Monruthai Srithongkerd Tropical Agriculture Program, Faculty of Agriculture, Kasetsart University, Bangkok, 10900, Thailand
Email: monruthai.sr@ku.th
Amorn Owatworakit Microbial Product and Innovation Research Group, Mae Fah Luang University, Chiang Rai, 57100, Thailand School of Science, Mae Fah Luang University, Chiang Rai, 57100, Thailand
Email: amorn@mfu.ac.th
Nongnuch Siriwong Department of Home Economics, Faculty of Agriculture, Kasetsart University, Bangkok, 10900, Thailand
Email: nongnuch.si@ku.th

Abstract:

This research aimed to examine tea production from the leaves and fruit of the Karanda (Carissa carandas) at different stages of development. The antioxidant activity of Carissa carandas leaves was determined by their total phenolic content, antioxidant capacity DPPH (2,2-diphenyl-1-picrylhydrazyl), and ferric-reducing capacity (FRAP). The experiment results were freeze-dried and ground into a powder. Young tea leaves had more antioxidants than older ones. Antioxidant capacity DPPH and ferric reduction ability were greater in Carissa carandas juice powder than in Carissa carandas powder. The amount of water extracted is greater. Using Carissa carandas powder, the leftover portion was substituted for tea leaves at weights of 0, 5, 10, 15, and 20 %. Color, total acid content, and total anthocyanin content were measured. The tea was a deeper shade of crimson. Substituting 20% of the fruit pulp for the Carissa carandas resulted in the greatest increase in redness and total acid content, including the total amount of anthocyanin. Superior to all other formulations to increase the total phenolic content,

Keywords:Carissa Carandas, Karanda, Antioxidant, AlphaAmylase, Alpha-Glucosidas.