Journal of Taiwan Agricultural Research

Author:Shu-Chin Lo*, Min-Fu Hu, Chien-Ya Hung and Gow-Chin Yen

Abstract:

    For increasing the utilization of Hsian-tsao (Mesona procumbens Hemsl.), eight lines selected by Taiwan Agricultural Research Institute were evaluated for their activity in superoxide scavenging. Among them, the T-1 Clone (TART No.1) was found to be the best one with the scavenging activity of 91.5%. The optimal processing procedures including blanching and roasting conditions for producing high quality Hsian-tsiao powder and Hsian-tsiao tea were tested. Blanching at 100℃ for 3 minutes resulted in high quality of Hsian-tsiao powder, which is bright in color and with greater scavenging effect activity for superoxide. Roasting, usually used for improving the aroma and taste of tea, at 120℃ for 4 hours resulted in less puckery and promoted aroma favorably received by the consumer panel. The increase of temperature and time did not decrease with its activity of superoxide scavenging effect, whereas it increased with decrease of acidity. We also found that the consumer panels would favorably receive ice cream, cake, and noodle with approximately 1% Hsian-tsiao powder as additional component. In addition, a high rating was also given to different kinds of Hsian-tsiao tea and its jelly-type dessert by the consumer panel.

Key words:Hsian-tsao (Mesona procumbens Hemsi.), Superoxide, Antioxidant activity

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