Open AccessDevelopment of moringa infusion for green tea and its evaluation
Author(s) -
Parveen Kumar,
Shamina Azeez,
Tapas Kumar Roy
Publication year - 2018
Publication title -
journal of horticultural sciences/journal of horticultural sciences (online)
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.101
H-Index - 1
eISSN - 2582-4899
pISSN - 0973-354X
DOI - 10.24154/jhs.2018.v13i02.011
Subject(s) - moringa , nutraceutical , traditional medicine , organoleptic , gallic acid , food science , population , medicinal plants , medicine , chemistry , antioxidant , biochemistry , environmental health
Moringa oleifera leaves are known for its high nutritional quality. Its leaves are commonlyused for culinary purposes and it was explored as a potential nutraceutical in recent decades.Tea or herbal infusions have become an integral part of daily diet for a population who concernedabout a healthy lifestyle. Many herbs or plant parts have been used as infusions which providehealth promoting phytochemicals to the consumers. Therefore moringa infusions were preparedalong with some herbs/flavouring agents such as tulsi, ginger and lemon grass. Total polyphenolcontent in the infusions ranged between 685 and 1567 mg GAE/100 mL. Among phenolic acidsdetected, gallic acid was highest in all the treatments. Infusion containing moringa and tulsiscored high in organoleptic evaluation. Thus, moringa infusion can become an add-on varietyto the tea/herbal infusion consumers.