Nghiên cứu ảnh hưởng của mức độ trưởng thành, thời gian lên men và nhiệt độ sấy đến hàm lượng các hợp chất sinh học và giá trị cảm quan của trà lá tía tô (Perilla frutescens (L.) Britt.)
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Abstract
Perilla (Perilla frutescens (L.) Britt.) is a medicinal herb rich in bioactive compounds with antioxidant properties and potential health benefits. The study aimed to evaluate the leaf maturity stages, as well as investigate the effects of fermentation time (0-4 hours) and drying temperature (60-80℃) on the bioactive compounds content and the sensory attributes of perilla leaf tea. The total anthocyanin content (TAC), total polyphenol content (TPC), total flavonoid content (TFC), and sensory properties (color, aroma, and taste) of the product were analyzed and evaluated. The findings showed that perilla leaves are rich in anthocyanins, polyphenols, and flavonoids, with TAC, TPC, and TFC of 207.58±0.04 μg/g, 250.74±0.08 mg GAE/g, and 30.08±0.09 mg QE/g, respectively. Furthermore, fermentation for 3 hours and convective drying at 70℃ effectively preserved the bioactive compounds in perilla leaf tea, with TAC, TPC, and TFC of 4.31±0.22 μg/g, 11.18±0.31 mg GAE/g, and 3.31±0.19 mg QE/g, respectively. In addition, the tea also achieved high sensory scores for color (4.20±0.79), aroma (4.10±0.32), and taste (4.10±0.88).
Tóm tắt
Tía tô (Perilla frutescens (L.) Britt.) là loại thảo dược giàu hợp chất sinh học với khả năng kháng oxy hóa và hỗ trợ tích cực đến sức khỏe con người. Mục tiêu của nghiên cứu nhằm đánh giá mức độ tưởng thành của lá, đồng thời khảo sát thời gian lên men (0-4 giờ) và nhiệt độ sấy (60-80℃) đến hàm lượng các hợp chất sinh học và giá trị cảm quan của trà lá tía tô. Hàm lượng anthocyanin (TAC), polyphenol (TPC), flavonoid (TFC) tổng số và các thuộc tính cảm quan (màu sắc, mùi và vị) của sản phẩm đã được phân tích và đánh giá. Kết quả cho thấy, lá tía tô giàu hợp chất anthocyanin, polyphenol và flavonoid với TAC, TPC, TFC lần lượt là 207,58±0,04 μg/g, 250,74±0,08 mg GAE/g và 30,08±0,09 mg QE/g). Đồng thời, lên men trong 3 giờ và sấy đối lưu ở 70℃ duy trì tốt TAC, TPC, TFC của trà lá tía tô (4,31±0,22 μg/g, 11,18±0,31 mg GAE/g và 3,31±0,19 mg QE/g, tương ứng). Bên cạnh đó, trà lá tía tô cũng đạt giá trị cảm quan cao về màu sắc (4,20±0,79 điểm), mùi (4,10±0,32 điểm) và vị (4,10±0,88 điểm).
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