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Research Article Open access CC BY 4.0

Standardization and Evaluation of Quality Attributes and Bioactive Components of Ginger (Zingiber officinale Roscoe) and Kokum (Garcinia indica Choisy) Based Herbal Tea

Modugu Likhitha, K. Venkata Laxmi, G. Jyothi, M. Sreenivas, K. Aparna

Journal of Advances in Biology & Biotechnology · pp. 46–57 · Published 2 Feb 2024

10.9734/jabb/2024/v27i1679

Abstract

The present investigation entitled “Standardization and evaluation of quality attributes and bioactive components of Ginger (Zingiber officinale Roscoe) and Kokum (Garcinia indica Choisy) based herbal tea” was carried out in the Central Instrumentation Laboratory, College of Horticulture, Rajendranagar, Hyderabad. The experiment was carried out with Completely Randomized Design (CRD) with two experiments, experiment-I consists of 7 treatments and three replications. and experiment -II consists of 8 treatments and 3 replications. Tea bags of 3.5grams will be prepared as per the treatments and Standard cup volume of 100 ml is considered for study. The results revealed that the treatment combination of ginger -kokum mix (first best T7 Dry ginger powder 90 % + Dry Kokum powder 10 %), second best -T3 (Dry ginger powder 50 % + Dry kokum powder 50 %) based on organoleptic evaluation were selected from experiment one and proceeded to experiment two for evaluation of ginger kokum based herbal tea. The results related to physico-chemical parameters and organoleptic evaluation indicated that, among the different herbal teas, the treatment T3 (First best -90 %+ Cardamom -10 %) recorded best with pH (4.54) of 0th day, T2 (Second Best -100 % -Control) recorded highest titratable acidity (4.02 %) of 60th day, T2 (Second Best -100 %) recorded best with Ascorbic acid (1.32 mg/100 g) of 0th day. T4 (First best 90 % +Turmeric -10 %) at 0th day found to be best with total Phenol content (88.95 mg GAE/g). The maximum organoleptic score for overall acceptability (8.47) was in “Like very much range” on nine-point hedonic scale which is recorded in treatment T4: (First best-90 % +Tulasi-10 %) at the end of storage period. it can be concluded that T4-(First best -90 % + Tulasi - 10%) and T8 (Second best 90 % + Turmeric -10%) are best two standardized herbal teas from this research work.

pH tritable acidity (%) ascorbic acid content (mg /100 g) total phenols organoleptic evaluation

References (8)

  1. 1 Antioxidant activity of a ginger extract (Zingiber officinale) [DOI]
  2. 2 Handbook of Herbs and Spices [DOI]
  3. 3 Herbal beverages: Bioactive compounds and their role in disease risk reduction - A review [DOI]
  4. 4 A Review on Medicinal Uses of Zingiber officinale (Ginger)
  5. 5 Evaluation of the pH and titratable acidity of teas commercially available in Brazilian market [DOI]
  6. 6 Kokum ( Garcinia Indica ) and its Many Functional Components as Related to the Human Health: A Review
  7. 7 Effect of incorporation of encapsulated and free Arjuna herb on storage stability of chocolate vanilla dairy drink [DOI]
  8. 8 Effect of Drying on Ginger Paste and Optimization of Evaluated Quality Parameters of Dried Ginger Paste

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