Abstract
This work evaluated the development of beverage from Ficus capensis and Justicia secunda leaves composite using response surface methodology three-level factorial design gas chromatography-mass spectrophotometry. Fresh leaves of F. capensis and J. secunda were processed into tea. The results indicated the optimal extracts blends of 48% of F. capensis and 52% of J. secunda. The iron content was 489.11mg/g; flavonoid content, 83.64mg QE/100g; vitamin C content, 1003.14mg/100g; and pyridoxine content, 357.31mg/100g. Alkaloid profile showed tetrahydrorhombiofoline (35%), columbamine (20.10%), laudanosine (11.50%), salsoline (8.22%), methylcobalamin (7.98%), quinine (5.89%), and quinidine (3.21%). Other phytocompounds with bioactive characteristics include 11-octadecenoic acid, methyl ester (32.43g/100g); hexadecanoic acid, methyl ester (16.69g/100g); 9,12-octadecadienoic acid (Z,Z)-, methyl ester (12.81g/100g); (E)-9-octadecenoic acid, ethyl ester (9.71g/100g); hexadecanoic acid, ethyl ester (5.86g/100g); methyl stearate (4.62); linoleic acid, ethyl ester (4.62g/100g), octadecanoic acid, ethyl ester (1.84g/100g); and octasiloxane, 1,1,3,3,5,5,7,7,9,9,11,11,13,13,15,15-hexadecamethyl (0.19g/100g) with good sensory attributes. The optimized tea from F. capensis and J. secunda is rich in health-supporting substances and could be employed in promoting healthy living.
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