Peperomia pellucida (L.) Kunth herbal tea: Effect of fermentation and drying methods on the consumer acceptance, antioxidant and anti-inflammatory activities

This study aimed to compare the effect of fermentation and drying on the organoleptic characteristic, total phenolic content, antioxidant and anti-inflammatory activities of Peperomia pellucida (L.) Kunth tea with commercial Camellia sinensis tea. The phenolic content, antioxidant and anti-inflammatory activities in P. pellucida were significantly (p < 0.05) lower than C. sinensis, irrespective of the fermentation and drying methods. Although fermentation decreased the total phenolics, flavonoids and antioxidant activity in both P. pellucida and C. sinensis teas, the anti-inflammatory potential of P. pellucida was significantly (p < 0.05) improved. Principle component analysis revealed that fermentation and drying methods contributed to respective 42.3% and 27.2% of activity variation in P. pellucida. The browning index was positively correlated with fermentation index (r = 0.670, p < 0.05) of leaves samples. Overall, unfermented and fermented P. pellucida leaves were best dried with microwaving and freeze drying, respectively for optimal antioxidant and anti-inflammatory activities with favorable consumer’s acceptance.