Possibility of herbal tea production from squash (Cucurbita sp.) petal

AbstractSquash (Cucurbita sp.) flower or petal has gained a special significance recently due to its valuable phytochemical components contributing to human health. Petal tea included abundant outstanding metabolites similar to those of leaf tea like catechins, flavonoids, vitamins, and aromatic elements. This research was performed to evaluate the influence of temperature (45 to 65°C) and pressure (-0.4 to -0.8 bar) to in vacuum drying; temperature (80 to 100°C) and duration (4 to 12 min) in infusion to the bioactive constituents and antioxidant abilities of the dried squash petal tea. Results showed that raw squash flower should be dehydrated at 55°C in -0.7 bar in vacuum chamber, and then macerated in boiled water at 85°C within 8 min to obtain the highest the beta-caroten content (BCC), total phenolic content (TPC), total flavonoid content (TFC), diphenylpicrylhydrazyl content (DPPH) and overall acceptance. Squash petal tea was highly appreciated on both the aroma and appearance.