Document Type : Research Article
Authors
Thu Dau Mot University, 6 Tran Van On Street, Phu Loi Ward, Ho Chi Minh City, 70000, Vietnam
10.22067/ifstrj.2026.99482.1595
Abstract
Imperata cylindrica (I. cylindrica) roots are considered as a suitable raw material for functional tea development due to their richness in bioactive compounds. This study aims to optimize the drying temperature and duration, as well as the blending ratio of I. cylindrica and Stevia rebaudiana (S. rebaudiana), for the development of a functional herbal tea infusion product. The I. cylindrica roots of were dried using a hot air dryer at three different temperatures (50, 60, and 70 ℃) for 5, 7, and 9 hours, respectively. After drying, I. cylindrica roots were ground and blended with S. rebaudiana in the ratios of 1:1, 2:1, 3:1, and 4:1. Sensory attributes, flavonoid and saponin contents, antioxidant activity (DPPH) of hot-water extracts, and characteristic functional groups (FTIR) were evaluated. The results indicated that drying I. cylindrica roots at 60 ℃ for 7 hours was optimal, yielding a final moisture content of 9.4%, flavonoid content of 3.2 mg QE g-1, saponin content of 0.95 mg OA g-1, and DPPH antioxidant activity of 17.5 µmol TE g-1 under hot water extraction conditions. Regarding blending ratios, the 3:1 ratio showed the best sensory scores for colour, aroma, and taste, with a flavonoid content of 9.6 mg QE g-1, a saponin content of 0.62 mg OA g-1, and a DPPH activity of 33.63 µmol TE g-1 upon hot water extraction. Additionally, FTIR analysis shown the presence of characteristic functional groups such as O–H, C=O, C–O, and C–H, commonly found in flavonoids, saponins, and their derivatives. The study aims to promote the commercial value of indigenous I. cylindrica roots as a medicinal resource and yield a bioactive-rich herbal tea product with health benefits.
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