenging antioxidant activities were analyzed. HPLC analysis was also conducted to determine the content of apigenin, myricetin, quecertin, kaempferol, catechin, and catechin derivatives.
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Results: Summarize the results of the research
Total polyphenol content ranged from 5794 ± 349 to 1444.1 ± 29.8 mg GAE (gallic acid equivalent)/100g sample. In total flavonoid content, the highest value was 9590±1035 mg CE (catechin equivalent)/100g and the lowest was 631.9 ± 57.0 mg CE/100g. DPPH radical scavenging antioxidant activities of samples ranged from 869±414 to 10068.2 ± 77.6 mg AEAC (ascorbic acid equivalent antioxidant capacity)/100g. ABTS assay showed that antioxidative activities of samples ranged from 204±27.6 to 689±25.7mM TEAC (trolox equivalent antioxidant activity)/g except only four samples which values were less than 50 mM TEAC/g.
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Conclusions: State the main conclusions
Laphet contains high concentration of polyphenol and flavonoid conferring antioxidative activity. The wide spectrum of the value of total polyphenol, total flavonoid contents, and antioxidant activity of Laphet samples may be due to difference in age of tea leaves, microbial diversity, and fermentation time. This study demonstrates that Laphet is regarded as a health promoting fermented food product. |