Siamote Tea

Chapter 1
INTRODUCTION

Background of the study There are many plants that are abundant in our country. One of these is the siam weed leaves and kamote leaves that can be found almost everywhere inUrdaneta City, but, it is being ignored by many people. These plants are very useful and can be an herbal plant. Nowadays, there are an abundant number of products coming out from market and one of these products is commercialized teas that undergo processes that may threaten our health.
Siam weed leaves contains tannin which is an astringent, bitter plant polyphenolic compound that binds to and precipitates proteins and various other organic compounds while kamote leaves can be an excellent source of antioxidativecampounds, which may protect the human body from oxidative stress that is associated with many diseases including cancer and cardiovascular diseases.
And so the researchers come up to an idea to conduct an experimental research that will create an all-natural tea that have benefits to human health and is made from the locally available materials found mostly everywhere, that is, siam and kamote leaves.
Statement of the Problem This study aimed to make siam and kamote leaves as tea drink. It also determined the phytochemical constituents of siam leaves. Specifically, it answers the following questions:
1. What is/are the phytochemical constituent(s) of the siam leaves?
2. What is the level of acceptability of the siamote tea in terms of:
a.) Aroma;
b.) Taste; and
c.) Appearance?
3. Is there any significant difference among the three samples of the tea drink in terms of:
a.) Aroma;
b.) Taste; and
c.) Appearance?
Hypotheses
Ha: There is a significant difference among the three samples of siamote tea in terms of aroma, taste and appearance.
Ho: There is no significant difference among the three samples of siamote tea in terms of aroma, taste and appearance.
Scope and Limitations This study aimed to determine the phytochemical constituents of siam leaves. The level of acceptabilityof the siamote tea in terms of aroma, taste and appearance were also determined. Siam leaves were extracted by soaking the leaves in water with ethyl alcohol for the phytochemical analysis. The tea was prepared by gathering the leaves, washing, toasting and sealing it in a tea bag. It also aimed to make siam and kamote leaves as tea drink. The level of acceptability in terms of aroma, taste and appearance was evaluated by ten (10) respondents through the use of questionnaire. The place where the study was conducted was in the researcher’s residence at Barangay Bayaoas, Urdaneta City. The study started on September 5, 2011 and endend on December 18, 2011.
Importance of the Study This study was conducted to determine the phytochemical constituents of siam leaves.The level of acceptabilityof the siamote tea in terms of aroma, taste and appearance were also determined. The results of the study will benefit the following: To the Farmers. They could make use of these as a source of income by producing siamote tea for commercial purposes. To the tea-drinkers. They can save money because the materials used are cheaper than those commercially sold. They can assure that the product is all-natural and nutritious.
Definition of Terms For the purpose of clarity, the following terms are defined: Acceptability.A quality where it is considered to be satisfactory. In this study, it refers to the rating of the respondents on the Kamote leaves and Siam leaves as tea based on its taste and smell. Tea – A drink made by the infusion of plant leaves or flowers. Aroma - It refers to the act of perceiving the odor of the product. Taste – It refers to the act of perceive or distinguish the flavor of the product. Appearance – It refers to the physical appearance of the product.

Chapter 2
REVIEW OF LITERATED LITERATURE
Tea is an aromatic beverage prepared by adding cured leaves of plant to hot water. Tea is one of the most widely consumed beverages in the world. It has a cooling, slightly bitter, astringent flavor which many enjoy. Hundreds of scientific research studies have linked regular consumption with increased health benefits. The research findings have attracted the attention of scientists, medical professionals, holistic providers, and health-conscious consumers around the globe who are seeking natural solutions to promote wellness and address a plethora of health-related concerns. The components of teas are Caffeine, an odorless, slightly bitter-tasting alkaloid found in tea. When used in moderation, caffeine acts as a mild stimulant to the nervous system, blocking the neurotransmitter adenosine and resulting in a feeling of well-being and alertness. It increases the heart rate, blood pressure, and urination and stimulates secretion of stomach acids. The amount of Amount of caffeine per 180ml cup (approximate): Black Tea: 23 - 110 mg, Oolong Tea: 12 - 55 mg, Green Tea: 8 - 36 mg, White Tea: 6 – 25 mg. (Macfarlane, 2004)
Pomelo is a native fruit to southeast Asia, grows wildly on the riverbanks in Fiji, Tonga and Hawaii. It may have been introduced to China around 100 B.C. It is widely cultivated in southern China, Thailand, also in Taiwan and southernmost Japan. The pulp color ranges between clear pale yellow to pink to red , tastes sweet, mild grapefruit especially when it is already ripe. It has very litle or none of the common grapefruits as carboxyls) to form strong complexes with proteins and other macromolecules. Tea and coffee both contain the stimulating substance caffeine, but only tea contains both caffeine and tannin. The presence of these chemical compounds together in tea leaves allows tea to act as a calming or exciting agent. Here is how it works. Once boiling water is poured onto tea leaves, in the first two minutes all the caffeine in the leaves is drawn out. At this point tea is at its most stimulating. Only during the next minute win tannin gradually be drawn out of the tea leaves. This will not only cancel out the effects of the caffeine but after five minutes will actually make a relaxing, calming tea.
Siam weed is sometimes grown as a medicinal and ornamental plant. The young leaves are crushed, and the resulting liquid can be used to treat skin wounds. It is considered invasive weed of field crops in its introduced range, and has been reported to be the most problematic invasive species within protected rainforests. (Chromolaena odorata, Flora of North America.)
Sweet camote have the highest content of total polyphenolics among other commercial vegetables studied. Contain protein, dietary fiber, lipid, and essential minerals and nutrients such as calcium, phosphorous, magnesium, sodium, potassium, sulfur, iron, copper, zinc, manganese, aluminum and boron. Important sources of vitamin A, thiamin, riboflavin, niacin and ascorbic acid. Excellent sources of antioxidative compounds, mainly polyphenolics, which may protect the human body from oxidative stress that is associated with many diseases including cancer and cardiovascular diseases. (Abidin, 2004.)