MUMBAI, India, Jan. 2 -- Intellectual Property India has published a patent application (202541122319 A) filed by Dr. N. G. P. Arts And Science College, Coimbatore, Tamil Nadu, on Dec. 5, 2025, for 'development of an optimal drying method for red amaranth leaves tea powder: a comparative study on antioxidant retention and phytochemical composition.'
Inventor(s) include Dr. Priya A; Ms. Kavisree; Dr. D. Sridevi; and Dr. Jancy Rani D.
The application for the patent was published on Jan. 2, under issue no. 01/2026.
According to the abstract released by the Intellectual Property India: "Red amaranth (Amaranthus cruentus) is a nutrient-dense leafy vegetable rich in flavonoids, phenolics, betalains, and antioxidants. However, its high moisture content reduces shelf life, necessitating effective drying methods. This study aimed to develop a stable, antioxidant-rich herbal tea powder by comparing sun, oven, and cabinet drying methods. The dried leaves were powdered and analyzed for antioxidant activity, nutritional composition, and sensory qualities using a 9-point hedonic scale. Tea was prepared from both fresh and dried extracts with jaggery. Among the methods, cabinet drying at 60 C for 7 hours retained the highest levels of antioxidants and received the best sensory ratings. Six formulations were developed, and ACFG1 (1 g extract: 100 ml water: 2.5 g jaggery) achieved the highest acceptability. The findings suggest that cabinet drying is an efficient method for preserving red amaranth's bioactive properties, promoting its use in functional foods and shelf-stable, health- enhancing herbal beverages."
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