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J. Trop. Resour. Sustain. Sci. 3 (2015) 16-29

Nutritional Composition and Trace Elements Contents of Unfermented and Fermented Clinacanthus nutans L. Herbal Tea

Lusia Barek Moses1*, Zaleha Abd. Aziz2, Hasmadi Mamat3, Mohd. Fadzelly Abu Bakar4

1Institute for Tropical Biology and Conservation, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
2Faculty of Science and Natural Resources, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
3Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400, Kota Kinabalu, Sabah, Malaysia
44Food Technology Panel, Department of Technology & Heritage, Faculty of Science, Technology and Human Development, Universiti Tun Hussein Onn Malaysia (UTHM), 86400 Parit Raja, Batu Pahat, Johor, Malaysia

*Email Address : This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract : Clinacanthus nutans L. (locally known as ‘Sabah Snake Grass’) has been used traditionally to treat chronic diseases. However, there is insufficient information regarding the nutritional quality of the herbal. This study was conducted to evaluate the nutritional properties and trace elements contents of unfermented and fermented herbal teas developed from C. nutans leaves using different drying techniques (microwave-oven dried and freeze dried) in different infusion time (1, 2, 5, 10, 15 and 20 min). The proximate analysis were conducted according to AOAC’s standard methods, while, the colorimetric color of infusions were determined using HunterLab Color Meter. The trace elements in infusions were determined using Inductively Coupled Plasma-Optical Emission Spectrophotometric (ICP-OES) analysis. Among the C. nutans herbal teas, the freeze dried of unfermented herbal tea showed high ash (12.39 ± 0.39%) and fat (2.23 ± 0.10%) content, while, protein content was showed high in freeze dried of fermented herbal tea (23.15 ± 0.51%). Carbohydrate content was showed high in microwave-oven dried of unfermented herbal tea (63.40 ± 0.53%) with 3026.24 ± 28.23 kcal/kg of Metabolizable Energy (ME). For color infusion determination, C. nutans herbal teas displayed no significant difference (P >0.05) in color darkness as compared to commercial teas (L: 3.63 to 5.77). There were no significant differences between unfermented and fermented C. nutans herbal tea for its greenish (a: -2.69 to -1.20) and yellowish (b: 3.45 to 5.59) color infusion. Sixteen elements (Al, Ba, Be, Ca, Fe, In, K, Li, Mg, Mn, Na, Zn, Se, Sr, Tl and Si) were detected in the C. nutans and commercial dried leaves. Potassium (K), calcium (Ca), magnesium (Mg) and sodium (Na) were higher in C. nutans herbal infusions as compared to commercial teas infusions. Consumption of these herbal teas as dietary intake is able to overcome nutrients and minerals deficiency.

Keywords : Nutritional property,trace elements,herbal tea