PRODUCING HERBAL TEA FROM

BOESENBERGIA PANDURATA
(ROXB.) SCHLTR.,
ZINGIBERACEAE

TEAM: F-GROUP (LHU)

JANUARY 2019

1
 INDEX
CHAPTER 1: PROJECT IDENTIFICATION ......................................................................................................................... 4
1.1. What is problem? (vấn đề hình thành ý tưởng) ................................................................................................ 4
1.2. What is the size of the problem in Vietnam? .................................................................................................... 4
1.3. What are other people doing already to solve the problem? ........................................................................... 4
1.4. STACKHOLDER PROFILES ................................................................................................................................... 4
CHAPTER 2: SPECIFICATION DEVELOPMENT ................................................................................................................ 5
2.1. CUSTOMER’S REQUIREMENTS .......................................................................................................................... 5
2.2. EVALUATON CRITERIA ....................................................................................................................................... 5
2.3. COMAPRE .......................................................................................................................................................... 5
2.4. CONCEPTUAL DESIGN........................................................................................................................................ 5
CHAPTER 3: DETAIL DESIGN ......................................................................................................................................... 7
3.1. Tea’s process ..................................................................................................................................................... 7
3.2. DELIVERY DESIGN AND CHECKLIST .................................................................................................................... 8
3.3. Pre-survey form ................................................................................................................................................. 9
SURVEY ............................................................................................................................................................................ 9
Lưu ý: Bạn phải thanh vị sau mỗi lần thử bằng 1 ngụm nước lọc ...................................................................................... 9
3.4. Determining specific chemicals ....................................................................................................................... 10
3.5. Design of box ................................................................................................................................................... 11
3.6. Survey form for customers .............................................................................................................................. 12
CHAPTER 4: SURVEY ................................................................................................................................................... 13
4.2. MATERIAL PRICE .............................................................................................................................................. 17
CHAPTER 5: TRAINING MANUAL & CONTRIBUTE ....................................................................................................... 18
5.1. Service ............................................................................................................................................................. 18
5.2. Maintenance ................................................................................................................................................... 18
5.3. Retirement ...................................................................................................................................................... 18
5.4. COMPETITIVENESS OF THE PRODUCT ............................................................................................................. 18
5.5. CONTRIBUTE TO SOCIETY ................................................................................................................................ 18

2
 IMAGES/TABLES
Figure 3.1: Detail design..................................................................................................................................................... 7
Figure 3.2: Morphological features of herb ........................................................................................................................ 8
Figure 3.3: Micro-analysis of herb’ powdered.................................................................................................................... 8
Figure 3.4: Microsurgery of herb ........................................................................................................................................ 8
Figure 3.5: specific chemicals .......................................................................................................................................... 10
Figure 3.6: Design of box ................................................................................................................................................. 11
Figure 4.1: Ages of survey................................................................................................................................................ 13
Figure 4.2: Flavor of Tea .................................................................................................................................................. 13
Figure 4.3: Tasting of Tea ................................................................................................................................................ 14
Figure 4.4: Packaging of the product ................................................................................................................................ 14
Figure 4.5: Effectiveness of Tea ....................................................................................................................................... 14
Figure 4.6: Satisfaction of customers about Tea ............................................................................................................... 15
Figure 4.7: Level using herbal tea .................................................................................................................................... 15
Figure 4.8: The proportion of selling of Tea..................................................................................................................... 15
Figure 4.9: re-design ......................................................................................................................................................... 16

Table 2.1: Compared between B.pandurata and Essiac Tea ............................................................................................... 5

Table 2.2: conceptual design .............................................................................................................................................. 5
Table 3.1:Result 1 (độ tro toàn phần của bột thân rễ Ngải bún) ......................................................................................... 9
Table 3.2: Result 2 (độ ẩm của dược liệu Ngải Bún) .......................................................................................................... 9
Table 3.3:The proportion of ingredients in Tea (Boesenbergia pandurata Zingiberaceae - Glycyrrhiza uralensis Fabaceae
- Chrysanthemum indicum Asteraceae - Sugar) ............................................................................................................... 10
Table 3.4: Result of Pre-survey ........................................................................................................................................ 10

3
 CHAPTER 1: PROJECT IDENTIFICATION
1.1. What is problem? (vấn đề hình thành ý tưởng)
Nowadays, in the world, scientists have some study about B.pandurata. This herb has
some outstanding effective, such as: anti-cancer activity, antiviral, antioxidant,
anti-inflammatory and so on. We do this project with our desires that are to exploit
potential benefits from B.pandurata. Then, with product produced from this herb, we can
help people around us to improve their health, especially, pancreatic cancer patients and
HIV patients.
1.2. What is the size of the problem in Vietnam?
Recently years in Vietnam, the number of pancreatic cancer patients and HIV patients are
increasing. This product, we can contribute a small part of helping community to enhance
citizen’s healthcare.
1.3. What are other people doing already to solve the problem?
In Vietnam, we still don’t have products from B.pandurata. In other words, our team is
the first team to research and develop it become the herbal tea which spend patients.
1.4. STACKHOLDER PROFILES
Who is your community? Where, how many, age, gender, income, location in Vietnam?
What are they already doing to solve their problem?
 Name: John Pham Ngoc Dong
 Age: 52
 Gender: Male
 Position: Priest
 Address: Trung Lao church, Nam Dinh province
 The aim of cooperation: Help and enhance health of people, especially poor
citizens, in around the Trung Lao church where he stays at and takes care religious
people.
 Size of community: About 100 persons (Every people, especially HIV patients and
pancreatic cancer patients)
 Current solution: Money is main method

4
 CHAPTER 2: SPECIFICATION DEVELOPMENT
2.1. CUSTOMER’S REQUIREMENTS
 Tea should have tasting sweetish, fresh.
 Storage time  3 months
 Easy to dilute (by adding water or alcohol to it for using)
 Using for almost citizens to help them improve their immune system (include
hypertension patients)
 Aiming is to increase their resistance, especially HIV patients and pancreatic
cancer patients.
2.2. EVALUATON CRITERIA
 Ensure quality of input material (including microsurgery and morphological
features and microbiology of plant)
 Low price
 Easy to take (flavor)
 Storage time long
 The tea has specify chemicals having in B.pandurata
2.3. COMAPRE
In Vietnam Tea market, having a Tea has the same effects with our product with its name
is Essiac.

Table 2.1: Compared between B.pandurata and Essiac Tea

Name Effects Price

Essiac Tea Cancer prevention, HIV and AIDS Between
support treatment, immune system 300.000 to
support. 600.000
VND
B.pandurata Tea Cancer prevention, HIV and AIDS About 35.000
support treatment, immune system VND
support

2.4. CONCEPTUAL DESIGN

1: low criterial – 5: high criterial

Table 2.2: conceptual design

Criterial Stor Active Ing Simple Tak Pr Evaluate

age substan re- Process ing ic (Following
ces dien tea e Vietnamese
t Pharmacopo
eia IV)
Drying
+ Fast 3
medicinal
process (Qualitative
5 2 3 plants → 5 5
+ Low methods by
Coordinati
price TLC)
ng with
5
 other herbs
→
Grinding
herbs →
Packing
Drying
medicinal
plants →
Coordinati
ng with 4
extraction (Qualitative
Good
and other methods and
qualificati 5 4 5 5 4
herbs → semi-quantitat
on
Grinding ive method by
herbs → TLC)
→
Extraction
→
Packing
Drying
medicinal
plants →
Coordinati
5
ng with
(Qualitative
High extraction
methods and
qualificati 5 5 5 and other 5 2
quantitative
on herbs →
method by
Grinding
HPLC)
herbs →
→
Extraction
→ Packing

HPLC: High-performance liquid chromatography

TLC: Thin layer chromatography
Choice of team: High qualification

6
 CHAPTER 3: DETAIL DESIGN
3.1. Tea’s process
Before conducting Tea’s process, the first state is that determine the herb used in Tea is
Boesenbergia pandurata Zingiberaceae.
Evaluating herb uses approach, includes: morphological features of herb, microsurgery of
herb, micro-analysis of herb’ powdered.
It is clear that quality control of herbal materials and medicinal plants is very important,
not only for the safety of the herbal medicines themselves, but also for functional foods
safety. Therefore, basing on Vietnamese Pharmacopoeia IV, we conduct measuring this
herb’ humidity and ash content (Annex 9.6).

Figure 3.1: Detail design

In both cases, Tea’s product will be assessed in QUATEST 3 in D.5, Ho Chi Minh city as
approach as quality assurance.

7
3.2. DELIVERY DESIGN AND CHECKLIST
3.2.a) Determining material used in Tea is Boesenbergia pandurata Zingiberaceae.

Sample place: Long An province

 Morphological features of herb

Figure 3.2: Morphological features of herb

 Micro-analysis of herb’ powdered

Figure 3.3: Micro-analysis of herb’ powdered

Note:
1. Lông hút; 2. Mạch vạch; 3. Mạch xoắn; 4. Tế bào mô mềm; 5. Tế bào tiết; 6. Tinh bột
 Microsurgery of herb

Figure 3.4: Microsurgery of herb

8
Note: Vi phẫu của:
1. Rễ; 2. Thân rễ; 3. Thân; 4. Thân giả; 5. Lá

3.2.b) Evaluating herb follow Vietnamese Pharmacopoeia IV (Annex 9.6)

Table 3.1:Result 1 (độ tro toàn phần của bột thân rễ Ngải bún)

Sample 1 Sample 2 Sample 3 Average

5,15 5,21 5,08 5,14

Table 3.2: Result 2 (độ ẩm của dược liệu Ngải Bún)

Criteria Sample 1 Sample 2 Sample 3 Average

Huminity 8,38 8,53 9,58 8,83

3.3. Pre-survey form

This is form to determine flavor of Tea before conducting to manufacture products.

o Feedback survey:
SURVEY
Phép thử cho điểm thị hiếu
Tên sản phẩm: Trà thảo mộc
Ngày thử: ................................................................................................................
Bạn sẽ nhận được 4 mẫu trà đã được mã hóa là các mẫu: I, II, III, IV.
Bạn hãy thử và cho điểm mùi vị mỗi mẫu theo thang điểm sau:
0 Không thích
1 Tương đối không thích
2 Không thích cũng không ghét
3 Tương đối thích
4 Thích
5 Rất thích
Lưu ý: Bạn phải thanh vị sau mỗi lần thử bằng 1 ngụm nước lọc

Mẫu/ Sample. I II III IV

Điểm/ Mark.

Nhận xét: ............................................................................................................................

............................................................................................................................................

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Explaining:

Table 3.3:The proportion of ingredients in Tea (Boesenbergia pandurata Zingiberaceae -

Glycyrrhiza uralensis Fabaceae - Chrysanthemum indicum Asteraceae - Sugar)

Sample Rating follows gram Total (gram)

I 1 – 0.25 – 0.25 – 0.5 2
II 0.75 – 0.5 – 0.25 – 0.5 2
III 1 – 0.25 – 0.5 – 0.25 2
IV 1 – 0.25 – 0.5 – 0.5 2.25

Table 3.4: Result of Pre-survey

STT/Sample I II III IV
Mark 67 65 55 93

3.4. Determining specific chemicals

Figure 3.5: specific chemicals

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They are Thin-layer chromatography (TLC) from 3 different solvents. The ratio of
solvents is:
 Solvent 1: CF – MeOH: 9 – 1
 Solvent 2: CF – EA – Formic acid: 8 – 1.5 – 0.5
 Solvent 3: CF – EA – Formic acid: 6.5 – 3 – 0.5
Note:
­ CF: Chloroform
­ EA: Ethyl acetate
­ MeOH: Methanol
Four chemicals are confirmed such as Pinocembrin, Alpinetin, Isopanduratin A and
Panduratin A.
Explain for chemicals’ effectiveness:
 Panduratin A and its isopanduratin A are flavonoids, called chalcons. The day and age,
there are many studies on chemical properties as well as pharmacological activity of
these two compounds. Panduratin A has been studied for antioxidant properties through
hepatocellular flow [1] and inhibits the development of breast cancer and thyroid
epithelial cells with many potentials to develop therapeutic drugs. With isopanduratin A,
there have been studies of inhibiting melanin synthesis from which it can prevent or cure
neurological disorders [2]; In addition, isopandratin A has strong antibacterial properties
but it does not have many side effects, easy to apply in dental care [3].
 The flavonoid group, alpinetin and pinocembrin are known as flavanones, appearing in
many types of Ginger (Zingeberaceae). Pinocembrin has been studied to prevent cell
self-death for the treatment of melanoma [4], treatment of diabetic encephalopathy [5], to
reduce allergic respiratory infections [6], treatment Blood brain disorders as well as
ischemia and are being tested clinically in phase II [7], [8], [9]. Alpinetin is studied in
anti-inflammatory, hemostatic, anti-bacterial [10], [11]. It also showed the effect of
reducing intestinal inflammation [12], kidney damage protection [13], and lipid reduction
in liver tissue samples in the treatment of non-alcoholic fatty liver [14].

3.5. Design of box

Figure 3.6: Design of box

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3.6. Survey form for customers
Chào anh/chị.
Nhóm chúng em đang làm đề tài “Trà thảo mộc từ dược liệu Ngải Bún” với mong muốn
sản phẩm hổ trợ được cộng đồng. Được nghiên cứu, dược liệu Ngải Bún có nhiều hiệu
quả nổi bật như hổ trợ chống ung thư, kháng viêm, chống oxy hóa và giúp giảm cân. Nên
nhóm chúng em sản xuất sản phầm trà thảo mộc từ dược liệu này để giúp mọi người cải
thiện sức khỏe của mình. Mong anh chị dùng thử và cho nhóm chúng em vài phút để
khảo sát về sản phẩm bằng cách trả lời các câu hỏi dưới đây.
1. Độ tuổi của anh chị là
a) Dưới 18 tuổi d) Từ 35 đến 45 tuổi
b) Từ 18 đến 25 tuổi e) Trên 45 tuổi
c) Từ 26 đến 35 tuổi
2. Anh/chị có thích mùi của sản phẩm Trà này không?
a) Có
b) Bình thường
c) Không. Anh/chị thích mùi như thế nào? (thơm nhẹ, nồng,…): ……………………
3. Anh/chị cảm thấy vị của Trà này như thế nào?
a) Ngon
b) Vừa
c) Khác. Góp ý của anh/chị (nên ngọt hơn, nhạt hơn,..): ………………………………
4. Anh/chị thấy thích bao bì sản phẩm?
a) Có
b) Bình thường
c) Không
5. Anh/chị có nghĩ rằng sản phẩm này sẽ mang lại hiệu quả cho mình?
a) Có hoàn toàn
b) Hoàn toàn
c) Không hoàn toàn
6. Anh/chị sẽ đánh giá mức độ hài lòng về sản phẩm:
a) Rất hài lòng
b) Hài lòng
c) Không hài lòng
7. Anh/chị có thường xuyên dùng sản phẩm trà thảo mộc nào không?
a) Thường xuyên
b) Thỉnh thoảng
c) Chưa bao giờ
8. Nếu có sản phẩm này bán trên thị trường anh/chị có mua về gia đình dùng không?
a) Chắc chắn
b) Có thể
c) Không chắc chắn
9. Góp ý, ý kiến của anh/chị về sản phẩm
này: ………………………………………………………………………………………
….………………………………………………………………………………………….
Cảm ơn anh/chị đã hoàn thành phiếu khảo sát, điều này đã giúp nhóm em hoàn thiện về
sản phẩm của mình hơn!

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 CHAPTER 4: SURVEY
4.1.a) Ages of survey

Figure 4.1: Ages of survey

4.1.b) Flavor of Tea

Figure 4.2: Flavor of Tea

13
4.1.c) Tasting of Tea

Figure 4.3: Tasting of Tea

4.1.d) Packaging of the product

Figure 4.4: Packaging of the product

4.1.e) Effectiveness of Tea

Figure 4.5: Effectiveness of Tea 14

4.1.f) Satisfaction of customers about Tea

Figure 4.6: Satisfaction of customers about Tea

4.1.g) Level using herbal tea

Figure 4.7: Level using herbal tea

4.1.h) The proportion of selling of Tea

Figure 4.8: The proportion of selling of Tea

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 4.1.i) Comments from attenders
Adding more sugars, and repair packing of product

4.1.j) Re-design

Width: 5.5 cm
cm

High: 7 cm

Figure 4.9: re-design

16
4.2. MATERIAL PRICE

No Material Price (VND)/each Quantity

1 Sugar 5000 300 g
2 Boesenbergia pandarata 110000 3 Kg
3 Chrysanthemum 30000 50 g
4 Liquarice 30000 100 g
5 Tea Bag 40000 1
6 Box 20000 2
7 Filter Bag 25000 100
8 Money Ship 40000 For 1 time
Total 300000

No Material Price (VND)/each Quantity

1 Sugar 100 x 10 0.5 g x 10
2 Boesenbergia pandarata 367 x 10 1 x 10
3 Chrysanthemum 300 x 10 0.5 x 10
4 Liquarice 75 x 10 0.25 x 10
5 Box 10000 1
6 Filter Bag 2500 10
Total 20920 1 Product

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 CHAPTER 5: TRAINING MANUAL & CONTRIBUTE
5.1. Service
Plan for using Tea product:
1) Taking information about people who are living around Trung Lao church
2) Introducing the importance of health and disease (cancers, HIV, healthcare)
3) Creating places where people try to drink free Tea
4) Giving gifts for people, especially cancer and HIV patients.
5.2. Maintenance
Aim of project is that people can and want to use product every day. Hence, to improve
and get achievement, project needs to evaluate of feedback from clients. Then, adjusting
Tea flavor to be more suitable for the majority of citizens.
1) Always keep contact with costumers
2) Asking them about product’s quality
3) Looking for a best solution
Note*: Like every functional food in the world, Tea product has some side effects that we
still do not be sure about. Therefore, using too much (over dose) can make patients drop
in sick. In emergencies, please take patients go to hospitals or medical center nearly your
house to receive healthcare needed.
5.3. Retirement
Always keep up date with stakeholder to take information and difficulties which are
happening.

5.4. COMPETITIVENESS OF THE PRODUCT

Nowadays, Essiac is the popular tea for cancer treatment support. But The Memorial
Sloan Kettering Cancer Centre tested Essiac in the laboratory. They found it had no
anti-cancer properties. The National Cancer Institute (NCI) in the US tested Essiac
several times. Their testing found that Essiac had no anti-cancer effects. One study in
2006 found that when Essiac was added to breast cancer cells in test tubes, it stimulated
the cancer cells to grow. That means Essiac is still a big question with scientists. Besides,
this product has a high price that is difficult to adapt with Vietnamese.
According Table 4.1, B.pandurata has the same effects with Essiac on diseases and
health. Moreover, we found out a lot of studies provides us information about chemicals’
ability of this herb. Besides, our product has lower price and this is suitable with
Vietnamses.

5.5. CONTRIBUTE TO SOCIETY

We want to decrease the proportion of cancer, HIV patients in community. Moreover, we
desire to contribute a part help for people that they can prevent diseases. Additionally,
they can attend a product which is cheap and suitable for them. Besides, we can exploit
almost material which is taken from Vietnam.

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References:
1. Salama S. M. et al. (2013), "Protective activity of Panduratin A against
Thioacetamide-induced oxidative damage: demonstration with in vitro experiments using
WRL-68 liver cell line", BMC complementary and alternative medicine. 13 (1), pp. 279.
2. Yoon J.-H. et al. (2007), "Depigmentation of melanocytes by isopanduratin A and
4-hydroxypanduratin A isolated from Kaempferia pandurata RoXB", Biological and
Pharmaceutical Bulletin. 30 (11), pp. 2141-2145.
3. Hwang J.-K. et al. (2004), "Isopanduratin A from Kaempferia pandurata as an active
antibacterial agent against cariogenic Streptococcus mutans", International journal of
antimicrobial agents. 23 (4), pp. 377-381.
4. Zheng Y. et al.Pinocembrin induces ER stress mediated apoptosis and suppresses
autophagy in melanoma cells, Cancer Letters, Vol. 431, ScienceDirect.
5. Pei B. et al. (2018), "Pinocembrin alleviates cognition deficits by inhibiting
inflammation in diabetic mice", Journal of neuroimmunology. 314, pp. 42-49.
6. Gu X. et al. (December 2017), Pinocembrin attenuates allergic airway inflammation
via inhibition of NF-κB pathway in mice, International immunopharmacology, Vol. 53,
ScienceDirect.
7. Lan X. et al. (2017), "Pinocembrin protects hemorrhagic brain primarily by inhibiting
toll-like receptor 4 and reducing M1 phenotype microglia", Brain, behavior, and
immunity. 61, pp. 326-339.
8. Meng F. et al. (2011), "Pinocembrin attenuates blood–brain barrier injury induced by
global cerebral ischemia–reperfusion in rats", Brain research. 1391, pp. 93-101.
9. Shi L.-l. et al. (2011), "The characteristics of therapeutic effect of pinocembrin in
transient global brain ischemia/reperfusion rats", Life sciences. 88 (11-12), pp. 521-528.
10. Hu K. et al. (2013), "Alpinetin inhibits LPS-induced inflammatory mediator response
by activating PPAR-γ in THP-1-derived macrophages", European journal of
pharmacology. 721 (1-3), pp. 96-102.
11. Shireen P. A. et al. (2018), "Theoretical studies on anti-oxidant potential of
alpinetin", Materials Today: Proceedings. 5 (2), pp. 8908-8915.
12. Tan Y. et al. (2018), "Effects of Alpinetin On Intestinal Barrier Function,
Inflammation and Oxidative Stress in Dextran Sulfate Sodium-Induced Ulcerative Colitis
Mice", The American Journal of the Medical Sciences.
13. Huang Y. et al. (2015), "Alpinetin inhibits lipopolysaccharide-induced acute kidney
injury in mice", International immunopharmacology. 28 (2), pp. 1003-1008.
14. Zhou Y. et al. (2018), "Alpinetin improved high fat diet-induced non-alcoholic fatty
liver disease (NAFLD) through improving oxidative stress, inflammatory response and
lipid metabolism", Biomedicine & Pharmacotherapy. 97, pp. 1397-1408.

19
LAC HONG UNIVERSITY – Group F
Students:
1. Pham Thi Huong
2. Nguyen Thi Nga
3. Pham Anh Quan
4. Nguyen Thi Minh Anh

CONTACT:

TABLE DIVISION OF WORK

Full Name Activities Evaluate
Pham Thi Huong -Making plans for
(Leader) members in the team.
-Guiding members to
complete their works.
-Making simple process
for producing product.
-Connecting with
stackholders
Nguyen Thi Nga -Finding information Good
about standards of
products
-Completing information
about chemical reactions
Pham Anh Quan -Doing some works which Good
received from leader
-Supporting other
members about computer,
apps.
-Supporting to look for
information about other
products.
Nguyen Thi Minh Anh -Making ideas to design Good
product’s overview
-Working with leader to
complete these ideas.

20