International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020] For more details click here

Login as a Reviewer

See Guidelines to Authors
Current Issues
Download Publication Certificate

Original Research Articles                      Volume : 9, Issue:11, November, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(11): 3148-3156

Development and Assessment of Functional Properties of Curry Leaf based Herbal Tea
B. Ubashana1*, M. Mohanalakshmi1, N. Shoba1 and P. Vennila2
1Department of Spices and Plantation Crops, HC&RI, TNAU, Coimbatore, Tamil Nadu, India
2Department of Food science and Nutrition, Post-Harvest Technology Centre, Agricultural Engineering College and Research Institute, TNAU, Coimbatore, Tamil Nadu, India
*Corresponding author

Herbal tea is often combined to create delicious taste with unique flavours and mainly enjoyed as a natural caffeine-free alternative to standard teas. In the present study, curry leaves based herbal tea were developed with the combination of moringa, amla, ginger, celery and sweet basil. The selected spices and herbs were subjected to drying conditions to obtain maximum retention of bioactive compounds. All the selected spices and herbs were dried by cabinet tray drying method to attain a brittle texture for easy blending. The herbal combination developed was packed as dip tea bags. Total phenols, total flavonoids, total antioxidant activity, tannin, ascorbic acid, iron and organoleptic characteristics were investigated by standard methods. Results indicated that the herbal tea combination exhibited highest total phenol content (85.59 mg GAE/g), total flavonoid content (19.38 mg QE/g), total antioxidant activity (6.27 g/100g), tannin content (60.77 mg tannic acid/g), ascorbic acid content (1.88 g/100g) and iron content (55.80 mg/100g) than commercial green tea. Organoleptic evaluation revealed that the combination of 50 per cent of curry leaves, 20 per cent of amla, 10 per cent of moringa and dry ginger and 50 per cent of celery and sweet basil based herbal tea had highest overall acceptability and therefore curry leaf based herbal tea can be used as an alternative to commercial green tea with varying health benefits.

Keywords: Curry leaves, Herbal tea, Functional properties, Nutraceutical product

Download this article as Download

How to cite this article:

Ubashana, B., M. Mohanalakshmi, N. Shoba and Vennila, P. 2020. Development and Assessment of Functional Properties of Curry Leaf based Herbal Tea.Int.J.Curr.Microbiol.App.Sci. 9(11): 3148-3156. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.