Development of moringa infusion for green tea and its evaluation

Moringa oleifera leaves are known for its high nutritional quality. Its leaves are commonly used for culinary purposes and it was explored as a potential nutraceutical in recent decades. Tea or herbal infusions have become an integral part of daily diet for a population who concerned about a healthy...

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Autores principales:	Pushpa Chethan Kumar, Shamina Azeez, T K Roy
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2018
Materias:	moringa, herbs, infusion, polyphenols Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/98da7bb8a25242a797cd85b6ae425053
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id	oai:doaj.org-article:98da7bb8a25242a797cd85b6ae425053
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spelling	oai:doaj.org-article:98da7bb8a25242a797cd85b6ae4250532021-12-02T13:15:46ZDevelopment of moringa infusion for green tea and its evaluation0973-354X2582-4899https://doaj.org/article/98da7bb8a25242a797cd85b6ae4250532018-12-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/516https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899Moringa oleifera leaves are known for its high nutritional quality. Its leaves are commonly used for culinary purposes and it was explored as a potential nutraceutical in recent decades. Tea or herbal infusions have become an integral part of daily diet for a population who concerned about a healthy lifestyle. Many herbs or plant parts have been used as infusions which provide health promoting phytochemicals to the consumers. Therefore moringa infusions were prepared along with some herbs/flavouring agents such as tulsi, ginger and lemon grass. Total polyphenol content in the infusions ranged between 685 and 1567 mg GAE/100 mL. Among phenolic acids detected, gallic acid was highest in all the treatments. Infusion containing moringa and tulsi scored high in organoleptic evaluation. Thus, moringa infusion can become an add-on variety to the tea/herbal infusion consumers.Pushpa Chethan KumarShamina AzeezT K RoySociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticlemoringa,herbs,infusion,polyphenolsPlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 13, Iss 2, Pp 192-196 (2018)
institution	DOAJ
collection	DOAJ
language	EN
topic	moringa, herbs, infusion, polyphenols Plant culture SB1-1110
spellingShingle	moringa, herbs, infusion, polyphenols Plant culture SB1-1110 Pushpa Chethan Kumar Shamina Azeez T K Roy Development of moringa infusion for green tea and its evaluation
description	Moringa oleifera leaves are known for its high nutritional quality. Its leaves are commonly used for culinary purposes and it was explored as a potential nutraceutical in recent decades. Tea or herbal infusions have become an integral part of daily diet for a population who concerned about a healthy lifestyle. Many herbs or plant parts have been used as infusions which provide health promoting phytochemicals to the consumers. Therefore moringa infusions were prepared along with some herbs/flavouring agents such as tulsi, ginger and lemon grass. Total polyphenol content in the infusions ranged between 685 and 1567 mg GAE/100 mL. Among phenolic acids detected, gallic acid was highest in all the treatments. Infusion containing moringa and tulsi scored high in organoleptic evaluation. Thus, moringa infusion can become an add-on variety to the tea/herbal infusion consumers.
format	article
author	Pushpa Chethan Kumar Shamina Azeez T K Roy
author_facet	Pushpa Chethan Kumar Shamina Azeez T K Roy
author_sort	Pushpa Chethan Kumar
title	Development of moringa infusion for green tea and its evaluation
title_short	Development of moringa infusion for green tea and its evaluation
title_full	Development of moringa infusion for green tea and its evaluation
title_fullStr	Development of moringa infusion for green tea and its evaluation
title_full_unstemmed	Development of moringa infusion for green tea and its evaluation
title_sort	development of moringa infusion for green tea and its evaluation
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2018
url	https://doaj.org/article/98da7bb8a25242a797cd85b6ae425053
work_keys_str_mv	AT pushpachethankumar developmentofmoringainfusionforgreenteaanditsevaluation AT shaminaazeez developmentofmoringainfusionforgreenteaanditsevaluation AT tkroy developmentofmoringainfusionforgreenteaanditsevaluation
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Development of moringa infusion for green tea and its evaluation

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