Production and Quality Evaluation of Green and Black Herbal Teas from Moringa oleifera Leaf

Abstract

Freshly plucked Moringa oleifera leaves were processed into green and black herbal teas, due to its nutritional, pharmacological and medicinal properties. The unit operations were plucking, destalking and steaming for green tea or withering, grinding, fermentation for black tea prior to drying, milling, grading and packing. The tea samples were subjected to chemical and microbial load analyses, using standard methods. The results revealed the following ranges: proximate parameters; crude protein (7.25-26.62%), moisture content (10.37-70.48%), crude fat (1.82-2.74%), crude fibre (1.09-19.37%), ash content (0.94-9.75%), carbohydrate (15.31-44.93%); phytochemicals; saponins (2.25-5.50%), flavonoid (6.0-16.50%), steroid (1.05-5.05%) and terpenoid (0.70-1.23%) and anti-nutritional factors; tannin (0.23-1.32%), phytate (5.5-18.75%), cyanide (2.55-12.00%) and alkaloid (0.65-2.20%). The ranges of vitamins detected were; vitamins A (7-35-20.37 mg), B 1 (0.11-2.85 mg), B 2 (0.07-21.46 mg) and C (8.25-213 mg), while minerals included calcium (465.5-2057.5 mg), phosphorus (74.80-225.00 mg) and iron (8.23-32.15 mg). The microbial profile of green tea revealed 8.34×10 2 CFU gG 1 total viable count, whereas no mould growth was observed in both green and black Moringa tea leaves.

Topic: chemical compositions and mineral content of four selected South African herbal teas and the synergistic response of combined teas

“…Tea with high moisture content has a reduced shelf life and thus promotes the growth of harmful microorganism. Although honeybush tea had a higher moisture content, the value was lower than the reported values of powdered moringa oleifera leaves (8.76%), moringa black tea (12.62%) and moringa green tea (10.37%) (Okafor and Ogbobe, 2015). Similar to this study, Adnan et al (2013) observed a moisture range of 2.46–7.46% for green and black tea.…”

Kadar Fenol Dan Antidiabetes Minuman Fungsional Kombinasi Teh Hitam Dan Singkil (Premna serrafolia)

“…Teh dapat dijadikan bahan dasar inovasi pengembangan produk minuman fungsional salah satunya untuk diabetes. Penelitian terdahulu telah melaporkan tentang kombinasi minuman teh dengan beberapa bahan dari tumbuhan yang berbeda juga bagian tumbuhan yang berbeda seperti biji, bunga, buah, daun, dan batang bertujuan untuk meningkatkan nilai nutrisi dan nilai farmakologisnya (Namdev & Gupta, (2015); D'Ulivo (2018); Ochanda et al, (2015); Gulua et al, (2018)) atau membuat teh hijau atau teh hitam dari bahan lain seperti teh daun kelor, Withania somnifera, dan rosella (Oduro et al, (2013); Onyekwelu, C. N., Oragba, (2019); Okafor & Ogbobe, (2015); Namdev & Gupta, (2015). Kandungan senyawa polifenol pada teh merupakan suatu kelebihan tersendiri karena perannya sebagai penghambat reaksi oksidasi dan menangkap radikal bebas.…”