To Optimize the Brewing Process of Leaf Tea from Hippophae Rhamnoides Linn by the Antioxidant Activity and to Explore its Anticoagulant Activity

Abstract

Toimprove the edible value of Hippophae RhamnoidesLinn. Leaf (HRLL), investigates the optimal brewing conditions and changespeople's brewing habits, and makes better use of resources. The effects ofdifferent parameters (brewing times, brewing time, temperature, andsolid-liquid ratio) on the brewing process of HRLL tea were optimized byresponse surface methodology with antioxidant activity as an indicator.The optimal process was as follows: The brewing time was 6 min; the temperature was 80°C and the solid-liquidratio was 1:49 (g/mL). At this time, the scavenging rate of DPPH free radicalof HRLL tea was 83.25% and HRLL tea could significantly prolong the action timeof APTT, PT, and TT and reduce the content of FIB. The result shows HRLL teabrewing process has antioxidant properties but also has anticoagulant activity.This study provided a scientific application potential for the value of HRLL.