Physico-Chemical Evaluation of Herbal Tea(s) Formulated from Spearmint (Mentha spicata) and Moringa (Moringa oleifera) Leaves and Added Spices

Abstract

Herbal teas are drawing focus in healthy lifestyles because of its richness in antioxidants, nutrients, and therapeutic agents. However, they have been used by Ayurveda for a long time. These types of tea blends do not have caffeine so they are very good for sleep and detoxification. The objective of this study was to measure the physicochemical properties of herbal teas prepared using mint (Mentha spicata) and moringa (Moringa oleifera) leaves. Four treatments were constructed of T1 (only mint leaves), T2 (mint and moringa leaves), T3 (mint and moringa leaves, and spices), and T4 (moringa leaves and spices). The total soluble solid content, titratable acidity, moisture, sugar content, calorific value and antioxidant activity were measured for each treatment. All treatments showed similar calorific values, between 353 and 354 calories per 100 grams. The highest antioxidant value of 152.51 micromoles TE per gram of dry weight was recorded for T3. Data of total soluble solids were ranged from 2.50 °Brix to 2.60 °Brix, Titratable acidity range of 0.250% to 0.261%, total sugar range from 4.25% to 4.68%, and energy content ranges from 353.40Kcal to 353.66Kcal which were mostly similar across treatments. In conclusion T3 (mint and moringa leaves, and spices) was found to be the nutritionally superior among all other treatments, beneficial for the health and consumer friendly.