OPTIMIZATION OF THE MIXTURE OF SELECTED NEPALEASE HERBS IN TEA (Camellia sinensis)

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.