Polyphenols and Antioxidant Activity of Thunbergia laurifolia Infused Tea under Drying Conditions

Table 1

Concentration of individual phenolic compounds.

Phenolic compounds (μmol/mL)	Drying temperature
	80°C	90°C	100°C
Rosmarinic acid	1149.1 ± 131.1^b	1157.3 ± 87.4^b	1670.8 ± 53.6^a
Caffeic acid	112.4 ± 16.0^c	130.0 ± 2.33^b	157.1 ± 2.01^a
Gallic acid	32.0 ± 2.76^b	18.9 ± 2.83^c	50.8 ± 0.96^a
Quercetin	30.90 ± 0.14^c	43.90 ± 2.99^b	92.3 ± 0.99^a
Catechin	16.0 ± 1.28^b	27.5 ± 0.70^a	13.6 ± 2.05^b
Rutin	33.0 ± 1.10^b	27.4 ± 4.17^c	40.9 ± 1.12^a
Cumulative phenolic compounds	1373.4 ± 33.0^b	1405.0 ± 7.14^b	2025.5 ± 9.19^a

Data expressed are mean ± standard deviation of triplicate measurements. Distinct letter in the same row shows significant differences using Tukey’s mean comparison test.