The use of local plants for the development of a herbal drink; a case study of the local in the Phraek Nam Daeng community Amphawa, Samut Songkhram province to food security and sustainability.

Abstract

This research aims to study the properties of local plants Phraek Nam Daeng community for the development of a herbal drink and development drink herbal tea. Local plants used in the study was Khlu (Pluchea indica (L.) Less). The leaves Khlu tested phytochemical composition, antioxidant testing by testing their ability to reduce the amount of chemicals 1,1-diphenyl-2-picrylhydrazyl (DPPH), tests the amount of phenol used Folin-Ciocalteu's reagent, nutritional analysis and the amount of cellulose, and developed the herbal drink tea. The research found that 1. Phytochemical composition of Khlu leaf is mainly flavonoids and tannins anthracnones. 2. Extracted from the leaf extract with methanol showed the ability to reduce the amount of substance 1,1-Diphenyl-1-picrylhydrazyl (DPPH) was the most abundant. Fresh leaves, dried leaves, and dried leaves were 30 days values at 131.23 ± 1.42, 127.55 ± 1.03 and 125.90 ± 1.28 μg / ml, respectively. 3. Extracts from the leaf extract with methanol showed the highest phenolic content, as follows: fresh leaves, dried leaves, and dried leaves for 30 days were 84.91 ± 0.54, 82.44 ± 1.09 and 81.01 ± 1.25 mg GAE / g dw respectively. 4. The optimal conditions for the process of making Khlu tea is a temperature of 70 °C for 7 hours. The score of sensory evaluation in terms of appearance, color, aroma, flavor (astringent) and overall were 7.37 ± 1.22, 7.23 ± 1.16, 6.97. ± 1.30, 7.00 ± 1.14 and 7.63 ± 1.10, respectively.