PREPARATION OF TULSI (Ocimum Sanctum) LEAF INFUSED GREEN TEA (Camelia sinensis) AND ITS PHYTOCHEMICAL, ANTIOXIDANT AND SENSORY ANALYSIS

Abstract

The aim of the study was to prepare Tulsi leaf incorporated green tea (blend) powder and evaluate its chemical, phytochemical, antioxidant activity and sensory analysis. Tulsi leaves (Ocimum sanc tum) and green tea leaves (Camellia sinensis) were mixed in different proportions naming B, C, D, E, control A (5:95, 10:90, 15:85, 20:80, 0:100,) to obtain an optimum formulation of a blended tea using Design Expert v 13.0.1.0 software. Firstly, physiochemical analysis of all samples (green tea leaves powder, Tulsi leaves powder and blended samples) was carried out. After that, phyto chemicals (phenol, flavonoid, tannin, and chlorophyll) content along with DPPH radical scaveng ing activity were analyzed. The sensory analysis was carried out for color, aroma, taste, astringency and overall acceptance of five tea infusions using a 9-point hedonic scale rating test. Analysis of variance (ANOVA) was done and Tukey’s honesty test was performed by JMP version 14 to check the significant relationship between the mean values of the samples at p<0.05. From ANOVA, by the chemical and phytochemical analysis Sample E having 80% green tea and 20% Tulsi powder was obtained as most nutritious blend among four samples of mixture for mulation from statistical analysis at P<0.05. The chemical analysis of the blend E found moisture 73.30%, protein 17.62%, fat 6.67%, fiber 9.58%, ash 6.93%, and vitamin C 22.35 mg/g and were significantly different (P<0.05) than that of control product green tea and other samples. The meth anolic extract of blend E had TPC 67.12±0.015 mg GAE/g, TFC 47.77±0.01 mg QE/g, TTC ±0.01 mg GAE/g, TCC 1.206±0.005 mg/g, and DPPH 76.46% inhibition and was significantly different (P <0.05) from the control and other blended samples except for TCC which was found similar in sample D and E. From the Sensory evaluation, product C achieved the highest mean sensory score and closely resembled the control sample which was conducted focusing on color, aroma, taste, astringency, and overall acceptability and were analyzed statistically using one-way ANOVA at a 5% level of significance