Abstract
Herbal teas have been used as medicinal aids for centuries to treat a myriad of illnesses and have also been suggested to function in chemoprevention. Having numerous phytochemicals, the purported health benefits of herbal teas may be due to their antioxidant potential. Herbal tea blends infused with spices are increasing in popularity in U.S., and preliminary studies suggest the synergistic effects of combining herbal teas and spices. Some teas that are increasing in popularity include raspberry leaf, strawberry leaf, and hibiscus. The objectives of this study were to determine the antioxidant capacity of tea beverages (herbal (HT) (functional yogurt-based beverage-new product) and Chai (CT) (store bought) and to determine consumer preferences of tea beverages (HT and CT). Total phenolic content (TPC), total flavonoid content (TFC), free radical scavenging activity by 1,1-diphenyl-2-picryhydrazyl (DPPH), trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) were evaluated in methanolic and aqueous beverage extracts. A functional yogurt-based beverage (HT) was developed and sensory analysis was also conducted using a 5-point hedonic scale comparing consumer preference of HT or CT beverages. The highest phenolic content was observed in CT aqueous extracts (AQ) (500 mg GAE/g), all other extracts had significantly (P ≤ 0.05) lower phenolic content. CTAQ had significantly (P ≤ 0.05) higher flavonoid content compared to all other extracts (1.7 mg CAE/g). The highest DPPH radical scavenging activity was observed in HT methanolic extracts (ME) (44.48% inhibition). The lowest DPPH radical scavenging was observed in HTAQ (21.88% inhibition). Approximately 61% of sensory panelists gave the yogurt-based developed product a rank of 4 or greater (on a 5-point hedonic scale) with 41% of panelists preferring the HT beverage over CT beverage. The results of this study suggest that a combination of herbal teas and spices may benefit consumers by improving their antioxidant status and may have potential as a functional-beverage.
Highlights
Traditional and herbal teas have been consumed for centuries, for their taste, but as disease preventing agents
The results of this study suggest that a combination of herbal teas and spices may benefit consumers by improving their antioxidant status and may have potential as a functional-beverage
Antioxidant potential and content of the functional yogurt-based herbal tea (HT) beverage product was compared to that of a similar chai tea (CT) beverage purchased from a local grocery store (CT)
Summary
Traditional and herbal teas have been consumed for centuries, for their taste, but as disease preventing agents. Traditional tea, derived from the plant Camellia senesis, is the most widely consumed beverage in the world next to water [1] and market research suggests that herbal teas are increasing in popularity in recent years. Derived from plants other than the Camellia senesis, herbal teas have been utilized for centuries for their medicinal properties. The market has experienced an increase in purchases of tea and beverages containing tea With less than 1% of the total food and drink market accounting for functional foods [5], consumers are continually searching for functional beverages with added benefit
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