Abstract

PRODUCTION, CONSUMPTION AND BENEFITS OF DIFFERENT HERBAL TEAS

Nathira Sulthana M. M. and Narmatha S.*

ABSTRACT

Different herbal tea such as black tea, green tea, orange peel tea, hibiscus tea and butterfly tea were prepared by using water as a standard solvent. These were tested based on the organoleptic character, phytochemical analysis (Qualitative and Quantitative) and anti-oxidant test were carried out. Then these tea consumed by ten people to get the statistical survey of the different herbal teas. The main aim of this study to check which herbal tea can be consumed for weight loss and to overcome or to manage the chronic illness, these herbal tea were prepared using natural ingredients, there is no side effect and to enhance the secondary metabolites. In phytochemical quantitative analysis the phenol content was high in black and green tea of 8.6μg/ml, the tannin content was high in black tea of 8.9μg/ml, the flavonoid content was high in green tea of 6.7μg/ml and alkaloid content was high in black tea of 8.8μg/ml. To conduct this study the Ethiraj College for women has produced major funding in the name of ECRIC 2023 student summer project. This study clearly depicted thatorange peel tea can be consumed to reduce weight loss since it has high Ic50 value and answered to the phytosterol test. The secondary metabolite contents were high in black tea and green tea which can be consumed to manage or to overcome the chronic illness.

Keywords: Herbal tea, Chronic illness, Secondary metabolites, Weight loss.