Sensory Analysis and Physicochemical Parameters of Three "TEAS" Formulations Obtained from Aromatic Plant Powders from Côte d’Ivoire

Abstract

The use of plants by humans for their nutritional, health and wellness needs dates back to ancient times. This trend has increased to date with the boom in the tea/tisane market. The aim of this project is to gather scientific data on three 'teas' formulations obtained from aromatic plant resources commonly used in food. For this purpose, the species Lippia multiflora, Hibiscus sabdariffa, Zingiber officinale and Adansonia digitata were harvested, processed into powders and then combined two by two in precise proportions, keeping L. multiflora as the species common to the different formulations. A sensory analysis using the hedonic test was carried out on each of the formulations by a panel of tasters, and then some physico-chemical parameters of these formulations were determined. All three formulations were appreciated by the tasters.
 "However, the TEA 3 formulation "L. multiflora + Z. officinale" was the most popular. The pH values of the formulations ranged from 3.5 to 7.5. The ash content ranged from 7% to 10%. The total polyphenol content ranged from 12 to 17 mg gallic acid equivalent/g and the total flavonoid content ranged from 15 to 20 µg quercetin equivalent/g. Concentrations of total sugars and reducing sugars expressed as mg glucose equivalent/g ranged from 10 and 20.36 and 0.2 and 0.46, respectively. Fat content (%) varied from 3.5 to 4.6.
 The formulated TEAS contain compounds of therapeutic and nutritional interest that could enter the nutraceutical market in Côte d'Ivoire for the well-being of consumers.