PHYSICAL APPEARANCE ANTIOXIDANT EFFECT ALPHA-AMYLASE INHIBITION AND ALPHA-GLUCOSIDASE OF MANGO TEA PRODUCTS

Abstract

The purpose of this research was to study the making of tea from the leaves of the Yaw Manao Ho mango at different stages (young leaves, middle leaves, and mature leaves) and the fruit of the Yaw Manao Ho mangoes at the maturity stage (dark purple). The extract was extracted from the fruit and filtered through the sieve of the extractor, and the residue was combined with the green tea preparation method. The physical characteristics of the tea were studied: Color L*, a* and b* Chemistry: total acidity, pH, moisture, free water content. The antioxidant activity was total phenolic content (Total Phenolic Content), antioxidant capacity DPPH (2,2-diphenyl-1-picrylhydrazyl), and ferric reducing capacity (FRAP). of mango leaves yawning lemon boo Freeze-dried and spun into powder from the experimental results. The antioxidant properties of tea leaves from young leaves were higher (p0.05). Antioxidant capacity DPPH and ferric reducing ability were higher than the yaw manual boo mango powder from the extracted juice (p0.05). Water extracted (Extract) is higher. Tea blending experiment: Using mango yawning powder, the residue part (Residue) was substituted for tea leaves at 0, 5, 10, 15, and 20 by weight. Color and total acid content were measured. And full anthocyanin content. The redness of the tea was higher (p<0.05). Substitution of the mango tea with 20% of the fruit pulp showed the most heightened redness. And the highest total acid content, including the total amount of anthocyanin, Higher than all formulations (p<0.05). Therefore, Yawn Manao Ho mango tea development should be mixed between the leaf parts to increase the total phenolic content. And they were yawning mango fruit to increase the amount of anthocyanin. Give the product the benefit of the mango fruit. In sensory characteristics testing, it was found that the highest accepted substitution level from the 9-point Hedonic scale test was the 10% substitution level with scores on appearance, color, odor, taste, texture, and preference by a total was 8.56, 8.89, 8.43, 8.21, 8.76 and 8.38, different from other samples (p <0.05). Total anthocyanin content was equal to Antioxidant activity, DPPH was equal, FRAP was equal, alpha-amylase inhibition was comparable, and alpha-glucosidase was equal, moisture content and free water content Aw were similar. Therefore, it is a guideline for producing healthy food for commercial and product development from introducing Thai medicinal plants. They were used as a source of antioxidants and anti-diabetes.