Acta Scientiarum Polonorum Technologia Alimentaria

Background. Green asparagus (Asparagus officinalis L.) roots were used as raw materials for herbal tea be­cause of their antioxidant, anti-inflammatory, antimicrobial, antiviral, and antiproliferative properties through the bioactive sources. This research focused on analyzing the effects of blanching parameters on the quality of a tea product made from green asparagus roots. This evaluation used an analysis of chemical and bioactive compounds.

Materials and methods. The investigated temperature and time of blanching were in the range of 80, 85, 90, and 95°C for 0, 2, 4 and 6 minutes. The results were observed and presented through the physicochemical including color, the content of saccharose, vitamin C, phenolic, flavonoid, saponin and antioxidant capability.

Results. The asparagus roots treated at 85°C for 2 minutes were able to maintain an acceptable amount of vi­tamin C and saccharose contents; the loss of bioactive compounds including phenolic, flavonoid and saponin was not significant. The contents of saccharose, vitamin C, phenolic, flavonoid, saponin, DPPH and FRAP (calculated per 100 g of dry matter) were 2.860 g, 4.010 g, 0.440 g TAE, 0.567 g QE, 5.472 g SE, 54.320% and 11.911 M FeSO₄, respectively. At the same time, the sensory test was evaluated highly.

Conclusion. The material blanched at 85°C for 2 minutes was recommended as the optimal conditions for the pretreatment for making tea product from green asparagus roots.