Nutritional Value, Antioxidant Activity, and Microbiological Quality of Cannabis sativa Leaf Tea
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Abstract
The purpose of this research to figure out the essence quantity for delta-9-tetrahydro-cannabinol (THC), cannabinol (CBD), and to examine the nutritional value, antioxidant activity and microbiological quality in cannabis leaf tea. Especially the part of leaf of Cannabis sativa to develop a prototype of cannabis tea product. Cannabis leaf tea was analyzed to figure out the THC and CBD quantity, nutritional value, total phenolic content, antioxidant activity, and microbiological quality. Data were analyzed by descriptive statistics such as frequency, percentage, average and standard deviation. The results showed that the prototype of cannabis leaf tea product had the substances was 0.303g/100g THC and 0.109g/100g CBD. The moisture in the dried leaf for tea product was 5.97±0.02 percent. Tea product had nutritional value consist of protein was 5.87±0.03 percent, fat was 1.35±0.01 percent, carbohydrate was 12.62±0.03 percent, and ash was 2.66±0.01 percent. Total phenolic content was 79.10±1.26 mg GAE/ml sample. Cannabis leaf tea had antioxidant activity which showed DPPH free radical inhibition was 45.24±1.26 percent. Cannabis leaf tea had the quantitative of total microbes, coliform bacteria, Escherichia coli Staphylococcus aureus, fungi, and yeast within acceptable limits. This study may be used as guideline and convey to community enterprise who Cannabis sativa growers and people who interest in developing cannabis leaf tea products that the quality within legal specification and safe for consumers.
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