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Quality and sensory attributes of composite herbal tea from Parquetina Nigrescens (Parquetina) and Cymbopogon Citratus (Lemongrass)

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Abstract

Herbal teas are functional foods that interest consumers as they contain bioactive compounds known to promote health. As such, five different formulations of Parquetina and Lemongrass (100:0%, 87.5:12.5%, 75:25%, 62.5:37.5% and 50:50%) were used for the development of composite herbal teas which were evaluated for their phytochemical and mineral compositions, antioxidant capacities, microbiological quality and sensory attributes. The phytochemicals present in the composite herbal teas included phenols that ranged from 0.36 to 0.90 mgGAE/100ml, flavonoids (0.25 to 0.58 mgQE/100ml), alkaloids (0.12 to 0.79 mg/100 ml), saponins (0.04 to 0.14 mg/100ml), cardiac glycosides (0.01 to 0.1 mgDT/100ml), tannins (0.03 to 0.05 mgTAE/100ml) and terpenoids (0.04 to 0.25 mg/100ml). Potassium was the mineral with the highest concentration and it ranged from 15.06 to 21.19 mg/100ml in the tea samples. The composite herbal teas showed antioxidant capacities that ranged from 17.77 to 40.96%. The total bacterial count of the composite herbal tea ranged from 8.05 × 104 to 8.95 × 104 cfu/g, total fungal count (2.55 × 104 to 3.05 × 104 cfu/g) and total coliform count (5.50 × 102 to 7.5 × 102 cfu/g). Sensory evaluation showed that the most preferred sample was P50L50 (50% parquetina and 50% lemongrass). Conclusively, parquetina and lemongrass could be utilized in the production of a composite herbal tea with good quality and sensory attributes.

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Authors and Affiliations

  1. Department of Home Economics and Food Science, Faculty of Agriculture, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria

    Victoria Auhoiza Joshua, Olufunmilola Adunni Abiodun, Bukola Idowu Kayode, Ojochenemi Rebecca Egwumah & Rowland Monday-Ojo Kayode

  2. Department of Food Engineering, Faculty of Engineering, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria

    Mayowa Saheed Sanusi

  3. Department of Microbiology, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Kwara State, Nigeria

    Stephen Orobola Olabanji

  4. Department of Science Laboratory and Technology, School of Applied Sciences, Kogi State Polytechnic Lokoja, P.M.B. 1101, Lokoja, Kogi State, Nigeria

    Victoria Auhoiza Joshua

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  1. Victoria Auhoiza Joshua
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Contributions

Conceptualization: Victoria Auhoiza Joshua, Rowland Monday-Ojo Kayode and Mayowa Saheed Sanusi.

Methodology: Victoria Auhoiza Joshua, Rowland Monday-Ojo Kayode and Mayowa Saheed Sanusi.

Formal analysis and investigations: Victoria Auhoiza Joshua, Olufunmilola Adunni Abiodun, Stephen Orobola Olabanji and Ojochenemi Rebecca Egwumah.

Writing – original draft: Victoria Auhoiza Joshua, Rowland Monday-Ojo Kayode and Olufunmilola Adunni Abiodun.

Writing – review and editing: Bukola Idowu Kayode, Ojochenemi Rebecca Egwumah and Stephen Orobola Olabanji.

Data analysis: Victoria Auhoiza Joshua and Bukola Idowu Kayode.

Supervision: Victoria Auhoiza Joshua, Rowland Monday-Ojo Kayode and Mayowa Saheed Sanusi.

Corresponding author

Correspondence to Rowland Monday-Ojo Kayode.

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Ethical approval was obtained from the University of Ilorin Ethical Review Committee and the reference number UERC/ASN/2021/2041 was issued.

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Joshua, V.A., Sanusi, M.S., Abiodun, O.A. et al. Quality and sensory attributes of composite herbal tea from Parquetina Nigrescens (Parquetina) and Cymbopogon Citratus (Lemongrass). Food Measure 17, 2730–2740 (2023). https://doi.org/10.1007/s11694-023-01830-x

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