Study on the Process of Culantro Teabag (Eryngium foetidum)
Nguyen THI HIEN, Nguyen KIM PHUNG
Abstract. Eryngium foetidum, commonly known as Culantro or long coriander, is a widely used herbaceous plant, both as a food and as a food ingredient, that contains numerous health-beneficial nutrients but has relatively low economic value. Phytochemical analysis revealed the substantial concentrations of phenolics, flavonoids, tannins, alkaloids and saponins. The study aims to combine culantro leaves, green tea and Chrysanthemum to create new products that are good for health. The research focuses on (i) The drying temperature was one of the important factors influencing the final quality of the products. Different drying temperatures from 50 to 90°C were evaluated. Convective hot-air drying, a traditional drying method was employed, in which heated air is circulated over the materials to remove moisture through evaporation. (ii) Then the ingredients mixed differently in proportions culantro, green tea, and chrysanthemum. The results indicate that drying at 70oC for 210 minutes, the total polyphenol content is 85,402 ± 0,084 mg GAE/100g dry weight, moisture content of 9%. The mixing ratio of 60% culantro: 30% green tea: 10% Chrysanthemum, produced a product with high sensory scores for color (5.05 ± 0.19), aroma (5.40 ± 0.11), and taste (5.95 ± 0.10). The total polyphenol content of the product was found to be 936.05 ± 0.716 mg GAE/100g dry weight. This study demonstrates the potential of culantro in producing tea bags with high nutritional value and favorable properties.
Keywords
Culantro, Tea Bag, Total Polyphenol Content, Bioactive Compounds
Published online 7/15/2026, 10 pages
Copyright © 2026 by the author(s)
Published under license by Materials Research Forum LLC., Millersville PA, USA
Citation: Nguyen THI HIEN, Nguyen KIM PHUNG, Study on the Process of Culantro Teabag (Eryngium foetidum), Materials Research Proceedings, Vol. 68, pp 156-165, 2026
DOI: https://doi.org/10.21741/9781644904237-21
The article was published as article 21 of the book Green Materials, Processing & Characterization
Content from this work may be used under the terms of the Creative Commons Attribution 3.0 license. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.
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