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VOL. 6, ISSUE 4 (2021)
Development and evaluation of phytochemical components in spiced herbal tea
Authors
B Ubashana, M Mohanalakshmi
Abstract
Traditional medicines and formulations of edible herbs are made of green and dried spices, flowers, vegetables, leaves, nuts, barks and stems, marketed in loose form or in bags. Matured curry leaves were combined with supporting herbs such as moringa, amla and dry ginger, along with active herbs such as celery and sweet basil. Spiced herbal tea blends were processed to perform shelf life experiments at ambient conditions. The volatile compounds found in the spiced herbal tea blends were evaluated by GC-MS. During storage, moisture and pH were found to be lower in the metallized polypropylene pouch (P3), ash values increased significantly during storage period of 180 days whereas protein, ascorbic acid, carbohydrates, iron, crude fibre, fat and folic acid values decreased considerably during storage period of 180 days. Antimicrobial effects were active against bacteria, fungi and yeast, suggesting that the regular consumption of spiced herbal tea can ensure human health. Based on the results obtained, curry leaves are suggested for herbal tea formulation as they have a strong antioxidant activity and fast absorption of iron, which is beneficial to human health.
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Pages:159-166
How to cite this article:
B Ubashana, M Mohanalakshmi "Development and evaluation of phytochemical components in spiced herbal tea ". International Journal of Food Science and Nutrition, Vol 6, Issue 4, 2021, Pages 159-166
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