Production of dried tea from Erythrineme orientalis

Natural products with antioxidant activity may be used for human consumption because of their safety. The aim of this work was to evaluate the effect of blanching, drying and preservation on the free radical scavenging activity and total phenolic content of dried Erythrineme orientalis. By examining on different variables of the blanching, drying; the highest phenolic and antioxidant activity inside the dried E. orientalis could be achieved by blanching within 10 sec, at 95°C in the presence of citric acid 4%; size of E. orientalis 2.0 cm; drying at 50°C by heat pump dryer until the final moisture content 8%. The dried E. orientalis may be stable for 12 months in PET/AL/PE bag at 28°C without any deterioration. The study was of great importance to generate information about the blanching and drying process in preserving herb quality and bioactivity by avoiding the degradation of metabolites.