Effect of Fermentation on the Composition of Centella asiatica Teas

Effect of Fermentation on the Composition of Centella asiatica Teas

Centella asiatica leaves were exposed to fermentation/oxidation for varying amounts of time: no fermentation (0 min), partial fermentation (120 min) and full fermentation (24 h). The chemical composition of the teas was determined and compared with commercial Camellia sinensis teas. The results of proximate analysis showed Centella asiatica herbal teas contained significantly higher amounts of protein, fat and ash than Camellia sinensis teas.

Chew Shio Heong et al.

2011

200828169

American Journal of Food Technology

https://www.researchgate.net/publication/49941796_Effect_of_Fermentation_on_the_Composition_of_Centella_asiatica_Teas