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Nutritional quality and acceptability of Buddleja saligna herbal tea

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Abstract

There is a growing interest in herbal teas due to their health promoting properties. In this study, chemical composition, antioxidant activity and consumer acceptance of Buddleja saligna herbal teas were determined. Protein (14 g/ 100 g) and carbohydrate (85 g/ 100 g) were the major nutrients in fresh leaves and processed green, oolong and black teas. Ash, crude fiber and lipids were very low in all samples. Fe contents of oolong and black (28 mg/100 g) were almost twice that of fresh leaves. Green tea infusions showed the highest total phenolic contents (5 GAE g/ml), which were twice those of oolong and black teas. By DDPH (2,2-diphenyl-1-picrylhydrazyl) assay, black tea infusion exhibited a slightly high radical scavenging activity (81.5 % ± 3.8) compared to green tea (78.6 ± 3.7) and oolong (78.4 ± 2.8). Oolong tea and black teas were the most liked for their taste and mouth feel compared to green tea.

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Acknowledgments

We would like to thank Prof H. Baijnath, Department of Botany, University of KwaZulu-Natal, Durban, for sample collection and identification.

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Authors and Affiliations

  1. Department of Biotechnology and Food Technology, Durban University of Technology, Durban, South Africa

    Thirusha Moodley, Eric Oscar Amonsou & Santhosh Kumar

Authors
  1. Thirusha Moodley
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  2. Eric Oscar Amonsou
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  3. Santhosh Kumar
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Corresponding author

Correspondence to Eric Oscar Amonsou.

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Highlights

• Buddleja saligna leaves were processed into acceptable green, oolong and black tea types

• Processed teas had high protein and carbohydrate but low ash content

• Black tea had a slightly higher antioxidant activities compared to green tea and oolong tea.

• Green tea extract had the highest total water soluble phenolic content.

• Oolong tea and black teas were the most preferred for their taste and mouth feel

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Moodley, T., Amonsou, E.O. & Kumar, S. Nutritional quality and acceptability of Buddleja saligna herbal tea. J Food Sci Technol 52, 7519–7524 (2015). https://doi.org/10.1007/s13197-015-1870-8

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  • DOI: https://doi.org/10.1007/s13197-015-1870-8

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