Abstract:
Total phenol content (TPC), total flavonoid content (TFC), and tannins along with the
DPPH redical scavenging activity and antimicrobial activity of six different herbal tea
sample were observed. The samples were rolled, fermented (180 min) and dried in a
cabinet dryer. The Thearbigin and Theaflavin were evaluated from dried sample while
the phytochemical value was observed from the methanolic extract.
The highest mean value of total phenol (TPC), total flavonoid content (TFC), and
tannins were found to be 349.5+11.8mgGAE/g, 43.84+3.2mgQE/g, and
79.5+66.6mgGAE/g for sample B.Theaflavins (TF) and Thearubigins (TR) are
responsible chemicals for the formation of tea liquor color and brightness and the
estimation of quality of orthodox black tea. The value of TF&TR are expressed in
percentage in which the highest mean value of %TF was found for sample E which was
0.1643+0.001%. Similarly, the highest mean value for %TR was found for sample B
which was 7.258+0.25% (p<0.05). The sensory analysis was carried out for dry tea
appearance, brew aroma, brew liquid color, brew taste and texture of tea infusion and
from the result sample B was found to be superior to other samples.Hence, it can be
concluded that among several combinations the sample B with the combination of215g
tea, 30g mint, 94.5g lemongrass, 30g asuro and 30.6g curry leaves had a significantly
higher acceptability.
Description:
A dissertation submitted to the Department of Nutrition and Dietetics, Central
campus of technology, Tribhuvan University, in partial fulfillment of the
requirements for the bachelor degree of Nutrition and Dietetics
