Quality analysis of herbal teabags as functional drink (original) (raw)
Related papers
Development of Antioxidant Rich Herbal Tea Bags
IJRASET, 2021
The present study entitled "Development of antioxidant rich herbal tea bags" was conducted with the objective to develop herbal tea bag using different ingredients, to assess the sensory accessibility and antioxidant content of developed tea bag. Herbal tea is a commonly consumed beverage brewed from the leaves, flowers, seeds, fruits, stems and roots of plants species rather than Camellia sinensis L., which has been widely used for health care and diseases prevention. The main benefit of tea bags is that they add convenience. It's easy to pop a tea bag into a hot cup of water or to go mug and get on with the rest of the day. Antioxidant rich herbal tea bags were prepared by using four treatments T 1 (Giloy 1.5gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm), T 2 (Giloy 2.0gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm), T 3 (Giloy 2.5gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm) and T 4 (Giloy 3.0gm, Ginger 0.5gm, Cloves 0.5gm, Cinnamon 0.5gm, Black pepper 0.5gm and Tulsi 0.5gm). Organoleptic evaluation of the prepared product in relation to sensory attributes was carried out using the nine point hedonic scale score card. Antioxidants properties of developed tea bag were analyesd by DPPH Free Radical Scavenging method (Braca et al., 2001) and Total Phenol Content (TPC) by Folin-ciocalteu phenol method (Singleton and Rossi, 1999). All treatments were replicated three times and the data obtained during investigation were statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) techniques. On the basis of sensory acceptability it was found that T 3 was scored highest in terms of colour and appearance, consistency, flavor and taste and overall acceptability. DPPH radical scavenging activity and total phenolic content of prepared antioxidant rich herbal tea bags for best treatment T 3 was obtained 0.403 percent and 1.00mg/5g (per tea bag). The cost of the antioxidant rich herbal tea bags per 5g (per tea bag) of dry ingredients at the prevailing cost of the raw materials was highest in T 1 (Rs. 6.52) followed by T 2 (Rs. 6.27), T 3 (Rs. 6.04) and T 4 (Rs. 5.79). Giloy is recommended for preparation of different types of products to boost immunity and fight against free radicals and also enhances the efficacy of white blood cells and thus help to fight against infections and bacteria causing dangerous diseases.
2021
Introduction Tea is a drink that is liked by all ages. Apart from its fresh taste, tea also has properties for health (1). Cinnamon and cardamom are great sources of antioxidants. Cinnamon contains cinnamaldehyde, eugenol, cinnamic acid, catechins, epicatechins, and other polyphenol compounds (2). The bioactive components in cardamom, such as cineol, terpineol, borneol, saponins, flavonoids, and polyphenols are also known to have antioxidant activity that is beneficial to health (3). So that the combination of black tea, cinnamon and cardamom is possible if it is made into herbal teas. The purpose of this research is to obtain an optimal formulations of the herbal teabags that made from black tea, cinnamon and cardamom. Methods This study used Design Expert Application with Design Mixture D-optimal method. Responses in this studies are physical test by colour intensity, chemical test by total phenol value, antioxidant activity, moisture content, ash content, and sensory response are colour, flavour, and aroma. This Study using 35 panelise. The data were processed using ANOVA which has been provided in the Design Expert 7® program. An optimal formulation determined based on desirability number. Results Herbal teabags that made from black tea, cinnamon and cardamom, of the 16 formulations that has offered to produce an optimal formulation based on desirability. The optimum herbal tea bag formulation which contains 43.62% black tea, 11.38% cinnamon and 45.00% cardamom. The formulation has been result by program 70.87% colour intensity, 7.18% water content, 0.07% ash content, total phenol 3.2 mgGAE/g, antioxidant activity 1.07 µg/mL (IC50), 3.64 hedonic colour (like-very like), 3.4), and a flavour of 3.56 (like-very like), colour is 4.28 (slightly reddish brown), aroma is 4.32 (strong) and flavour is 4.16 (not bitter). Conclusion The optimum formulation is composed by tea 43.62%, cinnamon 11.38%, and cardamom 45.00%. The characteristics of the tea produced were water content of 7.18%, ash content of 0.07%, total phenol 3.2 mgGAE/g, antioxidant activity of 1.07 µg/mL (IC50) and colour intensity of 70.87%.
Andalasian International Journal of Agriculture and Natural Sciences (AIJANS)
This research aimed to study the characteristics of herbal tea bags from starfruit leaves, gotu kola leaves and cinnamon powder. This research used a completely randomized design with 5 treatments, namely differences in substitution of cinnamon powder 0%, 1%, 2%, 3% and 4% with 3 replications. The data obtained were analyzed statistically with ANOVA (Analysis of Variance) and if they were significantly different, then continued with the DNMRT (Duncan's News Multiple Range Test) test at a level of 5%. The results showed that the difference in the amount of cinnamon powder substitution had a significant effect on antioxidant activity, total water-soluble ingredients, total polyphenols, color, taste, and aroma. Differences in the concentration of cinnamon powder substitution did not significantly affect the water content and pH. The best treatment in this research was treatment E with substitution of cinnamon powder 4%. The results of organoleptic analysis were the average value of...
2021
Herbal teas are nutrient, antioxidant, and hydration rich brews made from herbs and spices and taken for various purposes. The objective of this study was to formulate tea from clove (Syzygium aromaticum), leaves of lemongrass (Cymbopogon citratus), guava (Psidium guajava), and moringa (Moringa oleifera), as well as compared with Chinese and yellow Lipton Tea. The samples were analyzed for comparative sensory analysis using the 7 points hedonic scale. The sensory evaluation result demonstrated that the color of the clove tea sample (5.87) was most acceptable by participants, while the lemongrass tea (4.46) sample was least acceptable amongst all the tea samples. The clove remained the most accepted tea for aroma (6.07), taste (5.92), texture (5.76), general appearance (5.74), and general acceptability (5.93), in 7 points hedonic scale. However, all tea samples were had significant acceptable scores above average (p <0.05). Owing to the above results, these herbs can be successful...
Formulation and Characteristics of Dried Herbs for Herbal Tea Drink
Advances in biological sciences research, 2022
Spice plants are commonly used as dried herbs and served as liquid, steeped/powdered, boiled/chopped, and in the form of capsules/pills/tablets singly or in a mixture. Ginger, cinnamon, lemongrass, cloves, and rosella were formulated as dried powder for herbal tea drinks. This study aimed to determine the chemical characteristics and functional groups of dried herbs as herbal drink powder. This research was conducted experimentally using a single factor, completely randomized design. The responses observed were moisture content, ash content, total microbes, total mold/yeast, and IR spectra of dried herbs. The result shows that dried herbs formulas in this study contained different moisture, ash, total microbial, and mold/yeast content. The water content parameter of the dried herbs mix formula is 9,55-25,94%, ash content 4.51-6.8%, and total microbe <25-4.0 102 cfu/ml. Based on IR spectra, it can be seen that there are mixed component of powdered ginger, roselle, cinnamon, cloves, and lemongrass with different concentrations of ginger and roselle, which show as peak at wave numbers 763 cm
2021
Herbal teas consist of mono and sometimes poly-herbal recipes of herbs with acclaimed health benefits which are often brewed as infusion or decoction. Three variants of poly-herbal teas containing Herbiscus sabdariffa, Moringa oleifera, Citrus limon, and Zingiber officinale were prepared and evaluated for their physicochemical and stability properties. Intrinsic physicochemical properties that include organoleptic, ash value, pH of brew solutions, extractive matter as well as non-intrinsic properties such as moisture content, flow and particle size of granules and dust leak from teabags were determined. Also, the effects of stressful storage conditions on some physicochemical properties were evaluated. The different tea blends showed remarkable differences in their physicochemical properties. The products also showed discrepancies in stability parameters such as appearance, pH of the brew and antioxidant properties when stored under different conditions. In all, the herbal tea showe...
The Journal of Experimental Life Sciences, 2020
Green tea is a popular functional beverage mostly due to its high antioxidant activity. However, based on preliminary study, the taste such as its bitterness and flavour were somehow disliked by Indonesian consumers, and therefore formulation with other materials such as the addition of cinnamon and lemon peel may bring an advantage.This research was aimed to study the effect of formulation of bagged Indonesian green tea with cinnamon and lemon peel to the physicochemical characteristics of the tea and its consumer acceptance. Evaluation on the effect of different steeping time while brewing those tea formulas was also reported. The formula being investigated was F1, F2, and F3 with green tea: cinnamon: lemon peel at the ratio of 70:15:15, 70:12:18, and 70:9:21, respectively.Tea brewing was performed at 100°C, followed by a steeping time (L) at 1, 3, and 5 minutes. The results indicated that the addition of more cinnamon and longer steeping time had increased total phenol and antiox...
Quality Assessment of Some Tea Samples Commonly Sold in FCT, Abuja-Nigeria
2020
Background: Tea is a name given to a lot of brews; they are categorized as green tea, black tea, white tea, oolong tea and pu-erh tea which are derived from Camellia sinensis plant and herbal tea. They are made from herbs, fruits, seeds or roots and usually steeped in hot water and widely consumed worldwide as laxative or food. Tea varieties include ginger, hibiscus, gingko biloba, rosehip, jasmine, mint, Echinacea, rooibos and chamomile. The colour, brightness, strength and flavor of tea infusion are determined by chemical constituents and the plant used. Objective: The study aimed to assess the presence of chemicals contents and microbial load to ascertain quality of the tea samples using standard methods. Methodology: This study was carried out on twenty (20) brands of commonly consumed tea samples randomly collected from major markets in Federal Capital Territory, Abuja, Nigeria. The samples were processed and analyzed for phytochemicals, proximate, elements and microbial loads ...
Journal of Central European Agriculture, 2017
The purpose of this paper was to determine the quality of herbal teas produced using the non-pressure agglomeration of fine-grained fractions of herbs, compared with their counterparts available on the market. In prepared infusions, the total polyphenol content was determined, using the Folin-Ciocalteu's reagent, as well as the antioxidative activity with the use of the DPPH radical and L* a* b* colour parameters, according to the CIELab colour scale, were identified. Moreover, the iron, lead and cadmium ion content in the raw materials used in the manufacture of herbal granules was determined. Herbal infusions presented high but diversified active compound content. Infusions prepared from herbal granules displayed lower antioxidative properties and higher polyphenol content than commercially available teas. Infusions obtained from herbal granules of the smallest size had the darkest colour. Results of the analyses show that infusions obtained from granulated herbal powder do not pose any health hazard, and bio-active compounds contained therein may improve consumers' health. Non-pressure agglomeration of fine-grained herbal fractions may be used as an alternative method for their management.
Standardization and quality evaluation of instant tea premix
2018
This study was conducted to standardize the formulation of Instant Tea Premix and determine the anti-oxidant activity. Different tea formulations (F-I, F-II, F-II) with varying levels of tea solids and masala mix (10-15%) were prepared to evaluate their sensory attributes using 9 point hedonic rating scale. Results revealed that among all the samples, formulation F-II sample (tea solids: masala mix ratio of 3:2) had the overall acceptability score of 8.29±0.32. Further, the optimized formulation also compared with three commercially available tea brands in terms of their phenolic content and antioxidant activity potential. It was found that total phenolic content and % DPPH activity of F-II was highest compared to other samples.